Aj's Mild Salsa

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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

Amazing Vegetarian or Vegan Lasagna

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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

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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

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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

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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

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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

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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

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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

Asian-Style Noodles With Spinach, Carrots and Mushrooms

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Ingredients:

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

Steps:

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

Avocado and Feta Salsa

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Ingredients:

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

Steps:

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

Avocado Mango Cashew Salad From Vegan Eats World

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Ingredients:

• 2 tablespoons lime juice
• 1 tablespoon light brown sugar or palm sugar
• 1/4 teaspoon salt
• 1 pinch white pepper
• 1 ripe avocado diced into cubes
• 1 ripe mango peeled and diced
• 1 medium red onion chopped small
• 1 cup chopped fresh cilantro
• 1 tablespoon chopped of fresh mint
• 1 small hot green chili pepper Thai or Serrano
• 1/4 cup chopped roasted unsalted cashews

Steps:

• In a large mixing bowl whisk together lime juice brown sugar salt and white pepper Add the cubed avocado and toss to coat Now add the mango red onions cilantro mint chile and chopped cashews to the bowl
• Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing
• Enjoy immediately

Baked Acorn Squash

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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 Mango Raspberry Smoothie

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Ingredients:

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

Steps:

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

Barley and Bean Salad

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Ingredients:

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

Steps:

• Mix all together in medium bowl Serve Refrigerate leftovers

Basil Jelly

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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

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Ingredients:

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

Steps:

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

Bread, No-Knead Brown

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Ingredients:

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

Steps:

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

Broiled Winter Squash, Carrots and Onions

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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

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Ingredients:

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

Steps:

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

Buckwheat Tortilla Pizza

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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

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Ingredients:

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

Steps:

• Mix all spices together and store in a shaker

Camping Fruit and Rice

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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

Carrot Celery Tomato Soup

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Ingredients:

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

Steps:

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

Cascadia Rosemary Garlic Fries

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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

Chilled Cantaloupe Soup

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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

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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

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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

Citrus Potatoes

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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

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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

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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

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Ingredients:

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

Steps:

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

Creamy Banana-Berry Smoothie

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Ingredients:

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

Steps:

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

Creamy Vegetarian Cajun Pasta

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Ingredients:

• 454 g linguine dry
• 1 teaspoon olive oil
• 1 red pepper seeded and sliced
• 1 red onion sliced
• 3 garlic cloves minced
• 1 cup vegetable broth
• 1 cup skim milk
• 2 tablespoons flour
• 2 tablespoons cajun seasoning
• 3 tablespoons parmesan cheese
• 1 teaspoon salt

Steps:

• Cook linguine according to package directions
• Heat oil over med-high heat and stir fry the red pepper red onion and garlic to your liking
• In a small sauce pan whisk together broth milk and flour Place over med-high heat stirring often until it begins to thicken
• Once thickened remove from heat and add Cajun seasoning Parmesan and salt and mix well
• Pour sauce over cooked linguine and mix well
• Serve stir fried veggies over top of pasta

Creole Tomato Salad

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Ingredients:

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

Steps:

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

Crispy Baked Eggplant Aubergine

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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

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Ingredients:

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

Steps:

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

Crowd Pleasing Light Oat Bread Bread Machine

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Ingredients:

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

Steps:

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

Crunchy Exploding Snack Beans/Spicy Chili Variation

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Ingredients:

• 15 ounces kidney beans
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt to taste
• pepper to taste

Steps:

• Preheat oven to 375
• Rinse beans in a colander and drain extremely well
• In a bowl mix beans with oil and seasonings
• Transfer beans to a rimmed baking pan lined with parchment paper and arrange in a single layer
• Roast for about an hour stirring gently every 10 to 15 minutes
• They will burst open explode as they dry
• The beans are done when they are crunchy Feel free to adapt to your favorite seasonings

Cucumber-Only Salad

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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

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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

Danish Pickled Cucumbers Syltede Agurker

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Ingredients:

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

Steps:

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

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

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

Steps:

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

Diabetic Roasted Tomatoes

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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

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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

Eggplant Pasta Sauce or Side Dish

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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

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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

Fava Bean Salad

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Ingredients:

• 1 19 ounce can fava beans or 2 cups young fresh fava beans out-of-the pod and steamed
• 1 medium English cucumber coarsely chopped
• 1 large roma tomato coarsely chopped
• 1 cup pitted kalamata olive chopped
• 1 medium red onion finely chopped
• 1 head romaine lettuce finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried sweet basil leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup flat leaf parsley finely chopped
• coarse-ground black pepper
• sea salt

Steps:

• Combine fava beans chopped cucumber tomato olives red onion romaine and parsley in a bowl
• For the dressing combine olive oil red wine vinegar water and the remainder of the spices in a lidded jar
• Shake jar until dressing ingredients are thoroughly mixed
• Pour dressing over salad and mix ingredients until well coated
• Refrigerate at least 1 hour before serving
• Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation
• Makes 4 main dish or 6 side-dish servings
• Variations on a Theme If fava beans are not available or not in season substitute 2 cups cooked cannellini white kidney or Great Northern white beans in the recipe

Fermented Giardiniera

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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

Flan Sauce

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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

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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

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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

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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

Gin Fizz

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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

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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

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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

Great No-Grate Potato Pancakes

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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

Greek Rice With Cabbage and Tomatoes - Lahanorizo

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Ingredients:

• 1 medium cabbage finely chopped
• 3 tablespoons olive oil
• 1 medium white onion finely chopped
• 3 tablespoons parsley finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup long grain rice
• 2 large tomatoes finely chopped
• 1 1/4 cups water

Steps:

• Over low heat in a large skillet saut onion until just translucent
• Increase heat to medium and add cabbage Continue cooking until wilted
• Add tomatoes and water
• When in comes to a boil add rice parsley salt and pepper
• Reduce heat to simmer cover and cook until very little liquid remains and rice is tender
• Serve

Green-Onion and Potato Salad

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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 Portobellos

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Ingredients:

• 4 portabella mushrooms stems removed
• 1/2 cup dry white wine
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves minced
• 1 teaspoon liquid smoke

Steps:

• Place the portobellos gills up in a rimmed baking sheet Mix all the marinade ingredients together and spoon over the mushrooms Let marinate for at least half an hour
• sporking the marinade back onto the mushrooms every ten minutes or so
• Preheat your grill over medium high Spray it with nonstick cooking spray Place the mushrooms gills up on the grill and cover Cook for about 5 minutes; there should be grill marks on the caps Flip over and cook for about another 3 minutes Cooking time may vary Mushrooms will be done when you press the center with the tongs and its very soft and juicy To serve
• let them sit on the cutting board for a few minutes to cool off for a bit
• then slice into 1/2 inch pieces I like them best when sliced at an angle Serve warm

Grilled Squash and Zucchini

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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

Grilled Yellow Squash and Zucchini

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Ingredients:

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

Steps:

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

Guasanas mexican Fresh Chickpea/garbanzo Snack

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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

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

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

Steps:

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

Hootenanny Potatoes and Mushrooms

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Ingredients:

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

Steps:

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

Hot Millet Salad

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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

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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

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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

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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

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Ingredients:

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

Steps:

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

Ina Garten's Roasted Vegetable Torte Barefoot Contessa

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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

Indian-Style Potatoes - Khatta Aloo

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Ingredients:

• 2 tablespoons vegetable oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon caraway seed
• 3/4 teaspoon cumin seed
• 1/4 teaspoon ground coriander
• 1/2 cup finely chopped red onion
• 3 cloves garlic minced
• 1 hot chili pepper seeded and finely chopped amount to taste
• 1 teaspoon minced fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 1/2 cups cooked diced new potatoes
• 2 tablespoons chopped cilantro fresh coriander
• 2 tablespoons chopped of fresh mint
• 1 lime juiced
• salt to taste
• black pepper to taste

