Welcome to TiddlyWiki created by Jeremy Ruston, Copyright © 2007 UnaMesa Association
Makes 2-1/4 cups
//Almond Milk, like other nut milks, seed milks, soy milks, and rice milks, is good in shakes and over cereals and can be substituted for cow's milk in most recipes. Almonds are the nuts most commonly used to make nut milk because their neutral taste can be easily flavored. However, most any nut or seed can be used — for example, cashews, walnuts, sesame seeds, or sunflower seeds — with resulting differences in color and taste. Nut and seed milks keep 2-3 days, covered and refrigerated.//
INGREDIENTS
1/2 cup raw almonds or other nuts or seeds
2 cups water
1-2 tablespoons maple syrup or rice syrup if using as a beverage (if using in cooking, don't sweeten)
DIRECTIONS
Put the almonds or other nuts or seeds into a jar, cover them with water, and soak the nuts for 12-24 hours or seeds for 6-12 hours. Drain off the soaking water and thoroughly rinse the nuts or seeds.
Blanch the almonds in boiling water for 30 seconds. Drain off the water and plunge the almonds into cold water; drain. Squeeze the almonds between your fingertips to remove the skins. (Compost or discard the skins.)
Put the almonds or other nuts or seeds, 1/2 cup of the water, and the syrup, if using, in a blender, and blend until smooth, about 1 minutes. With the machine running, add the remaining 1-1/2 cups water, and continue to blend for 1 more minute.
Pour the mixture into a fine strainer and press out the liquid with a rubber spatula.
Compost or discard the pulp if you like, or try mixing it with some water and liquid soap for a shower scrub, or with some honey for a nice facial scrub.
1 medium-sized loaf
Prep: 20 minutes
Bake: 50 minutes
//Use a food processor to grate the apples, and this delicious bread will take no time to throw together.//
INGREDIENTS
a little butter for the pan
1½ packed cups peeled, grated tart apple
3 tablespoons fresh lemon juice
½ teaspoon grated lemon rind
½ cup light brown sugar
4 tablespoons melted butter
1 egg
2 cups unbleached flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ cup minced nuts
DIRECTIONS
Preheat oven to 350ºF. Lightly grease a medium-sized loaf pan.
Combine the grated apple, lemon juice, and lemon rind in a medium-sized bowl. Beat in the sugar, butter, and egg.
Sift together the flour, baking powder, baking soda, salt, and cinnamon into another medium-sized bowl. Make a well in the center, and add the apple mixture, along with the vanilla and the nuts. Stir with a rubber spatula or a wooden spoon until just combined.
Spread into the prepared pan. Bake for about 50 minutes, or until a knife inserted all the way into the center comes out clean. Cool in the pan for about 10 minutes, then rap the pan sharply and remove the bread. Cool on a rack for about 30 minutes before slicing.
Makes 3 cups
//A chutney is a spicy relish, prepared from a variety of fruits and vegetables, served as a condiment with the meal. The following is a simple chutney made with apples. It takes about 1 hour to cook, and may be kept refrigerated for several weeks. It also freezes for longer storage.//
INGREDIENTS
1½ pounds tart apples (about 3 large apples)
1 medium garlic clove, minced
1 tablespoon chopped fresh ginger, or ½ teaspoon ground ginger
½ cup orange juice
1 teaspoon each ground cinnamon and cloves
½ teaspoon salt
1 cup raw sugar or other sweetener
1 cup cider vinegar
¼ teaspoon cayenne, or more to taste
DIRECTIONS
Coarsely chop the apples, then combine them with all the remaining ingredients in a heavy saucepan. Bring to a boil, then lower heat and simmer uncovered, stirring occasionally, for 1 hour, until most of the liquid is absorbed.
//This fabulous glaze can be used on the grill or in the oven, on fried tofu slices, meat substitutes, whatever you can imagine!//
INGREDIENTS
1 tablespoon canola oil
¼ cup chopped onions
6 tablespoons apricot jam
5 tablespoons frozen orange juice concentrate
5 tablespoons water
2 tablespoons prepared mustard
1 tablespoon vinegar
½ teaspoon coriander
½ teaspoon salt
½ teaspoon ginger
1/8 teaspoon garlic powder
1/16 teaspoon cayenne
DIRECTIONS
Heat oil in skillet and sauté onions until translucent. Stir in remaining ingredients and continue stirring until mixture is well-blended and hot. Pour over meat, fried tofu slices, etc. Bake at 350ºF for 10 to 15 minutes or until bubbling, or grill.
//This delicious spread is a huge hit with my family. It's great on bagels, toast, pancakes, waffles...wonderful. I've never made it with margarine, but I assume it will work...butter is my one huge failure as a vegan LOL Store this in a jar or covered bowl in the fridge. I've never had it go bad before it was gone, so I'm not sure how long it will keep.//
INGREDIENTS
1 stick butter (1/4 lb)
1 can jellied cranberry sauce
1/4 cup maple syrup
DIRECTIONS
Soften butter on countertop. Combine all ingredients in food processor and process until very well combined. Color will be a streaky pink.
Serves 8
//Choose firm, smooth eggplants. Baking rather than frying makes less mess and less fat.//
INGREDIENTS
olive oil for baking sheets
2 large eggs
¾ cup plain dry breadcrumbs
¾ cup finely grated parmesan, plus 2 tablespoon for topping
1 teaspoon dried oregano
½ teaspoon dried basil
coarse salt and ground pepper
2 large eggplants (2½ pounds total), peeled and sliced into ½-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade
1½ cups shredded mozzarella
DIRECTIONS
Preheat oven to 375ºF. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, ¾ cup parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise heat to 400ºF.
Spread 2 cups sauce in a 9- x 13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then ½ cup mozzarella. Repeat with remaining 2 tablespoons parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Makes two 12-inch crusts (16 slices)
//Of course, you can make pizza with a pre-baked store-bought crust, but if you have time, try this healthy, basic dough. Use as is, or customize with different fresh herbs that go with the toppings you plan to use. To make this dough in advance, prepare up through step 3, then punch down, place in a gallon-size zip-top bag, and refrigerate up to five days or freeze longer.//
INGREDIENTS
¼-ounce package active dry yeast
1½ cups warm water
1½ cups whole-wheat flour
1½ cups plus ½ cup all-purpose flour
1 teaspoon salt
1 tablespoon freshly chopped herbs (optional)
1 tablespoon olive oil
1 tablespoon honey
DIRECTIONS
Dissolve yeast in warm water. Let sit 5 minutes.
Lightly spoon whole-wheat flour into a dry measuring cup and level with a knife. Mix with 1½ cups all-purpose flour, salt, and freshly chopped herbs, if using. Add yeast mixture, oil, and honey and mix well.
Place dough on a floured surface. Knead until smooth and elastic, about 10 minutes. Add enough all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with oil or cooking spray and turn to coat. Cover and let rise for 45 minutes or until double in size.
Punch dough down and let rest for 5 minutes. Divide into two balls.
Cook the crust:
In the Oven: Preheat oven to 400ºF. Roll one ball of dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan. Top with sauce and toppings, as desired. Bake for 20 minutes or until crust is firm and golden brown.
On the Grill: Coat the grill with cooking spray. Preheat grill to medium heat. Roll one ball of dough into a 12-inch circle on a floured surface. Combine 2 teaspoons canola oil, a pinch of salt, and a pinch of pepper in a small bowl. Place uncooked pizza crust on the rack and grill for 3-5 minutes, until dough looks puffy and begins to turn golden. Flip crust carefully using a heat-proof spatula or tongs. Brush the grilled side with the oil mixture and top with your choice of toppings. Cover grill and let the pizza cook for 5 more minutes. Remove pizza from heat when crust reaches desired crispness.
2 tablespoons pine nuts, toasted
1 large tomato, diced
1 cup tightly packed fresh basil leaves
2 cloves garlic
¼ cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
½ teaspoon salt
Combine all pesto ingredients in a food processor or blender. Blend until smooth. (Pesto will keep in refrigerator for 3-5 days.)
//It is, too. I tossed this together one night when a friend came over for Fabulous Fajitos. Everybody loved it, and we make it at least once a week when tomatoes are in season.//
INGREDIENTS
5 tomatoes
1 onion
about half of a red bell pepper
1 Anaheim chile
1 serrano chile (more, if you want more heat)
¼ cup snipped cilantro
1 tsp fresh snipped basil
1 tsp salt
½ tsp sugar
juice of 1 lime
DIRECTIONS
Seed tomatoes if you like. Chop coarsely. Chop bell pepper coarsely. Chop onion and chiles finely. Combine all ingredients. Improves with refrigeration.
Makes 8 servings
//This salad is a delightful fiesta of brightly colored vegetables and black beans. This substantial salad travels well so it is ideal for picnics and pot-lucks, where it never fails to please! A bag of tortilla chips alongside will convince folks it's a salsa. At home, serve it with Spicy Corn Bread. Made without the avocado, it will keep in the fridge up to a week. Add the avocado, if desired, just before serving.//
INGREDIENTS
''Dressing''
1/3 cup lime juice
1/2 cup olive oil
1 garlic clove
1/2 to 1 teaspoon salt
1/8 teaspoon cayenne
''Salad''
2 cans black beans
1 1/2 cups frozen corn
1 avocado
1 small red bell pepper
2 medium tomatoes
6 green onions
4-ounce can chopped green chiles
1/2 cup fresh cilantro
DIRECTIONS
If making ahead, leave out the avocado - it will keep in the fridge for up to a week. Add the avocado, if desired, just before serving.
Mince garlic. Thaw corn. peel and pit avocado and cut into 1/2-inch pieces. Seed bell pepper and cut into 1/2-inch pieces. Cut tomatoes into 1/2-inch pieces (seed if desired). Chop green onions finely, with tops. Chop cilantro coarsely.
Put dressing ingredients into a small jar. Cover tightly and shake until well mixed.
In a salad bowl, combine remaining ingredients. Shake dressing and pour it over the salad. Stir until well coated.
This salad tastes even better if refrigerated for a few hours (up to a week) for the flavors to mingle. Taste and adjust seasonings, and add avocado, before serving.
//Thanks to my friend Jennifer for this recipe!! Everybody I've seen try this delicious coffeecake has loved it.//
INGREDIENTS
Cake
3/4 cup sugar
1/2 cup butter
1 egg
1/2 teaspoon salt
2 cups flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 cup milk
1 cup blueberries
Topping
1/2 cup brown sugar, packed
1/2 cup all purpose flour
1/4 cup butter, softened
2 teaspoons cinnamon
DIRECTIONS
Preheat oven to 375ºF. Cream the sugar and the butter in a mixer. Add the egg and mix well. Combine the dry ingredients and add them to the sugar mixture, alternating with the milk. Fold in the blueberries and pour batter into a greased 9x13 pan.
Combine all of the topping ingredients, mixing well. Sprinkle over the batter and bake at 375ºF for 35 to 45 minutes.
Makes twelve 4-inch pancakes
//These are some of our favorite pancakes. They're as good at dinner as they are at breakfast!//
INGREDIENTS
1 cup milk, soy milk, rice milk, etc.
1/2 cup water
1 cup whole wheat pastry flour
1/2 cup yellow stone-ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or thawed frozen blueberries
canola or safflower oil
[[Bagel Spread]], maple syrup, jam, applesauce, fresh fruit, etc. for serving
DIRECTIONS
Preheat the oven to 200ºF.
Put the milk/soy milk and water into a small bowl and stir until combined.
Whisk the flour, cornmeal, baking powder, baking soda, and salt in a large bowl until combined. Add the milk mixture and stir to combine, using as few strokes as possible so you do not overmix the batter. Fold in the blueberries. Let sit for 5 minutes to allow the batter to thicken.
Lightly oil a frying pan or griddle and heat over medium heat. Using a measuring cup, pour 1/4 cupfuls of the pancake batter into the hot pan or onto the hot griddle. Cook until the pancakes are bubbly on top and the edges are slightly dry, 3-4 minutes. Turn and cook until the pancakes are light brown on the bottom, about 3 minutes. Transfer the pancakes to a baking sheet in the warm oven while continuing with the remaining batter, oiling the pan between each batch of pancakes.
Serve immediately with a choice of toppings.
1 dozen muffins
INGREDIENTS
1-1/2 cups freshly squeezed orange juice
1/3 cup canola or safflower oil
1/3 cup pure maple syrup
2 tablespoons raw tahini
grated zest of 1 orange
2 cups whole wheat pastry flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup fresh or (thawed) frozen blueberries
DIRECTIONS
Preheat the oven to 350ºF. Lightly oil a 12-cup muffin pan with canola oil.
Put the orange juice, oil, syrup, tahini, and orange zest into a medium bowl and whisk until well combined.
Whisk the flour, oats, baking powder, baking soda, and salt together in a large bowl until well combined. Add the orange juice mixture and combine, using as few strokes as possible so you do not overmix the batter. Fold in the blueberries.
Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Let the muffins cool for 5 minutes before removing from the pan.
Makes 12 servings
Prep time: 30 minutes (ready in 3 hours)
//You can modify this recipe to vegetarian by leaving out the meat. It's still rich and delicious! This batch makes 2 quarts of sauce, which is enough for 2 to 2½ pounds of pasta. You can freeze the sauce in small containers and then re-heat in the microwave or on the stovetop - no need to thaw. Be sure to add a few tablespoons of water to the pan when re-heating, so the sauce doesn't stick.//
INGREDIENTS
2 tablespoons olive oil
1 lb ground beef chuck
2 medium onions, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
6 garlic cloves, minced
1/2 teaspoon liquid smoke flavoring
coarse salt and ground pepper
pinch of ground nutmeg
2 cups milk
1 cup dry white wine
2 cans (28 ounces each) crushed tomatoes in purée
DIRECTIONS
In a Dutch oven, cook beef chuck, onion, celery, carrot, and garlic over medium heat, stirring occasionally, until softened, about 8 minutes.
Season with liquid smoke, salt and pepper, and nutmeg. Raise heat to high. Add milk and cook, stirring frequently, until milk has evaporated, 6 to 8 minutes. Add wine; cook, stirring frequently, until wine has evaporated, 6 to 8 minutes.
Stir tomatoes into vegetable mixture; simmer gently over medium-low heat, stirring occasionally and adding water as needed to prevent sauce from becoming too dry (1½ to 2 cups total), until sauce is thick, about 2 hours. Season to taste with salt and pepper.
Makes 6 servings
//This pasta dish is bright and beautiful on the table, and really delicious. And it's super-simple to make, too. You can't lose!//
INGREDIENTS
8 ounces uncooked bow tie pasta
1 tablespoon butter
1 zucchini
1 yellow squash
1 red bell pepper
1/3 cup zesty Italian dressing
1-1/2 teaspoon fresh snipped basil (or 1/2 teaspoon dried)
1/3 cup shredded parmesan
DIRECTIONS
Halve squash lengthwise, slice thinly. Coarsely chop bell pepper.
Cook bow ties according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 12-inch skillet until sizzling; add squash and peppers. Cook over medium-high heat, stirring occasionally, until vegetables are crisp-tender (3-5 minutes).
Add cooked pasta, dressing and basil; toss gently to coat. Continue cooking until heated through (2-3 minutes). Sprinkle with cheese.
Makes 4 servings
Start to finish: 15 minutes
//As lively as a Cajun two-step, this dish will dance to the table in record time. Quick-cooking barley and canned pinto beans, freshened with a trio of colorful vegetables, ready this meal in minutes. If you want meat in this dish, add some sliced sausage like andouille.//
INGREDIENTS
3/4 cup water
1/2 cup quick-cooking barley
1/4 cup chopped onion
15-oz can pinto beans, drained and rinsed
14-1/2-oz can diced tomatoes, undrained
1 cup frozen whole kernel corn
1/4 cup chopped green sweet pepper
1 teaspoon cajun seasoning or 1/2 teaspoon crushed red pepper
4 slices french bread (about 3/4-inch-thick), toasted, or 4 rusks
DIRECTIONS
In a medium saucepan, bring water to boiling. Stir in barley and onion. return to boiling. Reduce heat and simmer, covered, 10-12 minutes or until barley is tender and water is absorbed.
Stir pinto beans, undrained tomatoes, corn, sweet pepper, and Cajun seasoning into barley mixture. Cook, covered, over medium heat until bubbly. Cook, covered, for 2-3 minutes more or until corn is tender. Serve over toasted French bread.
Makes 6 servings
//This is the summer version of my Capellini Pomodoro (Angel Hair with Tomatoes). Only make this when you can get garden-fresh tomatoes and basil.//
INGREDIENTS
1 pound angel hair pasta
2 tablespoons good quality olive oil
2-3 tomatoes, diced - seeded if you prefer
several cloves of garlic, minced or sliced thinly
2 tablespoons of fresh basil leaves, coarsely chopped
fresh grated parmesan cheese, if desired
DIRECTIONS
This is so simple :) Be sure the olive oil is of good quality - that's so important in a dish that has so few flavors! Just cook the pasta, according to directions, to an al dente consistency. While it's cooking, prep the other ingredients. Drain the pasta, add the oil and toss to coat, then add the other ingredients. Salt and pepper if you like - I don't add any other seasonings myself.
This is also good with a bit of ricotta cheese tossed in, or with other veggies. Squash are nice - toss them in the water with the pasta if you don't like them raw - as is fresh spinach.
