This is a database of recipes I have collected over the years. Use the search button to find interesting recipes.

Category Recipe Ingredients Directions
Mayonnaise1 egg yolk
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
1 tablespoon flax seed meal
  • Place ingredients in food processor except oil
  • Turn food processor on
  • Pour oil in through feed cup
  • Leave at room temperature for an hour then refrigerate
  • Whole Wheat Pizza Crust
  • 1 1/2 tsp. active dry yeast
  • 3/4 cup of warm water (105 - 110F)
  • 1 tsp sugar
  • 1 tsp olive oil
  • 1/4 tsp salt
  • about 1 cup each whole wheat & all purpose flour
  • Dissolve yeast in water
  • Stir in sugar, oil, salt and 1/4 cup each whole wheat & all purpose flour until smooth
  • Beat in 1/2 cup each of the flours or enough to make a soft dough
  • Knead on floured surface until smooth & elastic
  • cover and let rest for 15 minutes
  • shape into crust, bake 15 minutes (375F) and then add toppings and finish baking
  • Pad Thai
  • 8 oz rice noodles
  • 2 1/4 tsp fish sauce
  • 1 1/2 tsp ketchup
  • 3/4 tsp Worcestershire sauce
  • 1/2 tsp chili-garlic sauce (sambal oelek)
  • 1 1/2 tsp sugar
  • 1 1/2 cloves garlic
  • 4 oz boneless, skinless chicken breast
  • 2 oz shrimp
  • 1/8 tsp red pepper flakes
  • egg
  • 1/2 c bean sprouts
  • 1 1/4 c green onions
  • 1/8 c chopped cilantro (coriander)
  • 3/4 lime
  • pine nuts or peanuts
  • Cook noodles according to directions on box
  • Drain & set aside noodles
  • Mix fish sauce, ketchup, worcestershire, chili-garlic & sugar in small bowl
  • Cut chicken into 1" cubes
  • Chop garlic
  • Heat oil in frying pan or wok
  • Add garlic, chicken, shrimp and red pepper flakes
  • Stir until shrimp is pink
  • Add sauce mixture and stir for 3 minutes
  • Add beaten egg and stir constantly for one minute
  • Add drained rice noodles and toss until coated
  • Stir in bean sprouts, onions and cilantro
  • Toss for a minute until heated
  • Plate and sprinkle with chopped peanuts or pine nuts


  • Serves 2
  • Applesauce Cake
  • 1 3/4 c sugar
  • 1 1/2 c unbleached flour
  • 1 c soy flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp baking powder
  • 2 c apple sauce
  • 1/2 c olive oil
  • 1/2 c soft tofu
  • 1 cup raisins chopped
  • Preheat oven to 350F
  • Combine sugar, flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg & baking powder
  • Mix thoroughly
  • Add apple sauce and oil, mix well
  • In a separate bowl, mash tofu until creamy
  • Add tofu to batter
  • Beat the batter about 300 strokes
  • Pour batter into greased 9x13 baking pan
  • Bake 45 - 50 minutes
  • Chunky Potato & Ham Soup
  • 3 medium red potatoes, peeled, cut in small cubes
  • 2 cups water
  • 1/4 tsp salt
  • 1/4 c finely chopped onion
  • 3 tbsp butter
  • 3 tbsp flour
  • ground black pepper
  • 3 cups milk
  • 1 c shredded cheese
  • 1 c cubed cooked ham
  • Bring water & salt to a boil, add potatoes, cook until tender
  • Drain, reserve 1 c potato water
  • Melt butter in saucepan over medium heat.
  • Saute chopped onion until tender
  • Add flour to butter & onion mixture. Stir until smooth
  • Season with pepper and cook for 1 minute
  • Gradually add potatoes, reserved liquid and milk
  • Stir well. Add cheese & ham
  • Simmer over low heat, stirring frequently for 20 minutes


