Ants on a Log Lunch Box Surprise

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Ingredients:

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

Steps:

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

Apple Ladybug Treats

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Ingredients:

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

Steps:

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

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

Aunt Stella's Ice Box Cookies

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Ingredients:

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

Steps:

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

Avocado and Feta Salsa

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Ingredients:

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

Steps:

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

Bacon With a Vegan

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Ingredients:

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

Steps:

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

Banana Sandwich

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Ingredients:

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

Steps:

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

Beets in Mustard Cream

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Ingredients:

• 1 lb fresh beet peeledboiled until tender and then slicevery thinly
• 2 tablespoons Dijon mustard
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup lite olive oil or 1/4 cup virgin olive oil
• 1 cup plain yogurt

Steps:

• Thoroughly combine mustard vinegar saltamp; pepper
• Slowly whisk in the olive oil pouring in a slow steady stream whisking all the while
• Stir in the yogurt to finish the dressing
• Pour the mustard cream over the beets toss cover and refrigerate for at least an hour

Boiled Peanuts in the Shell

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Ingredients:

• 2 lbs raw peanuts in the shell
• 3 japanese dried chilies
• 2 star anise
• 4 inches gingerroot roughly sliced
• 10 szechuan peppercorns
• 3 teaspoons salt to taste
• 1/3 cup soy sauce
• 1 tablespoon sesame oil

Steps:

• Put peanuts spices salt and roughly 1/4 cup soy sauce in a pot and cover with water Cover pot and bring to boil Let simmer for 30-40 minutes stirring every 7-10 minutes if you dont the peanuts floating on top wont cook through When done peanuts should be a little crunchy yet smushy in your mouth and taste done leave peanuts to soak in the brine while they cool When cool drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil 2 teaspoons each max and serve cold

Buckwheat Noodles with Mushroom Sauce

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Ingredients:

• 12 ounces buckwheat noodles
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 lb mushroom finely chopped
• salt and pepper
• 2/3 cup low-fat yogurt
• 1 tablespoon soy sauce

Steps:

• Pour boiling water over noodles cover let stand 8 minutes then drain
• Melt butter in skillet and add mushrooms and saute 5 minutes
• Season with salt and pepper
• Stir in yogurt and soy sauce
• Pour sauce over noodles and serve

Chestnut Mushroom Pate

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Ingredients:

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

Steps:

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

Chocolate Nut Crunch

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Ingredients:

• 1/2 cup butter
• 3/4 cup firmly packed brown sugar
• 1 cup chocolate chips
• 1/2 cup finely chopped walnuts

Steps:

• Mix butter and sugar in saucepan
• Bring to a boil
• Boil 4 minutes stirring constantly
• Pour into buttered 8x8in pan
• Sprinkle with chocolate chips
• Cover and let stand for 2 minutes
• Spread chocolate
• Sprinkle with nuts

Chocolate-Peanut Butter Dream Bars

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Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter melted
• 1 18 1/4 ounce box brownie mix
• 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup chopped dry roasted peanuts
• 4 ounces cream cheese softened
• 1/2 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 tablespoons milk
• 1 1/2 cups heavy cream
• 1 tablespoon light corn syrup
• 3/4 cup semi-sweet chocolate chips
• whipped cream chopped peanuts chocolate-peanut butter candies and caramel sauce to garnish

Steps:

• Heat oven to 350F
• Spray a 9-inch square baking pan with nonstick cooking spray Line pan with foil
• allowing sides to overhang; spray foil
• In small bowl
• combine graham cracker crumbs and granulated sugar
• Mix in melted butter
• Press crumb mixture into prepared pan
• Bake until golden
• about 5 to 7 minutes
• Cool on wire rack
• Prepare brownie mix according to package directions for cakelike brownies adding 1/4 cup water
• 1/3 cup oil and 3 eggs
• Fold in chopped nuts
• Pour batter into crust-lined pan
• Return to 350F oven; bake until brownie is just set and a toothpick inserted in center comes out clean
• 30 to 35 minutes
• Cool completely in pan on a wire rack
• With electric mixer in medium bowl
• beat cream cheese until smooth
• Add peanut butter and confectioners sugar; beat until just blended it will look lumpy
• Add milk; beat lightly to loosen mixture
• In separate bowl
• whip 1 cup of the cream and gently fold into peanut butter mixture
• Spread mousse evenly over cooled brownie
• Refrigerate 1 hour
• Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling
• Remove from heat; add corn syrup and chocolate chips
• Cover and let stand 5 minutes
• Stir until smooth
• Pour glaze over chilled mousse and spread to cover completely
• Return to refrigerator for at least 1 hour
• Run a small knife around inside of pan and lift out brownie
• Heat knife under hot running water and trim edges
• Slice brownie
• rinsing knife after each cut
• into 5 strips about 1-1/2 inches wide
• Cut each strip into 5 pieces about 1-1/2 inches square
• Transfer to a serving plate and garnish with whipped cream
• nuts
• candy and caramel sauce