Makes 8 servings
Start to finish: 30 minutes
//In this piquant vegetable sauce for shell pasta, the ornery onion sheds its gruff nature, revealing an irresistible sweet other self. Tangy, syrupy balsamic vinegar adds a subtle sophistication.//
INGREDIENTS
20 ounces dried cavatelli or other medium pasta
4 medium onions, sliced (about 4 cups)
2 tablespoons olive oil
2 teaspoons sugar
2 medium zucchini, halved lengthwise and sliced
8 cloves garlic, minced
4 tablespoons water
2-3 tablespoons balsamic vinegar
1/2 cup pine nuts, toasted
2 tablespoons snipped fresh thyme
DIRECTIONS
Cook pasta according to package directions; drain and keep warm.
Meanwhile, in a large, heavy skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add sugar. Cook and stir over medium-high heat for 4-5 minutes more or until onions are golden.
Add zucchini and garlic. Cook and stir for 2 minutes. Stir in water and vinegar; cook for 2-3 minutes more or until zucchini is crisp-tender.
To serve, in a large bowl toss together warm pasta, onion mixture, nuts, and thyme. If desired, season to taste with salt and pepper.
Makes 6 servings
//Put up some rice to cook before you begin. Use 3 cups water to 2 cups rice. Bring to a boil together, cover, and turn heat to very low. White rice (plain or basmati) will be done 20 minutes later. Brown rice (plain or basmati) will be done 40 to 45 minutes later.//
INGREDIENTS
1 tablespoon canola or peanut oil
1 tablespoon grated fresh ginger
1 teaspoon mustard seeds
1 teaspoon dill seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 cups sliced red onion
4 large cloves garlic, minced
2 teaspoons salt
2 medium-sized potatoes, thinly sliced
5 large carrots, thinly sliced
2 cups orange juice
¼ teaspoon cayenne (to taste)
1 medium red bell pepper, thinly sliced
1 cup yogurt
1½ cups toasted cashews
DIRECTIONS
Heat a large, deep skillet or Dutch oven. Add oil, ginger, mustard seeds, and dill seeds, and sauté over medium heat for 3-5 minutes, or until the seeds begin to pop.
Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots. Sauté for another 5 minutes, then add the orange juice. Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes).
Add cayenne and bell pepper. Cover and let it stew another few minutes, until the peppers are just barely cooked. (At this point it can be set aside until shortly before serving time.)
Heat the curry just before serving, stirring in the yogurt at the very last minute. Serve over rice, topped with cashews, with Chutney (like my [[Apple Chutney]] and [[Raita]].
Makes 4 servings
//This sweet and spicy chicken is wonderful served with a mild rice pilaf. I offer three cooking options.//
INGREDIENTS
½ cup Catalina (or Honey French) salad dressing
½ cup your favorite BBQ sauce
½ cup brown sugar
4 chicken breasts, or 8 chicken "tenders"
DIRECTIONS
Combine first three ingredients to make marinade/sauce.
For stovetop:
Arrange chicken pieces in large skillet with lid. Pour sauce over chicken pieces. Cover and cook on medium-high heat about 20 to 30 minutes, turning chicken halfway through cooking time. Remove lid and cook another 5-10 minutes, until sauce thickens and begins to caramelize. You can freeze the sauce to use for your next batch - just be sure to boil it well when you re-use it.
For oven:
Preheat oven to 375ºF. Pour half of sauce into baking dish. Arrange chicken pieces over sauce. Pour remaining sauce over chicken pieces to cover. Bake 45 minutes, turning pieces once or twice during cooking time. Again, you can freeze and re-use the sauce.
For grill:
Marinate chicken pieces in sauce in the refrigerator several hours to overnight. Cook chicken on the grill, brushing with more marinade frequently.
Makes 4 cups
//Chai is the traditional hospitality beverage of India. Made with peppermint tea and whole spices, it's a refreshing alternative to caffeinated tea.//
INGREDIENTS
4 cups water
1 tablespoon cardamom pods
1 tablespoon finely grated fresh gingerroot
1 teaspoon whole cloves
1 teaspoon black peppercorns
3-inch cinnamon stick
4 peppermint tea bags or 4 teaspoons loose peppermint tea
sweetener of choice, for serving
milk, soy milk or rice milk, for serving
DIRECTIONS
In a medium saucepan, combine the water, cardamom, ginger, cloves, peppercorns, and cinnamon stick. Cover and bring to a boil over high heat, then immediately reduce the heat and simmer for 5 minutes. Remove from heat and add the peppermint tea. Cover the pan and let steep for 3-5 minutes; the longer you leave it, the stronger the tea will be.
Strain out the spices and tea and compost or discard them. Serve immediately, and let each person add sweetener and soy milk to taste.
Makes 8 slices
//For milder flavor, substitute ½ cup shredded smoked mozzarella for the Gorgonzola. The intensely flavored tomato sauce can be made in 30 minutes; it's also a great sauce for pasta or lasagna.//
INGREDIENTS
½ [[Basic Pizza Dough]] recipe, 1 teaspoon each fresh basil, oregano, and thyme added to dough
cornmeal
''Chunky Tomato Sauce''
1 tablespoon olive oil
1 red onion, finely chopped
3 cloves garlic, minced
28-ounce can diced tomatoes
¼ cup medium-dry sherry
2 teaspoons tomato paste
½ teaspoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
''Topping''
3 teaspoons olive oil, divided
1 red onion, thinly sliced into rings
½ lb chicken breast or chicken tenders, diced small (use a vegetarian chicken substitute like Quorn, if you like)
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme
salt and pepper to taste
1 cup sliced mushrooms
½ cup crumbled Gorgonzola cheese
DIRECTIONS
For the sauce, heat olive oil in a medium saucepan; add red onion and garlic and sauté for 10 minutes. Add remaining sauce ingredients and bring to a boil. Reduce heat, cover, and simmer for at least 20 minutes.
In a skillet, heat 2 teaspoons olive oil over medium-high heat. Add onion slices, cover, and cook 3-4 minutes. Uncover and cook for 15 minutes, stirring occasionally, until onions are dark brown. Remove from pan.
Using the same skillet, heat remaining 1 teaspoon olive oil over medium heat and add chicken. Sprinkle with basil, oregano, thyme, salt, and pepper. Cook until chicken is done. Remove from heat.
Preheat oven to 400ºF. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
Spread ½ to ¾ cup sauce over crust, leaving ½ inch of crust showing around the edge. Spread caramelized onions and mushrooms evenly over sauce. Sprinkle with Gorgonzola cheese. Bake for 10 minutes, then top with cooked chicken. Bake another 10 minutes until cheese is melted and crust is golden brown.
Makes 8 slices
//Enjoy the light, summery flavor of pesto combined with fresh tomatoes.//
INGREDIENTS
[[Basil-Tomato Pesto]]
''Topping''
½ lb chicken breast or chicken tenders, (use a vegetarian chicken substitute, if desired) diced small
1 tomato, thinly sliced
2 cloves garlic, sliced
1/3 cup crumbled reduced-fat feta cheese
½ cup shredded low-fat mozzarella
1/3 cup sliced almonds
DIRECTIONS
Preheat oven to 400ºF. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
Spread ½ cup pesto evenly over crust and top with chicken, tomato, and garlic. Sprinkle with feta, mozzarella, and sliced almonds. Bake for 20 minutes or until crust is golden brown and cheese is melted.
Makes 10 servings
INGREDIENTS
vegetable oil spray (to coat the pan)
1/4 cup vegetable stock
1 cup chopped green onions
1 stalk celery, chopped
2 cloves garlic, minced
1 cup whole hominy kernels
1/2 cup corn
3 cups crumbled cornbread
1 tablespoon seeded minced chile peppers (you choose how hot)
1/2 tablespoon orange juice
1/2 teaspoon black pepper
DIRECTIONS
Preheat oven to 375ºF. Spray pan with oil and heat stock over medium heat. Add onions, celery, and garlic and cook until soft (about 5 minutes). Remove from heat.
Mix together hominy, corn, cornbread, chili, orange juice, and pepper and add to stock. Combine until all ingredients are moistened.
Pack into 2-quart oiled loaf pan or nonstick casserole, cover, and bake for 15 minutes. Uncover and continue to bake until stuffing is browned (about 5 minutes).
Makes 18 cookies
Prep: 45 minutes
Start to finish: 1 hour 45 minutes
//These cookies look like little snow-covered mountains. They will keep for up to a week stored in an airtight container at room temperature.//
INGREDIENTS
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
4 teaspoons instant espresso powder (or other coffee powder of your choice)
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
confectioners' sugar for coating
DIRECTIONS
In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350ºF. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about ½ cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings. Make sure balls are thoroughly coated and no dark dough is visible.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Makes about 6 cups
//Use this lovely homemade sauce for any pasta dish. It's perfect for [[Baked Eggplant Parmesan]].//
INGREDIENTS
1 tablespoon olive oil
1 small diced onion
2 minced garlic cloves
2 cans whole tomatoes (28 ounces each)
¼ teaspoon dried oregano
salt and pepper
DIRECTIONS
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.
Makes 4 to 6 servings
//As soon as the weather gets warm, I love to start making pasta salads. They’re light, versatile, and a good vehicle for seasonal veggies. Here’s an offbeat cold noodle salad with an Asian spin. Serve this crunchy salad with a simple stir-fry of tofu and broccoli (and/or asparagus or green beans) dressed in a natural, prepared teriyaki or Thai peanut sauce for a light meal.//
INGREDIENTS
''Dressing''
2 to 3 tablespoons tamari, to taste
3 tablespoons rice vinegar or white wine vinegar
1 tablespoon dry sherry, optional
2 tablespoons light olive oil
1 teaspoon dark sesame oil
''Salad''
8 ounces Chinese wheat noodles, udon noodles, or linguine
2 cups shredded white cabbage, preferably savoy
3 stalks bok choy, sliced on the diagonal
One 15-ounce can baby corn, drained, liquid reserved
One 6- to 8-ounce can sliced water chestnuts, drained
2 to 3 scallions, green parts only, thinly sliced
2 to 3 tablespoons minced fresh cilantro, or more to taste
1/4 cup chopped toasted peanuts
DIRECTIONS
Combine the dressing ingredients in a small bowl, and stir together. Set aside.
Cook the noodles in plenty of rapidly simmering water until al dente. (Check package directions.) Drain and rinse under cool water, then drain well again.
Meanwhile, combine the remaining ingredients in a large serving bowl. Add the noodles and dressing, and toss well. If the mixture needs a bit more moistness, drizzle in a small amount of the reserved liquid from the baby corn. Cover and refrigerate until needed, or serve at once.
Makes 6 servings
Prep: 20 minutes
Bake: 30 minutes
//The proof of a delicious dinner is in this pudding, a classic baked custard dessert reinvented as a savory main course featuring cheese, tomato, and corn. If you want to add meat to this dish, try some fried bacon or chopped cooked ham.//
INGREDIENTS
1 ripe tomato, seeded and chopped
4 beaten eggs
1-1/2 cups milk, half-and-half, or light cream
1 tablespoon snipped fresh basil
4 cups torn English muffins or dry French bread
1-1/2 cups frozen whole kernel corn
1 cup shredded cheddar or hot pepper cheese (4 oz)
1 tomato, cut into thin wedges (optional)
DIRECTIONS
Place dried tomatoes in a small bowl; add enough hot water to cover. Let stand about 15 minutes or until softened; drain.
Meanwhile, in a medium bowl beat together eggs, milk, and basil; set aside. In an ungreased 2-quart square baking dish toss together torn English muffins, corn, cheese, and softened tomatoes.* Carefully pour egg mixture evenly over mixture in baking dish.
Bake in a 375ºF oven about 30 minutes or until a knife inserted near the center comes out clean. Cool slightly. To serve, if desired, spoon bread pudding atop tomato wedges.
*To Make Ahead: Cover and refrigerate the egg mixture and English muffin mixture separately for up to 24 hours. Combine and bake as directed.
Makes 4 servings
Start to finish: 30 minutes
//Morning to night, waffles have timeless appeal. For a simple supper, try this twist on tacos - stud waffles with kernels of corn and top them with a lively black bean salsa. A cornmeal mix streamlines preparation.//
INGREDIENTS
6 plum tomatoes, halved
2 teaspoons olive oil
15-ounce can black beans, rinsed and drained
1/3 cup sliced green onions
2 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1-2 serrano peppers, chopped
1/4 teaspoon salt
8-1/2-ounce package corn muffin mix
1/2 cup fresh or frozen whole kernel corn
1/4 cup sour cream
fresh cilantro sprigs, for garnish, optional
DIRECTIONS
For salsa, brush tomato halves with 1 teaspoon of the olive oil; place on the unheated rack of a broiler pan. Broil 4-5 inches from the heat for 8-10 minutes or until tomatoes begin to char, turning once. Remove from broiler pan and cool slightly; chop coarsely.
Meanwhile, in a medium bowl, combine the remaining 1 teaspoon olive oil, beans, green onions, cilantro, lime juice, serrano pepper, and salt. Stir in tomatoes and any juices. Set aside.
For waffles, prepare corn muffin mix according to package directions, except stir corn into batter. (If necessary, add 1-2 additional tablespoons milk to thin batter.)
Pour about half of the batter onto the grid of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid; keep warm. Repeat with remaining batter.
To serve, cut waffles in half. Divide warm waffles among 4 serving plates. Dollop with salsa and yogurt. If desired, garnish with cilantro.
Makes 32 cookies
Prep: 30 minutes
Start to finish: 1 hour 45 minutes
//Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. This recipe is easily doubled or tripled. The parchment-wrapped dough can be placed in a resealable plastic bag and frozen for 3 months. The dough can be sliced while partially frozen, then baked for the same amount of time. Keep an extra log in the freezer — you can slice off and bake as many cookies as you want.//
INGREDIENTS
1 cup all-purpose flour, plus more for work surface
½ cup yellow cornmeal
½ teaspoon baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, room temperature
¼ cup sugar
½ teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated orange zest
¼ cup dried cherries (dried cranberries are great, too!), finely chopped
DIRECTIONS
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
Preheat oven to 350ºF. Line two baking sheets with parchment. Slice dough ¼-inch thick, rotating log ¼ turn after each slice to maintain shape. Place ½-inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
Serves 8
//The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup. When you flip the cake pan over, the cranberry syrup soaks into the cake, creating an elegant and festive dessert, a fitting end to a holiday meal or any very special occasion. Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert.//
INGREDIENTS
8 tablespoons unsalted butter, room temperature
1 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon allspice
1¾ cups fresh cranberries
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup milk
DIRECTIONS
Preheat oven to 350ºF, with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoon butter. In a small bowl, whisk together ½ cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan. Arrange cranberries in a single layer on top.
With an electric mixer, cream remaining 6 tablespoons butter and ½ cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
Serves 4
//This fabulously different salsa is absolutely delicious!//
INGREDIENTS
1 tablespoon fresh lime juice
2 tablespoons honey
1 minced jalapeño (seeds removed for less heat if desired)
¼ cup chopped red onion
2 ripe avocados, cut into ¼-inch pieces
¾ cup halved fresh cranberries, drained well on paper towels
2 tablespoons shopped fresh cilantro
coarse salt and ground pepper
DIRECTIONS
In a large bowl, whisk together lime juice, honey, jalapeño, and onion. Add avocados, cranberries, and cilantro. season to taste with salt and pepper; toss gently to combine. Serve with [[Pita Crisps]] or tortilla chips, as desired.
Serves 6
//This delicious dessert can be made with apples in place of the pears, if you prefer.//
INGREDIENTS
4-6 firm pears, peeled and cut into ¾-inch pieces (6 cups)
1 tablespoon fresh lemon juice
1½ cups fresh cranberries
1/3 cup sugar
½ cup flour
1/2 cup (1 stick) chilled butter (or vegan substitute)
¼ cup granulated sugar
¼ cup light brown sugar
¼ teaspoon cinnamon
1 cup rolled oats
pinch of salt
DIRECTIONS
Preheat oven to 400ºF. In a large bowl, toss pears with lemon juice. Add cranberries and sugar; toss well. Transfer to six 8-ounce ramekins (or a 3-quart baking dish). To make topping, in a food processor, pulse flour with butter until pea-size clumps form. Add remaining ingredients and pulse until large, moist clumps form, about 10 times. Sprinkle topping over fruit mixture, bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.
Makes 2 cakes
//For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months. You can also bake the batter in a 4-quart tube or Bundt pan. Increase the cooking time by about 5 minutes. Delicious served with [[Fruit Sauce]].//
INGREDIENTS
1½ cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
nonstick cooking spray
DIRECTIONS
Preheat oven to 350ºF. With an electric mixer, beat butter and cream cheese until smooth. Add sugar, beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
Generously coat two 8½ x 4½ x 2½-inch loaf pans (1½ quarts each) with cooking spray; immediately pour in batter (pans will seem very full). Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes. (If the tops begin to brown too quickly, tent with aluminum foil).
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Makes 4 side-dish servings
//A refreshing cucumber salad, made with a creamy tahini dressing, cooling Raita is traditionally made with yogurt and served with spicy Indian curries liked [[Curried Potatoes, Cauliflower and Peas]] and [[Whole-Wheat Chapatis]].
INGREDIENTS
2 tablespoons raw tahini
2 tablespoons freshly squeezed lemon juice
½ teaspoon ground cumin
¼ teaspoon cumin seeds
¼ teaspoon fine sea salt
pinch of cayenne pepper
2 large unwaxed cucumbers, thinly sliced
DIRECTIONS
Put the tahini, lemon juice, ground cumin, cumin seeds, salt, and cayenne in a small bowl. stir together until well mixed.
