Aloha Delight Salad

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Ingredients:

• 1 orange
• 3 firm ripe mangoes
• 3 bananas
• 8 ounces pineapple chunks or one small pineapple
• 1/4 cup unsweetened coconut shredded
• 1/4 cup walnuts chopped
• 1/2 cup dates pieces
• 3 tablespoons honey
• 1/3 cup lemon juice

Steps:

• Peel
• section
• and dice orange
• Peel
• pit
• and slice mangoes
• Peel bananas and slice into 1/4 rounds
• Drain pineapple
• saving the juice
• Put all the fruit in a large bowl
• Add coconut
• walnuts
• and date pieces
• With a fork
• whip honey
• lemon juice
• and 1/4 cup pineapple juice together in a bowl and drizzle over fruit

Andreas Viestad's Ultimate Hot Orange Chocolate

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Ingredients:

• 5 ounces dark chocolate
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1 tablespoon orange marmalade
• 1 orange zest of to garnish

Steps:

• Break the chocolate into very small pieces
• Add milk and chocolate to a small pot and heat while stirring constantly with a rubber spatula
• When the milk mixture is almost boiling remove from heat and pour into 2 mugs
• Whip cream to a medium stiff peak
• GENTLY fold in marmalade
• Top with orange whipped cream and orange peel if desired
• Bon appetit

Ants on a Log Lunch Box Surprise

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Ingredients:

• 8 celery ribs each cut into 3 pieces 3 to 4 inches each
• 8 ounces cheesecake cream cheese spread or 8 ounces cream cheese spread
• 1/2 cup raisins or 1/2 cup yogurt covered raisins

Steps:

• Fill celery with cream cheese spread and smooth with knife
• Add a row of raisins for the ants

Apple and Celery Salad

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Ingredients:

• 1 cup diced celery
• 1 cup diced apple
• 1/2 cup walnuts or 1/2 cup pecans broken
• 3/4 cup mayonnaise or a href=https//wwwgeniuskitchencom/recipe/boiled-salad-dressing-314599Boiled Salad Dressing/a
• lettuce leaves or mixed salad green

Steps:

• Combine all ingredients and chill
• Serve on lettuce leaves or mixed salad greens

Apple Ladybug Treats

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Ingredients:

• 2 sweet red apples
• 1 tablespoon lemon juice
• 1 tablespoon water
• 4 lettuce leaves
• 1/4 cup raisins or craisins
• 1/4 cup Cheerios toasted oat cereal
• 1 tablespoon peanut butter or almond butter
• 8 thin pretzel sticks

Steps:

• Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
• core them first
• then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
• then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
• Dab peanut butteror almond butter on to the back of the lady bug
• then stick raisinsor craisins onto the dabs for spots If using cheerios
• place raisins inside of cheerios and stick on peanut butter dabs
• Use this method to make eyes too Stick one end of each pretzel stick into a raisin
• then press the other end into the apples to make antennae
• Kids will have fun playing with their food
• then eating it

Armenian Eggplant Salad

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Ingredients:

• 4 green chili peppers Anaheim
• 2 red bell peppers
• 2 medium eggplants
• 3 -4 ripe tomatoes
• 1 purple onion chopped finely
• 2 garlic cloves pressed
• 1 bunch parsley chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper to taste

Steps:

• Roast all the peppers and eggplant under broiler turning so all sides are roasted evenly
• When the skins are charred remove from broiler and allow to cool
• Placing them in a paper bag allows them to steam so the skins may be easily removed
• Peel seed and dice the peppers and place in a salad bowl
• Peel and dice the eggplant and add to bowl
• Add the tomatoes onion garlic parsley and seasonings
• Toss all ingredients well cover the bowl and place in the refrigerator to chill
• This salad can be made 24 hours in advance and will taste even better when the flavors are allowed to blend

Asian-Style Noodles With Spinach, Carrots and Mushrooms

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Ingredients:

• 7 ounces thin cellophane noodles or mung noodles
• 1/2 cup tamari
• 3 tablespoons sesame oil
• 3 tablespoons sugar
• 2 tablespoons minced fresh garlic you can use less
• 1 tablespoon vegetable oil
• 1 onion sliced
• 1 teaspoon dried chili pepper flakes to taste
• 3 carrots peeled and cut into matchsticks about 2-inches long
• 1/2 lb button mushroom sliced
• 3 cups fresh Baby Spinach
• green onion chopped

Steps:

• Soak the noodles in a bowl of warm water to cover until softened this will take about 8-10 minutes for thin noodles drain well
• Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside
• In a blender or using a whisk blend the tamari sesame oil sugar and garlic until smooth if you are using a whisk mix until no sugar granules remain
• Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke
• Add in the onions carrots and dry pepper flakes; cook for about 3 minutes or until the onions are softened
• Add in sliced mushrooms and stir-fry until softened about 4 minutes
• Add in the fresh spinach and stir-fry for about 30 seconds
• Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed about 3-5 minutes
• Transfer to a large bowl and sprinkle with green onions if desired

Asparagus-Cheese Squares With Crescent Crust

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Ingredients:

• 2 8 ounce cans refrigerated crescent dinner rolls
• 2 tablespoons melted butter
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 3 -4 tablespoons butter
• 1 large sweet onion chopped
• 1 -2 tablespoon minced fresh garlic
• 1 1/2 lbs fresh asparagus can use less
• salt and black pepper
• 1/4 cup grated parmesan cheese
• 2 1/2 cups swiss cheese grated or use mozzarella cheese

Steps:

• Set oven to 375F oven rack set to the lowest bottom position
• Prepare an ungreased a 15 x 10-inch jelly-roll pan
• Unroll the crescent rolls and press into the pan pressing edges to seal the perforations
• Brush the crescent crust with melted butter and then sprinkle with garlic powder if using and a small amount of salt
• Bake for about 6-8 minutes bottom oven rack or until lightly browned
• In a large skillet melt butter over medium-high heat; add in the onion and saute for 6-7 minutes adding in the garlic the last 2 minutes
• Snap off the tough ends of the asparagus then cut into 1-inch pieces
• Add in the asparagus pieces to the skillet with onion; saute for for about 6-7 minutes or until crisp-tender
• Season with a small amount of salt and pepper to taste
• Spoon the asparagus/onion mixture over the partially-baked crescent crust
• Sprinkle with grated Parmesan cheese and then top with Swiss or mozzarella cheese any amount desired
• Return to oven and bake for about 8 minutes in a 375F oven or until the cheese is well melted
• Delicious

Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Aunt Stella's Ice Box Cookies

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Ingredients:

• 1 cup brown sugar
• 1 1/2 cups fat or 3/4 cup butter or margarine 3/4 cup crisco
• 3 eggs beaten
• 2 teaspoons vanilla
• 1 1/4 cups nuts chopped
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon orange extract
• 4 cups flour

Steps:

• Beat fat and sugars until creamy; add eggs and vanilla and beat until well mixed
• Add remaining ingredients and mix well
• Divide dough into two long rolls and place in a narrow pan in the freezer to chill overnight
• Pre-heat oven to 375F
• Slice very thin and bake on an ungreased cookie sheet at 375F for 8-10 minutes
• Remove from pan to cool

Avocado and Feta Salsa

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Ingredients:

• 4 plum tomatoes chopped
• 2 tablespoons finely chopped red onions
• 2 garlic cloves minced
• 1 package crumbled feta cheese 4 oz
• 2 tablespoons chopped fresh parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 avocados chopped

Steps:

• Stir together first 9 ingredients Gently stir in avocado just before serving
• Serve with assorted tortilla chips

Avocado Salad

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Ingredients:

• 5 large avocados cut up not mashed
• 2 tomatoes chopped
• 1/2 bunch fresh cilantro
• 1/2 onion
• 1 jalapeno
• Tony Chachere's Seasoning or other favorite seasoning salt
• garlic powder
• salt
• 1 lemon

Steps:

• Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy

Bacon With a Vegan

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Ingredients:

• 1 tablespoon oil neutral tasting don't use extra virgin olive oil-too strong
• 1 14 ounce package firm tofu cut into strips to resemble bacon
• 2 tablespoons soy sauce I use Bragg's Aminos
• 1 teaspoon liquid smoke
• 2 teaspoons brown sugar I might try molasses next time
• 2 tablespoons nutritional yeast
• fresh ground black pepper

Steps:

• Heat oil into large skillet
• Fry bacon strips on low heat until crispy on the outside To do this
• place them in the pan in the oil and let them simmer for about 10 minutes
• without turning Now they are firm enough to turn easily
• Turn them and simmer another 10 minutes on the other side
• Mix the soy sauce with the liquid smoke and brown sugar
• stirring to disolve sugar
• Remove skillet from heat
• Pour the liquid smoke mixture into the pan and move the tofu around so all sides are coated Place back on heat
• Sprinkle the nutritional yeast
• covering all sides If you like
• sprinkle a little freshly ground black pepper on now Stir gently until the liquid is gone and the tofu is covered with a crispy coating of yeast Enjoy

Baked Tempeh

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Ingredients:

• 15 ounces tempeh
• 3 tablespoons olive oil
• 1 teaspoon salt

Steps:

• Cut the tempeh into slices about 1/4 inch thick
• Brush with oil oil and sprinkle with salt
• Bake at 400F until somewhat crispy and lightly browned

Banana Mango Raspberry Smoothie

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Ingredients:

• 1 banana peeled fresh or frozen
• 1 mango peeled and seeded
• 1/2 cup frozen raspberries
• 1/2 cup soymilk or 1/2 cup milk
• 1 teaspoon fresh ground flax seeds No need to ground if using a vita mix
• 2 ice cubes