Steps:

• In a large skillet heat cumin caraway cuminseed ground coriander in the oil only until fragrant swirling the pan
• Add the onion and cook 1 minute
• Add the garlic hot chile and ginger and cook until the onion is tender
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper
• Warm the dish through until hot and garnish with the cilantro and mint leaves
• Serve hot

Italian Cabbage amp; Bean Soup

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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

Jazzed up Citrusy Beets

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Ingredients:

• 2 lbs beets
• 3 green onions
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves minced
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon orange zest grated
• 2 tablespoons orange juice

Steps:

• Leaving root end intact trim tops from beets leaving about 1-inch 25 cm stem In saucepan of boiling salted water cover and cook beets for 25 minutes or until fork-tender
• Drain and let cool enough to handle Slip off skins; quarter beets
• Meanwhile thinly slice green onions; set light and dark green parts aside separately
• In shallow Dutch oven or sauce pan heat oil over medium heat; cook light green parts of onions garlic coriander salt and pepper for about 2 minutes or until softened Stir in orange rind and juice; boil for 30 seconds or until reduced by half
• Stir in beets; cook covered and stirring once for about 4 minutes or until beets are heated through Sprinkle with dark green parts of green onions

Jerk Seasoning

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Ingredients:

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

Steps:

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

Jicama-Orange Salad

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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

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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

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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

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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

Lentil Pilaf

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Ingredients:

• 2 cups lentils washed thoroughly
• 8 cups water
• 1 tablespoon salt
• 1/2 cup rice washed thoroughly
• 1 cup onion chopped
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup vinegar balsamic perhaps

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt
• Heat on high uncovered for approximately 30 minutes mixing slightly every 10 minutes removing any foam that may have come up
• After the lentils turn tender and soft not melted make sure there is only about 2 cups of water remaining add or remove water
• Add the half cup of rice Cook for 10 mins at medium fire
• Simultaneously with the rice fry the chopped cup of onion in the olive oil and vegetable oil until golden brown should be about 10 minutes
• After the 10 minutes pass slowly pour the oil and onion over the lentils and rice Lower the heat to Low and let it lay for 10 minutes do NOT mix
• After the 10 minutes pass add the quarter cup of vinegar and mix everything
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes
• After the 15 minutes pass you should have a thick pilaf of lentils and rice with onions showing up here and there

Lubya Bi-Zayt Lebanese Green Beans

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Ingredients:

• 1/2 cup finely chopped onion
• 3 heads garlic peeled
• 1 kg green beans string and snip off the ends snip each bean into two
• 1 kg peeled chopped tomato
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 1/2 teaspoon salt as desired
• 1 dash ground allspice
• 1 dash sugar
• 1 fresh chili pepper optional green or red
• 1/2 cup water

Steps:

• Fry onion and garlic cloves in oil over high heat stir for 5 minutes
• Add beans cook for 10 minutes stir occasionally
• Add tomato salt sugar chile allspice and water Cover Bring to a boil then reduce heat to low and cook for 35 minutes or till tender
• Remove chile before serving

Lucky Shamrocks

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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

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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

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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

Mexican Cabbage,Pineapple,Avocado Salad

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Ingredients:

• 1 medium green cabbage washed and cored
• 1 cup fresh pineapple chopped
• 1 medium avocado chopped
• 2 limes juice only
• salt to taste

Steps:

• Shred the cabbage finely
• Chop the pineapple and avocado
• Mix all ingredientstoss gentlyand serve

Mirj's Foolproof Microwave Rice - Perfect Every Time

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Ingredients:

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

Steps:

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

Miso Marinated Tofu

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Ingredients:

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

Steps:

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

No Fat Carrot Raisin Salad

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Ingredients:

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

Steps:

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

No More Plain Jane Green Beans

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Ingredients:

• 14 ounces frozen green beans or 1 lb fresh green beans
• 1 tablespoon olive oil
• 1 tablespoon lemon juice bottled is fine
• 1 teaspoon garlic powder
• fresh ground black pepper to taste
• parmesan cheese