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

Easy Bread and Butter Pickles

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Ingredients:

• 8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
• 1 medium onion cut in half and thinly sliced
• 1 cup cider vinegar
• 3/4 cup sugar
• 4 1/2 teaspoons kosher salt
• 2 teaspoons mustard seeds
• 1/2 teaspoon dry mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery seed

Steps:

• Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
• Boil 1 minute stirring frequently
• Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
• Cover and chill overnight before serving
• You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks

Easy Eggplant Aubergine Sandwich

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Ingredients:

• 1 whole eggplant
• 1 teaspoon olive oil plus more for brushing
• salt and pepper
• 1 baguette
• 1 bunch cilantro leaf
• 2 red bell peppers
• 2 green bell peppers
• 2 tomatoes
• 1 red onion
• 1/4 cup feta cheese
• 1/4 cup goat cheese
• 2 tablespoons chopped fresh oregano

Steps:

• Preheat the oven to 375 degrees F
• Slice the eggplant into 15 pieces brush with olive oil place on cookie sheet and sprinkle with salt
• Bake for 25 minutes and let cool
• Cut the baguette into thirds and slice in 1/2 for sandwiches
• Slice green and red peppers discarding stems and seeds
• Slice the tomatoes and red onion and set aside
• Mix goat and feta cheese together set aside
• In separate bowls place oregano salt pepper and olive oil
• Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil
• Spread 5 pieces of eggplant on baguette generous amounts of red and green peppers tomatoes red onion and cilantro
• Lastly sprinkle with oregano salt and pepper
• Enjoy

Egg and Apple Bruschetta

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Ingredients:

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

Steps:

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

Eggplant Aubergine Casserole -- Perfect for Passover

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Ingredients:

• 3 tablespoons butter
• 1 large onion sliced thin
• 1 medium eggplant pared and cut into 1/2 inch cubes
• 1/2 green pepper diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 8 ounce can tomato sauce
• 1 4 ounce can mushrooms
• 2 tomatoes cubed
• 1 lb cream-style cottage cheese
• 1 1/2 cups matzo farfel or 2 matzos finely broken

Steps:

• Saute the onion in butter
• Combine the next 6 ingredients
• Add the sauteed onion cover and cook for 15 minutes
• Stir in the tomatoes
• Grease a 2-quart casserole and arrange alternate layers of vegetables cottage cheese and farfel beginning and ending with vegetables
• Bake uncovered at 350 for 20 to 30 minutes
• This may be put together ahead of time and refrigerated

Eggs with Garlic and Parsley Oil

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Ingredients:

• 1 dozen egg
• 1/2 cup tightly packed parsley
• 4 cloves garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 3/4 cup olive oil preferably Spanish extra-virgin
• 1 small carrot grated
• 4 green Spanish olives sliced
• 4 black olives sliced

Steps:

• Hardboil the eggs
• Place the eggs into a large saucepan
• cover with enough cold water to have 2 of water above the eggs
• Bring the eggs to a boil
• boil for 1 minute
• remove the eggs from the heat
• cover with a lid and set aside for 18 minutes
• Pour off the hot water and immediately fill the pan with cold water
• and keep pouring out and refilling
• until the water remains cool
• This will stop the eggs from continuing to cook
• This technique makes a hard-boiled egg that is cooked through
• without being tough or rubbery
• It also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim
• Once the eggs have cooled; peel
• quarter and place into a decorative plate or bowl
• I prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other
• Similiar to the way you layer fruit on a tart
• Place the parsley
• garlic
• paprika
• and black pepper into a blender container
• Pulse until the parsley and garlic are minced
• Then slowly add the olive oil while running the blender
• Drizzle the flavored oil over the eggs
• reserving 1/4 of the oil
• Garnish with the grated carrot
• sliced green olives
• and sliced black olives
• Drizzle the remaining flavored oil over the garnished eggs
• Cover and refrigerate for at least 2 hours
• Remove from the refrigerator 30 minutes before serving

Festive Candied Apple Chex

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Ingredients:

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups Wheat Chex
• 1 cup pecan halves
• 1/2 cup red cinnamon candies
• 1/4 cup sugar
• 1/4 cup margarine or 1/4 cup butter melted not spread or tub product
• 1/4 cup water
• 1 cup cut-up dried apple pieces 1/2- to 3/4-inch pieces

Steps:

• Preheat oven to 300
• Mix cereals and pecans in large bowl and set aside
• Heat next four ingredients in a large saucepan over medium heat stirring frequently until melted and blended
• Pour over cereal mixture gently stirring until evenly coated
• Spread in ungreased large roasting pan and bake for 20 minutes
• Stir in dried apple pieces and bake for 15 additional minutes
• Spread on waxed paper or aluminum foil to cool
• Sprinkle with ground cinnamon if desired
• Store in airtight container

Feta Marinated

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Ingredients:

• 12 ounces creamy feta cheese
• 2 garlic cloves sliced
• 1/2 teaspoon peppercorn
• 8 coriander seeds
• 2 tablespoons drained capers
• 1 bay leaf
• olive oil to cover
• fresh thyme sprig
• hot toast
• chopped tomato

Steps:

• Carefully cut feta into cubes
• Add garlic slices peppercorns coriander seeds capers bay leaf to your food processor and pulse Or use a mortar and pestle and crush
• Put feta in a jar with a top or use a bowl to add all ingredients together
• Layer ingredients starting with feta ingredients topping with Thyme sprigs on top
• Pour enough olive oil to cover cubes of cheese
• Let marinate in refrigerator for 2 weeks for optimal taste however; even overnight can be used with good results
• At end of marinating time just simply pick out the feta
• Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good

Five Minute Tortilla Pizzas

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Ingredients:

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

Steps:

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

Four Bean Mix Bruschetta

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Ingredients:

• 1 75 g can four-bean mix drained
• 1 garlic clove
• 1 tablespoon chili
• 2 cherry tomatoes
• 1/4 roasted red pepper no seeds
• 2 tablespoons water

Steps:

• Combine ingredients in blender
• Blend and serve
• Serve on toast with some boccocini on top with a drizzle of extra virgin olive oil or cut some vegies and serve as a dip

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

Fried Tofu

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Ingredients:

• 1 350 g package extra firm tofu
• 3 tablespoons tamari or 3 tablespoons soya sauce
• 1/4 cup Red Star nutritional yeast
• 1 teaspoon seasoning EG Tony Chachere's Mrs Dash or mix your own combination
• 1 tablespoon olive oil to lightly grease a skillet or other veggie oil

Steps:

• Lightly grease a non-stick pan with oil
• Put tamari soy sauce in a bowl
• In another bowl mix yeast and spices
• Slice tofu into 1/4-inch slices
• Dip tofu in the tamari and then in the yeast mixture
• Fry until golden; flip and brown the other side
• Add a bit of oil if necessary

German Onion Pie

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Ingredients:

• 1 cup butter I would try using less
• 2 lbs onions finely chopped
• salt
• fresh ground pepper
• 1/2-1 teaspoon caraway seed
• 3 eggs
• 1 cup sour cream
• one 9 in unbaked pastry shell

Steps:

• Melt butter Cook onions very slowly in butter over very low heat stirring frequently Cook until they turn clear yellow about 1 hour
• Add salt pepper and caraway to taste Let cool
• Preheat oven to 400F
• Thoroughly beat eggs and yolks into the sour cream Mix with the cooled onions
• Pour into pie shell Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes until golden brown
• Mrs G used to add about 1/4 teaspoon baking powder to the pie shell dough She did not use yeast which some German onion pie recipes use
• These are the changes that I made from the original recipe that I found in a book the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs G used 3 whole eggs
• The written recipe calls for 1 cup butter; I am guessing that it may not need that much

Granola Bars

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Ingredients:

• 2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup dried cranberries
• 1/2 cup chopped dates
• 1/2 cup shredded coconut
• 1/4 cup sunflower seeds
• 1/3 cup slivered almonds
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1 tablespoon melted butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup honey
• 1 egg lightly beaten
• 1/2 teaspoon vanilla

Steps:

• Preheat oven to 350 degrees F
• Spray a 9-inch square baking pan with non-stick cooking spray
• Combine oats wheat germ dried fruits coconut sunflower seeds almonds cinnamon and salt in a large bowl
• Combine melted butter and brown sugar in a small bowl until well mixed and any lumps removed
• Stir in maple syrup honey egg and vanilla until smooth
• Add liquid mixture into dry mixture until dry ingredients are moistened
• Press mixture firmly and evenly into pan
• Bake for about 20 minutes or until golden and firm
• Cool completely before cutting into squares or bars
• Note other varieties of dried fruits and nuts may be substituted to suit your likes and dislikes

Greek Pita Lunch

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Ingredients:

• 1 lb cottage cheese blended until smooth
• 1 cup feta cheese crumbled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 garlic cloves finely minced
• 1 tablespoon tahini
• 2 whole pita breads cut in half
• 12 spinach leaves washed and dried
• 2 medium tomatoes chopped
• 1 medium sweet green pepper chopped
• 1 red onion cut in rings
• 1/2 cup mixed sprouts
• pepper
• 1 cup tahini
• 1 lemon juice of
• 3/4 cup water
• 1 teaspoon cumin
• 1/4 cup minced parsley
• 2 teaspoons tamari
• 1 dash cayenne

Steps:

• In a bowl combine; cottage cheese with feta basil oregano garlic tahini Pepper to taste
• Mix well
• Put 1/2 cup of the cheese mixture in each half Pita pocket
• Put in 400F degrees oven for 5-7 minutes
• Add spinach tomatoes onion ringspepper and sprouts to each pocket
• Serve with Tahini dressing on the side Optional
• --------TahiniDressing-----------
• Mix Tahini with lemon juice then slowly add water until the Tahini thins out Stir in the cumin parsley tamari and cayenne