Steps:

• Place all ingredients into a vita mix or blender
• Pour and enjoy

Banana Sandwich

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Ingredients:

• 1 banana
• 2 slices bread soft
• 1 teaspoon butter softened if you like your bread buttered

Steps:

• Butter bread if you like
• Mash banana in a bowl and spread over a piece of bread
• Top with other piece of bread
• Cut into 4 triangles
• Enjoy

Barley and Bean Salad

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Ingredients:

• 1 cup raw barley rinsed and cooked
• 1 15 ounce can small white beans rinsed and drained or any other beans
• 1 15 ounce can chickpeas rinsed and drained
• 1 medium cucumber peeled seeded and chopped
• 1/4 cup minced red onion
• 1/2 cup chopped red bell pepper
• 1 medium carrot shredded
• 2 tablespoons fresh parsley minced
• 1/2 cup prepared Italian dressing I used Good Seasons

Steps:

• Mix all together in medium bowl Serve Refrigerate leftovers

Bean Dip With Horseradish

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Ingredients:

• 2 cups pinto beans if you're using canned beans be sure to drain and rinse or 2 cups great northern beans if you're using canned beans be sure to drain and rinse
• 2 tablespoons extra virgin olive oil I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin
• 1 tablespoon prepared horseradish I prefer 2
• 2 scallions trimmed and minced
• 1 dash salt to taste
• 1 teaspoon crushed garlic

Steps:

• Combine beans olive oil horseradish and scallions in a blender or food processor and blend until smooth adding a little water if necessary
• Taste and season accordingly
• Transfer to serving bowl
• Serve with pita wedges veggies or crackers of choice
• Time to make does not include cooking beans

Blueberry Green Tea Slushy

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Ingredients:

• 2 cups water
• 3 green tea bags decaffinated
• 1 cup blueberries
• 1/2 cup water
• 2 tablespoons agave syrup or honey or maple syrup

Steps:

• Bring 2 cups of water to a boil Add the tea bags and let steep for about 5-7 minutes Remove the tea bags and discard
• Divide the cup of blueberries between the compartments of an ice cube tray Cover with teaabout 1/2 cup and freeze
• Puree tea ice cubes in a blender with remaining tea1 1/2 cups 1/2 cup water and 2 tbls agave syrup
• Serve garnished with berries Enjoy

Blueberry Upside-Down Cake

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Ingredients:

• 4 tablespoons butter melted
• 3 tablespoons light brown sugar
• 1/3 cup light brown sugar packed
• 1 1/2 cups blueberries wild Maine
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk room temperature

Steps:

• Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
• In a medium bowl whisk together flour baking powder and salt
• In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
• Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
• Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Bread, No-Knead Brown

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Ingredients:

• 1 1/2 cups unsweetened soymilk
• 2 tablespoons apple cider vinegar
• 2 cups whole wheat flour
• 1 cup unbleached flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsulphured molasses
• 1/2 cup raisins

Steps:

• Preheat oven to 325 degrees
• Spray a 5x9-inch loaf pan with non-stick cooking spray I also line it with parchment paper
• Mix soy milk and vinegar and set aside
• In a large bowl mix the flours baking soda and salt
• Add the soy milk mixture molasses and raisins
• Stir just enough to combine
• Bake for 1 hour
• Remove from pan and cool on rack

Brown Sugar Banana Bread

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Ingredients:

• 3 1/2 cups all-purpose unbleached white flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 organic egg whites or 3/4 cup Egg Beaters
• 1/3 cup canola oil or vegetable oil
• 1 1/3 cups brown sugar
• 1 tablespoon vanilla
• 3 cups mashed black bananas 6-8 bananas

Steps:

• Preheat oven to 350 degrees F
• Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
• In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
• Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
• Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
• Cool on rack

Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr

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Ingredients:

• 3 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 small shallot minced
• 1 garlic clove minced
• salt and pepper
• 6 tablespoons olive oil extra-virgin
• 2 lbs Brussels sprouts trimmed halved and sliced very thin
• 4 ounces smoked gouda cheese shredded 1 cup
• 1/2 cup pecans toasted and chopped
• 1/2 cup dried cherries chopped

Steps:

• 1 Whisk lemon juice mustard shallot garlic and teaspoon salt together in large bowl Slowly whisk in oil until incorporated Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours
• 2 Fold in Gouda pecans and cherries Season with salt and pepper to taste Serve
• HOW TO SLICE BRUSSELS SPROUTS
• You can use the slicing disk of your food processor or slice the sprouts with a chefs knife Follow these steps to do the latter safely and quickly 1 TRIM Trim the stem end of each sprout and then cut each sprout in half through the cut end 2 SLICEWith the flat surface on the cutting board thinly slice each half

Butternut Pumpkin Soup With Ginger and Coconut

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Ingredients:

• 600 g diced butternut pumpkin You'll need a 1 kg pumpkin
• 1 large onion chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 2 tablespoons grated or minced gingerroot I used the bottled type
• 400 ml vegetable stock good quality
• 150 ml coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon sugar

Steps:

• Saute pumpkin garlic ginger and onion lightly in vegetable oil
• Add stock it should just cover the pumpkin Bring to boil and cook gently for 15 minutes
• Let cool slightly and puree in blender or food processor or use your stick blender straight in the pot
• Return to heat add coconut cream lemon juice tomato paste and sugar
• Simmer another five minutes
• Season to taste with salt and pepper
• Serve with lots of fresh crusty bread

Cajun Spice Mix

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Ingredients:

• 1 1/8 teaspoons salt
• 3/4 teaspoon sweet paprika
• 1/2 teaspoon white pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried sweet basil leaves

Steps:

• Mix all spices together and store in a shaker

Carnation Maple Muffins

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Ingredients:

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 3 tablespoons corn oil
• 3/4 cup uncooked quick oats
• 2/3 cup undiluted Carnation Evaporated Milk
• 3/4 cup maple syrup
• 1 beaten egg

Steps:

• Combine flour sugar baking powder and salt
• Cut in shortening until mixture resembles coarse crumbs
• Stir in oats
• Mix evaporated milk maple syrup and egg
• Add to dry ingredients all at once; stir just until moistened
• Fill greased medium muffin cups 2/3 full
• Bake in hot oven 400F 20 to 25 minutes
• Remove from pans immediately
• Serve warm or at room temperature

Carrot Celery Tomato Soup

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Ingredients:

• 4 medium plum tomatoes
• 10 ounces carrots
• 2 medium celery ribs
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 teaspoons sugar
• 2 cups water

Steps:

• 1 Wash and steam all the veggies in pressure cooker up to 3 whistles
• 2 Let it cool remove tomato skin and blend all the boiled veggies until smooth
• 3 Pass it through a strainer add some water if required
• 4 Heat butter and pour-in the blended veggies with water amp; bring it to boil
• 6 Add more water if required
• 7 Add salt sugar and white pepper Adjust according to taste Serve it with whole wheat grilled cheese sandwich for a quick and comfy healthy meal

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Chewy, Buttery Vegan Peanut Butter Cookies

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Ingredients:

• 1/3 cup peanut butter
• 1/3 cup almond butter
• 1/3 cup margarine
• 2/3 cup brown sugar
• 1 1/2 teaspoons Ener-G Egg Substitute
• 2 tablespoons water
• 2 tablespoons soymilk
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Steps:

• Preheat oven to 375F 190C Mix water and egg replacer together in a small bowl set aside
• In big mixing bowl cream together peanut butter almond butter sugar and margarine
• Mix in soy milk egg replacer and vanilla
• Sift in flour and baking powder into mixture Add in salt
• Place cookies 2 inches apart onto lightly greased cookie sheets
• Bake for 8 to 15 minutes in the preheated oven or until edges are lightly browned but center is still a bit soft as it will harden as cookies cool

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Chocolate Torte - No Baking

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Ingredients:

• 157 ml double cream
• 1 tablespoon sugar
• 225 g dark chocolate
• 57 g butter

Steps:

• Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
• Measure out the butter and chocolate and chop up ready for adding later
• Put the cream
• sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
• Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
• Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
• When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional

Coconut Jelly

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Ingredients:

• 4 teaspoons agar-agar powder or 4 tablespoons agar-agar flakes
• 2 14 ounce cans coconut milk
• 2 cups water
• 1 teaspoon vanilla
• 1/2 cup sugar

Steps:

• Bring water to a boil
• Mix agar agar with cold water before adding to boiling water
• Mix agar agar solution in boiling water
• Let cook for 5 minutes
• Add sugar and cook till dissolved
• Add coconut milk and vanilla
• Cook 5 minutes
• Pour in dish and cool in refrigerator
• It will form two layer a clear layer and a white layer

Cold Strawberry/Banana Pie

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Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

Coleslaw With Peanuts

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Ingredients:

• 1 16 ounce cabbage and carrot coleslaw mix packaged shredded
• 1 1/2 cups red cabbage packaged shredded
• 3/4 cup celery finely sliced
• 1/3 cup green onion finely chopped
• 1/3 cup red wine vinegar
• 1 tablespoon water
• 1 tablespoon sugar
• 1/2 teaspoon seasoning salt
• 1/4-1/2 teaspoon garlic powder
• 1/3 cup vegetable oil
• garlic pepper seasoning
• 1 cup dry roasted peanuts

Steps:

• In a large mixing bowl combine coleslaw red cabbage celery and green onions
• In a small bowl whisk together wine vinegar water sugar seasoned salt garlic powder and oil
• Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well
• Refrigerate until ready to serve

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Crazy Good Hummus

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Ingredients:

• 3 garlic cloves
• 1/2 lemon juice
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1/4 cup water
• 1 15 ounce can garbanzo beans drained and rinsed
• 1 teaspoon salt
• 1 tablespoon parsley

Steps:

• Juice lemon and combine with garlic in processor Chop finely Add water
• olive oil and garbanzo beans Chop finely Transfer to a bowl Mix remaining ingredients in bowl
• In a pinch you can use peanut butter in place of tahini
• but it wont be the same Tahini is ground sesame seeds and its a paste -- mmmm

Creamy Banana-Berry Smoothie

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Ingredients:

• 2 cups ice
• 1 whole banana fresh or frozen
• 4 medium strawberries fresh or frozen
• 1/4 cup orange juice
• 1 6 ounce container vanilla yogurt

Steps:

• Crush ice in blender
• Add banana strawberries and orange juice until blended
• Pour in yogurt and blend
• Pour smoothie into cups and top with additional strawberries for decoration
• Enjoy

Creole Tomato Salad

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Ingredients:

• 3 ripe tomatoes cut into 1/4-inch thick slices about 2 lbs
• 1 vidalia onions or 1 other sweet onion thinly sliced and separated into rings
• 1/4 teaspoon salt
• 1 tablespoon of fresh mint thinly sliced
• 2 teaspoons fresh chives chopped
• 4 teaspoons olive oil
• 4 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh garlic minced

Steps:

• To prepare salad alternate tomato and onion slices on a platter Sprinkle with salt Top with mint and chives
• To prepare vinaigrette combine oil vinegar mustard and garlic in a jar Cover tightly; shake vigorously
• Drizzle vinaigrette over salad and serve it at room temperature

Croatian Simple Tomato Soup

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Ingredients:

• 500 g tomatoes strained sauce use package from store
• 1/4 cup olive oil
• 10 g flour
• 10 g salt
• 15 g brown sugar
• 3 g black pepper
• 5 g dried basil minced
• 2 cups water
• 15 g rice

Steps:

• Put olive oil in a pot heat it and add flour Fry it until brownish add cold water and mix until become creamy
• Add tomato sauce water season it with sugar salt and pepper and cook about 30 minutes Add rice 15 minutes after soup boils
• When the rice is done serve

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

Steps:

• Place all the ingredients in the order listed or according to the bread machine manufacturers
• Select the light setting

Crunchy Yoghurt and Raspberry Pears

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Ingredients:

• 2 medium pears peeled halved and cored
• 1/2 cup muesli
• 100 g Greek yogurt
• 100 g raspberries
• 2 tablespoons pure maple syrup

Steps:

• Place the pears in a pan cover with water and simmer for 20 minutes or until soft
• Divide the pear halves among four bowls top with muesli yoghurt and raspberries and drizzle with maple syrup

Crustless Quiche Clafouti With Tomatoes amp; Basil

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Ingredients:

• 1 tablespoon olive oil plus more for greasing pan
• 1/4 cup whole fresh basil leaf
• 6 large eggs
• 3 tablespoons creme fraiche
• 1 cup milk
• 1/3 cup crumbled goat cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• fresh ground pepper
• 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
• Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
• Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
• Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
• Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature

Curry Omelette for One

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Ingredients:

• 1 egg
• 2 teaspoons chopped chives approx
• 2 teaspoons curry powder sieve it if it's lumpy
• 1 tablespoon water
• 1 tablespoon olive oil

Steps:

• Beat egg in a small bowl
• Mix in chives
• curry powder and water
• Heat a small pan to a high heat Heat oil once hot
• Add egg mixture to hot Let it cook for five to ten minutes
• scuffing it occasionally so that it doesnt stick The bottom should become solid and quite browned
• Slide the bottom of the omelette onto a plate Hold the pan over the plate
• then flip them so the raw side of the omelette is face down on the pan
• Cook for another five or so minutes - until the bottom is as browned as the top
• EAT

Dan's Asian Rice

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Ingredients:

• 2 tablespoons olive oil
• 6 celery ribs chopped
• 4 carrots chopped
• 2 medium onions chopped
• 1 tablespoon fresh garlic chopped
• 1 -1 1/2 teaspoon sambal oblek chili paste depending on how spicy you like it
• 4 cups brown basmati rice cooked
• 2 tablespoons light soy sauce
• 2 tablespoons sweet soy sauce Kecap Manis ABC brand

Steps:

• Cook rice or use left overs Set aside
• In a wok over medium-high heat add olive oil Let the wok get hot then add in the celery and carrots Cook for 2 minutes stirring
• Add onions Cook 2 minutes
• Add garlic and chili paste and cook for 1 minute stirring as you cook
• Turn heat down to medium then add in the rice Mix rice in well with vegetables
• Add soy sauces and mix well Let rice get nice and hot before serving
• Serve

Danish Pickled Cucumbers Syltede Agurker

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Ingredients:

• 2 medium cucumbers thinly sliced
• 1/3 cup cider vinegar
• 1/3 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon minced dill weed or 1 tablespoon parsley

Steps:

• Place cucumbers in non-reactive bowl Mix vinegar water sugar salt and pepper; pour over cucumbers
• Cover and refrigerate stirring occasionally at least 3 hours
• Drain; sprinkle with dill weed

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Easy Cheesy Potatoes

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Ingredients:

• 1 32 ounce package frozen hash browns
• 16 ounces Velveeta cheese
• 16 ounces mayonnaise I use Hellmans
• 1 onion chopped
• salt
• pepper

Steps:

• Preheat oven to 375F
• Spread hash browns evenly in baking dish
• Melt cheese and mayo in saucepan and stir in onion stirring constantly
• Pour over potatoes and stir
• Bake 45 minutes

Easy Gingerbread Cookies

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Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Easy Peasy Strawberry Shortcake

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Ingredients:

• 1 box yellow cake mix
• 1 container Cool Whip thicker is better
• sliced fresh strawberries

Steps:

• Prepare the cake using the directions on the box to make a 2-layered cake youll need two cake pans
• Let it cool completely
• Refrigerating the cake so it is cool will actually keep the cool whip from running
• Slice strawberries
• Spread Cool Whip on the flat side of one cake and top with about half the sliced strawberries
• Put the second cake on top and cover the entire cake with Cool Whip
• Top with second half of sliced strawberries
• Refrigerate until serving

Easy Toffee Brownies

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Ingredients:

• 1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
• 2 cups 2% low-fat milk the more milk fat the richer it will be
• 1/2 cup unsalted butter
• 1 18 ounce box devil's food cake mix such as duncan hines
• 1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies

Steps:

• Preheat oven 350
• In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
• bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
• For a variation you can change cake mix baseand or add 1 cup chopped nuts

Fat Free Vegetable Dip

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Ingredients:

• 1 envelope fat-free ranch dressing mix
• 16 ounces fat free sour cream

Steps:

• Mix sour cream and ranch dressing and chill
• Serve with any vegetables

Five Minute Tortilla Pizzas

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Ingredients:

• olive oil flavored cooking spray
• garlic powder
• 2 whole wheat tortillas
• 8 -10 tablespoons pizza sauce
• 4 -6 tablespoons mozzarella cheese shredded

Steps:

• Heat the oven to 450 degrees
• Spray each tortilla lightly with the olive oil spray
• and then flip them over
• so that the oiled side is facing down
• Lightly sprinkle the top of the tortillas with garlic powder
• Cut each tortilla in half this will allow you to fit both tortillas on the pizza stone and arrange on a pizza stone
• Evenly divide the tomato sauce over the tortillas Sprinkle with the cheese
• Add any additional toppings you desire
• and put the pizza stone into the oven Watch carefully to ensure the pizza doesnt burn In my convection oven
• the pizza was done after a mere 5 minutes

Flourless Orange and Chocolate Cake

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Ingredients:

• 1 orange whole
• 125 g caster sugar
• 200 g dark chocolate melted
• 100 g ground almonds
• 3 eggs separated
• 1/2 teaspoon baking powder

Steps:

• Put the orange in a microwave safe bowl
• Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
• Leave to cool still covered
• Heat oven to 180C
• Line a 20cm round springform tin with baking parchment
• Cut the orange in half and remove pips
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
• Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
• Tip into a large bowl
• Beat the egg whites until stiff but not dry and fold into chocolate mixture
• Spoon into lined tin
• Put the tin on a baking sheet then in the oven
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
• Cool in the tin

Forum Famous Cheese Ring

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Ingredients:

• 1 liter b shredded cheddar cheese
• 1 medium onion grated
• 3/4 cup mayonnaise
• 1 cup finely chopped pecans
• 1 garlic clove
• 1/2 teaspoon Tabasco sauce
• 1 14 ounce jar raspberry preserves

Steps:

• Mix all ingredients EXCEPT Raspberry Preserves together and place in a spring form pan Refrigerate for at least 2 hours no more than 10
• Remove from spring form pan and place on serving dish and cover with 1 jar of Raspberry preserves Surround with crackers and serve
• YUMMY

Freezer Espresso Mascarpone Cake

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Ingredients:

• 3 cups heavy cream divided
• 9 tablespoons sugar divided
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 9 ounces mascarpone cheese
• 1 9 ounce box chocolate wafers
• 1 tablespoon instant espresso powder
• nonstick cooking spray for pan
• chocolate for garnish
• plain espresso beans for garnish
• fresh mint sprig for garnish

Steps:

• Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes
• Reduce speed to medium and add mascarpone extracts mix until well blended
• Spray a 9-inch springform pan with cooking spray
• Layer 1 1/4 c mascarpone mix on bottom of pan
• Spread a layer of chocolate biscuits about 14 over
• Repeat layer of mascarpone and wafers finish with a layer of mascarpone
• Cover with foil and freeze for 1 hour
• Transfer to refrigerator and chill for 8 hrs or overnight
• Pulse remaining wafers in a processor until finely ground
• Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks 3 minutes or so
• Remove foil and pan from cake
• Frost all over with espresso cream
• Sprinkle edges with wafer crumbs
• Serve cold
• Garnish with mint leaves and espresso beans optional

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Greek-Style Chickpea Salad

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Ingredients:

• 2 15 1/2 ounce cans chickpeas drained and rinsed
• 1/2 small red onion minced
• 3/4 cup cucumber peeled and chopped about 1/2 large cucumber
• 1/4 cup fresh mint leaves minced
• 2 ounces feta cheese crumbled about 1/2 cup
• 1 tablespoon fresh parsley minced
• 3 tablespoons lemon juice
• 2 tablespoons kalamata olives pitted and minced
• 1 tablespoon Dijon mustard use any variation
• 1 tablespoon olive oil
• 1 garlic clove minced
• salt and pepper to taste

Steps:

• In a large bowl toss together chickpeas onion cucumber mint feta and parsley
• In a small bowl whisk together lemon juice olives mustard oil and garlic
• Pour dressing into the large bowl with chickpeas and vegetables until combined
• Season with salt and pepper to taste

Green Olive Sauce With Pasta, Fish or Omelet

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Ingredients:

• 3 large garlic cloves minced
• 1 large yellow onion very finely chopped
• 1 tablespoon extra-virgin olive oil
• scant 3/4 cup vegetable broth
• 1/3 cup heavy cream
• 1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
• fresh lemon juice

Steps:

• In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
• Add the both and cream and bring to a simmer
• Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
• You can keep this as is or for a more sauce like consistency feel free to blend/puree

Green Salad With Spinach, Artichokes and Avocado

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Ingredients:

• 1 head boston lettuce
• 1/4 lb baby spinach leaves
• 1 large avocado halved pitted peeled thinly sliced
• 1 14 ounce can artichokes drained
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove finely chopped
• salt
• fresh ground black pepper
• 1/4 teaspoon dried oregano
• 2 tablespoons parsley finely chopped

Steps:

• Wash and dry all the greens and place in a bowl
• Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify
• Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes
• To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss
• Serve at once

Grilled Yellow Squash and Zucchini

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Ingredients:

• 3 -4 small summer squash combination of zucchini and yellow squash
• 1 garlic clove minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Steps:

• Halve each squash but do not peel
• Combine sauce ingredients and brush squash with sauce
• Place on medium hot grill and cook about 5 minutes on each side basting frequently with the sauce

Hannah's Supremely Cheesy Sauce for Veggies Etc

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove
• 1/2 cup swiss cheese
• 1/4 cup asiago cheese
• 1/4 cup romano cheese
• 1/4 teaspoon ground pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon hot red pepper flakes

Steps:

• Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
• Serve over veggies chicken fish or pasta

Hasty Pudding

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Ingredients:

• 1 cup self raising flour
• 1/2 cup white sugar
• 1/2 cup sultana golden raisins
• 1/2 cup milk use low fat if you wish
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons golden syrup
• 2 cups boiling water

Steps:

• Mix together the first 3 ingredients in a medium casserole dish Add the milk and stir until blended
• Stir the butter syrup and water together and pour over
• Bake at 180C 350F for 30-40 minutes
• Serve with cream or icecream

Hazelnut Brown Butter Sauce

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Ingredients:

• 1/4 cup butter
• 1/3 cup hazelnuts lightly toasted and chopped
• 1/2 cup white wine

Steps:

• In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
• Add the wine and hazelnuts and let reduce slightly
• Serve over pasta or other dish of your choice

Healthy Egg Salad Sandwich

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Ingredients:

• 2 hard-boiled eggs
• 2 chopped scallions white and green parts
• 2 tablespoons Dijon mustard
• 2 pieces lettuce I prefer romaine
• 4 slices whole grain bread toasted
• salt and pepper

Steps:

• With the back of a fork mash egg yolk with mustard to make a thick paste
• Stir in chopped scallions and chopped egg white Mix in salt and pepper as desired
• Divide mixture on top of 2 slices of bread
• Top with lettuce leaves and cover with remaining slices of bread Makes 2 sandwiches

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

• 3 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon grated orange rind
• 1/3 cup chunky applesauce if you only have smooth applesauce use 1/4 applesauce diced apples to make up the rest of the 1/3 c
• finely diced apple to make up the rest of the 1/3 cup
• 1/3 cup chunky mashed banana coarsly mashed so there are still chunks
• 3/8 teaspoon banana extract banana flavour
• 1/3 cup brown sugar
• 1/2 cup egg substitute
• 1 cup skim milk
• 3/4 cup blueberries can be subbed for other berries

Steps:

• Mix all ingredients and pour into a lightly greased 8x8 dish the night before Cover and refridgerate until morning
• Preheat oven to 375
• Bake 30-45 minutes
• Serve topped with extra skim milk maple syrup to sweeten and additional berries

Homemade Veggie Bread-Slice 'Pizzas'

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Ingredients:

• 6 slices whole wheat bread
• 1/2 cup salsa I use a mild vegetarian one
• 1 medium tomatoes diced
• 1 medium onion finely chopped
• 1 medium green bell pepper diced
• 3 tablespoons fresh corn kernels or 3 tablespoons frozen corn kernels blanched
• 1/2 cup cheddar cheese grated
• oregano

Steps:

• In a bowl mix together the chopped tomatoes onion and bell pepper
• Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
• Top the slices with a sprinking of oregano about 1/2 teaspoon each
• Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
• Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
• Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
• Serve/eat hot; enjoy

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Hot and Sour Mushroom Soup

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Ingredients:

• 1 cup vegetable stock
• 1 teaspoon pepper sauce
• 1 inch lemongrass finely chopped into rings
• 3 kaffir lime leaves roughly torn into three
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• 2 ounces oyster mushrooms coarsely separated -OR- button mushrooms
• 2 small fresh green chilies more if desired crushed to split open

Steps:

• Add all recipes in a pot except for the chilis and let it come to a boil on medium high heat Let simmer for 30 minutes
• In the last five minutes add the red or green chili Serve warm

Hot Stuffed Cremini Mushrooms

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Ingredients:

• 8 ounces cremini mushrooms washed stemmed
• 1 large jalapeno minced
• 1 small onion finely chopped
• 1/2 cup parmesan cheese shredded reserve 1/4 cup
• 2 garlic cloves finely chopped
• 1/4 cup Italian breadcrumbs
• 1/2 cup butter or 1/2 cup margarine
• salt and pepper to season caps

Steps:

• Preheat oven to 400 degrees
• Mix jalapeno onion garlic and 1/4 cup parm into butter
• Place caps on a bake sheet and season to taste w salt/pepper
• Fill caps with butter mixture
• Sprinkle remaining 1/4 parm over all the caps
• Sprinkle 1/4 of bread crumbs over the parm coated caps
• Bake for 15 minutes or until mushrooms give up juices
• Broil to crisp up topping if not to satisfaction
• Serve and Enjoy

Iced Coffee With Ice Coffee Cubes

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Ingredients:

• 64 ounces fresh brewed coffee or however much your coffee pot makes your favorite flavored is good too
• 64 ounces fresh brewed coffee or however much your coffee pot makes same kind as you made the first time
• sugar or Splenda sugar substitute
• cream

Steps:

• Brew regular strength coffee and freeze it in ice cube trays
• Fill tall glasses with the coffee cubes and pour regular strength coffee over them
• Add sugar or cream if desired

Iced Red Tea

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Ingredients:

• 4 cups boiling water
• 8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
• 2 cups cold water
• 1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best

Steps:

• Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice

Incredible Low Fat Homemade Noodles for Soup

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Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Insanely Chocolatey - Chocolate Nemesis Cake

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Ingredients:

• 12 ounces dark chocolate broken into small pieces really good quality
• 5 eggs
• 1 cup superfine sugar
• 2 tablespoons superfine sugar
• 1 cup softened unsalted butter
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whipped cream to serve
• 1 cup fresh raspberry to serve
• chocolate curls

Steps:

• Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
• then grease it with butter and sprinkle with flour
• Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
• Add the chocolate pieces and the butter Mix well When smooth
• remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
• Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
• so that the cooking is uniform
• Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
• continue cooking
• Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
• top the cake with chocolate curls too ;

Italian Tricolor Layered Dip

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Ingredients:

• 8 ounces cream cheese softened at room temperature
• 6 ounces goat cheese softened at room temperature
• 2 garlic cloves finely minced
• 6 ounces pesto sauce
• 8 ounces sun-dried tomatoes chopped

Steps:

• Line a small casserole dish with plastic wrap Set aside
• Mix cream cheese garlic and goat cheese together
• Spread 1/3 of the cheese mixture evenly in the dish
• Spread all of the sundried tomatoes on top
• Layer another 1/3 of the cheese mixture on top of tomatoes
• Spread all of the pesto on top of the cheese
• Finish with remaining 1/3 of the cheese mixture
• Cover and chill for an hour or longer
• Turn dish upside down onto a serving platter/plate and serve
• Buon appetito

Jerk Seasoning

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Ingredients:

• 2 teaspoons whole allspice
• 2 teaspoons whole black peppercorns
• 2 tablespoons onions dried minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 2 teaspoons thyme dried

Steps:

• Put allspice and peppercorns in spice grinder
• Grind very coarsely 1 to 2 1-second pulses
• Add all other ingredients and pulse until you have a coarse powder

Jerked Honey Rum Glaze

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Ingredients:

• 1 teaspoon jerk seasoning
• 4 tablespoons runny honey
• 2 teaspoons dark rum

Steps:

• Combine seasoning honey and rum Brush onto meat just before and during grilling
• Make up to 1 month in advance cover and refrigerate

Layered Ice Cream Candy Cake

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Ingredients:

• 24 ice cream sandwiches
• 8 ounces Cool Whip
• 1 11 3/4 ounce chocolate syrup
• 1 11 3/4 ounce butterscotch syrup or 1 11 3/4 ounce caramel syrup
• 4 Snickers candy bars or your favorite candy bar
• 1/2 cup peanuts

Steps:

• Layer 12 ice cream sandwiches in a 9x13 pan
• Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts
• Repeat then freeze

Leaf Salad

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Ingredients:

• 3 cups iceberg lettuce
• 2 cups green cabbage
• 2 cups red cabbage
• 2 cups spinach
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 cup honey
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon salt I use sea salt
• i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real

Steps:

• Wash and tear up lettuce into bite size and put in large bowl
• Wash and chop into bite size both red and green cabbage and add to lettuce
• Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture
• Toss and refrigerate until ready to serve
• Dressing
• Mix in a bowl mayo and honey
• Add salt and pepper
• When ready add dressing to salad and serve

Lemon Dijon Green Beans

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Ingredients:

• 1 lb green beans can use fresh or frozen
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1/4-1/2 teaspoon dill weed
• 2 tablespoons slivered almonds toasted
• salt and pepper

Steps:

• I usually steam the green beans for 5-7 minutes to get them a bit tender
• Melt butter or margarine in large frying pan
• Add green beans and cook on medium hight heat until coated with butter
• Add lemon juice mustard and dill
• Toss with beans until coated well and heated through
• Check taste add salt or pepper if desired
• Sprinkle with toased almonds before serving
• Note almonds can be toasted in oven on a baking sheet 350 degrees for 5-7 minutes

Lentil Bread

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Ingredients:

• 3/4 cup water plus
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/3 cup cooked lentils
• 1 teaspoon salt
• 1 1/3 cups whole wheat flour
• 1/3 cup unbleached flour
• 1 1/2 tablespoons vital wheat gluten
• 2 tablespoons whey powder I don't use
• 1 1/2 teaspoons active dry yeast

Steps:

• Put all ingredients in bread machine in the order directed by the manufacturer
• Select Basic Wheat Cycle Light Setting or equivalent

Linguine With Fresh Tomatoes, Olives, and Feta Cheese

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Ingredients:

• 1 16 ounce box linguine
• 4 large tomatoes chopped
• 3 tablespoons fresh basil chopped
• 2 garlic cloves minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 2 1/4 ounce can sliced black olives
• 3/4 cup crumbled feta cheese

Steps:

• Cook pasta according to package directions
• Meanwhile combine tomato basil olive oil garlic salt and pepper in mixing bowl
• Drain pasta and place in large serving bowl Top with tomato mixture sprinkle with feta cheese and olives Serve

Low Fat Lemon Zucchini Bread

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Ingredients:

• 1 cup whole wheat flour
• 1 cup flour
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 cup zucchini grated and tightly packed
• 1/4 cup canola oil
• 1 egg lightly beaten
• 1 egg white
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/4 cup plain nonfat yogurt drained
• cooking spray

Steps:

• Preheat oven to 350F
• Coat a 9 x 5-inch loaf pan with nonstick cooking spray
• Add flour to a large bowl followed by the sugar baking powder baking soda salt and nutmeg; stir well with a wire whisk
• In another bowl combine the zucchini oil egg and egg white vanilla lemon zest and yogurt
• Add zucchini mixture to flour mix combining until just moist
• Pour into loaf pan and bake for 55 minutes to an hour or until a toothpick inserted in the middle comes out clean

Lower Fat and Calorie Version of Microwave Mug Cake 322553

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Ingredients:

• 4 tablespoons self rising flour
• 4 tablespoons Splenda granular
• 2 tablespoons cocoa powder
• 3 tablespoons skim milk
• 4 ounces unsweetened applesauce
• 2 -3 drops vanilla

Steps:

• Coat a large mug with cooking spray Add all ingredients and stir Microwave for 25 - 3 minutes

Maple Meltaways

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Ingredients:

• 1 1/2 cups unsalted butter
• 1 1/3 cups granulated sugar
• 1/4 cup maple syrup Grade B dark
• 1 teaspoon maple flavoring Boyajian natural
• 2 eggs
• 1/2 teaspoon salt
• 5 cups cake flour
• 8 ounces milk chocolate toffee pieces

Steps:

• Cream together butter and sugar
• Add maple syrup and maple flavoring and beat until fluffy
• Add eggs one at a time beating after each addition
• Sift together salt and cake flour and add to cookie mixture
• When blended stir in milk chocolate toffee chips
• Divide dough into 4 pieces and shape each piece into a roll
• Wrap each roll in plastic wrap and refrigerate at least six hours
• Preheat oven to 350 degrees F Cut dough rolls into 1/4-inch slices and place on cookie sheets lined with parchment paper
• Bake 10-12 minutes or until they just begin to turn golden brown

Maple, Walnut amp; Flax Pancakes

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Ingredients:

• 1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
• 1/4 cup flax seed meal
• 1/4 cup finely chopped walnuts
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
• 1/4 cup pure maple syrup
• 1 large egg
• 1 tablespoon vegetable oil or more

Steps:

• Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
• Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
• Transfer pancakes to plates Serve with additional maple syrup or jam

Mayonnaise by June

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Ingredients:

• 2 eggs
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 tablespoon butter
• 1/2-1 teaspoon dry mustard
• salt and pepper

Steps:

• Beat all ingredients together with a whisk
• Place into saucepan and heat stirring at all times until boils

Mirj's Foolproof Microwave Rice - Perfect Every Time

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Ingredients:

• 1 cup rice I like Basmati or Persian
• 2 cups water
• 1 dash salt

Steps:

• Put rice in a micro-safe bowl
• Add water
• Swirl for 2 seconds
• Add salt
• Swirl again
• Cover with vented plastic wrap or a loose plastic cover
• Nuke on high for 12 minutes
• Let rest for 5 minutes
• Dump rice into a strainer and rinse under cold water
• Place in micro-safe serving dish or back in the rinsed out bowl
• add seasonings to taste onion soup mix
• salt and pepper
• hot chilles
• whatever you like in your rice and heat on medium for 5 minutes until it reaches desired serving temperature
• If the rice is going to be part of a salad
• you can use it straight away
• This makes perfect
• every grain separate rice
• every time

Miso Marinated Tofu

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Ingredients:

• 1 12 ounce package tofu extra firmdrain and pat dry with paper towels and cut into strips
• 4 tablespoons yellow miso
• 2 tablespoons brown rice vinegar
• 2 tablespoons honey
• 2 garlic cloves smashed
• 1 dash ground ginger
• 1 dash red pepper flakes

Steps:

• Place tofu in dish and splash with about 1-2 TBS soy sauce then spread the marinade over tofu and let marinate overnight or for a day
• When ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350

Mochaccino Smoothie

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Ingredients:

• 6 ounces chocolate yogurt
• 1/2 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup 1 squeeze
• 1 cup ice cube

Steps:

• Blend all ingredients in a blender to desired consistency and serve

Mom's Banana Bread

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Ingredients:

• 2 cups mashed bananas
• 1 cup sugar
• 2 eggs well beaten
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons milk
• 1/2 cup chopped nuts
• 1/2 cup melted butter

Steps:

• Combine all ingredients mixing in melted butter last Bake in loaf pans for 1 hour at 350 degrees Once youve pulled it out of the oven
• gently remove it from the pan Mom recommends waiting five minutes
• but I rarely have problems with getting it out right away and wrap in tin foil This will keep the moisture in
• without the bread getting soggy Let it sit for at least half an hour before cutting into it also for moisture purposes

Mom's E-Z Tortellini Soup

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Ingredients:

• 1 bag mixed vegetables
• 1 can vegetable broth
• 1 can of torusso whole tomato Spices included
• 1 bag tortellini
• parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Steps:

• Add Mixed Veggies to less than a half cup of Boiling Water
• Then add Veg broth
• Cut Tomatoes and add to pot with the Tomato liquid Do not drain Tomatoes
• Simmer until veggies are almost cooked and then add Tortellini
• After Tortellinis are at desired softness
• let stand before serving
• then sprinkle some parmesan cheese on top

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

My Morning Oatmeal

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Ingredients:

• 1/2 cup rolled oats
• water
• 1 tablespoon flax seed meal
• 1/4 cup raisins
• 2 tablespoons real maple syrup
• 1/4 cup almond milk or 1/4 cup milk

Steps:

• cook oatmeal according to package
• add raisins near the end so they nice and plump
• let it sit and get really thick add flax now
• stir in maple syrup and milk to get the consistency you want
• sometimes i add cinnamon honey and banana instead
• other good additions are dried cranberries diced apples agave nectar slivered almonds pecans or dates

No Fat Carrot Raisin Salad

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Ingredients:

• 1/2 cup nonfat yogurt
• 1 1/2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 2 cups carrots shredded
• 1/2 cup raisins
• 1/4 cup crushed pineapple drained

Steps:

• Combine yogurt honey cinnamon and lemon juice to make dressing
• Add the rest of the ingredients
• Chill at least 15 minutes

North Croatian Boiled Potato

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Ingredients:

• 300 g potatoes baby potato
• 40 g butter
• 10 g fresh parsley leaves
• 6 g salt

Steps:

• Gently peal potato skin and if possible just shave it
• Cook for about 25-30 minutes until toothpick can easily go through Drain potato
• In another pot put butter and finely minced parsley leaves When butter starts to foam add potato and fry it on butter 1-2 minutes Serve hot

Olive and Sun-Dried Tomato Tapenade With Endive Leaves

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Ingredients:

• 3 8 ounce cans pitted black olives drained
• 3/4 cup sun-dried tomato packed in oil
• extra virgin olive oil
• 3 heads endive about 1/2 pound

Steps:

• In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky
• Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving
• Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely
• Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter

Olive Fritte Fried Olives With Cheese and Herbs

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Ingredients:

• 6 ounces large ripe green olives drained and rinsed
• 7 1/2 ounces ricotta cheese room temperature
• 2 ounces goat cheese room temperature
• 1 garlic clove mashed into a paste
• 1 tablespoon lemon thyme chopped FINE
• 1/2 small lemon zest of
• 1 cup flour to dredge
• 1 egg beaten
• 1 cup breadcrumbs to dredge
• vegetable oil or canola oil enough to fry

Steps:

• Into a small bowl add ricotta goat cheese lemon zest lemon thyme and garlic Mix well to combine
• Transfer the mixture into a pastry bag or zip lock bag if you do no have a pastry bag
• Using a small long fine tip pipe the cheese mixture into the olive cavity Continue until all olives are filled
• Place your oil into a large dutch oven frying machine or like and heat oil until it reaches 350 degrees
• While the oil is heating prepare your dredging station
• Place the flour egg and breadcrumbs into 3 SEPARATE small bowls
• Place the stuffed olives into the flour and coat well
• Using a large slotted spoon transfer olives to egg mixture
• Coat well and then transfer to the breadcrumbs and coat well
• Continue until all olives have been breaded
• When the oil is hot place a spoonful of breaded olives into the oil and cook until golden this will go VERY quickly less than 30 seconds so remain close
• When golden transfer olives to a plate lined with paper towels
• Continue until all olives are cooked

Orange Glazed Sweet Potatoes With Pecans

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Ingredients:

• 6 large sweet potatoes
• 6 tablespoons brown sugar packed
• 2 eggs beaten
• 1/4 cup orange juice
• 2 tablespoons unsalted butter melted
• 1 teaspoon real vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter softened
• 1/2 cup brown sugar packed
• 3/4 cup chopped pecans
• 9 pecan halves

Steps:

• Preheat oven to 375 Bake potatoes until very tender -- about 1 hour and 20 minutes Let cool and reduce oven heat to 350
• Scoop potatoes out of peels and mash until desired texture Stir in remaining ingredients and place in casserole dish 9 X 9
• Combine topping ingredients and sprinkle over potatoes Bake until done at 350 -- about 1/2 hours
• Optional stud with 9 pecan halves at even intervals before returning to oven just to make it look pretty

Orange Spice Granola

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Ingredients:

• 1 8 ounce container rolled oats
• 1 1/3 cups sliced almonds
• 4 ounces whole raw cashews
• 1/2 cup dark brown sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 10 tablespoons butter
• 1/3 cup maple syrup
• 1 tablespoon maple syrup

Steps:

• Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month

Pate Reinagel Vegetarian Spread

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Ingredients:

• 4 ounces reduced-fat goat cheese unripened
• 2 ounces black mission figs finely chopped about 6
• 1 tablespoon argan oil
• 2 teaspoons mild honey
• 3/4 teaspoon black pepper coarsely cracked

Steps:

• Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup

Peach and Roasted Red Pepper Bruschetta

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Ingredients:

• 1 red pepper
• 2 peaches diced
• 1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
• 1 garlic clove minced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh basil
• salt freshly ground black pepper
• 1 baguette sliced on the diagonal

Steps:

• Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
• Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
• Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
• Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts

Peanut Butter and Banana Sandwich

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Ingredients:

• 2 pieces white bread
• 2 tablespoons of jiff peanut butter
• 1/2 very ripe banana
• 1 tablespoon butter
• 1 teaspoon honey

Steps:

• First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately

Peanut Butter Granola

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Ingredients:

• 2 1/2 cups rolled oats
• 2/3 cup peanut butter
• 2/3 cup honey
• 1 tablespoon oil
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup wheat germ
• 1/2 cup flaked coconut

Steps:

• Preheat oven to 300F
• Mix oatmeal wheat germ and coconut into 13x9x2 pan
• In a small mixing bow stir peanut butter honey oil vanilla and salt
• Pour peanut butter mixture over dry mixture and mix until coated
• Bake for 45 minutes
• Remove from oven and carefully stir to break it into smaller pieces
• Allow to cool then mix in raisins
• Store in airtight container
• Easily adapted if you want to add other dried fruits nuts or sunflower seeds

Pickled Ginger

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Ingredients:

• 2 large gingerroot
• 1 cup rice wine vinegar
• 5 -7 tablespoons sugar
• 1 teaspoon salt

Steps:

• Peel the ginger root Cut the ginger into medium-sized pieces and salt it
• Leave the ginger in a bowl for 30 minute Put the ginger into a jar
• Mix rice vinegar and sugar in a pan and bring to a boil Pour the hot mixture of vinegar and sugar on the ginger
• Cool then cover with a lid and place in the refrigerator In a week the ginger change its color to light pink
• Slice thinly to serve The pickled ginger lasts about a month in the fridge

Pin's Cheese Crisp

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Ingredients:

• 1 large flour tortilla
• 1/2 cup shredded cheese your preference
• 2 green chilies skin removed torn in strips
• 1 large tomatoes thinly sliced and quartered
• 1/2 cup chopped white onion

Steps:

• Heat oven to 400 degrees
• toast tortilla until lighty browned
• remove from oven
• while its still hot add toppings beginning with shredded cheese
• add green chilie strips
• add tomato slices
• sprinkle onion all over
• return the tortilla to oven and bake til cheese has melted
• remove and cut in serving size portions
• I cut it with a pizza cutter
• serve with a side of salsa if desired
• enjoy

Pink Chum-Pagne

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Ingredients:

• 1 teaspoon water
• 1/2 teaspoon caster sugar
• 1 dash pineapple juice
• 1 dash orange juice
• 1/2 cup cranberry juice
• lemonade

Steps:

• Mix the water with the sugar in a jug Stir until sugar is almost disolved
• Add the orange and pineapple juice Stir for 5 seconds
• Add cranberry juice
• Fill to brim with lemonade

Ramen Noodle Surprise

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Ingredients:

• 1/2 green pepper Cubed
• 4 green onions Shallots Chopped
• 2 58 g packages ramen noodles
• 10 mushrooms Sliced
• 2 tablespoons oil
• 2 tablespoons soy sauce

Steps:

• Cook Ramen Noodles according to package
• DO NOT add seasonings
• In seperate fry pan add oil soy sauce and veggies cook until medium soft
• Drain Noodles
• Cut all noodles in half
• Add seasonings
• Mix noodles in with veggies
• Heat another 2 - 3 minutes serve amp; enjoy

Raw Mayonnaise

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Ingredients:

• 3/4 cup water or less
• 1 1/2 cups of macadamian nuts expensive but worth it
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Italian spices
• 1/2 teaspoon sea salt
• 1 dash cayenne

Steps:

• Blend until smooth

Red Onion Marmalade

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Ingredients:

• 6 red onions
• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/4 cup balsamic vinegar
• 1/4 cup brown sugar

Steps:

• have frypan on lowest heat
• add olive oil and butter
• dont stir
• all onions in at once nicely
• after 10 minutes pour over the balsmic vinegar and brown sugar
• dont stir you can shake
• after 5-10 minutes
• get tongs
• turn everything over
• can put lid on
• leave about 45 minutes-1 hour
• cool
• then transfer to bowl
• serve or keeps well in the fridge

Rice amp; Pea Salad With Soy amp; Cilantro

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Ingredients:

• 3/4 cup peas fresh or frozen
• 1 1/2 cups rice
• 3/8 cup citrus juice
• 3 tablespoons oil
• 3 tablespoons soy sauce or 3 tablespoons fish sauce
• 3/8 cup fresh cilantro or 3/8 cup of fresh mint
• salt to taste
• pepper to taste

Steps:

• Boil the rice Drain amp; rinse
• Lightly boil the peas so they dont taste raw Drain amp; rinse
• Combine with other ingredients
• Taste and adjust seasonings
• Serve cold or at room temperature
• Can be totally animal free if you dont use fish sauce or an animal based oil
• Easily adjusted for larger or smaller amounts with identical results

Roasted Garlic Puree

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Ingredients:

• 10 garlic cloves unpeeled
• 2 tablespoons olive oil

Steps:

• preheat oven to 375F
• wrap garlic cloves in aluminum foil package and cook for 1 hour in oven
• remove cloves from foil and peel
• puree garlic in food processor add olive oil and blend until incorporated
• store garlic puree in glass jar with tight-fitting lid
• refrigerate
• use in preparation of sauces or with meats

Roasted Potatoes and Tomatoes

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Ingredients:

• 2 medium red potatoes washed
• 2 plum tomatoes
• 1/3 cup olive oil
• 2 cloves garlic crushed
• black pepper to taste
• cayenne pepper to taste

Steps:

• Slice potatoes and tomatoes into thin slices
• Pour olive oil into ovenproof casserole dish
• Add remaining ingredients
• Lightly toss potatoes and tomatoes in olive oil mixture
• Potatoes taste best crispy on the outside chewy on the inside if they are spread out in a single layer with tomatoes interlaced above and below
• Bake in 350 degree oven for about 40 minutes or until golden and slightly crispy
• Enjoy