Place the cucumber slices in a salad bowl. Pour the dressing over the salad and stir until well coated. Refrigerate.
Serve well-chilled.
Makes about 15 biscuits
//The sweet taste of currants makes these biscuits sconelike. Serve with a dab of fruit-sweetened jam or [[Bagel Spread]] and a cup of tea.//
INGREDIENTS
1/2 cup currants
1/2 cup water
2/3 cup milk, soy milk or rice milk
1/4 cup canola or safflower oil
3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
2 cups whole wheat pastry flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
Preheat the oven to 350ºF.
Put the currants and water in a small saucepan, and bring to a simmer. Remove from the heat, cover, and let stand for 5 minutes. Drain well.
In a medium bowl, combine the milk/soy milk, oil, maple syrup, and cinnamon.
Whisk the flour, baking powder, baking soda, and salt in a large bowl until combined. Add the soy milk mixture and currants and combine, using as few strokes as possible so you do not overmix the dough.
Turn the dough out onto a lightly floured work surface. Shape the dough into a ball and pat out with your fingers to a thickness of 1/2 inch. Use a lightly floured 2-inch round cookie cutter to cut out the biscuits. Gather up the scraps, pat out again, and cut out more biscuits; you should have about 15 in all.
Transfer the biscuits to an ungreased baking sheet. Bake until lightly browned, 20-25 minutes. Serve hot.
Makes 4 servings
//You can use almost any vegetables to make this tasty dish, served rolled up in flatbread. We call this "curry in a hurry" and sometimes take it on a picnic. It's very popular at potlucks.//
INGREDIENTS
2 tablespoons canola or safflower oil
2 medium baking potatoes, cut into ½-inch cubes
1 large onion, finely chopped
1 large carrot, finely chopped
1 small cauliflower, cut into florets
1 tablespoon curry powder
½ teaspoon ground cumin
½ teaspoon turmeric
pinch of cayenne pepper
1 cup vegetable stock, bouillon, or water
1 cup fresh or (thawed) frozen peas
3 tablespoons tamari
DIRECTIONS
Heat the oil in a large skillet over medium heat. Add the potatoes, onion, and carrot, and cook, stirring often, until the potatoes are lightly browned, about 8 minutes.
Add the cauliflower, curry powder, cumin, turmeric, and cayenne and stir for 30 seconds. Add the stock, cover, immediately reduce the heat, and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
Stir in the peas and tamari and cook, uncovered, until the liquid has thickened, about 2 minutes. Serve immediately.
Makes 4 servings
INGREDIENTS
2¼ cups water
1 cup long-grain brown rice
2 tablespoons canola or safflower oil
1 medium onion, finely chopped
1 stalk broccoli, cut into small florets, stalk finely chopped
1 medium zucchini, thinly sliced
2 garlic cloves, minced
1 tablespoon finely grated fresh gingerroot
4 medium tomatoes, coarsely chopped
5 ounces snow peas, strings removed, cut in half diagonally
2 teaspoons curry powder
1/8 teaspoon cayenne powder
3 tablespoons tamari
1 tablespoon rice syrup
¼ cup tamari-toasted peanuts //(toast peanuts in a dry skillet, then add a tablespoon of tamari and cook a few seconds more)//
DIRECTIONS
In a medium saucepan, bring 2 cups of the water to a boil over high heat. Add the rice, cover, reduce the heat, and simmer until the rice is tender and the water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
Meanwhile, in a wok or large frying pan, heat the oil over medium-high heat. Add the onion, broccoli, zucchini, garlic, and ginger and stir-fry until the onions are softened, about 3 minutes. Add the tomatoes, snow peas, curry powder, and cayenne and stir-fry for 2 minutes. Add the remaining ¼ cup water, tamari, and rice syrup, and cook for 1 minute. Stir in the peanuts.
Spoon the vegetables over the cooked rice and serve.
Makes 30 truffles
//These beautiful and unbelievably luscious truffles make very appreciated gifts for holidays or anytime! I've given them to friends in wedding night goodie baskets and to new mothers, as well as to friends and family at Yule. Do splurge on the Ghirardelli chocolate products. I'm not responsible for the results if you don't. ::grin:://
INGREDIENTS
1/2 cup heavy whipping cream
2 cups Ghirardelli double chocolate chips
6 tablespoon unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa
DIRECTIONS
Bring the cream to a simmer. Remove from heat and stir in the butter. Microwave chocolate chips for 1 minute. Remove and stir. If not completely melted, repeat process at 15- to 30-second intervals. Add melted chocolate to the cream mixture and stir until smooth. Cool, cover and refrigerate the mixture until firm, at least 2 hours. Roll mixture into 1-inch balls. Roll each ball in unsweetened cocoa powder to coat the truffles evenly. Refrigerate up to 2 weeks or freeze up to 3 months, in an airtight container.
INGREDIENTS
3 c unbleached all-purpose flour
2 c sugar
6 tb cocoa
2 ts baking soda
1 ts salt
2 ts vanilla extract
2 ts vinegar
1/2 c plus 2 tb vegetable oil
2 c cold water
DIRECTIONS
Preheat oven to 350.
Combine dry ingredients. Make three wells in the mixture. Put vanilla in one well, vinegar in one, and oil in the other. Pour in cold water and stir until all moistened.
Pour into 9x13 pan. Bake 25-30 minutes or until top springs back.
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Makes 6 servings
//Enchiladas filled with spicy tofu and vegetables. The tofu is frozen and then thawed to make it chewy.//
INGREDIENTS
1 pound firm tofu
1/4 cup tamari (soy sauce)
2 tablespoons smooth peanut butter
1 tablespoon olive oil
2 medium onions
1 medium bell pepper
4 ounce can chopped green chiles
2 garlic cloves
1 1/2 cup frozen corn
16 ounce can tomato sauce
16 ounce can tomato puree
2 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
12 corn tortillas
canola oil
DIRECTIONS
Finely chop onions. Mince garlic, thaw corn.
Drain and rinse the tofu. Put in a plastic bag or container, close tightly, and freeze until frozen hard. Remove from freezer and place bag/container in a bowl of hot water, or thaw at room temperature. Gently squeeze water from the tofu with your hands, and then squeeze it between two kitchen towels. Cut into 1/4-inch cubes.
In large bowl, stir tamari, peanut butter, and tomato paste together until blended.
Heat olive oil in large skillet over medium heat. Add tofu, onions, bell pepper, chiles, and garlic. Cook until softened, about 6 minutes. Stir into tamari mixture. Stir in corn.
In medium bowl, combine tomato sauce, tomato paste, chili powder, oregano, and cumin.
Preheat oven to 350ºF. Lightly oil a 9x13-inch baking dish. Spread about 1 cup of tomato sauce over the bottom of the dish.
Heat a dry frying pan or griddle over medium heat. Brush each tortilla lightly on both sides with oil. Add the tortillas, one at a time, to the pan or griddle and heat for about 15 seconds on each side so they are warm and flexible. Put 1/2 cup of the vegetable-tofu mixture in the center of each tortilla. Roll up tightly and place in the baking dish, seam side down. Pour the remaining sauce over the enchiladas. Cover with foil, and bake until bubbling, 30-35 minutes.
Makes 6 servings
//Here’s an essential potato salad recipe that’s a great addition to many types of meals—including picnics. The basic recipe will appeal to a wide tastes; to make it more interesting, stir in any combination of the optional additions you wish to add, or arrange them in tiny bowls and let everyone add their own.//
INGREDIENTS
5 medium-large red-skinned or Yukon Gold potatoes
1/2 cup mayonnaise
2 teaspoons yellow mustard
1 large celery stalks, finely diced
1 cup frozen green peas, thawed
Salt and freshly ground pepper to taste
''Optional Additions''
1/2 medium red bell pepper, finely diced
Crumbled feta or goat cheese
1 to 2 scallions, thinly sliced
Toasted sunflower seeds, to taste
Minced fresh dill, to taste
Chopped fresh parsley, to taste
DIRECTIONS
Microwave or bake the potatoes in their skins until done but still firm. When cool enough to handle, peel the potatoes and cut into 1/2- to 3/4-inch chunks. Place them in a serving container.
Combine the mayonnaise and mustard in a small bowl and stir together. Add to the potatoes, along with the remaining basic ingredients, and mix well.
Add any of the optional ingredients to your liking, or serve them separately and let everyone add what they’d like. Cover and refrigerate until needed or serve at once.
Makes about 24-30 servings
//This cake-like corn bread is the biggest hit ever at potlucks. Serve with beans or just on its own.//
INGREDIENTS
2 packages Jiffy brand corn muffin mix
6 eggs, separated
1½ cups buttermilk
1 cup sour cream
2 cans chopped green chiles (use fresh chile peppers, any variety, if you prefer)
1 red bell pepper, diced
1 cup frozen corn
8 tablespoons (1 stick) butter, diced
DIRECTIONS
Preheat oven to 400ºF. Grease a 9x13" glass baking pan and preheat in oven.
In a large bowl, mix well: egg yolks, buttermilk, and sour cream.
Add corn muffin mix, chiles, bell pepper, and corn. Mix until moistened.
Whip egg whites until stiff peaks form and fold them, with butter pieces, into batter.
Pour mixture into heated pan.
Bake 25-30 minutes.
Makes 6 servings
//A Maka original recipe, this is one of my kids' favorite meals, and gets rave reviews from company as well.//
INGREDIENTS
1 package taco seasoning mix
1 can refried beans
1 tablespoon olive oil
1 large onion
3 bell peppers, varied colors
1 cup sliced mushrooms
1 lb chicken breast or chicken tenders, sliced thin (leave out for vegetarian fajitos)
4 ounce can chopped green chiles or 4 fresh chile peppers, seeded and diced
2 teaspoon cumin
1 teaspoon lime juice
2 teaspoon fresh cilantro
burrito-size tortillas
''Toppings''
[[Best Damn Salsa Ever]]
guacamole
chopped tomatoes
lettuce
onions/green onions
shredded cheese
etc.
DIRECTIONS
We like to use whole wheat tortillas.
Thinly slice onion and bell peppers. Snip cilantro.
Combine taco seasoning mix with 1/4 cup water in small saucepan. Heat until it begins to bubble. Add refried beans, stir well, and reduce heat to low. Simmer on low while the veggies cook.
Heat oil in large skillet. Add onion, peppers, mushrooms, and chiles. Cook, stirring often, until desired doneness. Stir in cumin, lime juice, and cilantro. Cook for a few seconds more to marry the flavors.
Serve on tortillas with desired toppings. We like to serve chips and The [[Best Damn Salsa Ever]] on the side and orange wedges as dessert.
Makes 8 servings
//Paella is a classic Spanish recipe named for the wide, shallow two-handled pan used to prepare and serve the dish. Traditional paella is made with rice, vegetables, meats, poultry and shellfish and is seasoned with saffron. This vegetarian paella features a variety of summer vegetables that make the dish rich in vitamins A and C and low in fat. Add cooked chicken and/or shrimp if you like.//
//Saffron threads are the stigma from small purple crocus flowers. A colorful, potent seasoning, saffron threads are sold in very small amounts.//
INGREDIENTS
1/2 cup boiling water
1/2 teaspoon saffron threads
4 ears corn, husks removed
3 tablespoons olive oil
1 medium onion, cut into thin wedges
1-1/2 cups uncooked regular long-grain white rice
3 garlic cloves, minced
2-1/2 cups vegetable broth
4 carrots, cut into 1/2-inch slices
1-1/2 teaspoons salt
1 cup frozen sweet peas
2 medium tomatoes, seeded, coarsely chopped
1 medium red bell pepper, cut into bite-sized strips
1 medium zucchini, quartered lengthwise, cut into 1/2-inch slices
14-oz can small artichoke hearts, drained and quartered
DIRECTIONS
In small bowl, pour boiling water over saffron; let stand 10 minutes.
Meanwhile, bring 1-1/2 quarts water to a boil in large saucepan. Add corn; cook 4 to 5 minutes or until crisp-tender. Drain; cover to keep warm.
Heat oil in Dutch oven over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add rice and garlic; cook 1 minute, stirring constantly. Add broth, carrots, salt and saffron mixture; mix well. Bring to a boil. Reduce heat; cover and simmer 12 minutes.
Add peas, tomatoes, bell pepper and zucchini; cook 6 to 8 minutes or until broth is absorbed and rice is tender. Cut each ear of corn into 4 pieces. Gently stir corn and artichoke hearts into rice mixture. Cook 1 to 2 minutes or until thoroughly heated. To serve, spoon mixture onto large serving platter.
Makes 3 servings
//I found this recipe in one of those booklets you buy at the grocery checkout. I wanted to impress a girl who was coming for dinner and I chose this recipe. She was definitely impressed :) Even better, the kids like it too!//
INGREDIENTS
9 ounce package refrigerated fettuccine
3 tablespoons butter
3/4 cup ricotta cheese
1/3 cup grated parmesan cheese
1 large tomato
2 tablespoons fresh basil leaves
shredded parmesan cheese, optional
DIRECTIONS
Melt butter. Chop tomato and coarsely chop basil.
Cook and drain fettuccine as directed on package. Return fettuccine to saucepan. Mix melted butter, ricotta, and Parmesan. Toss with fettuccine. Top with tomato, basil, and extra parmesan, if desired.
Makes 6 servings
INGREDIENTS
16 ounces spaghetti
2 tablespoons olive oil
1 medium onion, diced
2 large cloves garlic, minced
5 cups chopped fresh tomatoes
1/2 cup coarsely chopped fresh basil leaves
1 teaspoon salt
red chile pepper flakes to taste (I use about 1/2 to 1 teaspoon)
DIRECTIONS
Cook spaghetti according to package directions.
Meanwhile, heat oil in 4-quart saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add tomatoes, basil, salt and red chile flakes; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally.
12 servings
INGREDIENTS
6-8 apples, any varieties (I like tart apples)
2 peaches, pears, plums, etc.
2 lemons, juiced (or 2-3 tablespoons bottled lemon juice)
1 orange, juiced (or 3 ounces bottled orange juice)
1-1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 c sugar
''Topping''
1/2 c flour
1/2 c sugar
1/2 c rolled oats
5 tb butter, cut in small pieces
1/3 c seeds and/or nuts (I like to use sesame seeds, hemp seeds, sunflower seeds, cashews, peanuts)
1/2 ts cinnamon
DIRECTIONS
Wash fruit. Slice thinly and layer in a 10x13 baking dish. Combine fruit juice with spices and sugar. Pour over fruit and toss to coat.
Combine topping ingredients in food processor until crumbly. Sprinkle over fruit.
Bake at 375 degrees for 30-45 minutes until golden brown.
//Make this fabulous sauce with any fresh fruit you like. It's quick and easy and can be used on top of cakes, pancakes, and whatever else you can think of.//
INGREDIENTS
1 pint fresh fruit - try blueberries, strawberries, cranberries, apples, pears....cut larger fruits into small pieces.
1/2 stick butter
1/2 to 1 cup sugar - use any sugar you like here...brown sugar, maple syrup, honey, white sugar...adjust the amount for how sweet your fruit is and how sweet you want the final sauce
water for consistency - you might not need any if you want a thick sauce, but for a syrupy consistency, you'll want some.
Combine ingredients in saucepan and simmer. The longer you simmer, the thicker and richer it will be. If you get too much water and it's too thin, just keep simmering on very low heat until it reduces to the consistency you want. It will continue to thicken after you take it off the heat.
Makes 12 cookies
Prep: 30 minutes
Start to finish: 50 minutes
//Freezing the dough for 20 minutes makes it easier to work with. Cookies can be baked up to two days ahead; store in an airtight container at room temperature. To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for lunches or as gifts.//
INGREDIENTS
2½ cups all-purpose flour
2¼ teaspoons baking soda
½ teaspoon salt
1 tablespoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground pepper
¾ cup (1½ sticks) unsalted butter, room temperature
½ cup packed light brown sugar
½ cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg
DIRECTIONS
Preheat oven to 350ºF, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
With an electric mixer, cream butter, brown sugar, and ½ cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Use the palm of your hand to flatten balls into 3-inch rounds. Sprinkle with remaining sugar.
Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
Makes 4 cups
//This spicy tea tastes great, and can aid digestion and help relieve head colds and nausea. It keeps for several days in the refrigerator and is good reheated.//
INGREDIENTS
5 cups water
4-inch piece fresh gingerroot, thinly sliced
1/4 cup freshly squeezed lemon juice
sweetener of choice, for serving
DIRECTIONS
Put the water and gingerroot in a medium saucepan. Cover and bring to a boil over high heat, then immediately reduce the heat and simmer for 10 minutes. Strain out the gingerroot and compost or discard it. Stir in the lemon juice. Serve hot, or chill and serve over ice. Let each person add sweetener to taste.
Makes 6 servings
//Top these colorful, spicy potatoes with chutney (like my [[Apple Chutney]]) and serve the with lentil or bean soups.//
INGREDIENTS
4 large red potatoes
2 teaspoons whole mustard seed
½ teaspoon turmeric
½ teaspoon cumin
¼ teaspoon ginger
1/8 teaspoon cayenne
1/8 teaspoon black pepper
1 cup water
1 onion, chopped
1½ teaspoons soy sauce
DIRECTIONS
Scrub the potatoes, then steam them over boiling water until tender when pierced with a fork, 40 to 50 minutes. Cool completely, then cut them into ½-inch cubes.