  • Serves 4
  • Low Fat Brownies
  • 1 c white sugar
  • 6 tbsp unsweetened cocoa powder
  • 10 tbsp plain yogurt
  • 2 eggs
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/2 c + 1 tbsp all purpose flour
  • Preheat the oven to 325F. Grease an 8x8 baking dish
  • Stir together sugar, cocoa powder and yogurt
  • Stir in the eggs 1 at a time until well blended then add the vanilla & salt
  • Stir in the flour until just absorbed
  • Spread even in pan and bake 28 to 32 minutes until the brownies pull away from the side of the pan and a toothpick comes out clean
  • Lentil Loaf
  • 2 cups cooked lentils
  • 1 cup quick oatmeal
  • 1/2 cup onion, chopped
  • 1 clove garlic, crushed
  • 2 cups tomato sauce
  • 1-1/2 tsp. Italian herb seasoning
  • Cook lentils from directions on package
  • Preheat oven to 350°F.
  • Combine all ingredients and salt and pepper to taste in a bowl.
  • Mix thoroughly and press mixture into a lightly oiled loaf pan.
  • Bake 50 minutes.
  • Serves 4
  • Spaghetti Carbonara
  • 1/2 pound spaghetti
  • 1-1/2 teaspoons olive oil
  • 4 slices bacon, diced
  • 1-1/2 teaspoons olive oil
  • 1/2 onion, chopped
  • 1/2 clove garlic, minced
  • 2 tablespoons dry white wine (optional)
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1/2 pinch salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated Parmesan cheese
  • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.
  • Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet.
  • Add chopped onion, and cook over medium heat until onion is translucent.
  • Add minced garlic, and cook 1 minute more.
  • Add wine if desired; cook one more minute.
  • Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.
  • Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.
  • Quickly add 1/2 cup Parmesan cheese, and toss again.
  • Add salt and pepper to taste (remember that bacon and Parmesan are very salty).


  • Serves 4
  • Split Pea Burgers
  • 1 tablespoon olive oil, plus 1 to 2 additional tablespoons for sauteing
  • 1/2 cup chopped onion
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced garlic
  • 4 ounces mushrooms, sliced
  • 3 cups vegetable broth
  • 1 cup dry split peas, picked and rinsed
  • 1/2 cup dry brown rice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
  • Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat.
  • Add the onion along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft.
  • Add the garlic and mushrooms and continue to cook for another 4 minutes.


  • Add the broth, peas, rice, coriander and cumin.
  • Increase the heat to high and bring to a boil.
  • Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.


  • Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree.
  • Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs.
  • Season, to taste, with salt and freshly ground pepper.
  • Refrigerate for 30 minutes.


  • Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs.
  • Heat 1 tablespoon of olive oil in a medium saute pan over medium heat.
  • Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side


  • Makes 8 burgers
  • Tomato Soup
  • 1 (14 oz) can chopped tomatoes
  • 3/4 c extra virgin olive oil
  • salt & fresh ground black pepper
  • 1 small carrot, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 c chicken broth
  • 1 bay leaf
  • 2 tbsp butter
  • 1/4 c fresh basil
  • 1/2 c heavy cream (optional)
  • Preheat oven to 450F
  • Strain the tomatoes & reserve the juices
  • Spread tomatoes on a baking sheet, season with salt & pepper, drizzle w 1/4 c olive oil
  • Roast until caramelized (about 15 min)


  • In saucepan, heat remaining oil over medium low heat
  • Add carrot, onion, garlic, cook until softened (about 10 min)
  • Add the roasted tomatoes, reserved tomato juice, chicken broth, bay leaf & butter
  • Simmer until vegetables are tender (about 15 - 20 min)
  • Add basil & cream (if using)


  • Puree with immersion blender until smooth


  • Serves 4
  • Cream Cheese & Tofu Frosting
  • 8 oz firm tofu
  • 4 oz cream cheese
  • 1/8 c sugar
  • 1/4 tsp vanilla extract
  • 1 tbsp honey
  • 1 tsp cinnamon (optional)
  • Put all ingredients in food processor
  • Blend until smooth