Rose's World Famous Pancakes

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Ingredients:

• 2 eggs
• 1 cup milk I prefer buttermilk
• 1 cup flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt

Steps:

• Preheat griddle
• Beat eggs and milk together
• Add dry ingredients and beat well
• Pour on griddle
• Cook until bubbles appear and flip over

Salad Dressing for Teenage Boys And Their Families

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Ingredients:

• 1 cup mayonnaise
• 4 tablespoons water
• 1/3 cup vinegar
• 1/3 cup sugar
• garlic powder or fresh garlic to taste
• onion powder to taste
• salt to taste
• pepper to taste

Steps:

• Mix everything together
• Adjust seasoning to taste

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

• 170 g asparagus trimmed
• cooking spray
• 2 eggs
• 2 egg whites
• 2 tablespoons skim milk
• 1 small tomatoes
• 2 tablespoons flat leaf parsley coarsely chopped

Steps:

• Boil steam or microwave asparagus until tender; drain
• Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
• Serve asparagus and scrambled eggs sprinkled with tomato and parsley

Simple Peanut Sauce

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Ingredients:

• 3 tablespoons sugar
• 3 tablespoons dry sherry
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons water
• 2 teaspoons white wine vinegar
• 1/3 cup creamy peanut butter

Steps:

• Combine everything except the peanut butter in a small saucepan
• Bring to a boil over medium high heat while stirring constantly
• Boil 1 minute or until sugar dissolves
• Stir in peanut butter until smooth
• Allow sauce to cool to room temperature

Simple Spicy and Sweet Oven Fries

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Ingredients:

• 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
• 2 tablespoons olive oil
• 1 teaspoon salt sea salt
• 1 teaspoon shichimi-togarashi
• 1 teaspoon sugar

Steps:

• Preheat oven to 400 degrees with rack on top
• Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
• Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
• Mix salt shichimi and sugar in small bowl and sprinkle over fries

Simple, but wonderful avocado dip

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Ingredients:

• 3 ripe avocados
• 16 ounces sour cream
• hot pepper sauce
• garlic
• cayenne pepper
• salt

Steps:

• Take the avocados and get rid of the skin and the seed
• Mash them up
• you can do it using a simple potato masher or even a fork
• Add garlic and mix well
• Stir in about half of the sour cream
• Add spices and hot sauce and stir well
• Let sit for 5-10 minutes
• Leting it sit lets the hot sauce and garlic to go to work
• Add as much sour cream as you want
• The more you add the more heat you will take away
• Enjoy with veggies or chips

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Simply Spiced String/ Green Beans

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Ingredients:

• 3 lbs fresh string beans
• 2 teaspoons salt
• 1/4 cup water
• 1/4 cup oil
• 1/4 teaspoon turmeric
• 1/2 teaspoon cumin

Steps:

• Wash and trim the string beans
• I usually start out with more string beans than the 3 pounds called for in the recipe since I eat a lot raw and not all of them make it into the pot
• Combine with all the other ingredients in a 3 quart pot and mix
• Cook covered on a small flame for 30 minutes
• Drain
• Serve warm or chilled

Southwest Cheese Soup

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Ingredients:

• 1 cup milk any % of your choice
• 1 16 ounce package Velveeta cheese loaf cubed
• 1 15 ounce can whole kernel corn drained could use Mexi Corn
• 1 15 ounce can black beans rinsed and drained
• 1 10 ounce can diced tomatoes with mild green chilies undrained
• chopped cilantro if desiredto garnish

Steps:

• Mix all ingredients in dutch oven except for cilantro
• Cook over medium-low heat until cheese is melted and soup is hot
• Sprinkle cilantro on top before serving

Sparkling Lime Christmas Punch

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Ingredients:

• 1 12 ounce can welch's frozen white grape juice
• 1 12 ounce can minute maid frozen limeade concentrate
• 1 2 liter bottle Sprite chilled
• ice cube
• frozen cranberries

Steps:

• Mix frozen juices according to directions on the can add 7 cans water
• Add Sprite to taste
• Serve in punch bowl -- adding ice cubes and frozen cranberries

Spiced Vinegar Dressing

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Ingredients:

• 8 tablespoons white wine vinegar
• 2 cloves
• 1 star anise
• 10 tablespoons good quality extra virgin olive oil
• sea salt freshly ground black pepper

Steps:

• Pour the vinegar into a pan add the cloves star anise and a splash of water
• Bring to the boil and reduce the liquid by half
• Allow the spice vinegar to cool and pour into a clean jam jar
• Add the oil and salt and pepper
• Tighten the lid and shake vigorously
• Taste and add more oil or vinegar if needed to taste

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Spinach Minestrone

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Ingredients:

• 1 large sweet onion chopped
• 1 garlic clove minced
• 4 cups low sodium vegetable broth or chicken broth
• 1 16 ounce can kidney beans rinsed drained
• 1 14 1/2 ounce can diced tomatoes undrained
• 2 medium carrots sliced
• 1/2 cup uncooked elbow macaroni
• 1/2 teaspoon dried oregano
• 1 12 ounce package fresh Baby Spinach chopped

Steps:

• In a large saucepan coated with non-stick spray saute onion and garlic until tender about 5-8 minutes
• Add the broth beans tomatoes carrots macaroni and oregano
• Cook until vegetables are tender about 20 minutes
• Stir in chopped spinach and bring to a boil
• Remove from heat and let stand for 10 minutes

Stir-fry Cabbage

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Ingredients:

• 1/2 small cabbage
• 2 tablespoons sunflower oil
• 1 tablespoon light soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons caraway seeds
• ground black pepper to taste

Steps:

• Cut the central core from the cabbage and shred the leaves finely
• Heat the oil until quite hot in a wok and then stirfry the cabbage for about 2 minutes
• Toss in the soy sauce lemon juice caraway seeds and pepper to taste

Strawberry Compote

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Ingredients:

• 1/4 cup caster sugar
• 150 g strawberries fresh or frozen

Steps:

• Place sugar an 2 tablespoons of cold water in a small saucepan and stir over low heat until sugar dissolves
• Increase heat to high and bring mixture to the boil Cook for 3 minutes or until mixture thickens slightly
• Remove from heat and stir in strawberries Set aside

Summertime Melon Smoothie

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Ingredients:

• 2 small honeydew melon peeled seeded and chopped
• 1 cup yogurt
• 2 cups milk
• 2 tablespoons honey
• 2 teaspoons sugar
• ice cube bunch of them

Steps:

• Put all ingredients into blender mix
• Blend less time for thicker fruitier smoothie
• Blend longer and faster fora smoother smoothie
• You may add some cold water if too thick and give it a blend
• Garmish glass by slicing half way through a chunk or thick slice of melon and stick on glass rim
• ENJOY

Super Healthy Hummus

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Ingredients:

• 3 garlic cloves minced more if you like
• 1/4 cup plain low-fat yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1 19 ounce can chickpeas drained and rinsed
• 1 tablespoon fresh parsley chopped

Steps:

• Combine everything in blender or food processor and process until smooth
• The blender gives the best result
• If you need more liquid to make a nice consistency add a bit more yogurt
• Chill
• Serve with pitas or as a veggie dip

Sweet and Spicy Yams

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Ingredients:

• 4 medium yams peeled and sliced
• 1/2 teaspoon orange peel finely shredded
• 1/2 cup orange juice
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice

Steps:

• In a large skillet
• bring 1 of water to a boil
• Add yams
• Cover and simmer for 15 minutes or until they are tender
• Drain
• In a small bowl
• mix orange peel
• orange juice
• brown sugar
• salt
• cinnamon and allspice
• Pour over yams in skillet
• Cook and stir until bubbly
• Simmer
• uncovered
• for 5 minutes
• spooning sauce over potatoes occasionally to make a glaze

Sweet Corn Cakes by Bill Granger

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Ingredients:

• 525 g fresh corn kernels cut from 3 large corn cobs
• 1 small red onion chopped
• 2 eggs
• 3 tablespoons chopped coriander leaves cilantro
• 125 g plain all-purpose flour
• 1 teaspoon baking powder
• sea salt
• fresh ground black pepper
• vegetable oil for frying

Steps:

• Preheat the oven to 120C/250F/Gas 1
• Place three-quarters of the sweetcorn kernels the onion eggs coriander flour baking powder salt and pepper in a food processor and process until combined
• Transfer to a large bowl add the remaining sweetcorn kernels and stir to combine
• Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high When the oil is hot drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for one minute on each side
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes

Sweet Juice Sensation

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Ingredients:

• 1 orange peeled
• 1 apple stem removed
• 1 large carrot topped
• 1 grapefruit peeled
• 1 pears rind and seeds removed or 1/2 cantaloupe rind and seeds removed

Steps:

• Juice apple and carrot then juice the remaining ingredients
• Stir and serve

Tempeh Stew

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Ingredients:

• 8 ounces tempeh
• 1 onion chopped
• 6 tablespoons vegetable oil
• 1 green pepper seeded and chopped
• 1 teaspoon paprika
• 2 teaspoons caraway seeds
• 2 garlic cloves finely chopped
• 2 tablespoons tomato paste
• 2 cups sodium-free vegetable broth
• 1 teaspoon salt
• 1/2 cup zinfandel or 1/2 cup full-bodied red wine
• 3 teaspoons arrowroot
• 2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
• 2 tablespoons vegan sour cream like Tofutti

Steps:

• Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
• In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
• Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
• In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
• Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato

The Best Tortillas You Will Ever Have

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Ingredients:

• 4 tablespoons peanut butter
• 4 tablespoons honey
• 4 flour tortillas
• 4 bananas
• 100 g chocolate chips

