A Really Good Cilantro Sauce

Ingredients:

• 6 bunches fresh cilantro roughly chopped
• 6 garlic cloves roughly chopped
• 1 jalapeno pepper seeded and chopped
• 1/2-1 cup rice vinegar to taste
• 1/8 cup canola oil or more to emulsify
• 1/8 cup olive oil or more to emulsify
• 1 lemon juice of
• salt to taste
• ground pepper to taste

Steps:

• Put cilantro into a blender a few bunches at a time
• It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
• Gradually add all other ingredients except the oils
• Add oils last slowly to emulsify

Aj's Mild Salsa

Ingredients:

• 4 roma tomatoes
• 1/2 red onion chopped
• 4 jalapenos finely chopped stems and seeds removed
• 1/2 hot pepper finley chopped seeds removed
• 1/2 habanero pepper finely chopped seeds removed
• 2 garlic cloves
• 1 tablespoon green chili canned No seeds
• 20 leaves cilantro
• 1 8 ounce can tomato sauce
• 2 tablespoons vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• 1 teaspoon salt

Steps:

• Combine tomatoes red onion garlic cloves tomato sauce oil vinegar cilantro lemon juice lime juice into a blender and puree
• Pour into a medium sauce pan and put over low heat adding jalapenos hot pepper and habinero Stirring occasionally bring to a rapid boil
• Before removing from heat add salt stir good
• Put in a sealed container and refrigerate for a few hours then enjoy

Aloha Delight Salad

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

Amazing Vegetarian or Vegan Lasagna

Ingredients:

• 12 lasagna noodles estimate
• 1 onion
• 1 garlic clove chopped
• 2 tablespoons olive oil
• 1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
• 1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
• 1/4 cup chopped parsley
• 1 lb firm tofu
• 1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
• 3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
• 1 tablespoon nutritional yeast flakes
• parmesan cheese

Steps:

• Cook lasagna noodles according to the package directions
• Saute onion and garlic in oil until tender Add vegeburger or gluten
• Stir in speggetti sauce and parsley; simmer for 5 minutes
• Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
• Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
• Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
• In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius

Another Notch Fried Rice

Ingredients:

• 6 cups cooked rice
• 4 large eggs
• 1 1/4 teaspoons salt
• 1/8 teaspoon ground black pepper plus
• 1/4 teaspoon ground black pepper
• 4 teaspoons vegetable oil
• 2 cups yellow onions chopped
• 1 8 ounce package bean sprouts rinsed and patted dry
• 1 cup carrot peeled and grated
• 1 cup green onion chopped
• 1 cup frozen green pea
• 1/2 cup celery chopped
• 1 teaspoon garlic minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Steps:

• Cover a baking sheet with aluminum foil
• Spread the cooked rice out onto the prepared baking sheet and cool at room temperature for one hour
• In a small mixing bowl whisk together the eggs 1/4 teaspoon of salt and 1/8 teaspoon of pepper
• Heat 2 teaspoons of vegetable oil in a large heavy skillet over medium heat for 2 minutes
• Add the eggs and scramble stirring constantly
• Break up the eggs into little pieces with the back of a spoon
• Transfer the eggs to a bowl and set aside
• Increase the heat to medium-high and add the remaining 2 teaspoons of vegetable oil to the skillet
• Add the yellow onion bean sprouts 1 teaspoon salt and 1/4 teaspoon of pepper
• Cook stirring constantly for 2 minutes
• Add the carrots green onion peas celery and garlic
• Cook stirring constantly for 1 minute
• Add the cooled rice and cook stirring constantly for 4 minutes
• Return the scrambled eggs to the skillet
• Add the soy sauce and sesame oil
• Cook for 2 minutes stirring constantly
• Remove from heat and serve immediately

Apple Harvest Oatmeal Vegan

Ingredients:

• 1 apple whole
• 1/4 cup apple juice natural and unfiltered
• 2 tablespoons raisins
• 2 teaspoons maple syrup
• 1/8 teaspoon cinnamon
• 6 pecan halves chopped
• 1 teaspoon flax seed
• 1 cup water
• 1/2 cup oats
• 2 tablespoons soy coffee creamer

Steps:

• Peel amp; chop the apple into bite-sized pieces Place apple
• apple juice
• raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
• Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
• ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
• Pour soy creamer or milk etc into center of bowl amp; enjoy

Apple Strudel Cocktail

Ingredients:

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce calvados
• 2 teaspoons applesauce
• 1 teaspoon brown sugar
• 1 pinch ground cinnamon

Steps:

• Shake the vodka Calvados apple sauce and sugar together in a cocktail shaker with ice
• Double strain into a martini glass and sprinkle over a small pinch of cinnamon

Apple Veggie Burgers

Ingredients:

• 4 slices sandwich bread stale or toasted
• 1/2 cup chopped onion
• 1 granny smith apple grated
• 1/2 bell pepper chopped I use red
• 1 1/2 teaspoons chopped fresh ginger
• 1 cup cooked rice
• 1 egg
• 3 tablespoons rolled oats ground in food processor
• salt to taste
• black pepper to taste
• 2 teaspoons vegetable oil

Steps:

• Chop the bread very fine or break into pieces and throw in a food processor breaking it into crumbs
• Transfer to a large mixing bowl and add the onions
• Squeeze the grated apples lightly to remove excess juice then add to the bowl along with the bell pepper ginger rice egg and half the ground oats
• Season with salt and pepper to taste
• Form mixture into 1 1/2-inch thick patties
• Heat oil in a large skillet over medium heat Coat the patties with the remaining ground oats and cook for 2-3 minutes per side until browned slightly
• Serve with hot sauce cole slaw or whatever else tickles your fancy

Apricot and Nectarine Salsa

Ingredients:

• 1 cup dice apricot
• 1 cup diced nectarine
• 1/2 cup diced red pepper
• 1 jalapeno minced
• 1 clove garlic minced
• 1 tablespoon plump raisins
• 1 1/2 ounces minced onions
• 3 tablespoons fresh cilantro or 3 tablespoons parsley chopped
• 1 teaspoon crushed coriander
• 1 teaspoon dried basil or 3 fresh basil leaves chopped
• 1 lime juice of
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper

Steps:

• Mix all ingredients together and chill 1 hour

Aruba AribaNon Alcoholic

Ingredients:

• 1/2 cup orange juice
• 1/2 cup cranberry juice
• 1/2 cup pineapple juice
• 1 dash grenadine

Steps:

• Pour all ingredients into a pitcher and stir lightly Serve over ice in a tall glass with a splash of grenadine
• If you like you can garnish with a slice of orange or pineapple
• Enjoy

Baked Acorn Squash

Ingredients:

• 1 acorn squash
• 1/16 teaspoon salt
• 1 dash pepper
• 1/16 teaspoon cinnamon
• 2 whole cloves
• 2 teaspoons molasses
• 1 teaspoon butter

Steps:

• Heat oven to 400amp;deg;F
• Wash squash split in half lengthwise and scrape out seeds
• Put the remaining ingredients into each half
• Bake 45 minutes in covered pan containing 2 inches of hot water
• Uncover; bake 15 minutes or until squash is tender and has browned
• Steamed Acorn Squash Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash and cover with metal foil Cover pan with a tight-fitting lid Steam over medium heat 20 minutes or until squash is tender

Banana Bread Vegan

Ingredients:

• 3/4 cup firm tofu
• 1 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup ripe banana mashed and maybe a little less than a cup
• 2 cups flour I prefer whole wheat
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt but not quite 1/2 I would use less than 1/2

Steps:

• Preaheat oven to 350F
• Put tofu in a food processor and blend until creamy
• Pour into a large bowl
• Mix in the bananas sugar vanilla and oil
• NEXT STEPS ARE IN A SEPARATE BOWL
• Mix together the baking soda flour baking powder and salt
• Combine the 2 bowls and mix them together
• Pour into an oiled or greased bread pan
• Bake for 50-60 minutes

Banana Mango Raspberry Smoothie

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

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

Banana Split Waffles Vegan

Ingredients:

• 3 tablespoons ground flax seeds
• 1/2 cup water
• 6 tablespoons margarine melted
• 1 1/2 cups soymilk
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pinch salt
• 3 tablespoons chocolate syrup
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup fresh strawberries diced
• 1/4 cup banana diced
• 1 cup fresh strawberries sliced
• 1 cup fresh pineapple sliced
• 1 medium banana sliced
• 2 tablespoons chocolate syrup
• whipped cream

Steps:

• Preheat Waffle Iron spray with non-stick spray if needed
• In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
• In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
• Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings

Barley and Bean Salad

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

Basil Jelly

Ingredients:

• 3 cups apple juice
• 1 1/2 cups firmly packed crushed fresh basil leaves
• 2 tablespoons cider vinegar
• 2 drops green food coloring
• 3 1/2 cups sugar
• 1 6 ounce packet liquid pectin

Steps:

• Bring 1 cup of the apple juice to a rolling boil and pour over the crushed basil leaves; let rest for 25 minutes
• Strain liquid into large saucepan and add the other 2 cups of apple juice
• vinegar
• and green coloring
• stirring to blend
• Bring to a hard boil
• and stir in sugar and pectin and return to a hard boil
• stirring constantly
• and cooking until jelly point is reached
• Remove from heat and skim off the foam with a slotted spoon; remove leaves from jelly with a slotted spoon
• Pour mixture into sterilized half-pint jars you will need 3-4
• leaving 1/2 of headroom at the top
• Attach lids and bands
• and process for 15 minutes in a water bath canner
• When cool
• check the seals
• Refrigerate promptly any that do not seal properly
• and remove bands from the others and store in a cool
• dry area

Bean Dip With Horseradish

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

Beet Hash Cakes With Dill Vinaigrette

Ingredients:

• 1/4 cup apple cider vinegar
• 4 garlic cloves chopped
• 2 -3 tablespoons chopped fresh dill
• 1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup sunflower oil olive oil won't work well here or 1/4 cup canola oil olive oil won't work well here
• 1 cup peeled and grated potato
• 3/4 cup peeled and grated beet
• 1/4 cup peeled and grated carrot
• 1 medium onion in 1/4-inch slices
• 1 tablespoon rice flour or all-purpose flour
• 1 egg
• 2 tablespoons sunflower oil or 2 tablespoons canola oil
• sour cream or vegan sour cream to garnish

Steps:

• Make dressing in a bowl
• whisk together vinegar
• garlic
• dill
• mustard
• and salt and pepper until well combined Whisking constantly
• add 1/4 cup oil in a thin
• slow stream If the dressing still looks separated after all the oil has been added
• a little more mustard whisked in should do the trick Set dressing aside
• Make cakes in a bowl stir together potato
• beet
• carrot
• and onion Add flour and egg and mix well
• Heat 2 tablespoons oil in a skillet over medium-high heat When a drop of water sizzles in the oil
• youre ready take about 1/4 cup of the beet mixture and flatten it out in the oil Put as many cakes in as you can without crowding the pan Once youve got them all in
• cover and let cook 3-4 minutes Uncover
• flip
• re-cover
• and cook the other sides 2-3 minutes Fry remaining mixture in batches
• Serve with a liberal amount of vinaigrette and a dollop of sour cream
• if desired

Betty Crockers Banana Bread

Ingredients:

• 1 cup sugar
• 1/3 cup butter softened about 5 and 1/3 tbsp
• 2 eggs
• 1 1/2 cups of ripe bananas about 3-4 ripe bananas
• 1/3 cup water
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup of chopped nuts

Steps:

• Heat oven to 350 degrees Grease bottom of a 9x5x3 inch loaf pan Mix sugar and butter in a medium bowl Stir in eggs until blended Add bananas and water; beat 30 seconds Stir in remaining ingredients except nuts just until moistened Stir in nuts Pour into pan Bake until wooden pick inserted in center comes out clean about 55 to 60 minutes; cool 5 minutes Cool completely before slicing or it might fall apart and be difficult to slice into pieces
• 120 calories per slice
• DO NOT USE SELF RISING FLOUR the baking soda and powder lets it rise on its own
• wrap and refrigerate not longer than 1 week

Blueberry and Nut Baklava Spirals

Ingredients:

• 425 g john west blueberries well drained and placed onto absorbent paper towelling
• 100 g ground almond meal
• 50 g hazelnuts chopped
• 2 tablespoons caster sugar
• 1/2 teaspoon cinnamon
• 10 sheets phyllo pastry
• olive oil spray
• icing sugar for dusting

Steps:

• Drain the blueberries thoroughly in a colander add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two Then pat dry with the paper towelling
• In a medium bowl combine the nuts sugar and cinnamon
• Gently fold in the thoroughly drained John West Blueberries
• Place the pastry sheet onto the bench with the longest edges horizontally in front of you spray 1 sheet of pastry with cooking spray arrange 2 tablespoons of the blueberry nut filling along the longest edge fold over and roll up
• Spray the rolled pastry with more oil coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan Repeat with the remaining pastry and filling
• Spray the baklava with a little extra oil and bake in a preheated oven at 200C for 15 minutes
• Dust with icing sugar and serve
• SERVING OPTIONS Serve with honey maple syrup or a berry sauce

Bread, No-Knead Brown

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

Broiled Winter Squash, Carrots and Onions

Ingredients:

• 1 medium butternut squash
• 3 large carrots
• 2 large white onions
• 3 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon curry powder

Steps:

• Preheat your broiler and set the oven rack to the highest level so that your veggies are 2-3 inches from the heating element
• Peel
• deseed
• and cut butternut squash I prefer to cut it into about 1/3 matchstick
• but dicing works well also
• Peel onions
• cut in half and then into 1/4-1/3 strips
• Scrub carrots and cut into large matchsticks or 1/4 coins
• Put the veggies into a large bowl
• drizzle with olive oil and toss to coat Sprinkle with all spices and toss again to even distribute spices
• Spread veggies in a single layer on a large jelly roll pan You may have to do more than one batch
• Broil veggies for 4-5 minutes
• or until the first side gets medium brown Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender Repeat with any remaining veggies Serve as soon as possible
• though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture

Brown Sugar Banana Bread

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

Buckwheat Tortilla Pizza

Ingredients:

• 40 g buckwheat flour
• 80 ml water
• 1/2 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 200 g can chopped tomatoes
• 1 tomatoes sliced
• 20 g spinach
• 1 garlic clove crushed
• 1 tablespoon nutritional yeast

Steps:

• Preheat the oven to 200C/390amp;deg;F
• Add some olive oil to a frying pan to heat Mix together all the tortilla ingredients then add half of the mixture to the frying pan heat for 2 minutes on each side over a medium heat then set aside and repeat with the other half of the mixture
• Add the chopped tomatoes and crushed garlic clove to a saucepan bring to the boil then reduce to a simmer and leave for 5 minutes
• Spread the tomato mixture on top of the tortillas and add the rest of the toppings Place in the oven for 10 minutes to cook and then serve

Cajun Spice Mix

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

Camping Fruit and Rice

Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

Carnation Maple Muffins

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

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

Cascadia Rosemary Garlic Fries

Ingredients:

• 3 lbs russet potatoes or 3 lbs yukon gold potatoes
• 3 garlic cloves peeled and finely minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped Italian parsley
• canola oil for frying
• salt

Steps:

• In a large pot suitable for frying
• preheat oil to 320 degrees
• Scrub potatoes under cold water
• Cut into 1/4x1/4x2 sticks
• leaving the peels on
• Keep the potatoes in cold water while preparing
• and when all are cut
• rinse well under cold water
• removing all excess starch
• Drain well
• and dry on paper towels
• Fry a small amount at a time
• until softened but not brown
• Drain and spread on cooling rack over paper towels or newspaper
• After all potatoes are fried
• cool and refrigerate for at least one hour
• Combine the garlic
• rosemary and parsley
• Heat oil to 425 degrees
• Fry the cold fries
• small amounts at a time until golden brown
• Drain and place on a paper-towel lined cookie sheet
• Add fries to bowl with garlic and herbs
• and toss to coat
• Serve fries immediately

Chill out Frozen Hot Chocolate

Ingredients:

• 6 fluid ounces milk
• 1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
• 1 1/2-2 cups crushed ice cubes
• whipped cream
• additional hot cocoa mix

Steps:

• Pour milk into blender
• Add hot cocoa mix and ice
• Blend first at low speed and then high speed until ice is finely crushed and slushy
• Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
• Serve with a straw and enjoy
• PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice

Chilled Cantaloupe Soup

Ingredients:

• 1/3 cantaloupe peeled seeded and cubed
• 1/3 cup orange juice
• 1 teaspoon lime juice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 5 mint leaves chopped

Steps:

• Combine cantaloupe and orage juice in a blender; process until smooth
• Transfer mixture into a large bowl
• Stir in lime juice cinnamon and nutmeg
• Chill for 1 hour
• Stir in mint leaves and serve
• Enjoy

Chipotles in Adobo Sauce - Tex Mex

Ingredients:

• 10 chipotle chiles stems removed and slit lengthwise
• 1/3 cup white onion 1/2 inch slices
• 5 tablespoons cider vinegar
• 2 garlic cloves sliced
• 4 tablespoons catsup
• 1/4 teaspoon salt
• 3 cups water

Steps:

• Combine all ingredients in nonreactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup

Choy Sum in Oyster Sauce

Ingredients:

• 300 g choy sum
• 1 tablespoon vegetable oil
• 1 teaspoon garlic finely chopped
• 1 tablespoon oyster sauce

Steps:

• blanch the choy sum in a llarge pan of boiling water for 30 seconds drain ans set aside
• in a preheated wok or deep pan heat oil and stir fry garlic until fragrant add the choy sum and toss for 1 minute
• stir in the oyster sauce and serve

Cinnamon Streusel Coffee Cake

Ingredients:

• 1/4 cup chopped pecans
• 3 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup margarine softened
• 1 1/4 cups sugar
• 1 large egg
• 1 large egg white
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces low-fat vanilla yogurt
• 2/3 cup applesauce
• 2 teaspoons vanilla extract
• nonstick cooking spray
• 2 teaspoons all-purpose flour
• 2/3 cup sifted powdered sugar
• 2 teaspoons skim milk
• 1 teaspoon vanilla extract

Steps:

• Combine first 3 ingredients; stir well and then set aside
• Cream margarine in bowl; gradually add 1 1/4 cups sugar and then beat at medium speed until well blended
• Add egg and egg white one at a time beating well
• Combine 3 cups flour and next 3 ingredients in a bowl Stir well
• Combine yogurt applesauce and 2 teaspoons vanilla extract in a bowl; stir well
• Add flour mixture to creamed mixture alternately with yogurt mixture
• Coat a 12 cup bundt pan with spray and flour
• Pour half of batter in pan sprinkle with pecan mixture and then pour remaining batter on
• Bake until done keeping close eye on it
• Combine powdered sugar vanilla extract and milk; stir well Pour over cooled cake

Citrus Potatoes

Ingredients:

• 1 kg new potato washed
• 2 tablespoons olive oil
• 1 lemon juice and zest of
• 1 teaspoon salt

Steps:

• Boil the potatoes whole for 15-20 minutes until tender
• Drain and toss with olive oil the grated zest and juice of a lemon
• Season with salt Serve hot

Classic Mexican Salsa by Janet

Ingredients:

• 1 15 ounce can stewed tomatoes undrained
• 1/4 small white onion
• 2 tablespoons cilantro leaves
• 2 tablespoons pickled jalapeno peppers sliced
• 2 serrano peppers cut into chunks
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup water

Steps:

• Place all ingredients in a food processor
• Pulse until large chunks are gone but not to thin
• Chill salsa for at least 30 minutes much better the next day

Cold Asparagus with Pecans

Ingredients:

• 1 1/2 lbs fresh asparagus as young and tender as possible
• 3/4 cup finely chopped pecans
• 2 tablespoons vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• ground black pepper

Steps:

• Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
• Arrange in 1 or 2 layers in an oblong serving dish
• Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
• Sprinkle with pepper
• Serve chilled
• This dish can be made up to 36 hours ahead of serving time

Cold Strawberry/Banana Pie

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

Creamy Banana-Berry Smoothie

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

Creamy Corn Soup

Ingredients:

• 6 cups corn
• 4 1/2 cups milk
• 1 dash hot sauce

Steps:

• Add 3c of the milk to a saucepan turn to med-high until milk starts to boil then reduce the heat to med-low and simmer for 15min stirring occasionally
• Blend the soup in a mixer and then add the remaining 15c of milk hot sauce and serve

Crispy Baked Eggplant Aubergine

Ingredients:

• 1 large eggplant
• 2 eggs
• 2 tablespoons milk
• 1 cup wheat germ or 1 cup breadcrumbs
• 1 teaspoon basil
• 1 teaspoon dill
• 1/4 teaspoon thyme
• paprika
• minced parsley

Steps:

• Preheat oven to 375
• Slice eggplant very thin
• no more than 1/4
• Salt slices lightly and let them stand about 10 minutes
• Then pat dry with paper towels
• Beat the egg with milk in one bowl
• combine wheat germ and herbs in another
• Dip the eggplant slices in liquid
• then dredge in wheat germ
• Bake on oiled tray for 20-30 minutes until eggplant is crisp on outside

Croatian Simple Tomato Soup

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

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

Cucumber-Only Salad

Ingredients:

• 1 cucumber
• 4 tablespoons fat-free Italian salad dressing

Steps:

• Peel cucumber and slice
• De-gut center of cucumber to take away seeds and mushy part
• Put cucumber slices in bowl and pour fat free italian dressing on top
• Best if chilled overnight
• but can be eaten right away

Curried Rice Noodles

Ingredients:

• 1/2 lb rice noodles
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• 2 tablespoons dry sherry
• 3 tablespoons soy sauce
• 1/4 cup water
• 1 teaspoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh gingerroot
• 1 tablespoon vegetable oil
• 1 cup thinly sliced red onion
• 1 cup peeled and julienned carrot
• 1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
• 4 cups thinly sliced bok choy
• salt and black pepper

Steps:

• Place the noodles in a heatproof bowl and cover them with boiling water
• Cover the bowl and set aside
• Mix together the curry powder cumin turmeric and coriander in a small bowl
• In a separate bowl combine the sherry soy sauce water and sugar and set aside
• In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
• Add the red onions and carrots and cook for 3 to 5 minutes stirring often
• Add the bell peppers and continue to cook stirring for about another 4 minutes
• Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
• Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
• Drain the rice noodles which should be softened and add them to the saute
• Stir until hot then season with salt and black pepper to taste
• Serve with lime wedges and your choice of basil cilantro or scallions
• Variations
• For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
• Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
• Enjoy

Curry Roast Potatoes

Ingredients:

• 3 cups potatoes peeled and cut into 2-inch cubes
• 1/2 cup onion thinly sliced
• 1 garlic clove thinly sliced
• 1 tablespoon coconut oil olive corn or canola oil works too
• 2 tablespoons curry paste Patak's Mild
• 1 teaspoon salt

Steps:

• Preheat oven to 375F
• Peel and cube the potatoes
• Bring a pot of water and 1 tsp salt to a boil Carefully submerge potatoes
• and par-boil for 5-7 minutes
• Drain
• In a baking dish mix together the oil
• Pataks Mild Curry Paste
• Coat the drained potatoes
• onions
• and garlic with the curry
• Bake in a pre-heated oven for 30-45 minutes until crisp and golden
• Serve alone or with plain yogurt

Danish Pickled Cucumbers Syltede Agurker

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

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

Diabetic Roasted Tomatoes

Ingredients:

• 4 large plum tomatoes trimmed and halved lengthwise 1 lb
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps:

• Put oven rack in middle position and preheat oven to 375F
• Arrange tomatoes cut sides up in 1 layer in an 8- to 9-inch glass baking dish and sprinkle with salt and pepper
• Roast until skins are wrinkled and beginning to brown about 30 minutes Keep warm covered with foil until ready to serve

Double Spinach Fettuccine

Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Easy Crackers

Ingredients:

• 3 cups white whole wheat flour
• 1 teaspoon kosher salt
• 1/3 cup oil extra virgin olive oil preferred
• 1 cup warm water

Steps:

• Whisk flour and salt together In a stand mixer with dough hook
• add warm water and oil Mix 5 minutes on medium Cut into 12 pieces and roll into balls with extra oil on your hands Let sit at room temperature for 60 minutes Preheat oven to 425F Roll out dough one ball at a time very
• very thin or use a pasta maker Cut into shapes I find its easiest to do this on the baking sheet and place on baking sheet Bake for 6-8 minutes or until brown and crispy Let cool before eating

Egg and Apple Bruschetta

Ingredients:

• 3 teaspoons extra virgin olive oil
• 1 -2 garlic clove minced
• 12 slices French bread baguette-style
• 3 hard-cooked eggs chopped
• 3/4 cup tart apple shredded
• 2 tablespoons walnuts chopped toasted
• 2 tablespoons bleu cheese salad dressing

Steps:

• Preheat oven to 450 degrees F
• Stir together oil amp; garlic then using a pastry brush brush one side of each bread slice with the oil mixture
• Place bread slices on a baking sheet amp; bake about 10 minutes or until tops of bread slices are golden brown
• Meanwhile in medium bowl toss together eggs apple walnuts amp; salad dressing
• Top each toasted bread slice with some of the egg mixture then serve immediately

Eggplant Pasta Sauce or Side Dish

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 4 cups cubed eggplants
• 1 medium onion diced
• 3 garlic cloves minced
• 1 28 ounce can whole tomatoes drain and chop reserve liquid
• 1 cup chopped fresh mushrooms
• 1/2 cup red wine
• 1 tablespoon parsley
• fresh basil leaves or 2 teaspoons dry basil
• 1 teaspoon sugar or to taste
• salt pepper

Steps:

• Saute onion
• garlic and eggplant in oil for five minutes Add all other ingredients including reserved liquid from tomatoes and bring to a boil Lower heat and simmer for 30 minutes
• I always cover and cook this longer an hour or more until it tastes right to me as I dont care for raw tasting tomatoes When its almost done
• I uncover and cook a little longer so it thickens a bit Again
• just a personal preference
• Serve with freshly grated parmesan cheese

Elbows With Chickpeas and Escarole

Ingredients:

• 8 ounces escarole cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic minced
• 1 tablespoon tomato paste
• 1 19 ounce can chickpeas drained and rinsed
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Steps:

• Combine escarole and water in a saucepan Cook covered over low heat until escarole is tender about 20 minutes
• Do not drain Set aside
• In a skillet heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning about 5 minutes
• Stir in the tomato paste until blended Add the chickpeas; stir to coat with oil
• Mash about 1/4 of the chickpeas with the back of the spatula Add pepper Remove from heat
• Cook the macaroni in plenty of boiling salted water Drain
• Briefly reheat the escarole mixture Combine with the elbows Serve with plenty of cheese grated on top

Fermented Giardiniera

Ingredients:

• 2 cups thinly sliced carrots
• 2 cups thinly sliced red bell peppers
• 1 1/2 cups thinly slice onions
• 2 cups thinly sliced celery
• 4 cups cauliflower florets
• 2 cups thinly sliced green tomatoes
• 2 thinly sliced red jalapenos keep seed for more heat
• 3 long green chili pepperoncini peppers
• 3 -5 garlic cloves peeled and sliced super thin
• fresh thyme sprig
• 2 bay leaves
• 3 tablespoons unrefined salt
• 6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow

Steps:

• Prepare brine by dissolving the salt in water
• Mix all the ingredients except the brine in a large bowl
• Add them to the Fermenting Vessel of choice check description above packing them down as you go
• Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
• Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
• Be sure to secure towels with a very tight rubber band or the ring from the canning jars
• Place the jar out of direct light
• Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
• If to your taste transfer the jars to the refrigerator
• Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
• This doesnt need to be done in my home because we help ourselves to it daily

Five Minute Tortilla Pizzas

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

Flan Sauce

Ingredients:

• 6 tablespoons brown sugar
• 1/2 cup water
• 1/2 teaspoon cinnamon

Steps:

• In a saucepan dissolve sugar by adding water slowly
• Add cinnamon
• Heat until smooth clear syrup forms
• Serve over flan

Fresh Pineapple Fruit Salad

Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Frosty Summer Watermelon Cooler

Ingredients:

• 2 frozen bananas
• 2 cups seeded watermelon
• 1 cup apple juice

Steps:

• In a blender pour the apple juice and add the frozen bananas
• Add the chunks of watermelon
• Blend on high until the consistency of a drink

Garlic Mushrooms

Ingredients:

• butter
• 4 flat top mushrooms
• parsley
• 2 garlic cloves

Steps:

• Mix butter parsley and crushed/minced garlic
• Put into flat top mushrooms
• Put mushrooms in preheated oven at 180C
• Cook for 10 minutes basting occasionally or until mushrooms are steeped in melted garlic butter

Genies' Magic Salsa

Ingredients:

• 4 tomatillos
• 2 teaspoons brown sugar
• 2 roma tomatoes diced
• 1 medium avocado diced
• 1 small red onion diced
• 2 fresh garlic cloves finely minced
• 3 tablespoons fresh cilantro finely chopped
• 1/8 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon lime juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 jalapeno pepper
• 1 serrano pepper
• 1 yellow chili pepper

Steps:

• Remove husks from tomatillos and rinse well Cut in half and broil
• cut side down
• close to elements
• until about half of the skin of each is blackened
• Remove as much of the skin as will peel off
• paper-like
• without taking the flesh with it Some skin in the salsa is ok
• but skin adds a bitter flavor
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified Pour into a small mixing bowl
• leaving a little in the blender Add brown sugar to taste
• just enough to cut any residual bitterness in the tomatillo mixture
• Dice the tomatoes and red onion Peel the avocado
• remove any dark spots
• and dice -- do not squash
• this isnt guacamole
• Finely mince the garlic
• and chop the celantro Add the prepared ingredients
• plus cumin
• salt
• and lime juice
• to the tomatillo mixture and gently fold together
• Chill this mixture while you make the dressing
• Dressing Slice the three peppers in half lengthwise
• removing white core
• seeds
• and stem Broil as you did the tomatillos but do not remove the skin Place the roasted peppers in the blender with oil
• vinegar
• and any tomatillo left there Pulse to break up the peppers
• then run on medium speed until the mixture is almost smooth This is the flavor kick of the salsa
• to be added to your taste Start with half
• gently stir in
• sample
• and add more as you like It wont be extremely hot even with all of the dressing

Gin Fizz

Ingredients:

• 3 tablespoons gin 2 measures
• 1/2 large lemon juiced
• 1 teaspoon superfine sugar 5 ml
• soda water

Steps:

• Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
• Prepare a tall frosted narrow glass by filling with ice half-way
• Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
• Cheers

Gingered Acorn Squash

Ingredients:

• 2 medium acorn squash halved and seeded
• 4 tablespoons fresh orange juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Steps:

• Preheat the oven to 375 degrees F 190 degrees C
• Arrange squash halves cut side up in a shallow baking dish Place one tablespoon of orange juice into each cavity
• Sprinkle each one with ginger and nutmeg Cover the dish with aluminum foil
• Bake for 60 to 90 minutes in the preheated oven or until the squash is tender Baking time will depend on the size of the squash
• Remove from the oven discard aluminum foil and let the squash rest for 5 minutes before serving to let the juices settle

Glazed Peaches

Ingredients:

• 1 cup dried peaches
• 1 cup sugar
• 1/4 cup white corn syrup Karo
• 1/2 teaspoon mace
• 1/2 lemon juice and rind of grated

Steps:

• Wash peaches; cover with boiling water and let stand overnight
• Drain reserving 1/2 cup water
• Bring sugar corn syrup and water to a boil; add mace lemon juice and rind
• Pour over peaches in a baking dish
• Cover and bake at 300F for 2 1/2 hours

Granny Cake

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 3/4 cup butter softened
• 3 eggs
• 2 cups mashed bananas
• 1 8 ounce can crushed pineapple with juice
• 2 teaspoons vanilla
• powdered sugar

Steps:

• Mix flour sugar baking soda nutmeg salt and cloves; set aside
• Beat butter with mixer for 30 seconds
• Add eggs banana undrained pineapple and vanilla- Beat
• Add flour mixture
• Spread batter in greased 10 inch fluted tube pan
• Bake in 325 degree oven for 70-75 minutes
• Cool on wire rack for 10 minutes
• Remove from pan and cool completely

Great No-Grate Potato Pancakes

Ingredients:

• 30 ounces frozen potatoes country style shredded potatoes only potatoes nothing else 0 fat
• 1 small onion peeled and finely chopped
• 2 eggs slightly beaten
• 1/2 cup flour
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• vegetable oil for frying

Steps:

• Pour potatoes into large bowl and thaw about 1 hour
• While still very cold add onion and eggs
• stir in eggs until blended
• Stir in baking powder
• flour and salt
• Heat some oil in frying pan over medium heat
• Shape 1/2 cup in hand and place in oil
• pack and shape gently with spatula
• Cook 15 minutes on each side I like to cook mine slowly to ensure potatoes are cooked and evenly browned The less they are moved the less they tend to fall apart Check them gently every 5 minutes When browned evenly carefully flip them
• repack with spatula and cook 15 minutes more
• Drain on paper towel 1 minute
• Transfer to warm serving dish I like to keep mine in the oven set at 200F
• Do several at a time
• dont overcrowd
• you will need to do them in batches
• Serve with sour cream
• applesauce or gravy

Green Lentil and Spinach Salad

Ingredients:

• 1 cup green lentil
• 1/2 lb spinach
• 5 tablespoons extra virgin olive oil
• 1 onion chopped
• 1 lemon
• 2 garlic cloves crushed
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• salt
• pepper

Steps:

• soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
• Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
• Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm

Green Salad With Spinach, Artichokes and Avocado

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

Green-Onion and Potato Salad

Ingredients:

• 6 large potatoes scrubbed
• 1/3 cup oil
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1/4 cup chopped green onion
• 1 pimiento minced
• 1 garlic clove minced
• 1/4 teaspoon ground black pepper
• salt to taste

Steps:

• Boil the potatoes in their jackets When done
• as soon as you can handle them
• peel and slice about 1/4 inch to 1/2 inch thick When I dont have enough time
• I dice the potatoes and cook them on the stove until just done
• While the potatoes are cooking
• mix together all the other ingredients
• Place the sliced potatoes in a bowl Stir together the dressing it will have settled and pour over the hot potatoes With a large spoon
• toss the salad carefully to coat
• Best warm - can be warmed up in the microwave

Grilled Squash and Zucchini

Ingredients:

• 1 small zucchini
• 1 small squash
• 1 teaspoon Mrs Dash seasoning mix

Steps:

• Slice zucchini and squash into 1/2 slices
• Grill for 3-5 minutes
• I like to use my George Foreman Grill
• Sprinkle with Mrs Dash

Guacamole

Ingredients:

• 1 large very ripe avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons scallions minced
• 2 tablespoons fresh coriander leaves chopped
• salt
• pepper

Steps:

• Halve pit and peel the avocado reserving the pit
• In a ceramic or glass bowl with a fork mash the avocado with the lemon juice
• Stir in scallion coriander salt and pepper
• Add the reserved pit
• Chill the guacamole covered for 1 hour
• Serve with salso sour creamamp; chips
• Add to your favorite mexican dish

Guasanas mexican Fresh Chickpea/garbanzo Snack

Ingredients:

• 2 cups fresh chickpeas in pods
• 1/3 cup water
• 1/2 teaspoon salt

Steps:

• Wash the chickpeas
• Add the salt to the water
• Heat a cast iron skillet or a griddle
• Pour the salted water onto the skillet
• Put the chickpeas
• still in their pods
• in the steaming water
• Let steam for a few minutes
• until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw
• so they really dont need to cook much
• Remove all the chickpeas in their pods from the skillet Shell and eat as a healthy snack

Hasty Pudding

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

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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'

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

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 Millet Salad

Ingredients:

• 1 cup millet organic if possible
• 2 cups water
• 3 tablespoons onions
• 1 garlic clove
• 1 tablespoon olive oil approximately
• 1 red pepper chopped
• 1/2 cup parsley chopped
• 3 tablespoons almonds Tamari roasted chopped in halves
• 1 tomatoes chopped
• 1 1/2 tablespoons jalapenos diced
• 2 tablespoons lemon juice fresh
• salt to taste

Steps:

• Fry onion and garlic in oil until tender Add millet Cook three minutes stirring well Add two cups of water bring to a boil then lower heat to medium-low and cook covered for 25 minutes until tender
• While millet cooks chop other ingredients
• When millet is finished cooking turn off heat and add chopped ingredients to the pot Stir well
• Serve on two big plates and sqeeze lemon juice liberally on top Enjoy

Hot Quinoa Drink

Ingredients:

• 1/2 cup uncooked quinoa
• 2 cups soymilk
• 2 apples peeled cored and quartered
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Steps:

• Place quinoa and 2 cups water in a medium saucepan and bring to a boil Reduce heat to low cover and simmer 15 minutes or until quinoa is tender
• Drain well and return quinoa to saucepan
• Add soymilk apples sugar and cinnamon Bring to a simmer over medium-high heat Reduce heat to medium and simmer 5 minutes
• Transfer mixture to a blender add vanilla and puree until smooth
• Serve hot

Hummus, Tomato and Olive Pasta Salad

Ingredients:

• 11 ounces elbow macaroni or medium shells
• 10 ounces cherry tomatoes cut into quarters
• 1 large zucchini grated
• 1/4 small onion grated
• 3 ounces black olives pitted and chopped
• 4 tablespoons hummus
• 4 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves finely chopped
• 2 teaspoons finely grated lemons rind of
• 2 tablespoons chopped fresh parsley

Steps:

• Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
• To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
• Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours

I Should Sell This Salsa Salsa

Ingredients:

• 2 teaspoons olive oil
• 2 cups grape tomatoes
• 1 14 1/2 ounce can diced tomatoes
• 1 large garlic clove chopped
• 1/4 cup yellow sweet onion peeled and chopped fine
• 2 tablespoons fresh cilantro chopped fine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 dash red pepper flakes

Steps:

• Toss sweet grape tomatoes in olive oil
• In a medium skillet over medium-high heat roast tomatoes until they begin to blister and soften
• Add chopped garlic and heat just until garlic becomes aromatic
• Remove from heat and place in bowl of food processor
• Add canned tomatoes onions cilantro and seasonings process briefly with a few pulses until desired texture is obtained
• Serve right away with some warm tortilla chips or cover and refrigerate for later use
• Mucho bueno either way

Iced Coffee With Ice Coffee Cubes

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

Ina Garten's Roasted Vegetable Torte Barefoot Contessa

Ingredients:

• 2 zucchini cut into 1/4 inch slices
• 1 red onion cut in half lengthwise and sliced
• 1 garlic minced
• olive oil
• kosher salt
• fresh ground pepper
• 2 red bell peppers halved cored and seeded
• 2 yellow bell peppers halved cored and seeded
• 1 eggplant unpeeled cut into 1/4 -inch slices 1 1/2 pounds
• 1/2 cup freshly grated parmesan cheese

Steps:

• Preheat the oven to 400 degrees
• Cook the zucchini onions garlic and 2 tablespoons olive oil in a large saut pan over medium heat for 10 minutes until the zucchini is tender Season with salt and pepper
• Brush the red and yellow peppers and eggplant with olive oil season with salt and pepper and roast on a baking sheet for 30 to 40 minutes until soft but not browned
• In a 6-inch round cake pan place each vegetable in a single overlapping layer sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables
• Begin with half of the eggplant then layer half of the zucchini and onions then all of the red peppers then all of the yellow peppers then the rest of the zucchini and onions and finally the rest of the eggplant
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper Place a 6-inch flat disk another cake pan or the bottom of a false-bottom tart pan on top and weight it with a heavy jar Place on a plate or baking sheet it will leak and chill completely
• Drain the liquids place on a platter and serve at room temperature

Italian Cabbage amp; Bean Soup

Ingredients:

• 1 teaspoon olive oil
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup carrot sliced
• 1 garlic clove minced
• 1 1/2 cups green cabbage shredded
• 1 cup tomatoes diced with liquid
• 1 cup white beans cooked
• 2 1 1/4 ounce packets onion soup mix prepared
• 1 tablespoon parsley chopped
• black pepper freshly ground

Steps:

• Place all ingredients in a large stockpot
• Bring everything to a boil and let boil for 30 minutes or until veggies are done

Jerk Seasoning

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

Jicama-Orange Salad

Ingredients:

• 1 medium jicama peeled and cut into 1/4-inch strips
• 3 large oranges peeled seeded and sectioned
• 1 medium purple onion thinly sliced and separated into rings
• 1 cup orange juice
• 1/4 cup lime juice
• 1 teaspoon ground coriander
• lettuce leaf
• 1 lime thinly sliced

Steps:

• Combine jicama oranges onion orange juice lime jice and coriander in a bowl Cover and refrigerate for 1 hour
• Spoon salad onto lettuce leaves with a slotted spoon and garnish with lime slices

K'sra -- Moroccan Bread Morocco -- North Africa

Ingredients:

• 1 1/2 teaspoons active dry yeast
• 3/4 cup warm water divided
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon anise seed
• 1 1/2 teaspoons sesame seeds

Steps:

• In a small container blend together the yeast amp; warm water amp; let set 5-10 minutes
• In a shallow mixing bowl whisk together the flour salt anise seeds amp; sesame seeds then gradually pour in the yeast water stirring to combine well before adding another 1/2 cup of warm water amp; blending it into the flour mixture
• Knead for aout 5 minutes or until the dough is firm amp; elastic
• With lightly floured hands roll dough into a ball before flattening it into a disk about 6 inches wide amp; 1 inch thick amp; placing it on a floured baking sheet Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size
• Fifteen minutes before the dough is ready preheat the oven to 400 degrees F
• Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
• Set the loaf on a wire rack to cool slightly then serve it warm or at room temperature Freezes well

Kiwi and Pineapple Smoothie

Ingredients:

• 1 1/2 cups pineapple juice
• 1 tablespoon honey
• 10 kiwi peeled diced
• 2 cups pineapple diced fresh or canned
• 2 bananas frozen

Steps:

• Put all the ingredients in a blender amp; process until smooth
• Pour into two tall glasses amp; ENJOY

Lemony Light Waldorf Salad

Ingredients:

• 1/2 cup raw honey or 1/2 cup agave nectar
• 1 lemon juice of
• 1/4 cup tahini
• 4 cups mixed baby lettuces and spring greens
• 2 red apples chopped
• 3 celery ribs diced
• 2 cups red grapes
• 1 cup walnuts

Steps:

• Combine honey lemon and tahini in large mixing bowl and whisk together until well incorporated
• Place remaining ingredients in bowl and mix gently until everything is coated with dressing
• Transfer to salad plates and dust with cinnamon

Lentils and Spinach

Ingredients:

• 1 1/4 lbs chopped fresh spinach or 1 1/4 lbs frozen chopped spinach
• 1 medium onion sliced in half rings
• 5 tablespoons oil
• 2 minced garlic cloves
• 1 cup red lentil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper

Steps:

• heat onion and garlic for 2 min
• add lentils and 3 cups water and bring to a boil
• cover and simmer on low for 25 min
• add spinach salt cumin and bring to simmer for another 5 minutes

Lucky Shamrocks

Ingredients:

• 1 cup warm water
• 3/4 teaspoon salt
• 3 cups unbleached flour
• 2 tablespoons oil we used safflower oil
• english mixed spice This is optional We added 1 1/4 teaspoons see a href=https//wwwgeniuskitchencom/recipe/mixed-spice-traditional-old-fashioned-english-pudding-spice-266688Mixed Spice - Traditional Old Fashioned English Pudding Spice/a
• 2 1/4 teaspoons active dry yeast
• green dyed sugar
• green candy sprinkles
• green frosting

Steps:

• DOUGH Place ingredients in your bread machine in the order specified by your operating manual
• Remove from bread pan and proceed with recipe
• SHAMROCKS Line 2 cookie sheets with parchment paper
• Preheat oven to 400 degrees
• First divide the dough into 8-16 pieces
• To create the clover shape
• take one piece of dough and divide into 3 sections Set as small piece of the dough aside for the stem
• Next roll each piece into a 4 inch rope then twist the piece into a 5 1/2-6 inch rope Form the rope into a circle and pinch the ends to close Repeat
• Now press the three pieces together into a clover shape and pinch the ends to connect them Roll the smaller piece of dough you set aside into a stem and attach
• Using a wide spatula
• carefully transfer the shamrocks to the baking sheet
• Cover and place in a warm oven to rise for about 30 minutes Tip Although we have a proofing feature in our oven which I used for this recipe you can also turn on the oven to 200 degrees then immediately turn it off leaving the oven light on This will help the dough to rise a little
• Sprinkle with green dyed sugar
• green cake sprinkles
• etc Some of the shamrocks we decorated with neon gel after removing from the oven
• Bake approximately 20 minutes or until the shamrocks are lightly browned on top and bottom Baking time depends on the size of the pieces you make
• Decorate with frosting or gel and set aside to cool on a wire rack
• Yield varies depending on how much dough you have and how big the shamrocks are made Prep time does not include preparing the dough

Maggie's Stuffed Tomato

Ingredients:

• 1 medium tomatoes
• 1/4 cucumber seeded and chopped
• 1 tablespoon fresh cilantro chopped
• 2 tablespoons fresh basil chopped
• 1/4 cup cottage cheese low-fat or non-fat are fine
• 1/8 teaspoon salt or to taste
• 1/8 teaspoon black pepper or to taste
• 1/8 teaspoon paprika or to taste

Steps:

• Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top Do not discard removed portion
• Use a spoon to remove any seeds remaining inside the tomato so that the result is not too runny
• and pour out any remaining liquid
• then use a knife to remove any seeds attached to the removed portion
• and then chop that portion into small pieces and set aside
• In a small bowl
• combine all ingredients except for the now hollow tomato
• and spoon the mixture into the tomato If served in a small bowl
• its fine if some overflows
• If desired
• garnish with small sprig of cilantro and another dash of black pepper fresh ground is best or a dash of paprika
• Enjoy

Mango Strawberry Snow Cones

Ingredients:

• 2 mangoes peeled and chopped
• 1 pint strawberry hulled and sliced
• 1 lime juice of plus
• lime wedge for garnish
• 8 cups ice
• mint leaf for garnish

Steps:

• Put the mangoes and strawberries into a blender or food processor Squeeze in the lime juice and puree
• Crush ice in a food processor or blender until it is very fine
• like snow Pile the crushed ice into dessert dishes; pour the fruit puree over until you cant see any more white
• Alternatively
• you can just blend everything up at the same time
• Garnish with lime wedges and mint; serve immediately

Meatless, Microwave, Spaghetti Pie

Ingredients:

• 3 cups leftover cooked spaghetti
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded romano cheese
• 1/2 cup chopped green pepper
• 1 cup spaghetti sauce

Steps:

• If desired lightly cook the green pepper in frying pan
• Combine the spaghetti mozzarella and green pepper in a medium sized bowl
• Grease a 3 quart microwave casserole dish
• Spread the spaghetti mixture into the casserole dish
• Spread the spaghetti sauce over the spaghetti mixture
• Sprinkle with shredded Romano cheese
• Place glass cover on the casserole dish
• Microwave at 75% power for 7 minutes or until heated through
• Uncover and allow to sit about 5 minutes before serving

Mirj's Foolproof Microwave Rice - Perfect Every Time

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

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

Mom's Danish Potato Salad

Ingredients:

• 1/4 cup vinegar
• 1/4 cup water
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 1 dash pepper
• 1 teaspoon mustard
• 2 eggs well beaten
• 1 cup salad dressing I use Miracle Whip but you can you mayo or anything you like
• 4 -5 cups potatoes cooked and cubed
• 3 hard-boiled eggs
• 1/4 cup celery diced
• 2 tablespoons onions diced
• 1/4 cup sweet pickle relish

Steps:

• Combine first 6 ingredients and bring to a boil
• Gradually beat in well-beaten eggs
• Cook stirring constantly until slightly thickened
• Remove from heat and add salad dressing
• Mix well and pour over potato egg celery onion and relish
• Add more salt and pepper if desired
• Refrigerate until well-chilled and enjoy

Nilla Wafers Original Banana Pudding

Ingredients:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 dash salt
• 4 eggs separated at room temperature
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
• 5 -6 medium bananas sliced fully riped

Steps:

• Combine 1/2 cup sugar flour and salt in top of double boiler
• Stir in 4 egg yolks and milk; blend well
• Cook uncovered over boiling water stirring constantly until thickened
• Reduce heat and cook stirring occasionally for 5 minutes
• Remove from heat; add vanilla
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
• Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
• Bake at 425 degrees for 5 minutes or until delicately browned
• Cool slightly or chill
• Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish

No Fat Carrot Raisin Salad

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

Nonfat Caramel Candy

Ingredients:

• 2 cups brown sugar
• 2 cups water
• 1 teaspoon vanilla extract
• 1 egg white

Steps:

• Melt brown sugar
• until caramelized
• Slowy add in water and continue cooking
• Stir constantly You dont want it to stick
• Stir
• cooking until the soft ball stage
• or 240F
• Next
• slowly pour brown sugar mix into stifly beaten egg white
• Beat continuously
• Add in vanilla extract
• beating until mix is thick enough to drop
• When ready
• drop with small spoonfuls onto wax paper
• Let cool well before eating

Oat Milk

Ingredients:

• 2 cups oatmeal cooked
• 4 cups water
• 1 banana ripe
• 1 teaspoon vanilla
• 1 pinch salt optional
• artificial sweetener if desired

Steps:

• 1 Place all ingredients in blender and process until smooth about 2-3 minutes
• 2 Chill and shake before using

Olive and Sun-Dried Tomato Tapenade With Endive Leaves

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

Orange Glazed Carrots

Ingredients:

• 4 cups fresh carrots julienned
• 1/3 cup orange juice divided
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon salt

Steps:

• In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
• Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving

Orange Oatmeal - 3 Ingredients

Ingredients:

• 1/2 cup peach juice or 1/2 cup your favorite juice
• 1 -2 teaspoon dried cranberries
• 1 28 g packet instant oatmeal flavor of choice try a lower sugar for your health

Steps:

• Heat juice and cranberries in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal and stir
• Cook for 30 more seconds Enjoy

Orzo Stuffed Bell Peppers

Ingredients:

• 2 cups cooked orzo pasta
• 1 1/4 cups chopped tomatoes
• 1 10 ounce box frozen chopped spinach thawed and drained
• 1/2 cup chopped geen onion
• 3 ounces feta crumbled
• 2 tablespoons chopped of fresh mint
• 1 tablespoon nonfat sour cream
• 4 sweet red peppers

Steps:

• In a medium bowl mix the orzo tomatoes spinach green onions fetamint and sour cream; set aside
• Preheat oven to 350 Coat a 9x9 baking dish with nonstick spray; set aside
• Slice the tops off the peppers Remove and discard the membranes and seeds Stand peppers upright if necessary cut a small slice off the bottom so that they are stable Divde the orzo mixture among the peppers Place upriht in the prepared baking dish
• Bake for 20-25 minutes or until heated through

Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried

Ingredients:

• 1 lb cherry tomatoes or 1 lb grape tomatoes
• 1 teaspoon kosher salt

Steps:

• Line a baking sheet with foil and spray with cooking spray
• Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
• Roast in a 200 F oven for about 2 hours
• Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
• Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
• Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
• Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months

Overnight Scramble Breakfast Burritoes

Ingredients:

• 14 ounces extra firm tofu preferably organic sprouted
• 1 1/2 cups potatoes cooked and diced
• 3/4 tablespoon bacon flavored vegan bits
• 1/4 cup kalamata olive chopped optional
• 2 tablespoons lemon juice
• 1/2 teaspoon dried marjoram or 1/2 teaspoon oregano
• 2 tablespoons fresh basil minced or 2 t dried basil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes optional
• 1/4 teaspoon fresh ground black pepper to taste
• 8 tortillas

Steps:

• The night before crumble the tofu into a mixing bowl
• Add all the ingredients except the oil season with black pepper and mix lightly with your hands
• Cover and leave in the fridge overnight
• In the morning heat the oil in a pan Cook the tofu mixture for 5-7 minutes until heated through and lightly browned
• Serve in tortillas

Papaya Milk Drink

Ingredients:

• 1 medium ripe papaya roughly 1 lb
• 1 cup evaporated milk
• 3 ounces sweetened condensed milk
• 1/2 teaspoon cinnamon
• 2 cups finely crushed ice

Steps:

• Peel papaya
• Cut papaya in half remove seeds and chop fruit coarsely
• Combine the papaya milk cinnamon and ice in blender
• Blend on high speed until the mixture is smooth and thick

Pasta and White Beans in Light Tomato Sauce

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1 16 ounce can tomatoes chopped
• 2 tablespoons minced parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 15 ounce can cannellini beans rinsed drained white kidney beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces pasta your choice freshly cooked

Steps:

• Heat oil in heavy large skillet over medium heat
• Add garlic and saute until golden about 2 minutes
• Stir in tomatoes and cook 5 minutes
• Add parsley basil and oregano and simmer stirring occasionally for 15 minutes
• Add beans and cook until heated through about 5 minutes
• Season with salt and pepper
• Place freshly cooked pasta in bowl
• Pour sauce over and toss thoroughly
• Also nice with grated Parmesan or Pecorino cheese

Peach and Roasted Red Pepper Bruschetta

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

Pear Butter

Ingredients:

• 10 large ripe pears quartered and cored 5 pounds
• 1 cup water
• 2 cups sugar
• 1/2 teaspoon grated orange rind
• 3 tablespoons orange juice
• 1/4 teaspoon ground nutmeg

Steps:

• Combine pears and water in a large dutch oven Cover and cook over medium-low heat 40 minutes or until pears are soft stirring occasionally Drain
• Press pears through a sieve or food mill
• Measure 1 quart of the pear puree and combine with remaining ingredients in a Dutch oven
• Cook over medium heat stirring frequently 15 minutes or until mixture thickens Remove from heat; skim off foam
• Quickly pour hot pear mixture into hot sterilized jars leaving 1/4 inch headspace; wipe jar rims Cover at once with lid and metal screw on bands
• Process in boiling water bath 10 minutes

Pineapple Pickle Relish

Ingredients:

• 20 ounces pineapple chunks in juice drained
• 8 ounces pineapple chunks in juice drained
• 1 cup brown sugar
• 1 cup white sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 3/4 cup apple cider vinegar

Steps:

• Combine brown and white sugars cinnamon stick cloves and apple cider vinegar in a medium saucepan
• Bring to a boil over medium heat and simmer 10 minutes
• Add both cans of drained pineapple chunks Bring to a boil again and cook 10 more minutes
• Put in jars and store in the refrigerator

Pineapple yogurt dessert

Ingredients:

• 1 1 quart container low-fat plain yogurt plain or vanilla flavoured
• 1 package light vanilla pudding mix not prepared
• 1 20 ounce can crushed pineapple in juice

Steps:

• Mix yogurt and pudding mix
• Add pineapple
• Refrigerate for at least hour

Pineapple, Banana and Coconut Smoothie

Ingredients:

• 1 whole pineapple peeled cored and roughly chopped
• 2 bananas peeled and roughly chopped
• 1/2 cup coconut milk
• 1/2 apple peeled cored and roughly chopped

Steps:

• Put all the ingredients in a food processor and blend until smooth
• Press through a sieve getting as much pulp through as possible to thicken the smoothie
• Serve over ice and enjoy

Pink Chum-Pagne

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

Potatoes With Afritude

Ingredients:

• 5 lbs red potatoes any variety of potato may be used
• 2 ounces olive oil
• 3 teaspoons curry powder
• 2 teaspoons turmeric
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper

Steps:

• Wash potatoes well and cut into wedges
• In a large bowl mix the spices and olive oil
• Add the raw potatoes
• Coat the potatoes with the spice mixture
• Place the potatoes on a baking sheet place in a preheated 350F oven and bake for 30 minutes

Pumpkin Chip Preserves

Ingredients:

• 5 -5 1/2 lbs pumpkin preferably a cheese or pie pumpkin
• 5 cups sugar
• 2 large lemons juice and zest of minced
• 1 large lemon sliced thin

Steps:

• DAY BEFORE CANNING Cut the pumpkin into large chunks
• discarding the stems
• seeds
• and stringy innards attached to them Pare the skin from the chunks Slice each chunk into pieces 1/2 to 3/4 square
• as evenly as you can Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar
• lemon juice and zest
• and 1/2 cup water Cover and let the mixture sit overnight
• or a few hours longer
• at room temperature It will give off a good bit of liquid
• DAY OF CANNING Prepare 5 or 6 half-pint canning jars by washing thoroughly Place the jars on a rack in a boiling water canner
• but DO NOT add water yet
• Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat Reduce the heat to a bare simmer and cook
• covered
• until the pumpkin pieces are quite tender
• but still hold their shape and have become somewhat translucent in a glaze of thick syrup
• about 30 minutes
• As soon as you have reduced the heat for the pumpkin mixture
• fill the canner with water; water should be at least 1 inch above the tops of the jars You may need to add 1 cup of white vinegar if you have hard water in your area Boil the jars for 10 minutes to sterilize It will take about 20--30 minutes for the water to come to a boil Start timing from the time it reaches a good steady boil
• While pumpkin is cooking
• blanch the lemon slices in a small saucepan of boiling water
• just enough to soften them
• and drain Stir the lemon slices into the chips just before removing the preserves from the heat
• Once the jars have sterilized and the pumpkin is ready
• remove jars from canner to a surface covered in heavy towels or layers of newspaper NEVER place hot jars on a bare countertop
• as the difference in temperature could cause jars to shatter Spoon the chips into the hot jars
• leaving at least 1/4-inch head space
• Process the jars in a boiling water canner for 10 minutes Refrigerate jars after opening

Pumpkin, Pasta and Peanut Salad

Ingredients:

• 500 g pumpkin
• 220 g pasta spirals
• 1/2 tablespoon olive oil
• 4 spring onions
• 1 cup roasted peanuts
• 2 tablespoons tahini
• snow pea sprouts for garnish

Steps:

• Peel and deseed pumpkin Boil or steam until just tender and drain well Cut into 15cm cubes
• Cook pasta according to directions on packet Drain well and mix oil through; cool
• Trim spring onions and cut into 1cm slices on the diagonal
• Mix pumpkin pasta spring onions and peanuts together
• Carefully mix dressing through and garnish with snow pea sprouts

Quick and Healthy White Bean Hummus

Ingredients:

• 1 15 ounce can white beans rinsed and drained
• 1/2 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons water use more or less depending on how thick you want your hummus
• 1 teaspoon cumin
• 1/8 teaspoon red pepper flakes

Steps:

• Put all the ingredients into a food processor
• Process until desired consistency and add more water as needed

Quick Gazpacho

Ingredients:

• 2 cups tomatoes diced
• 2 -3 medium peeled tomatoes additional so the soup won't look sick
• 1 cup any type lettuce chopped
• 1/2 cup cucumber diced
• 1/2 cup red onion diced
• salt and pepper or other seasoning if needed
• miniature crouton for a garnish
• tiny diced cucumber bits for a garnish

Steps:

• First
• you may want to remove any bits of cheese from the salad before blending
• or it may lend an extra zip youll find tasty
• so be your own guide
• Put the leftover salad and additional tomato into a blender and blend until chunky or smooth
• depending upon your taste
• Adjust seasonings
• Cover and chill thoroughly in the refrigerator
• Serve in champagne glasses or small bowls
• Top with croutons and cucumber bits

Quinoa Bowls With Golden Turmeric Cauliflower

Ingredients:

• 1 small head cauliflower trimmed and cut into bite-size florets about 5 cups about 1 lb/450 g
• 4 tablespoons becel with avocado oil margarine melted and divided
• 1 small red onion chopped
• 1 cup uncooked quinoa
• 2 tablespoons chopped of fresh mint
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 large avocado peeled and sliced
• 1/4 teaspoon crushed red pepper flakes

Steps:

• 1 Preheat oven to 425 220C Combine cauliflower and 4 tsp 20 mL margarine and arrange on two-thirds of a rimmed baking sheet Combine red onion and 2 tsp 10 mL margarine and arrange on remaining third of baking sheet Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes
• 2 Meanwhile cook quinoa according to package directions Fluff with a fork and stir in mint Combine remaining margarine turmeric cumin and red pepper flakes and stir into quinoa Divide quinoa between 4 bowls Top each evenly with cauliflower red onion and avocado

Quinoa Super Tacos

Ingredients:

• 1/2 cup quinoa
• 1 8 ounce can refried beans
• 1 roma tomato
• 3 corn tortillas
• 1 dash Tabasco jalapeno sauce
• 3 lime wedges
• 1/4 cup shredded lettuce
• 2 tablespoons queso fresco
• 1 tablespoon fat free sour cream

Steps:

• Cook quinoa as directed on package Quinoa takes about 15 minutes to cook
• so you can prepare the other ingredients in the mean time
• Dice Tomato Heat a pan over medium heat Saute tomato for a few minutes until tender while adding a dash or two more or less depending on your taste of Jalapeno sauce while you saute Remove from heat and pour tomatoes in a small dish Return pan to heat You will use the pan to toast the tortillas
• Heat up refried beans on the stove or in the microwave
• whichever you prefer If you are only making one serving
• I recommend using only 1/2 the can
• Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side
• just enough so they are warm By this time
• Quinoa should be done
• Spread out tortillas on a plate Spread a layer of refried beans over each tortilla Next
• spoon a tablespoon or two of quinoa on each tortilla Add a layer of the sauteed tomatoes Squeeze a fresh lime wedge over each Add a dash of salt
• You can add the lettuce
• queso fresco
• and/or sour cream if youd like
• Delicious
• and good for you as well

Ranch Parmasan Stuffed Potatoes RSC

Ingredients:

• 16 small Red Bliss potatoes about 2 inches in diameter
• 1 cup parmesan cheese grated
• 1/2 cup Hidden Valleyreg; Original Ranchreg; Dressing
• 1 tablespoon chopped chives
• 2 tablespoons lemon juice

Steps:

• Cover potatoes with salted water then simmer until tender about 15 minutes Drain potatoes and cool to room temperature about 40 minutes
• Preheat oven to 350F with rack in middle
• Chop chives then stir together with ranch dressing cheese and lemon juice
• Using a small melon-ball cutter or a teaspoon scoop out the center of each cooled potato
• Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling about 20 minutes

Raspberry Lemonade

Ingredients:

• 4 lbs raspberries
• 4 1/2 ounces superfine sugar
• 3 unwaxed lemons juice and zest of
• 1 quart soda water chilled
• ice
• mint leaf

Steps:

• Toss the raspberries in a bowl with sugar and leave for 1 hour
• Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
• Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves

Raw Savory Oatmeal

Ingredients:

• 4 ounces oats soaked overnight
• 1 tablespoon carrot grated
• 1 tablespoon onion chopped finely
• 1 tablespoon parsley chopped finely
• 1 tablespoon nutritional yeast
• 1 teaspoon miso
• 1 tablespoon flax seed oil
• 4 fluid ounces boiling water

Steps:

• Put the oats in the food processor and process for a couple of minutes until it is a thick mash
• Add all other ingredients except water and process for anohter minute
• Pour in water and keep the machine turning until you have a creamy batter Serve immediately

Red Garlic Potatoes

Ingredients:

• 20 small red potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dill
• salt to taste

Steps:

• Preheat oven to 375F
• Wash and cut potatoes into halves or quarters Try to make them approximately bite-size Put into a mixing bowl
• In a small bowl mix the garlic salt dill and oil
• Toss potatoes in the oil mixture coating evenly
• Line a cookie sheet with tin foil and spray with no stick cooking spray
• Put potatoes on sheet in a single layer
• Bake for 20 minutes and then stir
• Bake for about another 20 minutes checking frequently Cooking time will depend on the size of the potatoes
• Sprinkle with salt before serving

Red Pear Salad

Ingredients:

• 2 firm ripe red pears unpeeled thinly sliced
• 1 cup carbonated lemon-lime beverage I used Hansen's Key Lime Natural Soda or 1/2 cup fresh lime juice
• 4 cups fresh baby spinach leaves washed and dried
• 2 green onions thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup pine nuts or 1/2 cup walnuts toasted
• raspberry vinaigrette dressing

Steps:

• Place the sliced pears in a non-reactive bowl along with the soda or lime juice Toss to coat well to keep the pears from oxidizing turning brown
• Place the washed baby spinach leaves in a salad bowl Add the green onions feta and nuts NOTE Do not add the nuts to the salad until just before serving
• Drain the pears and discard the liquid
• Add the drained pears to the salad bowl and toss to blend
• Serve salad with raspberry vinaigrette on side

Red-Red Bean Spread

Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

Roasted Eggplant Cilantro Dip

Ingredients:

• 2 medium eggplants peeledcut into 1-inch/25-cm cubes
• 2 -3 garlic cloves peeled
• 1 tablespoon olive oil
• 2 -3 tablespoons olive oil
• 1 cup fresh cilantro chopped
• 2 lemons juice of

Steps:

• Soak the eggplant in a bowl of cold water for 20 minutes Drain Place in a single layer on a baking pan
• Add garlic cloves and 1 tbs of olive oil to baking pan Stir to coat eggplant with oil Sprinkle with salt and pepper
• Bake in preheated oven at 350F/180C stirring occasionally until brown and soft 20-30 minutes Remove from oven and cool to room temperature
• Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor or with a fork until smooth
• Add half of the lemon juice and cilantro Let the mixture stand about 5 minutes taste and adjust the flavor with more lemon or cilantro if needed

Roasted Plum Tomatoes and Garlic

Ingredients:

• 8 plum tomatoes halved
• 12 garlic cloves sliced
• 4 tablespoons olive oil
• 3 bay leaves
• salt and pepper
• 3 tablespoons fresh oregano

Steps:

• Preheat oven to 230C/ 450F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer
• Place the tomatoes cut side up and brush with the olive oil scatter the garlic and oregano on top season with salt and pepper and bake about 45 minutes
• The tomatoes should be soft and charred around the edges

Roasted Potatoes and Tomatoes

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

Roasted Sweet Onions Julia Child

Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Rocco's Vegan Chili

Ingredients:

• 3 tablespoons olive oil
• 2 cups diced onions divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves minced
• 2 cups chopped bell peppers
• 1/2-1 tablespoon chili powder to taste
• 1 tablespoon ground cumin
• 1 28 ounce can chopped tomatoes with liquid
• 3 tablespoons tomato paste
• 1 15 ounce can black beans with liquid
• 1 15 ounce can kidney beans with liquid
• 1 11 ounce can whole kernel corn undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt to taste
• black pepper to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese

Steps:

• Heat oil in a large saucepan over medium heat Saut 1-1/2 cups of the onion reserve the other 1/2 cup along with the celery and the carrots until soft
• Stir in the peppers garlic chili powder and cumin Cook about 6 minutes
• Stir in tomatoes tomato paste beans and corn Season with oregano basil salt and pepper
• Bring to a boil and reduce heat to low Cover and simmer for 30 minutes stirring occasionally
• Stir in lime juice and cilantro just before serving Top with the reserved 1/2 cup of chopped onion and soy cheese if using

Rose's World Famous Pancakes

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

Salsa Mexicana Fresh Tomato and Chiles

Ingredients:

• 2 large tomatoes chopped
• 4 jalapenos seeded and chopped
• 2 small white onions chopped
• 2 garlic cloves peeled and minced
• 18 sprigs cilantro chopped
• 1 teaspoon salt
• 2 teaspoons lime juice or 2 teaspoons cider vinegar

Steps:

• Toss tomato jalapeno onion garlic and cilantro together
• Add salt and lime juice or cider vinegar
• Stir and let stand 30 minutes before serving

Sauteed Zucchini With Garlic, Chili and Basil

Ingredients:

• 3 large zucchini
• 2 tablespoons olive oil
• 3 clove garlic finely chopped
• 1 red chili pepper deseeded and finely chopped
• 12 leaves basil finely sliced
• salt and freshly ground black pepper
• 4 tablespoons parmesan cheese freshly grated

Steps:

• Cut the zucchini into slices at a slight angle
• Heat the olive oil in a large frying pan and fry the zucchini slices for about 2 minutes
• Add the garlic and chili and fry a further minute
• Sprinkle in the basil season well with salt and freshly ground black pepper
• Transfer the zucchini to a warmed serving dish and scatter over the grated Parmesan Serve immediately

Savory Organic Golden Beets With Greens

Ingredients:

• 1 garlic clove
• 2 cups water
• one bunch beet with the tops red or yellow 3 medium sized beets
• 1/2 teaspoon salt
• 1/2 limes or 1/2 lemon

Steps:

• Clean and dice beets
• Clean green tops of beets
• Crush and chop the garlic clove
• Add the beets garlic salt into a HOT fry pan There is no need for oil because you are trying to braise the beets to keep the flavor
• Turn the heat down to medium once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes The water will evaporate down chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted Serve right away and enjoy

Semi-Dried Tomatoes In the Oven

Ingredients:

• 16 roma tomatoes
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 3 tablespoons fresh thyme chopped
• 2 tablespoons olive oil

Steps:

• Preheat the oven to 315F degrees
• Cut the tomatoes into quarters
• lengthwise Lay them skin side down on a wire rack in a baking pan
• Sprinkle with salt if using
• pepper
• and thyme
• Cook in the oven for 2 1/2 hours
• checking occasionaly to make sure the tomatoes dont burn
• Toss the tomatoes in the olive oil and leave to cool before packing into sterilized jars and sealing
• Store in the refrigerator for 24 hours before using
• NOTE To sterilize a storage jar
• rinse it with boiling water and then place it in a warm oven until its completely dry dont dry it with a towel

Sheila Luskins Summer Succotash Salad

Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold

Simple Blueberry Sandwich

Ingredients:

• fresh blueberries
• 1 slice soft bread white preferred
• softened butter or margarine
• honey
• cinnamon

Steps:

• If desired toast bread just a little to warm it taking care not to make it stiff
• Spread butter on bread followed by honey cinnamon if using and then blueberries
• Fold up like a taco and enjoy

Simple, Healthy Hummus

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

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

Southwestern Avocado Salsa

Ingredients:

• 2 avocados diced
• 2 tomatoes diced
• 2 12 ounce cans white shoepeg corn drained
• 2 14 ounce cans black beans drained
• 1/4 cup green onion chopped
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lime juice

Steps:

• Combine shoepeg corn and black beans in a medium-sized bowl
• Add the tomato avocado green onion and cilantro to the blackbean and corn mixture
• Fold the ingredients together refraining from smashing the avocados
• Pour the fresh lime juice over the salsa
• Serve with tortilla chips or on fish or burgers

Soy-Glazed Tofu and Carrots

Ingredients:

• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• coarse salt
• 8 -9 medium carrots cut into 2 inch thin lengths
• 2 14 ounce packages extra firm tofu cubed
• 4 scallions thinly sliced
• 1 -2 tablespoon rice vinegar
• 1 -2 teaspoon toasted sesame oil

Steps:

• Heat broiler
• Set oven rack 5 inches from heat
• In a large bowl whisk together vegetable oil soy sauce and 1 teaspoon salt
• Add carrots; toss to coat
• With a slotted spoon transfer carrots reserve bowl with marinade to broiling pan keeping carrots on one side
• A few pieces at a time add tofu to marinade; turn gently to coat and transfer to broiling pan reserve remaining marinade
• Broil until carrots are tender and tofu is browned turning tofu halfway through cooking time
• Toss carrots occasionally more during the last few minutes of cooking 30-35 minutes
• Transfer tofu and carrots to marinade bowl add scallions vinegar and sesame oil; toss gently to combine

Sparkling Lime Christmas Punch

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 Rice With Lentils

Ingredients:

• 1 cup brown basmati rice
• 1 cup lentils
• 1 medium onion halved and thinly sliced
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1 dried red chili
• 3/4 teaspoon ground turmeric
• salt
• 2 tablespoons fresh lemon juice

Steps:

• In large nonstick saucepan saute onion for 2 minutes or until translucent
• Add ginger garlic dried red chile and turmeric Stir fry 1 minute Add rice and lentils Stir gently to mix
• Add boiling water to cover ingredients by 1/2 inch Bring back to boil reduce heat and simmer covered 45-50 minutes or till liquid is absorbed and rice and letils are tender
• Remove mixture from heat and let sit covered about 5 minutes Fluff gently with fork
• Drizzle with lemon juice and garnish with chopped cilantro if desired

Stir-fry Cabbage

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

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

Sugar Free Lemon Lime quot; Soda Pop quot; for Kids

Ingredients:

• 2 tablespoons fresh lemon juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup apple juice concentrate plus
• 2 tablespoons apple juice concentrate
• 1 cup club soda
• ice cube

Steps:

• Pour lemon and lime juices into a glass Add apple juice concentrate
• Add club soda and ice Stir

Summertime Melon Smoothie

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

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

Swedish Brown Beans With Pears

Ingredients:

• 1 1/2 cups swedish brown beans picked and rinsed well or pinto
• 1 cinnamon stick
• 2 teaspoons salt
• 3/4 cup brown sugar
• 1/4 cup cider vinegar
• 3/4 cup dark corn syrup or molasses
• 2 large pears peeled cored and chopped

Steps:

• Place the beans in a large bowl and cover with water
• Soak overnight
• The next day drain and transfer to a large saucepan or stockpot
• Add water again to just cover
• Add cinnamon stick to beans and bring to a boil
• Reduce heat and simmer covered for 45 minutes
• Add salt brown sugar vinegar corn syrup and pears
• Simmer covered for 2-2 hours until beans are tender
• Transfer to serving bowl and serve

Sweet and Sour Peppers with Pasta Bows

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 clove garlic crushed
• 2 tablespoons capers
• 2 tablespoons raisins
• 1 teaspoon whole grain mustard
• grated lime juice and zest of
• 1 teaspoon honey
• 2 tablespoons chopped cilantro
• 8 ounces bow tie pasta
• salt freshly ground black pepper
• shavings parmesan cheese to serve

Steps:

• Quarter the peppers and remove the stalks and seeds
• Place in boiling water and cook for 10-15 minutes until tender
• Drain and rinse under cold water
• Peel away the skins and and leftover seeds and cut the flesh lengthwise into strips
• Set aside
• Put the garlic capers raisins mustard lime zest and juice honey and cliantro into a bowl
• Season with salt and pepper and whisk together
• Cook the pasta in a large pan of boiling salted water for 10-12 minutes until tender
• Drain thoroughly
• Return pasta to the pan and add the peppers and dressing
• Heat genly on med-low and toss to miss
• Transfer to a warm serving bowl
• Serve with shavings of Parmesan cheese if you like

Sweet Juice Sensation

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

Sweet Potato Bread

Ingredients:

• 350 g sweet potatoes
• 500 g strong plain white flour
• 2 teaspoons salt
• 1 1/4 ounce sachet easy-blend dried yeast
• 1 1/2 teaspoons caraway seeds
• fresh ground black pepper
• 175 ml warm water

Steps:

• Peel and dice the potatoes then boil them for about 15 minutes or until tender Drain and then mash thoroughly Leave to cool
• Sift the flour and salt into a bowl then add the yeast caraway seeds and black pepper
• Add the sweet potato and rub it in well
• Add enough water to make a soft dough and knead until smooth and elastic
• Leave the dough in a warm place until doubled in size 1-2 hours
• Knock back the dough on a floured surface and knead again briefly Place in a greased loaf tin and leave to rise again for another 30 minutes
• Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen golden brown and sounds hollow when tapped underneath

Tamarind Chutney

Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy

Tangy Bang'n Mango Salsa

Ingredients:

• 1 mango peeled with pitt removed chopped
• 4 roma tomatoes chopped
• 1 jalapeno pepper with or without seeds membrane
• 1/2 red onion chopped
• 1/2 cup spinach leaves chopped
• 1/4 cup cilantro minced feel free to cut down I just love cilantro
• 1 -4 garlic clove minced
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• salt

Steps:

• Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
• For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars

Thai Cantaloupe Soup

Ingredients:

• 1 medium cantaloupe
• 3 tablespoons canola oil
• 1 small onion chopped
• 3/4 cup grape tomatoes or 1 tomato chopped
• 2 cups water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 teaspoons nuoc nam fish sauce
• 1 green onion minced
• 2 tablespoons peanuts chopped
• 1 tablespoon cilantro minced

Steps:

• Half cantalope
• discard seeds
• scoop out flesh and set aside
• Reserve shells to use for bowls
• Heat oil in a saucepan
• Add onion
• Saut 2 minutes
• Add cantaloupe flesh and tomatoes
• Cook 5 minutes
• Add the next 5 ingredients
• Bring to a boil
• Reduce
• Simmer 5 minutes
• Pure in batches
• Return to pot
• Re-heat
• Ladle into shells
• Top with the last 3
• YUM

Tofu-Almond French Toast

Ingredients:

• 8 ounces soft silken tofu
• 3/4 cup non-dairy coffee creamer To make this recipe vegan make sure creamer does not contain casein a milk derivative
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup slivered almonds lightly toasted
• 1/2 lb Italian bread sliced

Steps:

• Combine soft tofu creamer maple syrup vanilla and almond extracts and whip together
• Add spices and salt to the tofu mixture and stir in gently until just incorporated
• Heat a frying pan on medium-high adding a little oil to keep French toast from sticking
• Dip the bread in the tofu mixture until well-coated and in the hot pan
• Cook for a few minutes on each side until lightly browned
• Serve with a sprinkling of slivered almonds on top

Tomato and Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 leek thinly sliced
• 1 large carrot quasrtered and thinly sliced
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 250 g red lentils
• 1 1/4 liters water
• 350 ml tomato juice
• 1 400 g can chopped tomatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 bay leaf
• salt and pepper
• chopped fresh parsley to garnish

Steps:

• Heat the oil in a large saucepan over medium heat
• Add the leek carrot onion and garlic cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened
• Rinse and drain the lentils picking them over for any foreign matter
• Add the lentils to the pan and stir in the waster juice and tomatoes Add the cumin coriander bayleaf and a large pinch of salt
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes or until the vegetables are tender
• you can now puree the soup if you prefer it smoother or leave it as it is
• Season well with salt and pepper before serving
• Garnish each serving with a sprinkling of fresh parsley

Tomato Rasam Soup

Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot

Tomato Soup

Ingredients:

• 5 14 ounce cans diced tomatoes
• 1 medium onion chopped
• 1 garlic clove minced
• 1/2 celery rib chopped
• 1 teaspoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh basil
• 1 bay leaf
• 1/2 tablespoon kosher salt
• 1 tablespoon white sugar
• 1/4 teaspoon fresh ground black pepper

Steps:

• Combine tomatoes onion garlic celery parsley basil and bay leaf in a large pot Bring to a boil reduce to a simmer cover and cook until quite soft 1-2 hours
• Remove bay leaves and puree soup with an immersion blender You can use a food processor or blender but both tend to add air and will make the soup distinctly pink instead of red
• Add salt sugar and pepper Bring to a boil reduce to a simmer and cook uncovered 1-2 hours until thickened

Tomato-Mushroom Pasta

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup chopped shallot
• 1 lb assorted wild and domestic mushroom thinly sliced
• 1 lb vine-ripe tomatoes seededdiced
• 1 teaspoon chopped rosemary
• 1/4 cup sun-dried tomato packed in oil sliced into small pieces
• 3/4 lb bucatini pasta or 3/4 lb perciatelli cooked

Steps:

• In large nonstick skillet melt butter
• Add chopped shallots; cook until softened 3 minutes
• Add assorted mushrooms; saute until tender 8 minutes
• Add tomatoes rosemary 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened 3 minutes
• In large pasta bowl place 3/4 lb freshly cooked pasta; add sauce; toss to mix well
• Serve with grated Parmesan cheese if desired

Trachelle's Favorite Wheat Bread Bread Machine

Ingredients:

• 2 tablespoons canola oil
• 1/3 cup brown sugar
• 1 teaspoon salt
• 1 cup warm water
• 1 1/2 cups whole wheat flour
• 1 cup white bread flour
• 1 1/2 teaspoons yeast

Steps:

• Add all ingredients to bread machine pan in the order suggested by the manufacturer
• Add 2-3tbs of water or flour if dough is too wet or dry
• I usually use the dough cycle then form loaf rise until doubled and bake in the oven at 350 degrees for 25-30 minutes

Traditional Bread Abm

Ingredients:

• 1 3/8 cups water
• 2 tablespoons butter
• 2 tablespoons dry buttermilk
• 1 3/4 teaspoons salt
• 4 cups bread flour unbleached
• 2 tablespoons sugar
• 2 1/4 teaspoons yeast

Steps:

• Add ingredients in the order that your bread machine instructs
• Choose light or medium crust and basic setting
• At the end of the 3-hour cycle when the bread is finished baking remove and let cool for 15 minutes

Tri-Color Potatoes With Artichoke Hearts and Feta

Ingredients:

• 2 lbs baby tricolor potatoes unpeeled sliced into small uniform wedges red white or gold and purple or blue
• 1 tablespoon olive oil
• 1/2 cup thinly sliced onion
• 1 -2 garlic clove minced
• 2 teaspoons lemon juice
• salt and pepper to taste
• 2 14 ounce cans water-packed artichoke hearts drained
• 1 tablespoon capers drained
• 3/4 cup sliced large Spanish olives with pimento
• 4 -6 ounces feta cheese