Green Capsicum Pilaf

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Ingredients:

• 1 1/2 cups basmati rice washed drained and cooked
• 4 green capsicum chopped
• 2 potatoes chopped
• 2 tomatoes chopped
• 4 green chilies slit
• 1/2 inch ginger minced
• 1 cup green peas
• 1 large lemon
• 2 tablespoons cilantro chopped
• 2 sprigs curry leaves
• 1 large onion chopped
• 2 tablespoons coconut grated for garnishing
• 1 teaspoon mustard seeds
• 2 teaspoons black gram dal
• 2 teaspoons bengal gram dal
• 1/2 teaspoon turmeric powder
• 4 tablespoons oil
• salt
• 1/2 teaspoon garam masala

Steps:

• Cook rice in 3 cups water
• Once cooked water has evaporated and rice is ready allow it to cool
• In the meantime
• chop the onion
• potatoes and capsicums
• Bring the green peas to a boil
• Heat oil in a wok
• Add mustard seeds and the black gram and bengal gram dals
• Stir-fry for a minute
• Add green chillies
• ginger and curry leaves
• Continue to stir-fry
• Add the chopped onions
• Add capsicums
• potatoes and tomatoes and fry
• Add half a cup of water and salt
• Cook until the vegetables are tender
• Add the green peas
• Stir until all the water has evaporated
• Allow to cool
• Add lemon juice and cilantro
• chopped for garnishing
• Pour seasoning into rice and mix well
• To serve
• put rice on a serving plate
• Garnish with grated coconut and the remaining cilantro and serve
• Notes Ive been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously
• Im yet to try this addition

Grilled Cheese Sandwiches

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Ingredients:

• 8 slices French bread or 8 slices Italian bread
• 1/4 cup Dijon mustard
• 4 ounces old cheddar cheese
• 4 slices sweet onions
• 3 tablespoons butter softened

Steps:

• Spread 1 side of each slice of bread with mustard
• Using a cheese slicer thinly slice cheese; arrange half on half of the bread slices
• Top with onion and remaining cheese
• Sandwich with remaining bread mustard sidedown
• Spread butter over both sides of sandwich
• Place on greased grill over medium-low heat; close lid and grill turning once until golden and cheese is melted about 10 minutes Cut in half

Grilled Pineapple and Red Curry Quinoa

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Ingredients:

• 210 g quinoa
• 500 ml water
• 1 stalk lemongrass
• 2 pieces kaffir lime leaves
• 1 1/2 teaspoons salt
• 150 g pineapple slices
• 14 g fresh basil leaves chopped
• 14 g fresh mint leaves chopped
• 2 teaspoons red curry paste
• 2 tablespoons coconut oil
• 62 1/2 ml olive oil
• 2 teaspoons lime juice

Steps:

• Combine water lemongrass kaffir lime leaves 1 teaspoon salt and 1 tablespoons coconut oil in a pot and bring to a boil
• Add quinoa reduce heat to low cover and simmer for 15 minutes
• Leave lid on for another 5 minutes
• Fluff cooked quinoa with a fork Discard lemongrass and kaffir
• Set pineapple slices on a grill set to 220C/430amp;deg;F Char for 3 minutes on each side Chop into bit-size chunks
• Whisk red curry paste lime juice 1 tablespoons coconut oil olive oil and 1/2 teaspoon salt in a bowl
• Toss cooked quinoa pineapples dressing basil and cilantro in a bowl

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

Healthier Tgif Tuscan Portobello Sandwich Melt/Soup

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Ingredients:

• 4 red peppers seeded and cut into half lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup potato grated
• 1/3 cup carrot grated
• 1/2 cup celery finely chopped
• 1/4 cup onion diced
• 3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
• 1/2 cup basil leaves chopped
• 4 cups vegetable broth
• 1/2 teaspoon black pepper to taste
• 3 portabella mushrooms
• 2 tablespoons onions diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 tablespoon garlic minced
• 1/4 teaspoon black pepper
• 1 tomatoes
• 5 3 ounce high-fiber rolls
• 5 ounces provolone cheese

Steps:

• To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
• Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
• Set aside to cool for at least 30 minutes No peeking
• When peppers are cool remove and discard the skins slice into 1/4 pieces
• In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
• Add roasted peppers canned tomatoes undrained basil and vegetable broth
• Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
• Add pepper
• Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
• Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
• Add onion to the mushroom slices
• In a small bowl whisk together the vinegar oil oregano garlic and pepper
• Pour this liquid mixture over the mushroom mixture
• Let stand at room temperature for 15 minutes or so turning twice
• Preheat oven to 350 degrees
• Bake mushroom mixture at 350 degrees for 20 or 30 minutes
• Preheat broiler
• Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
• Set the top halves onto pan so they toast separately
• Broil until cheese melts 2-3 minutes
• Set top halves onto bottoms and serve with soup