  • Will frost 1 sheet cake or 2 round tiers
  • Granola Cereal
  • Raw Oats
  • Ground flaxseed
  • Raw unsalted pumpkin, sunflower or sesame seeds
  • Slivered or whole almonds, pecans or walnuts
  • ½ cup of canola oil
  • ½ cup of natural unsalted peanut butter
  • ¼ cup of honey
  • 1-2 tbsp of ground cinnamon
  • Mix dry ingredients in any amounts in a large roasting pan or two cookie sheets. You can experiment with proportions but oats should take up most of the mix.
  • Mix wet ingredients together in a two-cup glass Pyrex bowl and heat in microwave at 50 percent power until hot and able to stir, about 3 minutes.
  • Pour liquid into roasting pan with dry ingredients and mix well.
  • Bake at 325 degrees for about 20- 30 minutes until lightly toasted.
  • After mixture cools, add dried cranberries, raisins or any small or cut- up dried fruit such as cherries or figs.
  • Lentil Rice Loaf
  • ½ cup brown rice (not all will be used)
  • ½ cup lentils
  • 2½ cups vegetable stock
  • 1 bay leaf
  • 1 beaten egg
  • 2 tablespoon (approx.) seasoned bread crumbs
  • ½ finely chopped onion
  • 1 tablespoon olive oil
  • Cook the lentils (in about 1½ cups of stock, with the bay leaf). Cover and simmer for approximately 45 minutes, or until lentils are tender but not falling apart (they should offer slight resistance to the bite). You may need to add additional stock during cooking; the lentils should remain covered.
  • At the same time, cook the brown rice in 1 cup of stock--bring the stock to a boil, add rice, reduce heat to low, cover and cook at lowest setting for 50 minutes.
  • Empty about three-quarters of the rice into a bowl, along with lentils. A little liquid from the lentils should be added--maybe two to three tablespoons' worth.
  • To the lentil-rice mixture add the egg, onion, olive oil and bread crumbs.
  • Adjust ratio of rice to lentils by adding more rice if desired. Add bread crumbs until mixture holds together.
  • Place mixture in a small greased baking dish and bake at 350° F for 35 minutes, or until a crust is formed around the edge.
  • Mixed Bean Chili & Brown Rice
  • 1 tablespoon canola oil
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped green bell pepper
  • 2 tablespoons minced garlic
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon unsweetened cocoa powder
  • 28-ounce can crushed tomatoes
  • 15-ounce can Great Northern beans, rinsed
  • 15-ounce black beans, rinsed
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground allspice
  • brown rice
  • In a large saucepan over medium-high, combine the oil, onions, bell pepper, garlic and jalapeno. Saute until the vegetables begin to soften, about 4 minutes. Add the cocoa and saute for another 3 minutes.


  • Stir in the tomatoes, both beans, chili powder, cumin, oregano and allspice. Bring the chili to a simmer. Reduce heat to low, cover and simmer for 20 minutes.


  • Meanwhile cook the rice according to package instructions.
  • Serve the chili over the rice.


  • Serves 6
  • Spicy Casserole Bread
  • 1 cup milk
  • 1 cup water, warm
  • 3 tbsp brown sugar, packed
  • 2 tbsp butter, soft
  • 1 tsp salt
  • 1 tbsp active dry yeast
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 4 cups bread flour
  • In large bowl, stir milk, water, and brown sugar. Add butter and salt.

  • Add yeast. Stir until yeast is dissolved.

  • Stir in cinnamon, nutmeg, and ginger.

  • Mix in flour, 1 cup at a time, until you have a thick batter.

  • Cover bowl with clean kitchen cloth and let dough rise in warm place for 45 minutes or until double in size.

  • Stir down thick batter for 20 seconds and scrape into greased 1.5 quart casserole pan.