Toast the spices in a large nonstick skillet for 1 to 2 minutes, then carefully pour in ½ cup of the water. Add the chopped onion and cook, stirring frequently, until the onion is soft and most of the liquid has evaporated, about 5 minutes. Add the potatoes along with the remaining water and the soy sauce. Stir to mix, then cover and cook over medium heat for 5 minutes. Stir before serving.
Makes 4 servings
INGREDIENTS
2 tablespoons balsamic vinegar
1 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 pound portabello mushrooms (four caps)
2 red sweet peppers, quartered lengthwise
1 cup chopped tomatoes
1/2 cup sliced cucumber
4 large pita bread rounds
DIRECTIONS
Combine vinegar, oil, salt and pepper in a small bowl; mix well. Brush mushrooms (stems trimmed) and pepper quarters lightly with half of the oil mixture. Grill mushrooms and peppers on the rack of an uncovered grill directly over medium coals for 8-10 minutes or till vegetables are tender, turning occasionally.
Meanwhile, combine remaining oil mixture, tomatoes, and cucumber in a medium bowl; toss lightly. Cut grilled mushrooms into 1/2-inch pieces and sweet peppers into thin bite-size strips; add to tomato mixture and toss lightly to combine. Open pita pockets; line with lettuce. Using a slotted spoon, fill pita halves with grilled vegetable mixture. Serve immediately.
Makes about 12 servings.
//This version of the classic snack mix features pretzels and wholesome cereals, plus the grown-up flavors of olive oil and parmesan. The mix will keep for up to one week when stored in an airtight container at room temperature...but it's not likely to last that long!//
INGREDIENTS
4 cups assorted whole-grain cereals
2 cups small pretzel rounds
3 tablespoons olive oil
1/2 cup finely grated parmesan cheese
DIRECTIONS
Preheat oven to 350º. In a large bowl, toss together all ingredients. Spread mixture in a single layer on a rimmed baking sheet. Bake until cheese is melted and cereal is crisp and lightly golden, 15 to 20 minutes. Serve at room temperature.
INGREDIENTS
1 c diced onion
1 stick butter, sliced thinly
8 oz sour cream
8 oz cheddar cheese, shredded
1 can cream of mushroom soup with chicken
crumbled cooked bacon, optional
2 lb bag frozen hash browns, thawed
1/2 to 1 cup corn flakes
Stir together first five ingredients, plus bacon if using. When well-combined, add hash browns and mix well.
Spread in casserole dish and top with corn flakes.
Bake in 350 degree oven 1 to 1-1/2 hours.
Makes 4 servings
//These are so good! Serve them any time of day, with any meal. I sometimes even make them to eat all by themselves. I like them made with red or yellow bell pepper in place of the green, too.//
INGREDIENTS
4 medium boiling potatoes, unpeeled
3 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1 teaspoon salt
3/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
DIRECTIONS
In a large saucepan with enough lightly salted boiling water to cover, cook the potatoes until just tender when pierced with the tip of a sharp knife, 15-20 minutes. Drain, rinse under cold water, and cool. Cut into 1/2-inch cubes.
In a large skillet, preferably cast iron, heat 1 tablespoon of the oil over medium heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Transfer to a plate and set aside.
Increase the heat to medium high and add the remaining 2 tablespoons oil to the skillet. Add the potato cubes, salt, paprika, and pepper. cook, stirring occasionally, until the potatoes are browned, about 10 minutes. Stir in the cooked onion/pepper mixture and the parsley and cook stirring, for 1 minutes. Serve hot.
//Super fun for kids! Be sure to have gloves on hand.//
INGREDIENTS
2 tbs sugar
1 c half & half
1/2 tsp vanilla extract
1/2 cup salt (the larger the better - kosher or rock salt is best but table salt will do)
ice cubes (enough to fill a gallon-size zipper bag half-full)
1 pint-size zipper bag
1 gallon-size zipper bag
DIRECTIONS
Combine sugar, half & half, and vanilla in the smaller bag and seal
Put salt and ice in the bigger bag, then put in the smaller bag. Seal the big bag. Shake bags 5 minutes or until soft-serve consistency.
Take out small bag, add mix-ins if you like, and eat.
Can also be made by putting ingredients in small coffee can, which goes inside a large coffee can with the salt & ice surrounding the small can. Roll back and forth to each other til done.
Makes 4-5 servings
//Try serving this elegant, colorful rice dish with [[Spiced Lentils with Spinach and Green Apples]]. They go beautifully together and take about the same amount of time to cook.//
//You'll need 6 cups cooked basmati rice - brown or white. Cook 2 cups rice in 3 cups water for 15-20 minutes (white) or 35-45 minutes (brown).//
INGREDIENTS
1-2 tablespoons butter or canola oil
1 cup chopped onion
1 tablespoon minced fresh ginger
¾ teaspoon salt
1 teaspoon mustard seeds
1 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground fennel seed (optional)
3-4 tablespoons water (as needed)
2 medium-sized carrots, diced
2 large cloves garlic, minced
1 medium bell pepper, diced
½ cup raisins
about 6 cups cooked basmati rice
1 cup chopped, toasted nuts
1 cup unsweetened coconut, lightly toasted
[[Cucumber Raita]] - optional
DIRECTIONS
Melt the butter or heat the oil in a large, deep skillet or a Dutch oven. Add onion, ginger, salt, and spices, and sauté over medium-low heat for about 5-8 minutes, adding small amounts of water, as needed, to prevent sticking.
Add the carrots and garlic; stir and cover. Cook for about 5 minutes, or until the carrots begin to get tender. Stir in the bell pepper, cover again, and cook for 5 minutes longer.
Add the raisins and the cooked rice, and mix well. Cook and stir over very low heat for just a few minutes longer, then serve hot, topped with toasted nuts and coconut. If desired, pass a bowl of [[Cucumber Raita]] to serve on the side.
Makes 4 servings
//This one goes over quite well at pot-lucks and with the family, too. I sometimes add either vegetarian or meat sausage.//
INGREDIENTS
1 tablespoon olive oil
1/2 cup onion
1/2 cup green bell pepper
2 garlic cloves
2 cup water
14 1/2 ounce can diced tomatoes
8 ounce can tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne
1/8 teaspoon fennel seed
1 cup uncooked white rice
16 ounce can red beans
15 1/2 ounce can butter beans
DIRECTIONS
Chop onion and bell pepper coarsely. Mince garlic. Don't drain tomatoes, but cut them up. Crush fennel seed. Drain and rinse red and butter beans.
Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 3-5 minutes or until crisp-tender.
Stir in water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed. Bring to a boil. Add rice. Reduce heat to low; cover and simmer 20-30 minutes or until rice is tender, stirring occasionally.
Stir in beans. cover; simmer an additional 5-10 minutes or until thoroughly heated, stirring occasionally.
12 servings
//My dear friend Kimberly shared this recipe with me when I needed to make something "garlic-tastic" for my friend [[Shannon|http://www.shannonmurray.com]].//
INGREDIENTS
8-10 heads garlic, cloves peeled
1 cup oil
2 cups stock
Simmer, stirring frequently, for 35 minutes.
1 lb mushrooms, cleaned and sliced
3 tbs oil
Saute mushrooms.
At the same time, bring to a boil:
12 c stock
4 c water
8 sprigs fresh parsley
8 sprigs fresh thyme
4 bay leaves
salt and pepper to taste
1/2 teaspoon red pepper flakes
Reduce heat and simmer 30 minutes. Add garlic, boil 10 minutes. Mash garlic cloves, and thicken soup if desired. Add mushrooms and serve.
To thicken, if you like:
Stir 1 tbs cornstarch into 1/4 c cold water until dissolved. Whisk into hot soup and simmer until thickened.
DIRECTIONS
Makes 4 servings
Start to finish: 40 minutes
//Sign up here for dinner 101! This hearty, healthful entree is ideal weeknight family fare and so easy that even rookie chefs can help prepare it.//
INGREDIENTS
1-3/4 cups water
3/4 cup dry yellow or green lentils, rinsed and drained
1/4 cup chopped onion
2 tablespoons snipped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells
2 cups assorted chopped vegetables (such as broccoli, tomato, zucchini, and/or yellow summer squash)
3/4 cup shredded Monterey Jack cheese, if desired (3 ounces)
DIRECTIONS
In a medium saucepan, stir together water, lentils, onion, cilantro, salt, cumin, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 25-30 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
Spread the lentil mixture on tostada shells; top with vegetables and cheese. Place on a large baking sheet. Broil 3-4 inches from the heat about 2 minutes or until cheese melts. Serve immediately.
//Serve with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough."//
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
Makes 6 grand sized biscuits
INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup butter
1 cup milk
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
Makes 1-1/4 cups
INGREDIENTS
2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil
DIRECTIONS
Combine all ingredients and place in heavy-duty zip-top bag or plastic container with tight fitting lid. Add the steaks and seal the container. Place in the refrigerator and marinate overnight. (If using a plastic bag, turn it often to evenly distribute the marinade.)
6 servings
INGREDIENTS
2 lb diced potatoes, soaking in cold water
1 head garlic cloves, peeled
6 tbsp butter
1/2-3/4 cup heavy cream, half & half, or milk
salt & pepper to taste
DIRECTIONS
Bring a large pot filled 3/4 full of water to a rolling boil. Drain potatoes and add carefully to pot with slotted spoon. Add garlic cloves. Stir occasionally until boiling hard again, reduce heat to medium, and boil gently, uncovered, 20 minutes or until fork-tender. Drain and set aside.
Heat butter and cream in empty pot until butter is melted and cream is hot - but do not boil or it will curdle.
Mash potatoes, adding cream mixture and seasonings, until smooth and fluffy.
Makes about 3-1/2 cups
INGREDIENTS
1-1/2 tablespoons olive oil
3 cloves garlic, minced
1 can (28 ounces) Italian plum tomatoes, undrained
1/4 cup tomato paste
2 teaspoons dried basil leaves
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
DIRECTIONS
Heat oil in large skillet over medium heat. Add garlic; cook and stir 3 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes.
Makes 4 servings
//The kids love having these. They think building their own is great.//
''Bean Option 1''
15 ounce can black beans
1 1/2 teaspoon cumin
1 1/2 teaspoon chili powder
1/8 teaspoon cayenne
''Bean Option 2''
15 ounce can vegetarian refried beans
''Other Ingredients''
4 whole wheat pita breads
1 small red bell pepper
2 medium green onoins
4 ounce colby-jack cheese
1/2 cup shredded lettuce
1/4 cup fresh cilantro
[[Best Damn Salsa Ever]], if desired
sour cream, if desired
DIRECTIONS
If using black beans, drain and rinse, reserving 3 tablespoons of liquid. Pita bread needs to be of the unsliced variety. Chop bell pepper, slice green onions, shred cheese, chop cilantro.
Place beans, reserved bean liquid, cumin, chili powder and cayenne in blender or food processor. Cover and blend on high speed until smooth. Spread bean mixture (or refried beans) on pita breads.
Top with bell pepper, onions, cheese, lettuce, and cilantro. Serve with salsa. Garnish with sour cream.
You can also heat these under the broiler with just the beans and cheese, then top with remaining ingredients.
Makes 2 servings
//This creamy smoothie is mildly sweet. Light and easy to digest, it will sustain you through the busiest of mornings, or pick you up in the middle of the day. Roasted grain beverage powder is a coffee substitute. You can use a powdered coffee mix if you like.//
INGREDIENTS
1/2 cup sunflower seeds
2 ripe bananas
2 heaping teaspoons roasted grain beverage powder
3/4 cup milk, soy milk, rice milk, [[Almond Milk]], well chilled
2 teaspoons maple syrup
1 teaspoons vanilla extract
DIRECTIONS
Soak sunflower seeds in water for at least 30 minutes or overnight, then drain, rinse, and drain again. Put all the ingredients in a blender and blend for 1-3 minutes, until smooth. For a thinner shake, add more soy milk. We like to use frozen bananas for a more shakelike consistency. Serve immediately.
Makes 6 servings
//This goes over really well with everybody who tries it. If you use mushrooms with dark-colored gills, you'll get a greyish sauce which might not be too appealing to your family...so try for light-gilled 'shrooms! We've made this with ordinary white commercial mushrooms, portabellas, boletes, morels, chanterelles, and other wild varieties. You can add cooked chicken or beef, sliced thinly and cooked, or browned ground beef.//
INGREDIENTS
16 ounces wide egg noodles
1/4 cup butter
2 garlic cloves
1 large onion
1 pound mushrooms - any variety or a mixture
1 tablespoon fresh parsley
1 teaspoon dried rubbed sage
1/2 teaspoon salt
1 cup vegetable stock/bouillon
2 tablespoon flour
1 cup sour cream
DIRECTIONS
Mince garlic. Slice onion and separate into rings. Slice mushrooms (your choice of variety, or a mixture).
Cook egg noodles according to package directions.
Melt butter in large skillet over medium heat. Cook garlic, onion, and mushrooms in butter, stirring occasionally, until vegetables are tender. Stir in 1 tablespoon parsley, sage, and salt.
Mix stock and flour; stir into mushroom mixture. Heat to boiling. Boil, stirring constantly, until thickened; reduce heat to low.
Stir in sour cream (do not boil!). Serve over noodles.
1 medium-sized loaf
Prep: 20 minutes
Bake: 50 to 60 minutes
//Lemony and just sweet enough, this bread could double as a light cake for tea or dessert.//
INGREDIENTS
a little butter for the pan
1½ cups rolled oats
2 cups unbleached flour
½ teaspoon baking soda
1½ teaspoons baking powder
¾ teaspoon salt
2 eggs
½ cup real maple syrup
1 cup buttermilk or yogurt
1 teaspoon vanilla extract
½ teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 tablespoons melted butter
DIRECTIONS
Preheat the oven to 350ºF. Lightly grease a medium-sized loaf pan.
Place the oats in a blender, and grind to a coarse flour (about 20 seconds at medium speed). Set aside.
Sift together the flour, soda, powder, and salt into a medium-large bowl. Stir in the ground oats, and make a well in the center.
In a separate container, beat together remaining ingredients. Pour this mixture into the well in the dry ingredients, and mix with a rubber spatula or wooden spoon until well combined.
Turn into the prepared pan, and bake for 50 to 60 minutes, or until a knife inserted all the way into the center comes out clean. Cool in the pan for 10 minutes, then remove by rapping the pan sharply. Cool 30 more minutes before slicing, or it will seriously crumble.
Makes about 3 cups
Prep: 10 minutes
//Hummus is a staple in Middle Eastern cuisines. It is a chickpea purée with tahini, garlic, and lemon. This variation adds some subtle twists - orange juice and vinegar instead of lemon juice, and a medley of the "red and yellow spices".//
INGREDIENTS
two 15-oz cans chickpeas (garbanzo beans), rinsed and drained
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon dry mustard
½ teaspoon turmeric
½ teaspoon mild paprika
¾ cup orange juice - you REALLY need to use fresh juice!
1/3 cup tahini
½ teaspoon salt
3 tablespoons cider vinegar
3 medium cloves garlic, minced
1 teaspoon soy sauce
cayenne to taste
DIRECTIONS
Combine everything in a food processor and purée until smooth. Transfer to a bowl or a container with a lid, cover tightly, and chill.
Serve as a dip, surrounded by an array of raw and/or lightly steamed vegetables - or simply with crackers, pitas, or tortilla chips. This also goes beautifully in a toasted pita pocket with minced salad greens and chopped ripe tomatoes.
Makes about 5 cups
INGREDIENTS
3 cups water
1-1/2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
3 tablespoons maple syrup
DIRECTIONS
Put all ingredients in a large jar, cover, and shake until well mixed. Serve over ice.
Makes 12 servings
Prep time: 35 minutes
//Here's an all-American kids' favorite with a twist, that even the adults adore.//
INGREDIENTS
three 8-ounce cans refrigerated crescent rolls
3/4 cup peanut butter chips
2 tablespoons jam, any flavor - grape or strawberry is traditional, but we love peach or apricot a whole bunch!
1 tablespoon powdered sugar
DIRECTIONS
Heat oven to 375ºF. Separate dough into 4 rectangles; press perforations to seal. Press each to form a 6x4-inch rectangle.
Sprinkle 1 tablespoon peanut butter chips along one edge of each rectangle, 1/2 inch from edge. Fold both edges of dough to center; press to seal. Press ends of each rectangle to seal. Twist each rectangle twice. Place on ungreased cookie sheet.
Bake at 375ºF for 10 to 12 minutes or until golden brown. Remove from cookie sheet; cool on wire rack for 10 minutes. Sprinkle with powdered sugar.
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Makes 8 to 10 servings
//This pasta salad was one of my favorite potluck dishes for many years. It’s easy, healthy, colorful, can be made ahead, and tastes good at room temperature.//
INGREDIENTS
1 pound tri-color rotini
2 large bunches broccoli, cut into bite-size pieces and florets
2 large carrots, peeled and sliced on the diagonal
1/3 cup sliced black olives
1 medium red bell pepper, cut into narrow strips
12-ounce jar marinated artichoke hearts, chopped, with liquid
16-ounce can kidney or pink beans, drained and rinsed
2 to 3 scallions, minced
1/4 cup chopped fresh parsley
1/4 cup tablespoons extra-virgin olive oil
1/3 cup white balsamic or white wine vinegar
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
DIRECTIONS
Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
Meanwhile, steam the broccoli and carrots together in a large saucepan with a small amount of water until both are just tender-crisp. Drain and rinse under cool water, then drain well again.
Combine the pasta with the broccoli-carrot mixture and all the remaining ingredients in a large serving bowl, and toss well. Cover and refrigerate until needed, or serve at once.