Steps:

• Clean green beans if using fresh Steam green beans in the microwave or preferred method
• Mix lemon juice
• garlic powder
• pepper and olive oil together in the bowl you will be serving the veggies If you are using fresh lemon I like to add some of the zest to this as well
• Add cooked green beans and fold to distribute the sauce at the bottom
• Sprinkle with parmesan if desired- kids like that part
• Serve

Nonfat Caramel Candy

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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

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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

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

Olive and Sun-Dried Tomato Tapenade With Endive Leaves

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Ingredients:

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

Steps:

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

Orange Glazed Carrots

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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

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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

Orange Sesame Broccoli

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Ingredients:

• 1 medium orange
• 1 tablespoon canola oil
• 4 cups broccoli florets
• 1 tablespoon minced fresh ginger
• 1 garlic clove minced
• 1 tablespoon soy sauce or 1 tablespoon nama shoyu
• 1/2 teaspoon sesame oil
• 2 teaspoons sesame seeds

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice
• Heat the oil over medium high heat in a large skillet until hot
• Add the broccoli and cook for about 5 minutes stirring occasionally
• Add ginger garlic and orange peel and cook 1 or 2 minutes longer until the veggies are tender crisp
• In a small bowl mix soy sauce sesame oil and orange juice; add to skillet and cook 30 seconds
• Sprinkle with sesame seeds and serve immediately

Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried

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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

Pasta and White Beans in Light Tomato Sauce

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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

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Ingredients:

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

Steps:

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

Pear Butter

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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

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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

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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

Pink Chum-Pagne

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Ingredients:

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

Steps:

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

Poppyseed Green Apple Coleslaw

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Ingredients:

• 1 granny smith apple julienned
• 1 head green cabbage sliced thin
• 1 large carrot grated
• 3/4 cup mayonnaise
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tablespoon poppy seed

Steps:

• 1 Toss together the apple cabbage and carrot
• 2 Whisk together the mayonnaise honey vinegar and poppyseeds
• 3 Drizzle the dressing over the vegetables and toss to coat

Potatoes With Afritude

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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

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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-Cilantro Pesto amp; Pasta

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Ingredients:

• 1 bunch fresh cilantro large
• 1/2 cup raw pumpkin seeds
• 1 garlic clove peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons capers in brine
• 075 11 ounce package pasta
• 1 1/2 cups frozen corn kernels
• 2 cups tomatoes chopped
• 1 15 ounce can black beans drained and rinsed

Steps:

• Trim off any sandy roots of cilantro
• Cut bunch in half lengthwise
• Place cilantro steams and leaves in bowl of food processor
• Add pumpkin seeds and garlic and pulse to chop
• With motor running pour in oil to create a paste
• Add lime juice salt chili powder capers and caper brine
• Pulse a few times to coarsely chop capers Set aside
• Cook pasta according to package directions until tender but still firm
• While pasta cooks place corn in large colander and run hot water over it to separate kernels
• When pasta is done pour it over corn to drain; return pasta and corn to pot
• Toss in tomatoes black beans and pesto sauce
• Serve warm

Quick and Healthy White Bean Hummus

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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

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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 Super Tacos

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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

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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

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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

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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

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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-Red Bean Spread

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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 Autumn VegetablesDaphne Oz

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Ingredients:

• 4 small carrots halved lengthwise
• 3 shallots halved or 1 large red onion cut in wedges
• 1 butternut squash halved seeded and cut into 1/2-inch slices
• 1/2 lb Brussels sprout halved
• 4 -6 garlic cloves
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• 1/2 cup dried lentils rinsed Daphne uses black lentils
• 1/2 yellow onion
• 1 bay leaf
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 lb arugula or spinach

Steps:

• Preheat oven to 400F
• In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls of the olive oil and season with salt and pepper Toss to coat Pour vegetables onto a sheet tray and roast in the oven for 30 minutes tossing once halfway through
• Meanwhile prepare the lentils by putting them into a small saucepan and covering with water by 2 inches Add the onion and bay leaf Bring to a boil then simmer covered for 20 minutes or until tender Drain and discard the onion season with salt and pepper and set aside
• Once the veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
• Enjoy

Roasted Dijon Potatoes

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Ingredients:

• 1 1/2 lbs new potatoes or 1 1/2 lbs creamer potatoes quartered
• 3 garlic cloves minced
• 2 tablespoons olive oil
• 1/3 cup Dijon mustard
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar

Steps:

• Place quartered potatoes in a bowl
• In a seperate small bowl mix together garlic olive oil mustard vinegar salt pepper and sugar Pour this over potatoes and toss to coat
• Place potatoes in a baking dish and bake at 450 for about 45-50 minutes or until desired tenderness
• Or roast on foil on the grill

Roasted Eggplant Aubergine and Pepper Salad

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Ingredients:

• 2 eggplants cut into 3/4 inch thick slices 2 1/2 lbs
• 2 large green bell peppers cut into 1/2 inch wide strips
• 2 large red bell peppers cut into 1/2 inch wide strips
• 8 garlic cloves large unpeeled
• 1/2 cup olive oil
• 3/4 cup red wine vinegar
• 1 tablespoon cumin ground
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1/2 teaspoon cayenne pepper
• 8 pita bread rounds warm cut into wedges

Steps:

• Position rack in top third of the oven and preheat to 450 degrees
• Spray large heavy baking sheet with cooking spray
• Combine the eggplant peppers garlic and olive oil in a large bowl Toss well
• Transfer to the prepared sheet Bake until eggplant is brown and the peppers are tender stirring every 10 minutes
• Scape vegetables and pan juices into a bowl saving the garlic for the dressing
• Combine the vinegar cumin salt pepper and cayenne in a food processor
• Peel the roasted garlic add to the food processor Puree until smooth
• Toss the vegetables with 1/4 cup of the dressing
• Cool and let sit for a while to let the flavors develop
• To serve Bring to room temperature Mound salad in center of large platter
• Serve with the pita wedges

Roasted Eggplant Cilantro Dip

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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 Miso Eggplant

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Ingredients:

• 1/4 cup mirin sweet rice wine
• 2 tablespoons rice vinegar
• 3 tablespoons white miso soybean paste
• 2 teaspoons fresh ginger grated
• 1 tablespoon dark sesame oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 garlic clove minced
• 2 eggplants sliced 1/2-inch-thick slices about 1 lb
• 2 tablespoons olive oil

Steps:

• Preheat broiler
• Combine first 8 ingredients stirring with a whisk
• Arrange eggplant slices on a baking sheet coated with olive oil
• Spread miso mixture evenly over the eggplant slices
• Broil 8-10 minutes or until topping is golden
• Arrange eggplant slices on a platter

Roasted Sweet Onions Julia Child

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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

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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

Salsa Mexicana Fresh Tomato and Chiles

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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 Squash With Herb Dressing

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Ingredients:

• 1 lb summer squash yellow and green cut into 1/2-inch rounds
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 tablespoons chopped mint leaves
• 10 basil leaves chopped
• 1 teaspoon lemon juice
• 2 tablespoons toasted pine nuts
• 1 teaspoon balsamic vinegar
• flaked sea salt
• pepper to taste

Steps:

• Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
• Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
• When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve

Sauteed Zucchini With Garlic, Chili and Basil

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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

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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

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

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

Steps:

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

Scrumptious Scramble

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Ingredients:

• 6 egg whites
• 2 large eggs
• 4 scallions sliced small
• 2 medium tomatoes diced medium-small
• 4 -6 tablespoons skim milk
• 1 small onion
• 1 -2 cup diced green bell pepper
• 1/4-1/2 teaspoon black pepper
• 1/8-1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/4-1/2 teaspoon cilantro
• 1 teaspoon minced garlic
• 1 1/2-3 teaspoons peanut oil