  • Cover and let rise for 30 minutes or until doubled.

  • Bake at 375 degrees F for about 1 hour or until bread is brown and sounds hollow when tapped on.

  • Remove loaf from casserole and let cool.
  • Biscuits
  • 1 cup flour
  • 1 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Sift dry ingredients together
  • Add milk and gently blend ingredients
  • Add additional flour if batter is soupy
  • Knead for about 1 minute
  • Flatten dough and cut out biscuits
  • Bake in 400F oven for 10 - 15 minutes
  • Pasta E Fagioli Soup
  • 1/2 tsp olive oil
  • 1 carrot, thinly sliced
  • 2 minced garlic cloves
  • 1/8 tsp red pepper flakes
  • 1 1/2 c low sodium chicken or veggie broth
  • 1/4 c uncooked whole wheat small pasta
  • 8 oz diced tomatoes undrained
  • 8 oz kidney or red beans (rinsed & drained)
  • 1/4 c frozen baby peas, thawed
  • 1/8 fresh basil
  • 1/8 c grated cheese
  • Heat olive oil in saucepan, add carrot slices
  • Cook 2 minutes
  • stir in garlic & red pepper, cook 1 minute
  • Add broth & pasta, bring to boil
  • Simmer 10 minutes
  • Add tomatoes & beans, simmer 5 minutes
  • Stir in peas and heat


  • Ladle into bowls, top with basil & cheese


  • Serves 2
  • Baked Brown Rice Lentil Pilaf
  • 1 tablespoon butter
  • 1 cup brown basmati or brown jasmine rice
  • 4 1/4 cups water
  • 1 cup brown lentils
  • 4 cloves garlic, peeled
  • 1 cinnamon stick
  • 4 1/8-inch-thick slices peeled fresh ginger
  • 1-2 teaspoons red curry paste, (see Note) or 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1. Place rack in lower third of oven; preheat to 350°F.
  • 2. Melt butter over medium-high heat in a large ovenproof Dutch oven; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. (If using curry powder, add it now and cook, stirring, until fragrant, about 15 seconds.) Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger, curry paste, if using, and salt; bring to a boil, stirring to dissolve the curry paste.
  • 3. Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices.


  • Serves 4
  • Spaghetti with Pancetta
  • 6 quarts of water
  • 1 pound spaghetti
  • 4 ounces pancetta
  • Chili flakes (to taste)
  • 1/4 cup olive oil
  • 2 lemons (juiced)
  • Salt and pepper
  • 1. Salt the water and bring to a boil.
  • 2. Add pasta and cook until al dente. Drain.
  • 3. While pasta is cooking, dice pancetta in 1/4-inch pieces.
  • 4. In a large saute pan, cook pancetta until crispy.
  • 5. Pour out all excess fat and add cooked pasta to the same pan.
  • 6. Add chili flakes to taste.
  • 7. Evenly mix in the olive oil and lemon juice.
  • 8. Season with salt and pepper.