TIP: If you’re making this significantly ahead of time, say, in the morning for use at dinnertime, steam the broccoli and carrots as close as possible to when this is going to be served to retain the brightness of color.
Makes 12 servings
INGREDIENTS
6 cups uncooked farfalle (bow-tie) pasta (16 oz)
two 14-ounce bags frozen broccoli florets
1-1/3 cup prepared Alfredo sauce (from a jar if you must, or homemade - use the sauce portion of my [[Veggie Alfredo Pasta]] recipe or make up your own)
two 7-ounce jars roasted red bell peppers, drained and finely chopped
1/2 teaspoon salt
two 11-ounce cans mexicorn (corn with red and green peppers), drained
DIRECTIONS
Cook and drain pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
Mix Alfredo sauce, bell peppers and salt in small bowl. Mix pasta, broccoli and corn in large bowl. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.
Makes 6 servings
//This is one of my favorite pasta dishes. Spiced as it's written, the kids don't find it too spicy...if it's just spice-loving adults or if your kids like stuff spicy, add more cayenne for a bigger kick :)//
INGREDIENTS
12 ounce dried rigatoni
15 ounce can garbanzo beans
1/2 cup roasted red peppers
3 tablespoons tahini
3 tablespoons lemon juice
4 garlic cloves
1/4 teaspoon cayenne / red pepper flakes
1 tablespoon olive oil
4 large tomatoes
1 1/2 pounds broccoli
1/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Use any pasta shape you prefer. drain the beans, but reserve the liquid. Mince garlic. Dice tomatoes. Break broccoli into florets.
Cook pasta in a large pot of boiling water until just tender. Rinse quickly with cold water and drain.
Purée the drained garbanzo beans, red peppers, tahini, and lemon juice in a blender or food proceesor until very smooth. If the mixture is too thick to blend, add a tablespoon or two of the reserved bean liquid.
In a large skillet, sauté the garlic and red pepper flakes in olive oil for 1 minute, then add the diced tomatoes, cover, and cook over medium heat for 5 minutes. Add the broccoli florets, cover, and cook until the broccoli is bright green and just tender. This should only take 3-5 minutes. Add salt, if desired.
Gently stir the garbanzo mixture into the cooked pasta and spread it on a platter. Sprinkle with freshly ground black pepper and top with the broccoli-tomato mixture. Serve immediately.
Alternatively, you can mix the sauce, the pasta, and the vegetables together in one large serving bowl.
Makes 6 servings
Prep: 10 minutes
Cook: 20 minutes
//It is important to keep the cooking heat on the medium-high side to achieve the best release of potency from the hot pepper. Serve the pasta at once while it is piping hot. Try rinsing your pasta bowl with hot water before adding the pasta to help keep it warm.//
INGREDIENTS
16 ounces penne pasta
28-ounce can Italian-style (plum) tomatoes, undrained
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper
2 tablespoons chopped fresh herbs - parsley, basil, oregano, lemon balm...any one or any combination
1 tablespoon tomato paste
1/2 cup freshly shredded parmesan cheese
DIRECTIONS
Cook and drain pasta as directed on package.
While pasta is cooking, place tomatoes with juice in food processor or blender. Cover and process until coarsely chopped; set aside.
Heat oil in 12-inch skillet over medium-high heat. Cook garlic, red pepper and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until slightly thickened.
Add pasta and 1/4 cup of the cheese to tomato mixture. Cook about 3 minutes, tossing gently, until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.
Makes 12 servings
Start to finish: 20 minutes
//Stuck in traffic? No time to shop? These pitas, filled with ingredients pulled mostly from the pantry - tender artichokes, canned beans, and bottled garlic dressing - put a premium on convenience and a great dinner on the table.//
INGREDIENTS
two 15-ounce cans great northern beans, rinsed and drained
two 14-ounce cans artichoke hearts, drained and coarsely chopped
1 cup torn arugula or spinach
1/2 cup bottled creamy garlic salad dressing
1/2 teaspoon cracked black pepper
6 pita bread rounds, halved crosswise
DIRECTIONS
In a medium bowl, combine all ingredients except pita bread. Spoon into pita bread halves to serve.
INGREDIENTS
CAKE:
6 cups grated carrots
1 cup brown sugar
1 cup raisins or dried sweetened cranberries
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
FROSTING:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Makes 1½ cups
Prep: 5 minutes!
//Quick, quick, quick! Instant lunch!//
INGREDIENTS
15-oz can white beans, rinsed and drained
3 tablespoons pesto (homemade or a good canned brand)
1 tablespoon red wine or cider vinegar
salt & freshly ground black pepper, to taste
a handful or two of cherry tomatoes, halved or quartered (optional)
DIRECTIONS
Place the beans, pesto, and vinegar in a food processor or blender, and blend to a paste.
Transfer to a bowl, and season to taste with salt and pepper. Stir in the tomatoes, if desired. Cover tightly and chill. Serve with chips, vegetables, crackers, or warmed flour tortillas.
//These are great served with a variety of dips, including hummus and [[Cranberry-Avocado Salsa]].//
INGREDIENTS
2 pita rounds
3 tablespoons olive oil
coarse salt and ground pepper
DIRECTIONS
Preheat oven to 350ºF. Split pitas in half horizontally. Brush both sides with oil, season with salt and pepper. Cut into triangles, spread on a baking sheet. Bake, turning once, until crisp, 10 minutes.
Makes 8 slices
//Grilled vegetables are a great way to take your pizza baking outside. Vary the produce depending on what you prefer and what's fresh, such as portabello mushrooms, asparagus, or yellow squash. Use store-bought pizza sauce, or try a homemade [[Chunky Tomato Sauce]].//
INGREDIENTS
½ [[Basic Pizza Dough]] recipe, with 1 tablespoon red pepper flakes added to the dough
cornmeal
4 teaspoons canola oil
½ teaspoon salt
½ teaspoon pepper
2 baby zucchini, sliced
2 baby eggplants, sliced lengthwise
½ red bell pepper, sliced into strips
½ yellow bell pepper, sliced into strips
1 small red onion, cut into quarters
½ cup canned chunky pizza sauce or [[Chunky Tomato Sauce]]
½ cup crumbled goat cheese
¼ cup [[Basil-Tomato Pesto]]
DIRECTIONS
Preheat grill or broiler. Combine oil, salt, and pepper in a large bowl. Add zucchini, eggplant, peppers, and red onion, and toss to coat. Grill in a vegetable basket, turning often, or broil for 10 minutes.
Preheat oven to 400ºF. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
Spread pizza sauce evenly over crust. Top with grilled vegetables. Sprinkle with goat cheese and dollops of pesto. Bake for 20 minutes or until crust is golden and cheese is melted.
Serve this delicious pork loin roast with [[Spanish Rice]] and [[Black Bean and Corn Salad]].
Serves 6.
INGREDIENTS
2 tablespoons olive oil
2 tablespoons lime juice
1 pork loin roast, boneless, about 3 to 4 pounds
1 teaspoon chili powder
1/2 teaspoon ground habanero powder
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
DIRECTIONS
Combine olive oil and lime juice. Rinse roast and pat dry. Put in a shallow bowl with the olive oil and lime juice mixture; turn to coat the roast on all sides. Combine the remaining seasonings and rub the roast all over. Cover and refrigerate for 2 to 4 hours, if desired.
Place in a lightly oiled roasting pan and roast at 325° for about 1 hour and 15 minutes to 1 1/2 hours, or to about 160° F. on a meat thermometer. Let the roast rest for 10 minutes before slicing.
Makes 16 slices
//This is a really delicious sauceless pizza. It's a favorite of mine for late-night snacking :)//
INGREDIENTS
4 tablespoons olive oil
2 medium onions
2 red bell peppers
4 portabella mushroom caps
2 garlic cloves
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
[[Basic Pizza Dough]] recipe or two 12-inch prebaked pizza crusts
3 cups shredded mozzarella (use soy mozzarella for vegan pizza)
DIRECTIONS
Preheat oven to 450ºF.
Slice onion thinly, cut bell pepper into strips, slice mushroom caps, mince garlic.
In a large skillet heat oil over medium high heat, add onions and bell pepper; cook and stir until tender (about 5 minutes). Add mushrooms, garlic, oregano, salt, and pepper; cook and stir until mushrooms are tender (about 10 minutes). Sprinkle 1 cup of the cheese over pizza crust; spoon mushroom mixture evenly over surface. Top with the remaining 1/2 cup of cheese. Place pizza on a baking sheet or pizza pan, or directly on grill, until cheese melts (about 7 minutes).
Serves 4
//These pancakes can be prepared up to 3 hours ahead; reheat them on a baking sheet in a 400ºF oven.//
INGREDIENTS
1½ pounds waxy potatoes, peeled and coarsely grated
1 medium onion, coarsely grated
1 large egg, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon coarse salt
¼ teaspoon ground pepper
3 tablespoon canola oil
sour cream or applesauce for serving, if desired
DIRECTIONS
Place grated potato and onion in a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, salt, and pepper. Heat oil in a large nonstick skillet over medium heat. Working in batches, drop ¼-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
Makes 4 servings
//"Panir" refers to a mild curd cheese. You can use cottage cheese or crumbled firm tofu - either will achieve the desired textural effect. Before you begin cooking the curry, put up 2 cups white or brown rice (plain or basmati) to cook in 3 cups water. Bring to a boil, cover, and lower heat to the gentlest simmer possible. Let cook undisturbed for 15-20 minutes (white) or 35-45 minutes (brown). Fluff with a fork and serve with curry.//
INGREDIENTS
2 large potatoes, thinly sliced (peeling is optional)
2 tablespoons peanut or canola oil
1 tablespoon mustard seeds
½ teaspoon caraway seeds
3 tablespoons sesame seeds
2 teaspoons cumin seeds
½ teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon ground cloves
a pinch of thyme
1¼ teaspoon salt
5 medium cloves garlic, minced
3 tablespoons fresh lemon juice
2 cups firm yogurt
cayenne to taste
2 cups peas (fresh or frozen)
1 cup large curd drained cottage cheese
DIRECTIONS
Place cottage cheese in a cheesecloth-lined strainer and leave in the fridge for 4 hours to overnight. Squeeze out any remaining liquid and set cheese aside.
Place the potato slices in a large enough saucepan, and fill it with plenty of water to cover them. Bring to a boil, lower the heat to a simmer, and cook until just tender. Drain and set aside.
Meanwhile, heat the oil in a large, deep skillet or dutch oven. Stir in the seeds and spices, and cook over low heat for several minutes, or until the seeds begin to pop.
Add the cooked potatoes along with the salt and garlic. Keep the heat medium-low, and gently stir the potatoes until they are thoroughly coated with all the seasonings.
Add the lemon juice and yogurt, and cover. Let it cook, disturbing it every now and then to stir it, for about 5-10 minutes. (Be careful not to let the potatoes get mushy.) Add cayenne to taste.
Stir in the peas and cottage cheese. Cook for just a few minutes longer. Serve hot, over rice, with Chutney and Raita.
Makes 8 servings
Prep: 20 minutes
Start to finish: 1 hour 20 minutes
//This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350ºF oven. Brushing each layer with butter and seasoning with salt and pepper creates a delicious flavor throughout the dish.//
INGREDIENTS
6 medium russet potatoes (2¾ pounds total), peeled
6 tablespoons butter, melted
coarse salt and ground pepper
DIRECTIONS
Preheat oven to 450ºF. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, ¼-inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
Brush bottom of a 10-inch cast-iron skillet with 1½ tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1½ tablespoons butter; season well with salt and pepper. Repeat for two more layers.
Place over high heat until butter in pan sizzles, 2 to 4 minutes.
Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Makes 4-6 servings
//Raita, a lightly spiced yogurt preparation, laced with small touches of minced vegetables, is a traditional side dish in Indian cuisine. Served alongside hotter (both in temperature and in seasoning), heavier dishes, it provides a refreshing contrast. You can serve Raita with just about anything - its use isn't limited to curries and other Indian dishes. It can even be the main dish for a light lunch. Just put in a few extra vegetables, and scoop it up with toasted pita bread.//
//This is a basic recipe for Raita. All ingredients and amounts are flexible. You can improvise in any direction. To intensify the flavor, you can lightly toast the seeds in a small skillet or toaster oven before adding them to the yogurt.//
INGREDIENTS
2 cups firm yogurt
1 teaspoon cumin seeds
1 teaspoon fennel seeds
salt and cayenne
Many Possible Additions
minced ripe tomato (seed it first)
minced or grated cucumber (peel and seed it first)
minced bell pepper (any color)
minced red onion or scallion
minced fresh herbs (cilantro, mint, parsley, chives)
These Look Beautiful on Top
grated carrot
grated beet
minced spinach
DIRECTIONS
Place the yogurt in a medium-sized bowl. Stir in the seeds; add salt and cayenne to taste.
Add as many of the optional additions (or not) as you prefer. Stir it well, and taste to adjust salt. Cover and refrigerate until serving time. Add toppings just before serving.
//So, I'm lazy when it comes to canning. Enter these refrigerator pickles. Just keep 'em in the fridge. They last 3-6 months, and you can keep adding more veggies to the jar as you eat them. If you like them spicy, add a chile pepper or two to the recipe.//
INGREDIENTS
slicing cucumbers
onions
sweet red peppers
3 c. sugar
3 c. vinegar
1/3 c. canning/pickling salt
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. turmeric
Wash slicing cucumbers and slice thin. Layer in glass jars with onion and peppers as desired. Combine above ingredients - sugar, vinegar, salt, mustard seed, celery seed and turmeric. Heat slightly until sugar is dissolved. Let cool, then pour over cucumber slices. Cover and keep refrigerated. Let stand a day before starting to use.
fresh dill
fresh cucumbers
chopped fresh garlic
1 tbsp. pickling spice
3/4 c. distilled white vinegar
4 tbsp. Kosher salt to each qt. of water
In a gallon jar (ingredients can be divided up into smaller jars if desired), layer fresh dill on the bottom and lots of chopped fresh garlic, 1 tablespoon pickling spice. Pack in cucumbers - whole, cut in spears, or sliced, then add more dill.
For the brine, combine 3/4 cup distilled white vinegar and 4 tablespoons of Kosher salt to each quart of water that has been boiled and cooled first.
Store in refrigerator. The pickles keep well for 3-6 months.
Makes 6 servings
Prep: 15 minutes
Roast: 22 minutes
//These simply seasoned vegetables are hot! They're a delectable toss of zucchini, onion, sweet pepper, mushrooms, and carrots; tomatoes and garbanzo beans are stirred in during the final minutes in the oven. Shred your own Parmesan for the most flavor.//
INGREDIENTS
2 medium zucchini, cut into 1-inch chunks
1 medium onion, cut into 8 wedges
1 medium red or green sweet pepper, cut into 1-inch chunks
8 ounces mushrooms, stems removed
1 cup baby carrots
1 tablespoon olive oil
1/2 teaspoon salt
15-ounce can garbanzo beans, rinsed and drained
14-1/2-ounce can diced tomatoes with garlic and Italian herbs
1/2 cup shredded parmesan cheese
DIRECTIONS
In a large roasting pan combine zucchini, onion, sweet pepper, mushrooms, and carrots. drizzle with oil. Toss to coat. Spread evenly in the roasting pan. Sprinkle with salt.
Roast vegetables in a 500ºF oven 12 minutes. Remove from oven; stir in beans and tomatoes. Reduce heat to 375ºF. Roast, uncovered, 10 minutes more or until heated through. To serve, sprinkle with cheese.
Makes about 1 cup
//I first got this recipe from my friend Kimberly. I've taken it to dozens of parties and it's always a hit!//
//There are many versions of this sauce, but this version is especially well suited for vegetables. Its applications are many and it will keep for days in the refrigerator. Serve with warm or chilled chick peas or white beans, with roasted potatoes and all grilled vegetables. Spread on toasted garlic rubbed croutons and covered with sliced green olives and Italian parsley, it makes a delicious impromptu appetizer for a summer supper. I often make it for parties where I serve it with dipping-size chunks of sourdough bread or Melba toast. It also makes a good sauce for pasta. It freezes quite well.//
INGREDIENTS
1/3 cup blanched almonds
1 roasted red bell pepper (see below)
3 cloves garlic
1 tablespoon parsley leaves
1/4 tsp salt
freshly ground pepper, to taste
1 tsp sweet paprika
1/2 tsp. ground red chile or chile flakes
1/4 cup red wine vinegar or sherry vinegar
1/2 cup extra-virgin olive oil, preferably spanish
DIRECTIONS
Toast the almonds in a moderate (350ºF) oven until they smell nutty. Finely chop them in a food processor, then add everything but the vinegar and oil, and purée. Gradually pour in the vinegar and then the oil as you would for a mayonnaise (very thin stream while pouring). Taste and make sure the sauce has plenty of piquancy and enough salt.
If you are not accustomed to roasting peppers, do it this way: Lay the pepper right over a gas burner, turning it with tongs until it is blackened all over, top and bottom too. Then put it into a plastic bag and close the bag tight until it's cool enough to handle. Gently rub off the blackened skin, take out core and seeds, and use. If you don't have a gas stove, roast it under the broiler, but turn often.
8 servings
INGREDIENTS
1 lb sausage
4 lg sweet potatoes, diced
4 med apples, diced
1 pint fresh cranberries
3 cloves garlic, sliced
1 tsp grated fresh ginger
1/2 c water
1 tbs flour
1/4 tsp cinnamon
1/4 tsp salt
Brown sausage, drain grease if needed.