Steps:

• Whisk together the egg whites yolks spices and milk
• Stir in vegetables until well distributed in the mixture
• Heat garlic in oil until sizzling
• Add the egg-milk-spice-vegetable mixture Scramble over medium high - high heat until done to your desire Season as cooking with pepper and cilantro

Semi-Dried Tomatoes In the Oven

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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

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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

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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

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Ingredients:

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

Steps:

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

Simply Spiced String/ Green Beans

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Ingredients:

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

Steps:

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

Southwestern Avocado Salsa

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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

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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

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Ingredients:

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

Steps:

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

Spiced Rice With Lentils

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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

Spicy Stir-Fried Eggplant Aubergine

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Ingredients:

• 4 Japanese eggplants cut into 1-inch cubes or two regular
• 5 tablespoons vegetable oil or 5 tablespoons olive oil
• 1 lemon juice of diluted in
• 1 cup water
• 2 teaspoons coriander
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt

Steps:

• Heat oil in wok or large skillet on medium high
• Add eggplant
• After 1 minute reduce heat to medium
• Sprinkle with spice mixture
• Stir
• Cook stirring frequently for 15-20 minutes
• Every minute add about 1 T lemon-water

Stir-Fried Asparagus and Tomatoes

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Ingredients:

• 1 tablespoon cold water
• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 tablespoon cooking oil
• 1 lb fresh asparagus trimmed and diagonally sliced into 1 1/2 inch pieces
• 4 green onions cut diagonally into 1 inch pieces
• 1 1/2 cups fresh mushrooms sliced
• 2 small tomatoes cut into wedges

Steps:

• Blend water and cornstarch together in a small bowl
• Stir in soy sauce and salt and set aside
• Preheat wok or heavy skillet over high heat
• Add oil and heat about 1 minute
• Add asparagus and green onions and stir fry about 4 minutes
• Add mushrooms and stir-fry for 1 minute more
• Stir soy mixture
• Push vegetables to the side of the wok
• Pour soy mixture in center of wok
• Let bubble slightly then stir in vegetables
• Cook and stir until mixture is bubbly
• Add tomatoes and cook until heated through

Stir-fry Cabbage

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Ingredients:

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

Steps:

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

Strawberry Compote

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Ingredients:

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

Steps:

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

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

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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

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Ingredients:

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

Steps:

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

Super Healthy Hummus

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Ingredients:

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

Steps:

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

Swedish Brown Beans With Pears

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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

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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

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Ingredients:

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

Steps:

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

Sweet Potato Bread

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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

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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

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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

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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

Tita's Cucumbers With Olive Oil

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Ingredients:

• 1 cucumber
• olive oil
• salt

Steps:

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

Tofu Burritos

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Ingredients:

• 3 tablespoons olive oil
• 3 garlic cloves minced
• 2 medium onions chopped
• 1 bell pepper diced
• 1 1/2 lbs firm tofu crumbled or mashed
• 4 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 teaspoons paprika
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1/2 cup cut corn
• 6 whole wheat tortillas
• salsa

Steps:

• Heat the oil in a large skillet Saute the garlic and onions for 2 minute
• Add the bell pepper Cook until the onions are soft
• Add spices corn and tofu
• Mix in tomato paste soy sauce and salt amp; pepper to taste
• Fill each tortilla with 3/4 cup of filling and roll up
• Place in oiled dish cover with foil and bake 20 minute at 350 degrees
• Serve with Salsa

Tomato and Lentil Soup

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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

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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 Sauce With Pine Nuts, Capers, Olives and Raisins

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Ingredients:

• 1 28 ounce can plum tomatoes preferably San Marzano variety
• 2 tablespoons olive oil
• 2 garlic cloves chopped
• 2 tablespoons pine nuts
• 2 tablespoons golden raisins plumped in hot water then drained
• 1/2 cup black olives pitted and roughly chopped
• 2 tablespoons capers chopped
• salt to taste
• fresh ground black pepper to taste

Steps:

• Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
• In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
• Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta

Tomato Soup

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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

Trachelle's Favorite Wheat Bread Bread Machine

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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

Troppo Ice Blocks

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Ingredients:

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

Steps:

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

Tweaked Fat Free Italian Dressing

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Ingredients:

• 2 tablespoons fat-free Italian salad dressing
• 1 tablespoon salsa

Steps:

• Mix together and pour onto your salad Mmm

Ultimate Browned Vegetable Stock

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Ingredients:

• 3 onions unpeeled quartered
• 3 large carrots unpeeled halved stem ends removed
• 8 celery ribs with leaves each broken in half
• 3 beets quartered
• 2 heads garlic whole heads papery skin left on cut in half across the middle to expose each garlic clove
• 3 tablespoons vegetable oil use a mild flavored one
• 1/4 cup tamari soy sauce low sodium or 1/4 cup shoyu soy sauce low sodium
• 7 cups room temperature water preferably spring divided
• 1 -3 cup shiitake mushroom stems see description above
• 2 bay leaves
• 2 sprigs fresh parsley
• 1 teaspoon peppercorn

Steps:

• Preheat the oven to 350F Spray and 11 X 13-inch backing pan with cooking spray
• Place the onions carrots celery beets and garlic in the pan Drizzle with the oil and toss to coat the vegetables Pour over the soy sauce and bake until the vegetables are deeply browned almost burnt-looking about 1 hour
• Transfer the vegetables to a large heavy soup pot Add 5 cups of the water and the remaining ingredients
• Pour the remaining 2 cups of water into the baking pan and using the blade since of a spatula scrape up all those wonderful browned caramelized bits on the bottom Add this to the soup pot
• Bring the water to a boil and then turn down the heat and simmer partially covered 30 minutes Cool slightly and strain

Vegan Mini Carrot Cake Muffins

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Ingredients:

• 3/4 teaspoon baking powder
• 1/4 cup unsweetened applesauce
• 3/8 cup sugar
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 cup grapeseed oil
• 1 tablespoon honey
• 1 cup carrot graded
• 1/2 cup water or crushed pineapple including juice

Steps:

• In a small bowl mix baking powder and applesauce into a foamy mixture set aside
• In large bowl mix flour sugar baking soda cinnamon nutmeg and salt; mix
• Add oil honey carrots water or pineapple some of the juice might help and applesauce mixture
• Mix well
• Add nuts raisins or dried cranberries if preferred
• Scoop mixture into cupcake liners
• Bake at 325F for 30 minutes or until toothpick comes out clean
• Once cooled frost with icing powered sugar vegan Earth Balance butter organic vanilla and water

Vegan Pizza Dough

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Ingredients:

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

Steps:

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

Vegan Pumpkin Pie Smoothie

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Ingredients:

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

Steps:

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

Vegetable Biryani

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Ingredients:

• 1 tablespoon vegetable oil
• 1 onion diced
• 1 green bell pepper diced
• 8 ounces green beans trimmed and cut into 1-inch pieces
• 1 carrot sliced thin
• 1 teaspoon minced fresh ginger
• 2 garlic cloves minced
• 2 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 1/2 cups basmati rice
• 4 cups water
• 1 1/2 cups cooked kidney beans rinsed and drained
• peanuts
• raisins

Steps:

• Let the oil get heated in a large ovenproof casserole over medium heat
• Add in the onion bell pepper green beans and carrot; stir/saute for about 10 minutes or until soft
• Add in the ginger garlic garam masala turmeric salt and cayenne; cook and stir occasionally for 2 more minutes
• Stir in rice then stir in water
• Cover and bake in a 375 oven for 30 minutes or until the rice and vegetables are tender
• Remove from oven; stir in the kidney beans and replace the lid
• Let stand for 5 minutes
• Serve onto individual plates; garnish with peanuts and raisins if desired

Vegetarian Egg-Drop Soup

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Ingredients:

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

Steps:

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

Vegetarian Korma

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Ingredients:

• 2 teaspoons canola oil
• 1 small onion diced
• 1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger
• 4 garlic cloves minced or 1 teaspoon garlic powder
• 4 carrots cubed
• 2 large russet potatoes cubed
• 1 jalapeno pepper seeded and chopped
• 3 tablespoons crushed cashews
• 4 ounces tomato sauce
• 1 teaspoon salt
• 1 tablespoon curry powder
• 1/2 tablespoon garam masala
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 4 ounces skim milk
• 4 ounces half-and-half cream
• 1 bunch cilantro

Steps:

• cook carrots and potatoes in water in the microwave for 10 minutes
• While potatoes amp; carrots are cooking heat oil in a dutch oven or large skillet stir in onions and cook until tender
• Mix in ginger and garlic amp; continue cooking for 1 minute
• Add drained carrots and potatoes to pan along with jalapeno cashews and tomato sauce
• Add seasonings salt curry powder and garam marsala
• Cook and stir occasionally until potatoes are tender 5 minutes or so
• Stir in green and red pepper skim milk and 1/2 and 1/2
• Reduce heat to low cover pan and simmer for 10 minutes
• Garnish with cilantro if you wish and serve with naan

Veggie Nachos

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Ingredients:

• 4 -5 ounces tortilla chips pieces okay
• 1/2 cup onion chopped save some for garnish
• 12 ounces beer or 12 ounces water
• 1 cup black beans or 1 cup pinto beans
• 1 cup veggie crumbles Quorn frozen is our fave
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder regular
• 1/4 cup fresh corn or 1/4 cup thawed frozen corn
• 1/2 cup tomatoes diced
• 1 cup romaine lettuce chopped

Steps:

• Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
• In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
• Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
• Add more beer or water and stir as the mixture thickens
• Add the meatless crumbles
• Stir to mix and add enough liquid to keep it from sticking at all
• Sprinkle the spices on to the most liquid areas and stir
• Remove from heat
• Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
• Stir corn into the bean mixture and heat through
• Stir in salsa now if you prefer
• Spoon the mixture over the waiting hot chips
• Top with the tomatoes and sliced romaine lettuce
• Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
• Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy

Veggie Pasta With Cheesy Fondue Sauce

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Ingredients:

• 7 ounces dried pasta shapes such as penne
• 7 ounces broccoli spears
• 1 garlic clove finely chopped
• 1 cup dry white wine
• 3 teaspoons cornstarch
• 7 ounces emmenthaler cheese grated or a similar swiss cheese
• 1 tablespoon olive oil
• 9 ounces cherry tomatoes washed
• salt
• fresh ground black pepper
• garlic bread to serve

Steps:

• Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
• Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
• With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
• Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
• Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread

Winter Fruit Salad

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Ingredients:

• 1 10 ounce can canned pineapple chunks
• 1 10 ounce can apricots cut in quarters
• 1 tablespoon sugar
• 1 tablespoon red currant jam or 1 tablespoon jelly
• 2 oranges or 10 ounces mandarin oranges
• 2 bananas
• 1 lemons juice of or 1 lemon juice of

Steps:

• Drain the juice from the pineapple and apricots into a small saucepan and add sugar and jam or jelly and simmer so it thickens slightly to make syrup
• Cut oranges into small sections removing all the white pith
• Slice bananas thinly and mix all fruits together in a bowl
• Squeeze lemon juice over fruit
• Pour syrup over fruit and gently mix

Yellow Salsa Rice

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Ingredients:

• 1 14 ounce can vegetable broth
• 1/2 teaspoon ground turmeric
• 1 cup long grain rice
• 1/4 cup prepared salsa
• 1 medium tomatoes chopped
• salt and pepper
• cilantro to garnish

Steps:

• Heat broth and turmeric to boiling in a medium saucepan; stir in rice and salsa
• Reduce heat and simmer covered until rice is tender and liquid is absorbed 20-25 minutes; stir in tomato during last 5 minutes of cooking
• Season to taste with salt and pepper Serve garnished with cilantro