Steps:

• Spread 1 tbsp peanut butter over 1 wrap
• Add chopped banana all over the place
• Sprinkle with 1 tbsp honey
• Sprinkle with a handful of chocolate chips
• Roll it up
• Place toothpicks in to keep in place
• Cut up if desired
• Best made just before eating but can sprinkle lemon or lime over if you need to keep

The Mint Divine a Mocktail

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Ingredients:

• 4 mint leaves
• 1/4 ounce lime cordial
• ice cube
• soda water

Steps:

• Tear mint leavesamp; place in a highball glass
• Add lime cordial stir to mixamp; add ice cubes
• Top with soda wateramp; garnish with a lime wheel

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Tiger Candy

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Ingredients:

• 1/2 cup peanut butter
• 1/4 cup instant milk
• 1 tablespoon honey
• shredded coconut or chopped nuts

Steps:

• Mix the peanut butter dry milk and honey together
• Roll it into small balls It is it too dry to roll add a little more honey up to 2 tablespoons
• Roll the balls in the shredded coconut or chopped nuts

Tita's Cucumbers With Olive Oil

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Ingredients:

• 1 cucumber
• olive oil
• salt

Steps:

• Peel and slice cucumber into 1/4-inch slices/rounds Tita used to cut the seeded centers out of the cucumber slices for me This is not necessary
• but I think its better You can also buy a seedless cucumber
• Arrange cucumber slices on a large plate
• Lightly pour or sprinkle olive oil over rounds
• Sprinkle with salt

Trio of Spanish Nibbles Olives, Almonds amp; Chickpeas

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Ingredients:

• 4 cups mixed good-quality olives
• 3 -4 slices orange peel
• 3 -4 slices lemon peel
• 1 teaspoon crushed red chili pepper flakes
• 1 teaspoon fennel seed 1/3 palm full
• 2 -3 tablespoons extra virgin olive oil
• 2 cups marcona almonds or 2 cups toasted peeled whole almonds
• 2 15 ounce cans chickpeas rinsed and drained
• 2 teaspoons smoked paprika
• salt and pepper to taste

Steps:

• Make a double layer pouch of foil for the olives Add citrus peel red pepper flakes and fennel seeds to olives then top with olive oil Seal the pouch and shake it to distribute the spices and oil Place in hot oven at any temperature or on outdoor grill to heat them through
• Place the almonds in a small decorative serving dish
• Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry In the last 5 minutes season the chick peas with paprika salt and pepper If you season them up too soon the paprika will blacken and become bitter
• Place the chick peas in a small serving bowl
• Place the olives on a platter and cut the pouch open to expose them Place the small serving dishes for nuts and chick peas on the platter alongside olives Place a ramekin or other small cup out to collect olive pits

Troppo Ice Blocks

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Ingredients:

• pineapple
• banana
• jackfruit
• soursop
• mango
• rambutans
• lychee
• pommelo
• star fruit
• passion fruit
• guava
• papaya
• oranges or orange juice

Steps:

• Peel and core the fruits over a bowl to catch the juice
• Cut the fruit into bite-size pieces and place in the bowl
• Stir the fruit together and spoon the mixture into plastic cups until 2/3 full
• Squeeze enough oranges for the juice to cover the fruit
• Insert a wooden stick into the centre
• Freeze overnight in the freezer

Tuscan Kale Chips

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Ingredients:

• 12 large tuscan kale leaves rinsed dried cut lengthwise in half center ribs and stems removed
• 1 tablespoon olive oil
• salt and pepper

Steps:

• Preheat oven to 250F Toss kale with oil in large bowl Sprinkle with salt and pepper Arrange leaves in single layer on 2 large baking sheets
• Bake until crisp about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves Transfer leaves to rack to cool

Tvp Burgers

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Ingredients:

• 1 cup textured vegetable protein Textured Vegetable Protein
• 3/4 cup boiling water
• 1 tablespoon ketchup
• 1 teaspoon sea salt
• 1/2 teaspoon ground oregano Mediterranean
• 1/2 teaspoon ground marjoram
• 1/2 teaspoon garlic powder
• 1/4 cup grated carrot
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped green onions
• 1 tablespoon dried parsley flakes
• 1/2 cup vital wheat gluten
• 1 tablespoon vegetable oil

Steps:

• In a medium sized mixing bowl combine the boiling water with the TVP
• ketchup
• sea salt and herbs Let stand for 10 minutes
• then mix in the grated carrot
• chopped celery
• chopped green onion and parsley flakes Blend together well with hands Mix in the vital wheat gluten flour to make a firm mixture
• Divide mixture into 6 equally shaped balls and flatten to form patties about 4 wide
• Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes each side over medium low heat until browned
• Serve with fresh sauted mushrooms to make mushroom burgers

Upside Down Apple amp; Cranberry Coffee Cake

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Ingredients:

• 1/4 cup corn syrup
• 3/4 cup brown sugar packed
• 1 tablespoon margarine or 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups apples peeled thinly sliced
• 3/4 cup granulated sugar
• 1/3 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 large egg
• 2 large egg whites
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup low-fat yogurt
• 1/4 cup dried cranberries

Steps:

• Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
• TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
• Place in the oven for 3 minutes or until mixture has melted
• The mixture should be sticky
• Place the apples and cranberry on top
• CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
• In another bowl stir together flour and baking powder
• Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
• Spread it over the fruit in the pan
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
• Let cool on a wire rack for 20 minutes and then turn out onto a large platter

Vegan Pasta Amatriciana

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Ingredients:

• 2 cups tomato sauce Prego basil and garlic is good
• 6 leaves basil
• 2 garlic cloves minced
• 2 teaspoons crushed red pepper flakes
• fresh ground black pepper to taste
• 1 dash salt to taste
• 3 slices vegetarian bacon I like smart bacon or tempeh strips
• 4 ounces pasta shells or any other pasta you prefer

Steps:

• In a small sauce pan over low heat add the tomato sauce basil garlic crushed red peppers and black pepper
• Let simmer 10-15 minute
• Fry the soy bacon for a few minutes in a small skillet
• Chop it into small pieces
• Add to sauce
• Leaving the sauce on low to get nice and thick cook the pasta according to directions
• Drain the pasta
• Taste-test the sauce and add salt or pepper to taste
• Toss pasta and sauce
• Enjoy

Vegan Pizza Dough

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Ingredients:

• 3 -3 1/2 cups flour
• 2 1/2 ounces fast rising yeast
• 1 teaspoon salt
• 1 cup water very warm
• 2 tablespoons olive oil

Steps:

• Preheat oven to 400 degrees F
• In large bowl combine flour yeast and salt Add warm water and olive oil knead about 5 minutes or until mixture is well combined and forms a ball Let dough sit for 10 minutes in a warm place
• Roll out dough and fit to oiled cookie sheet or pizza pan Place in oven and bake for approximately 10 minutes or until very slightly browned
• Remove from oven and let cool Add pizza toppings of your choice Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted Cool slice and serve

Vegan Pumpkin Pie Smoothie

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Ingredients:

• 1/2 cup canned pumpkin
• 1/2 cup soymilk
• 3 ice cubes
• 1 tablespoon honey

Steps:

• Place all ingredients in a blender and blend for 2-3 minutes
• Enjoy

Vegan Tofurkey Wrap

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Ingredients:

• 3 slices soy ham
• 1 leaf lettuce
• 4 leaves spinach
• 2 slices tomatoes
• 2 slices avocados
• 2/3 cup mixed sprouts
• 1 tablespoon red onion chopped
• 1 tablespoon roasted red pepper spread
• 1 whole wheat tortilla

Steps:

• Smear the spread down the middle of the tortilla
• Layer everything on
• Wrap it up
• Eat it

Vegetable Stew Aubergine/Eggplant, Tomato, Pepper amp; Potato

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Ingredients:

• 250 g aubergines
• 250 g potatoes
• 200 g tomatoes
• 250 g bell peppers capsicums
• 6 tablespoons olive oil
• 1 garlic clove crushed
• salt and pepper

Steps:

• Slice the aubergines lay in a colander and sprinkle with salt Cover with a plate put a weight on top and leave to one side for the juices to drain out while you are preparing the rest of the vegetables
• Peel and dice the potatoes peel deseed and chop the tomatoes and deseed and slice the peppers Heat half the olive oil wash and dry the aubergines and fry in the oil until crisp on the outside
• In a separate pan fry the peppers and potatoes together in the remaining oil until just soft Then add the aubergines tomatoes and garlic Season and simmer for one hour
• Serve hot or cold

Vegetarian Egg-Drop Soup

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Ingredients:

• 2 tablespoons red miso
• 2 cups teriyaki sauce
• 6 eggs
• 2 tablespoons butter or 2 tablespoons margarine
• 1 quart mushroom
• 10 cups water
• sea salt

Steps:

• Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
• In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
• While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
• When water is boiling slowly add the eggs to the water Heat until they are cooked
• Serve in simple bowl

Where's Mom's Chocolate Chip Apricot Cookies?

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Ingredients:

• 1 1/8 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup butter softened
• 1/2 cup turbinado sugar
• 1/2 cup packed brown sugar
• 1 egg lightly beaten
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped dried apricot

Steps:

• Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
• Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
• Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Ww Friendly Mint-Infused Darjeeling Tea

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Ingredients:

• 1 quart water
• 3 tablespoons of fresh mint coarsely chopped and tightly packed or 1 tablespoon dried mint
• 3 darjeeling tea bags

Steps:

• Boil the water in a saucepan and add the mint and tea bags
• Remove from the heat cover and steep for 3-5 minutes
• Strain into mugs