In 2-quart casserole, toss together sweet potatoes, apples, cranberries, garlic, ginger, and sausage. Combine water, flour, cinnamon, and salt and pour over sweet potato mixture.
Cover and bake at 375 degrees for 50-60 minutes or until tender.
Makes 4 servings
Prep: 5 minutes
Start to finish: 20 minutes
INGREDIENTS
2 teaspoons olive oil
1 small shallot, minced
2 pints (4 cups) grape tomatoes
½ cup water
2 tablespoon chopped fresh parsley
coarse salt and ground pepper
DIRECTIONS
In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes. Add tomatoes and water. Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes. Stir in parsley and season with salt and pepper; toss to combine.
Makes 6 servings
Prep: 10 minutes
Marinate: 30 minutes
//This simple uncooked tomato sauce makes a delicious, light lunch or supper at the peak of tomato season. Serve it, at room temperature, over any hot pasta you like. It's also good for dipping crusty bread in.//
INGREDIENTS
''Basic Sauce''
2 to 3 pounds ripe fresh tomatoes - please use good homegrown (or otherwise excellent) tomatoes, not hothouse grocery store tomatoes!
½ teaspoon salt
1 large clove garlic, minced
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons red wine or balsamic vinegar
12 to 15 leaves fresh basil, minced
freshly ground black pepper
''Optional Additions & Embellishments (use all, some, or none of these, as you like)''
½ pound fresh mozzarella cheese, in small cubes
handful of Niçoise olives
½ cup finely minced red onion
½ cup minced fresh parsley
1 to 2 tablespoons capers
3 to 4 tablespoons lightly toasted pine nuts
DIRECTIONS
Peel and seed the tomatoes (optional - not necessary for smaller ones)...bring a medium-sized saucepan of water to a boil, then lower heat to a simmer. Core the tomatoes and drop them into the water for a slow count of 20 (less, if the tomatoes are very ripe). Retrieve them, and peel off the skins. Cut them open, and squeeze out and discard the seeds. Coarsely chop the remaining pulp. NOTE: If you are using smaller tomatoes, or you've chosen not to peel and seed the larger ones, just cut the tomatoes into bite-sized pieces and place them in a medium-large bowl.
Add other ingredients and stir gently. Cover and let marinate - in the refrigerator or at room temperature - for at least 30 minutes.
A collection of recipes created or modified by & tested in the kitchen of Maka.
Makes 8 servings
//Everyone in my family likes this soothing soup. Cream soups bring out the natural taste of vegetables and don't need a lot of spices. You can vary this recipe by substituting other vegetables, including asparagus, cauliflower, peas, or spinach for the broccoli. For a nice, complete meal, serve with corn bread and a green salad.//
INGREDIENTS
1 cup raw cashews
5 cups vegetable stock
2 medium potatoes
1 onion
1 bunch broccoli
1 tablespoon fresh snipped basil (or 1 teaspoon dried)
1 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Peel potatoes if desired. Cut potatoes into 1/2-inch cubes. Chop onion finely. Trim and coarsely chop broccoli.
Put cashews and 1 cup stock into blender. Blend until smooth, about 1 minute.
Put remaining stock, potatoes, and onion into a large pot. Bring to a simmer, cover, and cook for 5 minutes. Stir in the broccoli and basil and return to a simmer. Cover and cook until the potatoes are tender, about 10 minutes.
Stir in the reserved cashew mixture, the salt, and pepper and bring just to a simmer. Remove from the heat, transfer about half of the soup to a blender, and purée. Return to the pot and stir well. Serve immediately.
Makes 10-12 servings
//The secrets to this soup are the rich, slow-cooked broth and the very slowly sautéed-until-they-caramelize onions.//
''Broth''
//This makes more broth than you'll need...you can refrigerate it in glass jars or bottles for 2-3 weeks if you bring it back to a boil every few days, or you can freeze it for 3 months.//
1/2 cup dried white beans tied into a piece of cheesecloth
1/4 cup olive oil
5 large carrots, cut into chunks
2 large onions, cut into wedges
2 large leeks, cut into chunks
1/4 pound mushrooms, cut into halves or quarters
2 cloves garlic, crushed slightly
4 quarts water
1 tablespoon brown rice vinegar
1/2 cup white wine/mirin/vermouth
''Bouquet Garni''
//Tie the following into a piece of cheesecloth. If you can't get fresh herbs, use about one-third the amount in dried form.//
6 sprigs parsley
2 teaspoons fresh thyme
1-1/2 teaspoons fresh sage
2 fresh bay leaves
12 peppercorns
12 allspice berries
''Soup''
2 pounds sweet yellow onions with skins
1/4 cup water
2 tablespoons olive oil
4-1/2 cups broth, hot
one 12-ounce beer, warm
3 tablespoons tamari
salt and pepper to taste
DIRECTIONS
In large pot, heat oil and sauté broth veggies until wilted - don't brown them. Add water, beans, and bouquet garni. Bring to a boil, reduce heat and simmer, partially covered, for about two hours. Remove the beans, add the vinegar and wine, and simmer again for 30 minutes. Cool, remove the bouquet garni, and strain through a cheesecloth-lined colander. Refrigerate what you're not using for the soup. If you want to remove the fat, refrigerate and then scrape the solidified oil off the top. (This is why olive oil is the best oil for this recipe - it solidifies so nicely.)
Slice soup onions into thin half-moons. Combine in large saucepan with 1/4 cup water, and steam over medium-low heat, covered, for 4-5 minutes. Drain.
In pot or skillet, heat oil, add onions, sauté over medium heat for 25-30 minutes, until thoroughly browned. This is really important - the onions should brown but not crisp, and you need to use the whole half hour here, so watch your heat and turn it down if they're browning too fast.
Remove the onions from the pan and add some stock to deglaze the pan. Combine onions, stock, and beer, including the deglazing stock, in a soup pot, bring to boiling, reduce heat, and simmer, uncovered, for 15 minutes or more. Season with tamari, salt, and pepper.
50 servings
//For almost a year, I prepared free food once a week for our local [[Food Not Bombs|http://www.foodnotbombs.net]] chapter. This was a favorite recipe.//
Soak 5-6 pounds of beans overnight. I used a mixture of beans that was mostly pintos, but also included some black beans, some red beans, and a 1-lb bag of "15-Bean Soup Mix" (ham flavoring packet tossed int he trash).
In the morning, drain and rinse beans well. Return to cooking pot(s) - this completely filled both my 3-gallon and my 2-gallon soup pots. Cover with 2 cups water for every 1 cup soaked beans. Bring to a boil. While you're waiting (it will take awhile for that much water to boil!), chop 4 big onions and peel 2 heads garlic (chop if you must - I put the cloves in whole). Put half of these ingredients into each pot, plus 1 teaspoon salt for every cup of soaked beans. After it boils, lower heat to a simmer, cover, and cook 1 hour.
Add 1 large (28 oz) can diced tomatoes, with the juice, 1 really large carrot, sliced or soup-cut, 2 chopped green bell peppers, 1 chopped red bell pepper, and 1 lb frozen corn to each pot. (Chile peppers, like jalapenos or poblanos, can be added here too.) Season to taste - I used a couple of tablespoons of lime juice per pot, along with about 2 tablespoons salt, 1/2 teaspoon pepper, 2 teaspoons oregano, 2 tablespoons cumin, and 1/8 teaspoon habanero powder per pot. Cover and simmer another hour.
OR add the veggies and seasonings before the initial cooktime, bring to a good strong boil, boil hard for 10 minutes, transfer to a [[haybox|http://en.wikipedia.org/wiki/Haybox]] and let it cook with retained heat for 4-6 hours.
Add 1/2 bundle cilantro, chopped, to each pot.
Makes 12 servings
//This is a modified version of my mom's chicken noodle soup...hers didn't have any veggies, just the chicken and the homemade noodles.//
INGREDIENTS
''Noodles''
3 tablespoons oil
2 eggs
1 teaspoon salt
3 tablespoons water
3 cups all-purpose flour
''Soup''
1 whole fresh chicken
4 cubes chicken bouillon
1 medium white onion, chopped
3 stalks celery, diced
5 whole carrots, diced
3 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon rubbed sage
2 bay leaves
salt and pepper to taste
DIRECTIONS
''For Noodles:''
Mix first four ingredients together. Work in flour in increments until it becomes a soft dough. Roll dough out on a floured surface until very thin. Let dry for several hours. Cut into small noodle-sized strips.
''For Soup:''
Cover chicken with water in a large soup pot. Add bouillon cubes, vegetables, and herbs. Bring to a boil and keep at a low boil/high simmer until chicken is done.
Remove chicken and debone. Return chicken to pot. Add addtional water to pot if needed - usually about 4 cups.
Return soup to a boil and add noodles. Boil until noodles are ready to eat. Salt and pepper to taste.
In my family, this must be served with [[Maka's Mashed Potatoes]].
Makes 8 servings
//This simple soup is made in a single pot. Serve it with cooked greens and fresh bread or [[Whole-Wheat Chapatis]].//
INGREDIENTS
1 cup lentils, rinsed
1 onion, chopped
2 celery stalks, sliced
4 garlic cloves, minced
1 teaspoon whole cumin seed
8 cups water
½ cup couscous or white basmati rice
1 cup chopped tomatoes
1½ teaspoons curry powder
1/8 teaspoon black pepper
1 teaspoon salt
DIRECTIONS
Bring the lentils, onion, celery, garlic, cumin seed, and water to a simmer in a large pot over medium heat. Cover and cook until the lentils are tender, about 50 minutes.
Stir in the couscous or rice, chopped tomatoes, curry powder, and pepper. Continue cooking until the couscous is tender, about 10 minutes. Add salt to taste.
Makes 8 servings
//In India, dals are the ubiquitous accompaniment to rice and chapatis (try my [[Whole-Wheat Chapatis]]. They can be served as a side dish or as a rich, thick soup made with split peas, Indian spices, and lots of vegetables. It is no wonder this is one of India's most popular dishes.//
INGREDIENTS
7 cups vegetable stock or bouillon
1 pound yellow or green split peas
1 medium onion, chopped
2 medium carrots, sliced into ¼-inch rounds
2 medium boiling potatoes, unpeeled, cut into ½-inch cubes
2 tablespoons canola oil
2 teaspoons cumin seeds
1 teaspoon black mustard seeds
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon finely grated fresh gingerroot
2 garlic cloves, minced
1 teaspoon fine sea salt
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
DIRECTIONS
Put the vegetable stock and split peas in a large pot. Cover and bring to a boil over medium-high heat, then immediately reduce the heat and simmer until the peas are beginning to get tender, about 25 minutes.
Stir in the onion, carrots, and potatoes, cover, and return to a boil over medium-high heat. Immediately reduce the heat and simmer, stirring occasionally, until the potatoes are almost tender, about 15 minutes.
Meanwhile, in a small frying pan, heat the canola oil over medium heat. Add the cumin seeds, mustard seeds, curry powder, coriander, cumin, turmeric, ginger, garlic, salt, and cayenne. Cook, stirring constantly, until the mustard seeds begin to pop, about 30 seconds. Remove from the heat.
Stir the spice mixture and lemon juice into the split peas, cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer, stirring occasionally, for 5 minutes. Mash some of the vegetables and split peas until the dal reaches the desired consistency. Serve immediately.
30 servings
INGREDIENTS
7 c red lentils
10 onions, chopped coarsely
3 heads garlic, cloves peeled
1 lb carrots, chopped in big chunks
10 tbs olive oil
10 bay leaves
1-1/2 tsp oregano
7-1/2 c vegetable stock
10 tbs balsamic vinegar
salt, pepper, Bragg's Liquid Aminos and cayenne to taste
DIRECTIONS
Put all but balsamic and seasonings in big soup pot. Bring to a boil. Simmer 90 minutes, stirring often.
Remove bay leaves, add balsamic and season to taste. Serve!
16 servings
INGREDIENTS
2 lb beef or pork stew meat
1/2 c flour
1/2 c butter
1 head garlic, cloves peeled and chopped
6 c broth
2 bottles dark beer
1 lg can tomatoes or 6 fresh tomatoes, skinned and seeded
4 tb fresh oregano (or 4 ts dried)
2 ts ground cumin
6 potatoes, peeled and cubed
2 cans hominy or corn
8 mild green chiles, diced or 2 cans diced green chiles
2-4 jalapenos, diced
2 yellow onions, diced
4-6 carrots, sliced thinly
1 c fresh cilantro
DIRECTIONS
Toss meat with flour. Brown meat, half at a time, in hot butter. Remove meat, leaving drippings. Add garlic, cook 1 minute. Stir in broth, beer, and seasonings. Return meat to pot. Bring to a boil and reduce heat. Cover and simmer one hour. Add remaining vegetables, simmer 30 minutes or until vegetables are tender. Add cilantro and serve.
20 servings
INGREDIENTS
2 onions, chopped
6 stalks celery, sliced thin
1 lb carrots, sliced thin or soup-cut
3 heads garlic, cloves peeled
2 lb lentils
8 c stock
20 c water
7 tbs of your favorite seasoning mix (I like the "Garlic & Herb" seasoning I buy in bulk at the health food store - I think it's from Frontier)
Combine all ingredients in soup pot. Simmer 90 minutes, or until done.
Add:
1/4 c Bragg's Liquid Aminos
2 tbs salt
Serve.
Makes 6 servings
//Here is a light, easy soup. I know it sounds a little weird, but DO try it!!! It's delicious! It cooks quickly, which is great for a soup with legumes.//
INGREDIENTS
2 medium onions
2 cloves garlic
½ teaspoon salt
1 tablespoon unrefined sesame oil
1 teaspoon cumin
1 cup red lentils
2½ cups vegetable stock
1 bay leaf
2 thin strips lemon rind
1 tablespoon fresh lemon juice
6 thin slices lemon for garnish
DIRECTIONS
Chop onions into medium pieces, chop garlic. On a cutting board, mash the garlic into the salt with the side of the knife blade to make a paste.
In a 3- to 4-quart soup pot, heat oil over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Add garlic paste & cumin and cook until onion is golden, about 6-7 minutes longer.
Meanwhile, pick over the lentils carefully; discard any stones. Rinse. Add to onions with stock and bring to a boil, skimming off the foam if necessary. Reduce heat, add bay and lemon rind, simmer, covered, 25 minutes. Discard bay & lemon rind.
Add the lemon juice to soup and stir. Pour into bowls and garnish each with a slice of lemon.
Makes 8 servings
//This is Maka's famous chili. I have converted many "chili must have meat" folks after a bowl of this chili. :) If you must have meat, just brown a pound of ground beef while sauteeing the veggies.//
INGREDIENTS
2 tablespoons olive oil
1 medium onion
2 medium carrots
1 medium green or red bell pepper
3 garlic cloves
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
2 bay leaves
1 teaspoon salt
1/8 teaspoon cayenne
2 cans kidney beans
16 ounce can tomato sauce
14 ounce can diced tomatoes
1 cup vegetable stock/bouillon
1 1/2 cups frozen corn
DIRECTIONS
Use any beans you prefer in place of the kidney beans. I like to use the Del Monte brand Zesty Chili Style tomatoes. For chili with a bigger kick, use Ro-Tel.
Coarsely chop the onion. Finely chop or thinly slice the carrots. Seed and chop the bell pepper. Mince the garlic. Thaw the corn.
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until softened, about 7 minutes.
Add spices and stir for 30 seconds. Stir in beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes, or until heated through.
Remove bay leaves and serve.
Great with tortilla chips or corn chips, lettuce, tomatoes, etc. as a "Frito Pie". Or serve over noodles or rice for "Cincinnati Style" chili, or with cornbread.
Makes 12-16 servings
//I created this soup for a chili cook-off, trying to make something different. It's not exactly a chili, but it won an award in the cook-off, and everybody who's tried it has loved it.//
oil for the pan
6 cloves garlic, minced
1 red onion, diced
1 white/yellow onion, diced
4 large green chiles (or 2 cans green chiles), diced
4 stalks celery, sliced
2 red bell peppers, diced
1 green bell pepper, diced
Sauté veggies in oil until they start to soften. Add the spices:
2 teaspoons oregano
3 tablespoons chili powder
2 tablespoons cumin
2 teaspoons sugar
1/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon white pepper
Sauté a bit longer until it starts to smell really good. Add:
2 quarts water
4 bouillon cubes
4 cans white beans, drained & rinsed
1 lb white meat chicken, cooked and cubed
1-1/2 cups frozen corn, thawed
In a skillet, melt 4 tablespoon (1/2 stick) butter and whisk in 4 tablespoon flour, a little at a time. As it starts to bubble, add 1 pint half & half, in small increments, whisking all the time. When white sauce thickens, add it to the big pot. Simmer until you're happy with the thickness. When cooking is done, just before serving or when leaving on low heat, add:
1/2 pint sour cream
2 tablespoon chopped cilantro
Stir well and serve.
10 servings
INGREDIENTS
2 c wild rice
6 c vegetable stock
4 tb oil
4 leeks, rinsed and chopped
2 c chopped carrots
2 c diced celery
1 tsp dried rosemary
1 tsp dried thyme
4 bay leaves
4 tsp salt
8 oz mushrooms, cleaned and chopped
8 c water
6 tb tamari or soy sauce
1/2 cup sherry
black pepper to taste
DIRECTIONS
Bring rice and stock to a boil. Reduce, cover, and simmer 45 minutes.