Healthy Egg Salad Sandwich

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Ingredients:

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

Steps:

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

Homemade Veggie Bread-Slice 'Pizzas'

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Ingredients:

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

Steps:

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

Hootenanny Potatoes and Mushrooms

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Ingredients:

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

Steps:

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

Horseradish amp; Tofu Sandwich

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Ingredients:

• 1/4 cup plain nonfat yogurt or 1/4 cup vegan mayonnaise
• 1 1/2 teaspoons grated fresh horseradish or 1 tablespoon bottled horseradish
• 1 dash cayenne pepper
• 8 slices whole grain bread
• 10 1/2 ounces lite silken extra firm tofu thinly sliced
• 1 large tomatoes thinly sliced
• 1 cup alfalfa sprouts or 1 cup radish sprouts
• 4 lettuce leaves

Steps:

• Note Beginners may want to marinate the tofu in their favorite sauce such as Kens Sundried tomato dressing overnight or use a flavored tofu cutlet in place of the silken The one I use tastes just like fried chicken
• Also note I omit the sprouts and use lettuce
• In bowl mix the first three ingedients Spread on bread
• Now on the bread layer the tofu
• tomato and sprouts
• Top with bread
• For vegan use the vegan mayo

Hot Stuffed Cremini Mushrooms

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Ingredients:

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

Steps:

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

Kindness Cake

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Ingredients:

• 1 cup butter softened
• 1 1/2 cups white sugar
• 3 large eggs
• 1 tablespoon freshly grated orange rind
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 1/4 cups chopped pitted dates
• 1 cup cranberries fresh or frozen
• 1 cup chopped almonds
• 2 tablespoons butter softened
• 2 cups icing sugar sift through a sieve after measuring to remove lumps
• 2 tablespoons orange juice

Steps:

• Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside
• In a mixing bowl beat butter with sugar until mixture is fluffy
• Next beat in eggs 1 at a time then stir in orange rind
• In a separate mixing bowl combine flour baking soda and powder and salt
• Stir dry mixture into butter mixture alternately with buttermilk dry buttermilk dry buttermilk finally dry
• Into this batter stir in dates cranberries and almonds just until combined
• Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean about 75 minutes
• Turn out onto cooling racks and cool completely
• You could now wrap cakes in heavyduty foil and freeze for up to one month if you wish
• To make icing beat butter with just 1/4 cup of the icing sugar then beat in orange juice
• Beat in remaining sugar until icing is smooth
• Spread icing over tops of both cakes

Leaf Salad

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Ingredients:

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

Steps:

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

Lemon Nut Bread

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Ingredients:

• 3/4 cup margarine or 3/4 cup butter softened
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/3 cup lemon juice
• 3/4 cup chopped pecans
• 2 teaspoons grated fresh lemon rind

Steps:

• Preheat oven to 350 degrees
• Cream margarine and sugar until light and fluffy
• Blend in eggs
• Add combined dry ingredients to creamed mixture
• alternating with milk and juice
• mixing well after each addition
• Stir in nuts and rind
• Pour into greased and floured 9x5 loaf pan
• Bake at 350 degrees for 1 hour and 20 minutes
• or until toothpick inserted comes out fairly clean
• Cool 5 minutes
• then remove from pan

Low Fat Lemon Zucchini Bread

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Ingredients:

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

Steps:

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

Macadamia Butter Crunch Popcorn

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Ingredients:

• 12 cups popped popcorn
• 3 cups whole macadamia nuts
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Steps:

• Preheat the oven to 200 degrees F
• Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans Make sure the popcorn and nuts are evenly mixed
• In a medium saucepan cook the brown sugar butter corn syrup and salt over medium heat stirring constantly until bubbly around the edges Continue cooking for 5 more minutes and then remove the pan from the heat Stir in the baking soda until foamy Pour the mixture over the popcorn and nuts stirring until the corn is well coated Bake uncovered for 1 hour stirring every 15 minutes

Maple Apple Dip

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Ingredients:

• 1 cup silken tofu
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 -2 medium apple

Steps:

• In a blender or food processor blend together the tofu cinnamon vanilla and maple syrup until smooth
• Spoon into a small bowl and use as a dip for the slices of apple and other fruit

Maple, Walnut amp; Flax Pancakes

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Ingredients:

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

Steps:

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

Nacho Potatoes

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Ingredients:

• 3 large russett baking potatoes
• 1 tablespoon oil
• 1 16 ounce can refried black beans
• 1 cup colby-monterey jack cheese shredded
• 1 2 1/4 ounce can sliced black olives
• 1/2 cup mild chunky salsa
• 1/2 cup sour cream

Steps:

• Preheat oven to 400 degrees F
• Slice baking potatoes into 1/4 inch thick rounds about 8 slices per potato
• Brush both sides of potato slices with oil can use non-stick cooking spray
• Bake for 20 minutes turning after 10 minutes Remove from oven
• While potatoes are baking heat black beans on top of stove or in microwave
• Top each potato with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives
• Place potatoes back in the oven to melt the cheese about 5 minutes
• Serve with salsa and sour cream

Pan-Fried Spinach Ravioli

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Ingredients:

• 16 ounces spinach
• 5 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 4 ounces chive onion cream cheese or 4 ounces cream cheese softened
• 1/2 cup finely grated parmesan cheese plus more for serving
• salt and pepper
• 1 -2 pinch crushed red pepper flakes
• 48 wonton wrappers from a 12-ounce package
• 1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
• chopped parsley for sprinkling

Steps:

• In a large skillet bring 1 cup water to a simmer over medium heat
• Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
• Chop and transfer to a medium bowl
• Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
• Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
• Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
• Repeat with the remaining wrappers and spinach filling
• Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
• Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
• Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan

Pancakes

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

Peanut Butter and Banana Sandwich

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Ingredients:

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

Steps:

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

Peanut Butter Spirals

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Ingredients:

• 1/2 cup peanut butter
• 3/4 cup vegetable stock
• 3 tablespoons soy sauce low-sodlum if you are a salt watcher
• 2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
• 1 tablespoon honey or 1 tablespoon rice syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 10 ounces spiral shaped pasta or 10 ounces rotini pasta cooked drained and kept warm
• 1 1/2 cups frozen green peas thawed
• chili oil or Tabasco sauce

Steps:

• Add the first 7 ingredients to a blender or food processor
• Process until smooth
• Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well
• Add in chili oil or Tabasco sauce to taste if you want a spicier flavor
• note--the peanut butter sauce thickens as it stands Mix in a little water if the dish sits awhile before serving or before serving leftovers the next day

Peppery Turnip Fries

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Ingredients:

• 4 medium turnips about 1 1/2 lbs
• 1/2 teaspoon grated nutmeg
• 1 teaspoon fresh ground pepper
• 3 -4 tablespoons freshly ground parmesan cheese
• olive oil
• 1 tablespoon lime juice

Steps:

• Preheat the oven to 425 degrees F
• Lightly grease a large cookie sheet with olive oil
• Pare the turnips and cut them into 2 1/2 x 1/2 inch sticks
• Combine the spices Parmesan and turnips in a large plastic bag
• Seal and shake to coat
• Spread the sticks in a single layer on the prepared pan and brush with a little olive oil
• Bake for 30-35 minutes turning once until spears are tender and golden
• Serve with or without a sprinkling of lime

Pumpkin, Pasta and Peanut Salad

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Ingredients:

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

Steps:

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

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

Roast Red Capsicum Bell Pepper and Tomato Soup

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Ingredients:

• 2 red capsicums halved seeded bell peppers
• 2 tablespoons olive oil
• 1 large onion finely sliced
• 2 garlic cloves crushed
• 1 tablespoon tomato paste
• 750 g tomatoes roughly chopped
• 2 cups vegetable stock
• 1 handful basil torn
• 1 tablet Equal sugar substitute

Steps:

• Preheat oven to 180C 350F
• Place capsicums in a shallow baking dish skin side up drizzle with half the oil and roast for 25 mins or until softened
• Remove from the oven amp; cover with foil and allow to cool slightly
• Peel off the skin and roughly chop the flesh
• Heat remaining oil in a large saucepan over medium heat
• Add onion and saut until soft then add garlic and tomato paste amp; cook for 2 minutes stirring constantly
• Add capsicum tomato amp; stock then cover amp; simmer for 15 minutes
• Allow to cool slightly then puree using a blender/ stick blender
• Season to taste- for a sweeter soup add Equal
• Reheat soup amp; serve sprinkled with basil

Savory Sandwiches

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Ingredients:

• 1 15 ounce can garbanzo beans drained and rinsed
• 1/2 cup celery finely chopped
• 1/4 cup onion sweet finely chopped
• 1/4 cup green onion finely chopped
• 2 tablespoons pickle relish sweet or 2 tablespoons dill pickle relish
• 1 tablespoon lemon juice
• 1/4 cup mayonnaise fat-free
• 8 slices whole wheat bread
• 8 lettuce leafs
• 1 tomatoes sliced
• 1 teaspoon mustard to your taste

Steps:

• Mash beans with a bean masher Place in a bowl and add celery onions relish lemon juice and fat-free mayonnaise Mix well Chill to blend flavors
• Spread bread with mustard if desired Place about 1/2 cup of the spread on four of the bread slices Add lettuce tomatoes close up and eat

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 Spicy and Sweet Oven Fries

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Ingredients:

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

Steps:

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

Spicy Tofu Burgers With Cucumber Relish

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Ingredients:

• 4 tablespoons olive oil
• 1 small red onion finely chopped
• 1 celery rib finely chopped
• 2 garlic cloves crushed
• 220 g red kidney beans
• 75 g salted peanuts
• 250 g tofu
• 2 teaspoons curry paste medium
• 50 g breadcrumbs
• egg substitute equal to 1 egg
• 1/2 small cucumber peeled and deseeded
• 2 tablespoons flat leaf parsley chopped
• 1 tablespoon white wine vinegar
• 2 teaspoons caster sugar

Steps:

• Heat 1 tbs of the oil in a frying pan and gently fry all but 1 tbs of the onion with the celery for 5 minutes until thay are soft Add the garlic and fry for another 2 minutes
• Put the kidney beans in a bowl and mash them lightly with a fork to break them up Finely chop the peanuts in a food processor Pat the tofu dry on kitchen paper break it into pieces and add it to the nuts in the food processor Blend them until the tofu is crumbly then add the mixture to the beans together with the fried vegetables curry paste breadcrumbs and egg replacer and mix everything well to obtain a thick paste
• Divide the mixture in the bowl into quarters and shape into burgers dusting your hands with flour if the mixture is sticky Heat the remaining oil in the pan and gently fry the burgers for about 4 minutes on each side until golden
• Meanwhile chop the cucumber finely and mix it with the reserved tablespoon of chopped onion the parsley vinegar and sugar in a bowl Serve with the burgers

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Spinach and Feta-Stuffed Focaccia

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Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 3 garlic cloves minced
• 2 6 ounce packages Baby Spinach chopped
• 3/4 cup feta cheese crumbled
• 1/4 cup golden raisin
• 3 tablespoons pine nuts toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons fresh oregano chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 13 7/8 ounce can pizza dough that is in the refrigerator case
• cooking spray
• 1 tablespoon 2% low-fat milk
• 1 tablespoon water
• 1/4 cup parmesan cheese grated fresh

Steps:

• Preheat oven to 450
• Heat oil in a large nonstick skillet over medium-high heat
• Add onion and garlic; saut 1 minute
• Add half of spinach; cook 1 minute or until spinach wilts
• Add remaining spinach; cook 2 minutes stirring constantly until spinach wilts
• Remove from heat; stir in feta and next 6 ingredients through pepper
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle
• Spread spinach mixture lengthwise over half of dough leaving a 1-inch border
• Fold other half of dough over filling; press edges together with a fork
• Cut 5 1-inch diagonal slits in top of dough
• Combine milk and water; brush evenly over dough
• Sprinkle with Parmesan
• Bake at 450 for 15 minutes or until golden

Splenda/Sucralose Sweet Pickle Relish

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Ingredients:

• 4 cups cucumbers chopped
• 3 cups onions chopped
• 2 cups bell peppers any combination of green yellow orange and or or red chopped
• 1/4 cup kosher salt
• 1 3/4 cups Splenda sugar substitute granulated
• 1 cup cider vinegar
• 2 tablespoons pickling spices

Steps:

• Finely dice unpeeled cucumbers
• pared peppers and pared onions and place all in large bowl
• Sprinkle the salt over the vegetables
• Cover with cold water and let stand for 2 hours
• Drain vegetables well
• In a large pot
• combine Splenda
• vinegar and pickling spices
• Bring to a boil
• Add vegetables to the pot
• and adding
• if necessary
• just enough water to cover vegetables
• Bring back to a boil and simmer for 10 minutes
• Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
• Process in a hot water bath

Sticky Mushrooms on Toast

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Ingredients:

• 2 tablespoons light olive oil
• 4 ounces unsalted butter
• 8 ounces chestnut mushrooms quartered
• 9 ounces mixed mushrooms
• 1 garlic clove crushed
• 1 tablespoon toasted sesame oil
• 2 tablespoons hoisin sauce
• 1 tablespoon flat leaf parsley
• 1 tablespoon coriander leaves
• 1 ounce rocket
• 4 slices sourdough bread
• 3 tablespoons of amontillado sherry wine

Steps:

• Heat a wok with half of the oil and then add two thirds of the butter and allow to melt
• Next add the mushrooms starting with the largest Add the remaining oil as you need to
• Next stir in the garlic and allow to cook for about a minute
• Heat a griddle pan to smoking hot Then toast the sourdough until nicely lined on both sides
• Next add the sherry to the wok allow the alcohol to burn off and then add the soy sauce sesame oil and hoi sin Stir really well and then stir in the remaining butter followed by the coriander and parsley
• Finally remove from the heat and stir in the rocket
• To serve lay a piece of toast on the centre of each serving plate and pile on the mushrooms Eat immediately

Super Healthy Hummus

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Ingredients:

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

Steps:

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

Sweet and 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 Carrot Pumpkin Bars

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Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 cup brown sugar packed
• 1/2 cup canned pumpkin
• 2 tablespoons canola oil
• 2 tablespoons margarine melted
• 1 grated orange rind of
• 1 teaspoon vanilla extract
• 1/2 cup grated carrot
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Steps:

• Preheat oven to 350 degrees F
• Combine flour
• baking powder
• baking soda
• cinnamon
• and salt
• In a separate bowl
• beat egg and egg white until foamy Beat in sugar
• pumpkin
• oil
• margarine
• orange peel
• and vanilla extract until smooth
• Add flour mixture to egg mixture
• and stir by hand until almost combined Stir in carrots
• raisins
• cranberries
• and nuts just until blended
• Spread batter into 8 X 8 pan coated with cooking spray Bake 30 to 35 minutes
• until top springs back when lightly touched Cool in pan on rack
• Makes 1 dozen

Sweet Corn Cakes by Bill Granger

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Ingredients:

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

Steps:

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

The quot; Who Needs Clif Bars?quot; Bar

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Ingredients:

• 1 cup pecans
• 1 1/2 cups raisins or other sticky dried fruit apricots also work great
• 1 egg
• orange zest lots
• cinnamon

Steps:

• Preheat the oven to 350F
• Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
• Process the dried fruit in the same way
• in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
• it might help to slice them in half before adding them to the food processor When finished
• add to the bowl with the pecan flour Add cinnamon and orange zest to taste
• Add the egg to the mix
• and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
• Spray a cookie sheet with non-stick spray
• or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
• Bake for about 15 minutes
• though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
• remove from the oven and place on a rack to cool

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

Traditional Scottish Brandy Wafers

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Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use

Tuscan Kale Chips

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Ingredients:

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

Steps:

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

Vegan Tofurkey Wrap

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Ingredients:

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

Steps:

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

Vegetarian Pemmican Bars

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Ingredients:

• 1/2 cup raisins
• 1/2 cup dried dates pitted
• 1/2 cup dried fig stems removed
• 1/2 cup whole almond
• 1/2 cup cashews
• 1/2 cup walnut pieces
• 1/2 cup pecan pieces
• 1/2 cup toasted wheat germ
• 1/2 cup wheat bran
• 1 tablespoon flax seed ground
• 1/2 cup whole wheat flour
• 1/2 cup nonfat dry milk powder
• 1/2 cup honey

Steps:

• Chop all the fruit
• nuts and ground flax seed
• and mix together Mix the dry ingredients together and add to the fruit and nut mixture
• a little at a time
• alternately with honey Add just enough waterabout 1/2 cup to moisten Press into a buttered 8 loaf pan
• Bake in a 375F oven for 30 minutes Cool in pan on wire rack When its cooled
• remove from pan
• slice into bars
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months To remove bars easily from the pan
• line pan with foil and grease foil with butter Enjoy
• Makes 16

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

William Cai's Tomato and Egg Jiaozi Chinese Dumplings

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Ingredients:

• 800 g tomatoes
• 8 eggs
• 1000 g gyoza skins
• 1/4 cup oil
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• black vinegar for dipping

Steps:

• Whisk eggs then stir-fry in oil and set aside
• Blanch tomatoes remove skins and mince
• Combine eggs and tomatoes and drain liquid
• Season with sugar and salt
• Stuff dumpling skins with egg and tomato mixture and pinch sides together to form half-moon shape Seal well A bit of water on your forefinger helps
• Bring large pot of water to a boil
• Drop in dumplings in batches and boil until they float With slotted spoon remove to platter
• Eat dumplings with chopsticks and dip in small bowls of black vinegar Dipping sauce may also contain soy sauce minced garlic chopped fresh cilantro and/or red chili flakes in oil

Ww Spicy Red Lentil Soup

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Ingredients:

• 5 spray low-fat cooking spray
• 1 medium onion peeled and chopped
• 2 sticks celery finely chopped
• 2 garlic cloves peeled and crushed
• 1 tablespoon chili powder
• 2 ounces dried split red lentils
• 1 vegetable stock cube make up to 3 5 c with hot water
• 2 tablespoons tomato paste
• 14 ounces canned tomatoes
• 2 sprigs fresh rosemary plus 2 sprigs chopped to garnish

Steps:

• Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
• Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
• Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
• Serve hot garnished with a sprinkling of chopped rosemary

Zucchini and Ricotta Frittata

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Ingredients:

• 4 eggs lightly whisked
• 2 garlic cloves crushed
• 2 zucchini ends trimmed coarsely grated
• 125 g low-fat ricotta cheese coarsely crumbled
• salt freshly ground black pepper
• 2 teaspoons olive oil
• 250 g cherry tomatoes halved
• 1/2 cup loosely packed small fresh basil leaf

Steps:

• Preheat grill on medium-high Whisk the egg and garlic together in a large bowl Gently fold in the zucchini and ricotta and season with salt and pepper
• Heat the oil in a 20cm-diameter non-stick frying pan over medium heat Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre
• Cook under preheated grill about 6cm from the heat source for 2 minutes or until golden brown and just set Remove from grill and cut the frittata into 8 wedges and place on serving plates
• Divide tomatoes among serving plates and sprinkle with basil Serve immediately