Heat oil and saute vegetables and spices until just tender. Add water, soy sauce, and sherry. Simmer 10 minutes. Discard bay leaves. Stir in rice and season with black pepper to taste.
Makes 4 servings
//This was originally a pork chop recipe passed down to me by my grandmother-in-law. The sauce is so rich and delicious! We like to serve it with noodles, rice, or stuffing, and brown-sugar glazed carrots.//
INGREDIENTS
2 cups chicken stock or prepared bouillon
½ teaspoon lemon pepper seasoning
4 chicken breasts or 8 chicken "tenders" OR 4 pork chops
1 pint sour cream
4 tablespoons flour
DIRECTIONS
In large skillet with a lid, bring chicken stock, lemon pepper, and chicken to a boil. Reduce heat to a simmer, cover, and cook until chicken is completely cooked. Meanwhile, add flour to sour cream and stir to mix well. Remove chicken to warm plate and whisk sour cream into simmering stock. Continue to cook, whisking, until a thick sauce forms. Return chicken to sauce and simmer another 5-10 minutes.
Notes:
* Needs consistent temperature while fermenting, cover with cloth.
* Glass, plastic, or wood implements and containers only - no metal.
* Ready to use in 2-3 days, more sour later.
* Stir twice daily until first use, then daily while fermenting.
* When it reaches desired sourness, store in fridge.
* To use after refrigeration, let stand at room temperature overnight or at least 8 hours.
* When refrigerated, remove 1-2 cups weekly, feed, and return to fridge next day.
* To feed, give equal parts flour & liquid to total the amount you removed. Alternate water + white flour / milk + whole wheat flour at each feeding.
INGREDIENTS
1 c white flour
1 c whole wheat flour
1 tsp salt
4 tbs sugar
1 tbs active dry yeast
1 c milk, at room temperature
1 c warm water
DIRECTIONS
Stir wet ingredients into dry, mix well.
Makes 8 servings
//This is a nice, elegant dish for a brunch, and is also wonderful for dinnertime.//
INGREDIENTS
16 ounce package spaghetti
1/2 cup shredded Parmesan cheese
1/2 cup ricotta cheese
1 tablespoon Italian seasoning
2 eggs
1/4 cup fresh basil
2 medium tomatoes
4 ounces sliced provolone cheese
DIRECTIONS
Beat eggs, chop basil, slice tomatoes into 5 slices each, and cut each provolone slice in half (so that you have 8 pieces of provolone).
Heat oven to 350ºF. Spray springform pan, 9x3 inches, with cooking spray. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
Toss spaghetti, parmesan, ricotta, Italian seasoning and eggs until spaghetti is well-coated.
Press half of the spaghetti mixture in bottom of pan. Sprinkle with half of the basil. Layer with half of the tomato and cheese slices. Press remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer with remaining tomato and cheese slices.
Bake uncovered about 30 minutes until hot and light brown. Let stand 15 minutes. Remove side of pan. Cut torte into wedges.
Serve with steamed vegetables and warm crusty bread.
Can be prepared in 40 minutes or less. This rice is a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice.
Serves 6.
INGREDIENTS
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
//Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.//
DIRECTIONS
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate saucepan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Makes 4-6 servings
//In this very easy recipe, the seasonings, vegetables, and apples are added directly to a potful of simmering lentils, with no prior sautéing and no added oil. It all cooks together like a stew, and is ready to eat in less than 45 minutes. If you pair this dish with Indian Pulao, you can fairly easily cook them both at the same time. Serve with Chutney (like my [[Apple Chutney]] and [[Raita]].//
INGREDIENTS
2 cups dried lentils
5 cups water
1 cup chopped onion
2 stalks celery, minced
1 teaspoon ground cumin
2 teaspoons dry mustard
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
½ teaspoon turmeric
3 tablespoons fresh lemon juice
3 large cloves garlic, minced
1 teaspoon salt
freshly ground black pepper
cayenne
½ pound spinach, chopped
2 medium-sized green apples (granny smith or pippin), peeled and chopped
DIRECTIONS
Place the lentils and water in a large saucepan or a Dutch oven and bring to a boil. Turn the heat down to low, partially cover, and let simmer 15 minutes.
Add the onion, celery, cumin, mustard, ginger, coriander, and turmeric. Partially cover again, and simmer for about 10 more minutes, then add the lemon juice and garlic. Partially cover one more time, and simmer about 10 minutes longer, or until the lentils are soft.
Stir in the salt, and add black pepper and cayenne to taste. Add the spinach and apples at the very end, so they will cook only slightly. Serve hot.
Makes 8 servings
//Chipotle chiles give a smoky heat to this salad's dressing. For a milder flavor, use less of the chipotle chile and adobo sauce, or omit them entirely.//
INGREDIENTS
2 cups frozen corn
1/2 cup purchased French salad dressing
2 teaspoons chopped chipotle chiles in adobo sauce
8 cups torn romaine lettuce
2 cups cherry tomatoes, halved
1/2 cup sliced green onions
two 15-ounce cans black beans, drained and rinsed
4 ounces (1 cup) shredded cheddar cheese
2 cups coarsely crushed tortilla chips
1/2 cup chopped fresh cilantro
DIRECTIONS
Cook corn as directed on package. Drain; rinse with cold water to cool. Drain well.
In small bowl, combine dressing and chiles; mix well.
In large bowl, combine corn, lettuce, tomatoes, onions, beans and cheese. add dressing mixture; toss to coat. Sprinkle with chips and cilantro; toss gently. Serve immediately.
Makes 8 servings
//Slightly sweet and somewhat spicy, this is a great side dish, but often gets made at our house all by itself. It's great for breakfast, lunch, or dinner!//
INGREDIENTS
1 tablespoon canola oil
1 teaspoon toasted sesame oil
6 cloves garlic, minced
2 sweet onions, chopped
3 baking potatoes, diced
2 sweet potatoes, diced
1-2 carrots, sliced thinly or julienned
1 teaspoon salt
¼ teaspoon fresh-ground pepper
¼ teaspoon Caribbean/Jamaican "Jerk" seasoning mix
DIRECTIONS
Heat oil in large skillet or wok. Add garlic and stir for a minute or so before adding remaining vegetables.
Cook over medium heat until all vegetables are tender. Increase heat to medium-high. Sprinkle seasonings over the top and stir/toss until well-mixed. Cook, stirring occasionally, to brown and crisp potatoes and caramelize onions and garlic. Don't burn!
6 servings
//Delicious warm or cold!//
INGREDIENTS
12 oz spiral pasta
2/3 c peanut butter
3/4 c water
3 tb tamari/soy sauce
2 tb tamari
2 cloves garlic
1 tb honey
1 small chunk fresh ginger, minced
1/2 ts chili powder
1 tb cilantro
1/8 ts cayenne
3/4 c frozen peas
INGREDIENTS
Begin cooking pasta according to directions.
Combine remaining ingredients, except peas, in blender or food processor.
When pasta is done, add peas to cooking water to thaw them. Let stand a moment, then drain and transfer to serving bowl. Add peanut sauce and mix well.
Makes 3 servings
//One of my kids' favorite pizza restaurants makes a pizza like this one, and they begged me to duplicate it. The sauce isn't quite the same but they sure do like it.//
INGREDIENTS
1/2 [[Basic Pizza Dough]] recipe or 12" prebaked pizza crust
1/4 cup prepared alfredo sauce (use a jar if you must, or see my [[Veggie Pasta Alfredo]] recipe for my alfredo recipe)
fresh spinach
1/4 cup shredded mozzarella
chopped tomatoes, optional
chopped onions, optional
DIRECTIONS
Preheat oven as directed in crust recipe or on crust packaging.
Cut spinach leaves into narrow strips. Spread sauce on crust. Scatter spinach leaves over crust. Add optional toppings if desired. Top with mozzarella.
Cook as directed in crust recipe or on crust packaging.
INGREDIENTS
1/2 onion, finely chopped
1 stick butter
1 pkg frozen spinach, thawed
8 oz cream cheese, softened
8 oz sour cream
3/4 c shredded parmesan
1 jar marinated artichoke hearts
8 oz pepper jack cheese, shredded
Saute onion in butter. Add spinach, cream cheese, sour cream, parmesan, artichokes. Stir well after each addition. Put into casserole dish, top with pepper jack and broil until cheese is bubbly and brown. Serve with chips or crusty bread.
Makes 6 servings
INGREDIENTS
''Roast''
2 tablespoons olive oil
2 large onions, finely chopped
5 cloves garlic, minced
3 cups raw cashews
1-1/2 cups fresh bread crumbs
1 cup vegetable stock
salt and pepper
1/2 teaspoon nutmeg
2 tablespoons lemon juice
''Stuffing''
3 cups bread cubes, toasted (or purchased bread crumbs)
2 tablespoons butter, melted
3/4 cup finely chopped onion
1 cup chopped celery
1/2 teaspoon dried thyme (or 1-1/2 teaspoons fresh thyme)
1/2 teaspoon dried marjoram (or 1-1/2 teaspoons fresh marjoram)
1/2 teaspoon dried sage (or 1-1/2 teaspoons fresh sage)
1 tablespoon dried parsley (or 3 tablespoons fresh parsley, chopped)
salt to taste
DIRECTIONS
Cook the onion and garlic (from the roast ingredients list) in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the stuffing list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400ºF for 30 minutes. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan).
The roast refrigerates well and can be frozen for a few months and microwaved back to life.
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Makes 8 slices
//This pizza bursts with flavor while providing a healthy dose of fiber and antioxidants. If you prefer, substitute thinly sliced fresh tomatoes for the sun-dried tomatoes.//
INGREDIENTS
½ [[Basic Pizza Dough]] recipe
cornmeal
3 ounces sun-dried tomatoes
½ cup [[Basil-Tomato Pesto]]
1 medium head broccoli, cut into small florets
8 black olives, thinly sliced
2 cloves garlic, sliced
¾ cup shredded low-fat mozzarella
½ cup crumbled reduced-fat feta cheese (replace with mozzarella or some other cheese if you don't like feta)
2 tablespoons pine nuts or slivered almonds, toasted
DIRECTIONS
Preheat oven to 400ºF. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
If necessary, soak sun-dried tomatoes in ½ cup boiling water until soft, about 10 minutes. Thinly slice and set aside.
Spread ½ cup [[Basil-Tomato Pesto]] evenly over crust. Top with sun-dried tomatoes, broccoli, olives, and garlic. Sprinkle with mozzarella, feta, and toasted nuts. Bake for 20 minutes or until crust is golden and cheese is melted.
Makes 6 servings
//This was my first original Capellini Pomodoro (angel hair with tomatoes) recipe. It's good for winter because you use canned tomatoes and pesto.//
INGREDIENTS
12 ounce package angel hair pasta
1 small jar prepared pesto (or 1/2 to 1 cup homemade [[Basil-Tomato Pesto]])
14 ounce can diced tomatoes
DIRECTIONS
Substitute 1 cup of any pesto you like. Use plain tomatoes or seasoned ones.
Cook pasta according to package directions. Meanwhile, in a small saucepan over medium heat, combine pesto and tomatoes.
Drain pasta and toss with sauce. Top with Parmesan cheese if desired. Serve with garlic bread.
Makes 4 sandwiches
//During one of my pregnancies, I craved these every day. Wow, they're so good!//
INGREDIENTS
1/2 lb ~Colby-Jack cheese
8 slices sourdough bread
2 medium green onions
1 medium tomato
butter or cooking spray
DIRECTIONS
Slice cheese thinly or grate. Slice green onions, seed and chop tomato.
Spread butter or spray cooking spray on 4 slices of bread. Place, buttered/sprayed sides down, in skillet. Divide half of the cheese among the 4 slices. Top with onions and tomato. Add remaining cheese. Spread butter or spray cooking spray on remaining 4 slices of bread and place on top of sandwiches.
Cook uncovered on medium heat about 5 minutes or until bottoms are golden brown. Turn and cook 2-3 minutes or until bottoms are golden brown and cheese is melted.
//Tasty and healthy, this smoothie is simple to make and delicious.//
INGREDIENTS
frozen sliced bananas
frozen fruits and berry chunks
milk or soy milk
optional add-ins:
peanut butter
almond butter
flax seeds
hemp seeds
DIRECTIONS
Scoop frozen banana slices into blender until they reach about to the 12-ounce mark. Add any variety of frozen fruits to around the 16-ounce mark. Pour in milk or soy milk to about 18 ounces - halfway between the 16- and 20-ounce marks. Add a tablespoon of peanut butter or almond butter, if desired. Pulse blender a few times, then blend on high speed until big chunks are gone and the top of the smoothie divides in half and begins to turn inward. (It looks for all the world like the parting of the Red Sea!)
Serve immediately.
Some favorite flavor combinations include blueberry-banana-almond-butter, and banana-peach-raspberry.
//I really love my fresh salsas best the day they're made. When it's just me, I will make a nice, small batch. This will last me 1-2 days, eaten with chips or on a tortilla with some refried beans and perhaps some guacamole.//
INGREDIENTS
2 tomatoes
¼ onion
¼ nectarine
a strip or two of red bell pepper
a few narrow strips of Anaheim pepper
a narrow strip or two of Poblano pepper
1 tablespoon snipped cilantro
¼ teaspoon salt
¼ teaspoon sugar
½ teaspoon lemon juice
DIRECTIONS
Seed tomatoes if you like. Chop coarsely. Chop bell pepper coarsely and nectarine. Chop onion and chiles finely. Combine all ingredients. Improves with refrigeration.
Makes 6 servings
Prep: 45 minutes
//Serve this spicy stir-fry over rice - put some brown rice on before you begin, and it'll all be done together.//
INGREDIENTS
1½ pounds very firm tofu
5 tablespoons peanut oil
½ cup dry sherry
¼ cup soy sauce
1¾ cups water
¼ cup plus 1 teaspoon vinegar (cider or rice)
3 tablespoons honey or sugar
8 large cloves garlic, minced
1 tablespoon dry mustard
4 tablespoons cornstarch
3 cups chopped onion (1-inch chunks)
1 medium yellow bell pepper, in strips
1 medium red bell pepper, in strips
1½ teaspoon salt
crushed red pepper and freshly ground black pepper, to taste
6 scallions, minced (whites and greens)
DIRECTIONS
Cut the tofu into triangles.
Heat 4 tablespoons oil in a wok or skillet until it is hot enough to bounce a drop of water. Fry the tofu triangles for a few minutes on each side, until their outer surfaces are crisp. Drain on paper towels.
In a medium-sized saucepan, combine sherry, soy sauce, water, vinegar, honey or sugar, garlic, and dry mustard. Heat it until it almost boils; remove from heat. Place the cornstarch in a small bowl and add a small amount of cool water, whisking until it dissolves. Whisk this into the saucepan. Keep the whisk in there - you'll need it.
Heat a large wok. Add 1 tablespoon oil and cook the onion over high heat for about 2 minutes. Add bell peppers, tofu, salt, and red and black pepper; cook for about 2 minutes more.
Whisk the sauce to reintegrate the cornstarch, and immediately pour all of it into the wok. Stir and cook over high heat for about 8 minutes, adding the scallions at the very end. When the sauce has thickened and everything is nicely coated, serve it hot, over rice.
Makes 8 servings
//This salad is a perfect base for your favorite taco ingredients. Toss the salad with sliced ripe olives and green onions, and diced avocado. Serve salsa, sour cream and warm wedges of flour tortillas with this salad. To make a meatless version, use frozen vegetable protein crumbles or crumbled veggie burgers in place of the ground beef.//
INGREDIENTS
1 cup water
2 packages taco seasoning mix
1 lb ground beef
8 cups torn iceberg lettuce
2 medium tomatoes, coarsely chopped
1 medium red bell pepper, coarsely chopped
4 ounces (1 cup) shredded ~Colby-Jack cheese
2/3 cup purchased French dressing
2 cups coarsely crushed tortilla chips
DIRECTIONS
Brown ground beef in skillet. Drain grease. In 2-quart saucepan, combine water and taco seasoning mix; mix well. Bring to a boil, stirring occasionally. Add ground beef. Cook over medium heat for 3 to 4 minutes or until slightly thickened, stirring frequently. Remove from heat.
In large bowl, combine lettuce, tomato, and bell pepper; toss to mix.
Just before serving, add ground beef mixture, cheese, salad dressing and chips; toss gently to coat.
Makes 8 slices
//This richly flavored pizza is copied from one of my favorite local restaurants. When cut into small pieces, it also makes a fabulous appetizer.//
INGREDIENTS
½ [[Basic Pizza Dough]] recipe, with 1 tablespoon chopped fresh cilantro added to the dough
cornmeal
''Peanut Sauce''
6 tablespoons water
¼ cup peanut butter
2 tablespoons brown sugar
1 tablespoon liquid aminos (such as Bragg's) or tamari/soy sauce
1 tablespoon rice vinegar
1½ teaspoons freshly grated ginger
1 teaspoon toasted sesame oil
¼ teaspoon chili powder
½ teaspoon cornstarch
2 cloves garlic, minced
''Topping''
1 tablespoon tamari/soy sauce
1 tablespoon dry sherry
½ teaspoon freshly grated ginger
2 tablespoons peanut butter
6 ounces low-fat extra-firm tofu, drained and cubed
1/3 cup bean sprouts
1/3 cup finely chopped purple cabbage
1/3 cup julienned carrots
2 tablespoons coarsely chopped peanuts
2 tablespoons chopped fresh cilantro
DIRECTIONS
You can add sauteed chicken if you just have to have meat on this one - substitute it for the tofu if you like, or use both.
Combine all Peanut Sauce ingredients in a medium saucepan. Bring to a boil, reduce heat, and cook on medium-high for 2-3 minutes, stirring constantly, until peanut butter melts. Remove from heat and set aside.
Combine tamari/soy sauce, sherry, ginger, and creamy peanut butter in a medium bowl. Mix until ingredients are thoroughly combined. Add tofu and toss to coat. Marinate in refrigerator for 20 minutes.
Preheat oven to 400ºF. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.
Spread peanut sauce evenly over crust and top with tofu, bean sprouts, cabbage, and carrots. Sprinkle with peanuts and cilantro. Bake for 20 minutes or until crust is firm and golden brown.
4 servings
INGREDIENTS
1 lb fresh okra, cut
2 eggs, beaten
1/4 c buttermilk (substitute 1 tsp vinegar plus milk to make 1/4 cup)
1 c flour + 1 c cornmeal or 2 c Jiffy brand corn muffin mix
2 ts baking powder
1 ts salt
black pepper to taste
vegetable oil
DIRECTIONS
Wash and pat dry. Slice.
Combine eggs and buttermilk, add okra, soak 10 minutes.
Combine remaining ingredients except oil.
Drain okra, small portions at a time, with a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil 2-3" deep in dutch oven or deep-fat fryer. Heat to 375 degrees. Fry until golden brown. Drain on paper towels and serve.
//Wraps are so popular - a little more upscale than a sandwich, and a little more contained, too. These are some of the best wrap combinations we've found. Of course, any of these can also be done on whole-grain bread or in a pita.//
* Thinly sliced avocado, sun-dried tomatoes, and cream cheese (organic dairy or nondairy) or hummus
* Thinly sliced avocado, tomatoes, and baked tofu with mustard, soy mayonnaise or chutney (or any combination)
* Avocado, thinly sliced sautéed seitan, shredded lettuce, thinly sliced tomato (or a simple coleslaw in place of the lettuce and tomato), and mustard or soy mayonnaise
* Sautéed thinly sliced onions, bell peppers, and tempeh strips with your favorite dressing
* "TLT" sandwich: Sautéed tempeh "bacon," lettuce, and thinly sliced tomatoes with soy mayonnaise
* Sautéed thinly sliced onions, thinly sliced raw Granny Smith apples, and melted cheddar or nondairy cheddar cheese
* Goat cheese, arugula, and sun-dried tomatoes
* Cream cheese (organic dairy or nondairy), goat cheese, or sunflower butter with nicely browned thinly sliced sautéed onion and green cabbage (you can used preshredded coleslaw if you’d like) and sliced black olives (preferably cured)
* Sautéed bell pepper strips with spreadable goat cheese, cream cheese (organic dairy or nondairy), or sunflower or pumpkin seed butter
* Baby spinach, thinly sliced red bell, finely diced tomatoes and feta cheese (with dressing of your choice)
* Baked sweet potato slices, wilted spinach, and cheddar or nondairy cheddar cheese (warmed until melted)
* Canned vegetarian refried beans (thinned with a little water if needed), thinly shredded lettuce and sliced tomatoes, and black olives; optional, add grated Cheddar or Cheddar-style nondairy cheese and/or salsa
* Homemade or storebought hummus, thinly sliced lettuce, tomatoes, green bell peppers, and black olives
Makes 4 servings
Prep time: 25 minutes
INGREDIENTS
8 ounces uncooked ziti or penne pasta
1 tablespoon olive oil
1 medium onion, cut into thin wedges
1 medium red or orange bell pepper, cut into bite-sized strips
1 medium yellow bell pepper, cut into bite-sized strips
1 small green bell pepper, cut into bite-sized strips
1/3 cup purchased pesto or homemade [[Basil-Tomato Pesto]]
2 teaspoons balsamic vinegar
1/4 cup shredded Parmesan cheese
DIRECTIONS
Cook pasta to desired doneness as directed on package. Drain.
Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook and stir 3 to 5 minutes or until onion and peppers are crisp-tender.
Add cooked pasta; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
Makes 9 servings
Start to finish: 30 minutes
//Stand up to garlic's fearsome reputation. It mellows when cooked into a delectable seasoning, so add as much as you dare to this vibrant pilaf. Orzo is the pasta twin of rice, but with a more chewy texture.//
INGREDIENTS
24-36 large cloves garlic, peeled and cut into thin slivers
3 tablespoons olive oil
1-1/2 cup Israeli couscous (this is the large couscous; you can use orzo if you can't find this)
1-1/2 cup long grain rice
three 14-1/2-ounce cans vegetable broth
3/4 cup water
3 cups thinly sliced carrots
3 cups broccoli flowerets
3/4 cup sliced green onions
DIRECTIONS
In a medium saucepan cook garlic in hot oil over medium heat for 30 to 60 seconds or until light brown. Add couscous; cook and stir until pasta is light brown (do not let the garlic burn or it will become bitter).
Stir in rice. slowly add broth and water. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in carrots, broccoli, and green onions. Simmer, covered, about 5 minutes more or until couscous and rice are tender and liquid is absorbed. To serve, if desired, season to taste with freshly ground pepper.
Makes 4 servings
//These are a big hit with kids of all ages! When I make them for a potluck, they disappear quickly.//
INGREDIENTS
1 pound firm tofu
½ cup fine bread or cracker crumbs
3 tablespoons sesame seeds
1 tablespoon nutritional yeast
¼ teaspoon paprika
½ teaspoon powdered kelp
3 tablespoons olive oil (approximately)
''Tartar Sauce''
1/2 cup your favorite mayonnaise
4 tablespoons sweet pickle relish
DIRECTIONS
Place tofu in shallow pan. Press out water by placing a weighted cutting board on tofu. Let tofu sit 15 to 30 minutes. Drain water. Turn block of tofu on its side, and cut tofu in half lengthwise. Turn tofu back to widest side, and cut tofu into 1/2-inch slices across shorter end. You should have 12 pieces.
Preheat oven to 375º. Oil baking sheet. In a pie plate or shallow bowl, combine crumbs, seeds, nutritional yeast flakes, paprika, and kelp. Pour olive oil into another shallow dish. Place tofu in oil, and turn to coat all sides. Next, carefully roll sticks in breading mixture until coated. Place breaded tofu sticks on prepared baking sheet. Bake 20 to 25 minutes, turning once, or until brown and crisp. Meanwhile, combine mayonnaise and relish. Keep refrigerated until ready to serve. Serve with tartar sauce for dipping.
Makes about 36 little balls (6 main-dish servings)
45 minutes to cook the rice; 10 minutes to do everything else
//These are very simple to make and fun to eat. Kids love them! My son calls them "vegetarian chicken nuggets".//
INGREDIENTS
½ cup uncooked short grain brown rice
1 cup water
a little oil for the baking sheet or frying pan
2 tablespoons tamari/soy sauce
½ pound firm tofu, mashed
½ cup (rounded measure) ground almonds
½ cup fine bread crumbs
salt to taste
DIRECTIONS
Place the rice and water in a small saucepan. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until very soft - mushy, even - about 35 to 45 minutes.
You get to choose between sautéing the balls or baking them. If you are baking them, preheat the oven to 350º and lightly oil a baking sheet. If you are sautéing, have ready a skillet and a little oil.
Place the soy sauce and half the mashed tofu in a blender or food processor, and add about ¾ of the cooked rice. Blend to a thick paste.
Place the remaining tofu in a medium-sized bowl. Add the blended mixture, along with the almonds, bread crumbs, and remaining rice. Taste to see if it needs salt.
Using your hands, form the batter into 1-inch balls. To cook, you can sauté the balls in a little hot oil for about 15 minutes, or bake them on a lightly oiled tray for 30 minutes. Serve hot, with favorite dipping sauces, if desired.
Makes 4 servings
Prep time: 20 minutes
//Serve crisp breadsticks and baby greens tossed with balsamic vinaigrette with this tortellini. Serve white wine or iced tea to drink.//
INGREDIENTS
two 9-ounce packages refrigerated tortellini, any filling type
1 cup frozen sweet peas
2 tablespoons butter
2 cups sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup whipping cream
shredded Parmesan
DIRECTIONS
Cook tortellini as directed on package, adding peas during last few minutes of cooking time. Drain; cover to keep warm.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add mushrooms and garlic; cook and stir 2 to 4 minutes or until mushrooms are tender. Add cream; bring to a boil briefly, then remove from heat.
Add cooked tortellini and peas; stir gently to coat. If desired, sprinkle each serving with shredded fresh parmesan cheese. If desired, garnish with fresh herbs.
Makes 8 servings
//Some people might not think of this as an entrée, but we often eat it that way. This is my older son's FAVORITE meal. We like to serve the potatoes with broccoli on the side. Go ahead and bake a few extras. They reheat well and make a nice lunch.//
INGREDIENTS
8 baking potatoes
1/2 cup butter
1/2 cup milk
1/2 cup sour cream
1/2 onion, chopped fine
salt & pepper
optional: a few slices of bacon, browned and chopped
DIRECTIONS
Scrub potatoes. Bake potatoes for 1 hour at 375ºF. Meanwhile, sauté onion until golden brown. Cut top 1/3 off potatoes. Scrape potato flesh out, leaving shells intact. Heat butter and milk until butter is melted. (This is always the key to good mashed potatoes!!) Mash potato with remaining ingredients. Fill shells with potato mixture and return to oven until browned on top.
INGREDIENTS
2 c heavy cream
1 c milk
1/4 c powdered milk
2 eggs
3/4 c sugar
1 tb vanilla
DIRECTIONS
Beat eggs and sugar together. Mix in milk, 1 cup of cream, and powdered milk. Scald. Beat into eggs. Cool, then add cream and vanilla. Process in ice cream freezer.
Makes 8 servings
//Serve vanilla frozen yogurt or ice cream topped with sliced nectarines or peaches for dessert. :)//
INGREDIENTS
2 tablespoons olive oil
2 cups fresh baby carrots, quartered lengthwise
2 cups sliced fresh mushrooms
2 small onions, cut into thin wedges
2 garlic cloves, minced
6 cups fresh broccoli florets
2 cups frozen corn
2 cans chopped green chiles or 6-8 fresh chiles, chopped
1/2 cup water
2 teaspoons chopped fresh oregano leaves or 2/3 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, coarsely chopped
8 burrito-size tortillas, heated
8 ounces (2 cups) shredded cheddar cheese
2 cups [[Best Damn Salsa Ever]]
1/2 cup sour cream
DIRECTIONS
Heat oil in 12-inch skillet over medium-high heat until hot. Add carrots, mushroms, onion and garlic; cook and stir 1 minute. Add broccoli, corn, chiles, water, oregano, salt and pepper; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
Add tomato; cook, uncovered, 1 to 2 minutes or until water evaporates and mixture is thoroughly heated.
Spoon 1/4 of vegetable mixture down center of each warm tortilla. Top each with 2 tablespoons cheese. Roll up each tortilla. Serve with salsa and sour cream.
Makes 4 servings
//This colorful vegetable and tofu scramble is delicious with [[Blueberry Orange Muffins]] and [[Spicy Fried Potatoes & More]].//
INGREDIENTS
2 tablespoon olive oil
1 pound soft tofu, cut into 1/2-inch cubes
1 medium onion, chopped
1 medium zucchini, cut into 1/2-inch-thick rounds
1 ear corn, kernels cut off the cob, or 3/4 cup thawed frozen corn
2 garlic cloves, minced
2 medium tomatoes, cut into 1/2-inch cubes
1/2 cup finely chopped fresh basil
2 tablespoon tamari (soy sauce)
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon cayenne pepper
DIRECTIONS
In a wok or large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, and garlic and stir-fry until crisp-tender, about 3 minutes. add the tomatoes, Basil, tamari, cumin, turmeric, and cayenne pepper, and stir-fry until the tomatoes are heated through, about 1 minute. Serve immediately.
Makes 12 servings (two complete lasagnas)
//A family favorite! I've yet to find any meat-eating friend who doesn't like it.//
INGREDIENTS
2 onions
2 carrots
1 cup water or red wine
6 garlic cloves
4 cups sliced fresh mushrooms
two 15-ounce cans diced tomatoes
two 28-ounce cans tomato sauce
2 tablespoons snipped fresh basil (or 2 teaspoons dried)
2 teaspoons dried oregano
1 teaspoon dried thyme
1/4 teaspoon cayenne
2 pounds firm tofu, large-curd cottage cheese, or ricotta
1/4 cup dried parsley
4 tablespoons tamari
two 10-ounce packages frozen spinach (thawed)
24 ounces no-cook lasagna noodles
DIRECTIONS
Chop onion and grate carrot. Thaw spinach and squeeze dry.
Braise onion and carrot in the water/wine until soft, then add garlic and mushrooms; continue cooking until mushrooms are brown. Stir in the tomatoes, tomato sauce, and seasonings and simmer 20-30 minutes.
Mash tofu/cottage cheese/ricotta in a bowl and combine with parsley and soy sauce.
Preheat oven to 350ºF.
Using two 9x12-inch casseroles, spread about 1/2 cup of sauce over the bottom of each. Cover with a layer of noodles, tofu mixture, and half the remaining noodles, tofu mixture, spinach, and sauce. Cover tightly with foil, and bake for 1 hour, or until noodles are tender.
Let set 10 minutes before serving.
Makes 6 servings
//I tossed this pasta together one night when I was having a craving for Alfredo. It's become very popular with the kids, and it's super-simple to make. You can add other veggies when you cook the onions.//
INGREDIENTS
1 pound cavateppi pasta (the big fat curly corkscrews - use any similar weight & shape of pasta you like)
1 tablespoon canola oil
8 cloves garlic, minced
1 onion, diced
½ pound sliced mushrooms
1 stick butter
1 cup heavy whipping cream
1 teaspoon salt
¼ teaspoon Italian seasoning
2 tablespoons flour
¾ cup shredded Parmesan cheese
DIRECTIONS
Cook pasta according to package directions. Drain and rinse with cold water.
Heat oil in large skillet. Add garlic and onion, and sauté over medium-low heat, very slowly, for caramelization.
Melt butter in a saucepan, add whipping cream and heat well. Add seasonings and flour. Whisk until smooth. Add Parmesan and continue whisking until Parmesan is melted and sauce is smooth and thick. Stir mushroom-onion mixture into the sauce and toss with pasta until well-coated.
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Makes eight 6-inch chapatis
//Popular unleavened flatbreads from India that are easy to make and versatile. Serve chapatis instead of a loaf of bread, or use them as a wrap for beans, rice, and vegetables.//
INGREDIENTS
2 cups whole wheat flour
1 cup water
½ teaspoon salt
DIRECTIONS
Put the flour and water into a large bowl and stir to form a soft dough. Shape the dough into a ball and turn out onto a lightly floured work surface. Knead the dough for 5 minutes. (To knead, pick up the far edge of the dough, fold it over in half, and press down the center of the dough with the heels of your hands. Turn the dough a quarter turn, and repeat.) Add more flour to the work surface as needed, to keep the dough from sticking.
Shape the dough into a ball, put into a lightly oiled bowl, and turn once to coat it. Cover the bowl with a damp cloth, put it in a warm place, and let the dough stand at room temperature for 30 minutes.
Lightly flour a work surface and a rolling pin. Divide the dough into 8 pieces and shape each one into a ball. On a lightly floured work surface, roll each ball into a 6-inch circle, about 1/8 inch thick. Shake each chapati to remove excess flour.
Heat a dry frying pan or griddle over medium-high heat. Add a chapati to the hot pan and cook until the underside is spotted and lightly browned, about 1 minute. Turn over and cook for 1 more minute. Repeat with the remaining chapatis. Then, if you have a gas stove, place each chapati directly on the burner over a low flame, and heat until puffy, about 3 seconds on each side. Skip this step if you have an electric stove.
Chapatis are best cooked just before serving.
Makes 16 servings
INGREDIENTS
two 6-ounce packages long grain & wild rice mix (Uncle Ben's or similar)
4-2/3 cups vegetable broth
2 teaspoons rubbed sage (or 2 tablespoons finely minced fresh sage)
2 teaspoons dried thyme (or 2 tablespoons fresh thyme)
4 celery stalks, chopped
2 medium onions, chopped
2 tablespoons olive oil
1-1/2 cups dried cranberries
1 cup coarsely chopped cashew pieces, toasted
1-1/3 tablespoons dried parsley (or 4 tablespoons minced fresh parsley)
8 medium acorn squash (about 1-1.5 lbs each)
1-1/2 cups water
DIRECTIONS
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed.
Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15x10x1-inch baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350ºF for 50-60 minutes or until squash is tender.
Makes 6 cups
//This is good mashed with a fork as directed in the recipe, but it's also great if you process it in a food processor for a smoother dip. Everybody loves this, and it's great at parties.//
INGREDIENTS
two 16 oz cans black beans
two 4 oz cans chopped green chiles
2 medium avocados
4 medium tomatoes
2 bunches green onions
4 garlic cloves
1/2 c fresh cilantro
4 tablespoons lime juice
1/4 teaspoon cayenne
DIRECTIONS
Rinse and drain beans. Peel avocado, remove seed, and chop finely. Chop tomatoes finely. Chop green onions finely (with tops). Mince garlic. Finely chop cilantro.
Put beans into a large bowl and mash with a fork. Add remaining ingredients and stir together. Alternately, for a smoother dip, place all ingredients in food processor and process until desired consistency.
Serve with chips or vegetables. Keeps up to 5 days in the refrigerator.
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