  • Serves 4
  • Lower Fat Blueberry Muffin
  • 1 cup whole wheat flour
  • 1 cup fresh blueberries
  • 1 cup light vanilla soymilk
  • 1/4 cup sugar-free pancake syrup
  • 1/4 cup fat-free liquid egg substitute
  • 1/4 cup sugar
  • 3 tablespoons brown sugar (not packed)
  • 2 tablespoons light whipped butter
  • 2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Preheat oven to 400 degrees.
  • In a medium mixing bowl, combine flour, sugar, brown sugar, baking powder, and salt, stirring until mixed well.
  • In a large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. Do not worry if butter bits do not break up completely.
  • Add dry ingredients to wet ingredients in large mixing bowl and mix until completely blended. Then fold in blueberries.
  • Line a 6-cup muffin pan (or half a 12- cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
  • Bake in the oven for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  • Pizza Dough
  • 2 1/2 cups whole wheat flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon active dry yeast
  • 2 teaspoons sugar
  • 1 cup very warm water (about 110oF)
  • 2 tablespoons olive oil
  • Whisk the flour and salt together in a large mixing bowl.
  • In a separate bowl, combine the yeast, sugar, and warm water and let stand until all the yeast has dissolved and the mixture starts foaming. Add the olive oil and pour the yeast mixture into the flour. Use a fork to combine the two until a loose dough forms.
  • Transfer the dough to a clean work surface or the bowl of a stand mixer fitted with the dough hook attachment and knead the dough for about 10 minutes. Place the kneaded ball of dough into a large, well-oiled mixing bowl, cover loosely with plastic wrap, and set aside in a warm, draft-free place until the dough has doubled in size, about 1 hour.
  • Preheat the oven to 400°F.
  • Place a large baking sheet in the oven (or use two to cook two pizzas at a time) and heat the baking sheet for at least 10 more minutes.
  • Turn the dough out onto a floured work surface and divide the dough evenly into 4 parts. Roll each part into an even disk, about 8 inches in diameter.
  • Chocolate Beet Cakes
  • 1 cup whole wheat flour
  • 2/3 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1 cup canola oil
  • 1/2 pound red beets, boiled, peeled, and finely grated 1/2 cup yogurt
  • Preheat the oven to 325°F and line an 18- muffin tin with foil cups.
  • Whisk the flour, cocoa, baking powder, baking soda, and salt together in one bowl and the remaining ingredients in another.
  • Gradually mix the dry ingredients into the egg mixture. Fill each muffin cup half full with the mixture.
  • Bake for 20 minutes, or until a toothpick inserted into the center of a mini-cake comes out clean and the mini-cakes start to pull away from the sides of the tin. Cool before serving.
  • Muffins will keep for 2 days in an airtight container at room temperature.
  • Yield: 18 mini-cakes
  • Dal
  • 1 large onion, diced
  • 1 lb white button or baby bella mushrooms, roughly chopped
  • 2 medium-sized red or white potatoes, cubed
  • 1 inch fresh ginger, minced
  • 6 cloves garlic, minced
  • 2 teaspoons coriander
  • 1 Tablespoon garam masala
  • 2 teaspoons red chili powder
  • 1 28-ounce can of diced tomatoes
  • 10 ounce bunch of spinach, cleaned and cut into ribbons
  • 1 cup red lentils
  • 3 cups of water or broth 1-2 Tablespoons salt 3-4 scallions, chopped
  • Heat one tablespoon of olive oil in a pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown.
  • Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.
  • Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix.
  • Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.
  • Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through.
  • Teriyaki Sauce
  • 4 tsp soy sauce
  • 1/3 c water
  • 1/4 tsp ginger
  • 1/4 tsp garlic
  • 5 tsp brown sugar
  • 2 tsp honey

  • 2 tsp cornstarch
  • 4 tsp water
  • In saucepan, heat soy sauce, water, ginger, garlic, brown sugar & honey
  • In small bowl, dissolve corn starch in the 4 tsp water
  • When sauce starts to bubble, add corn starch mix. Stir until thickens.
  • Moroccan Lentil Soup
  • 1 onion, chopped
  • 1 cloves garlic, minced
  • 3/4 teaspoon grated fresh ginger
  • 4 cups water
  • 2/3 cup red lentils
  • (15 ounce) can garbanzo beans, drained
  • (19 ounce) can cannellini beans
  • (14.5 ounce) can diced tomatoes
  • 1/3 cup diced carrots
  • 3/4 teaspoon garam masala
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

  • Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, garam masala, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

  • Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
  • Thicken broth with corn starch if desired.
  • Spaghetti w/Romano
  • 3 oz Pecorino Romano (1 c finely grated, 1/2 c coarsely grated)
  • 1/2 lb. spaghetti
  • 2 tbsp heavy cream
  • 1 tsp extra virgin olive oil
  • 3/4 tsp fine ground black pepper
  • Boil pasta until al dente
  • Drain pasta, reserve 3/4c of cooking water
  • Slowly whisk reserved pasta water into finely grate cheese until smooth
  • Whisk in cream, oil and black pepper
  • Gradually pour pasta, tossing to coat pasta
  • Let rest 1 to 2 minutes, tossing frequently
  • Serves 2
  • Tomato & beans
  • can of diced tomatoes
  • can of white beans (navy, great northern, cannelini, etc)
  • small can of mushrooms
  • spinach
  • minced garlic
  • diced chicken/sausage
  • pepper & thyme
  • saute mushrooms in stock pot
  • add garlic, saute 30 seconds until fragrant
  • add meat and diced tomatoes
  • bring to boil and add rinsed beans
  • simmer for 20 minutes
  • add spinach during last few minutes


  • serve over rice/potato/crusty bread
  • Three bean and quinoa salad
  • 1/2 cup uncooked quinoa
  • Salt and ground black pepper
  • 1/4 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
  • 3/4 cup frozen Shelled Edamame, thawed
  • 1 (15-ounce) can Kidney Beans, rinsed and drained
  • 1/4 cup Italian Dressing
  • 1 teaspoon dried tarragon/parsley or herb of choice
  • Rinse quinoa under cold running water and drain
  • Bring 7 oz water to a boil in a small pot.
  • Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes
  • Uncover and let cool
  • Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well



    Serves 4.
  • Italian Dressing
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 teaspoon dried basil, crumbled
  • 1/4 teaspoon dried crushed red pepper
  • Pinch of dried oregano
  • Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.



    Makes approx. 1/2 cup
  • Ginger Soy Sauce for Tilapia
  • Ginger
  • Minced Garlic
  • 2 tbsp Soy
  • 1/4 c white wine
  • 1 tsp olive oil
  • Cilantro
  • Puree ingredients
  • Pour over tilapia
  • Bake at 400F for 8 - 10 minutes
  • Easy PaellaMarinade for chicken:

  • 1-1/2 tsp olive oil
  • 3/4 tsp paprika
  • 1/2 tsp dried oregano
  • salt and black pepper to taste
  • 1/2 lb. chicken breasts, cut into 2 inch pieces


    Seasoning for rice:

  • 1-1/2 tsp olive oil, divided
  • 3/4 clove garlic, crushed
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup uncooked short-grain white rice
  • 1/4 pinch saffron threads
  • 1/4 bay leaf
  • 1/8 bunch Italian flat leaf parsley, chopped
  • 1 cup chicken stock
  • 1/2 lemons, zested


  • 1-1/2 tsp olive oil
  • 1/4 Spanish onion, chopped
  • 1/4 pound chorizo sausage, casings removed and crumbled
  • 1/4 pound shrimp, peeled and deveined (optional)
  • In a medium bowl, mix together the marinade ingredients. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 1 1/2 tsp olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer until rice cooked.
  • heat 1 1/2 tsp olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat.
  • Baked Black Beans
  • Can Black Beans
  • Red Wine
  • Soy Sauce
  • Cilantro
  • Corn Starch
  • Bring first 3 ingredients to a boil
  • Let simmer for 10 minutes
  • Add Cilantro and Corn starch
  • Stir and let simmer for another 3 minutes.
  • Bisquick Quiche
  • 1 c chopped zucchini
  • 1 large tomato chopped
  • 1 medium onion chopped
  • 1/3 cup grated cheese
  • 1/2 c Bisquick
  • 1 c milk
  • 2 eggs
  • salt/pepper
  • Heat over to 400F.
  • Grease 8' square baking dish
  • Sprinkle zucchini, tomato, onion, cheese in dish
  • In bowl, combine Bisquick, eggs, milk and seasoning
  • Pour mix over veggies/cheese
  • Bake about 35 minutes



    Can substitute veggies of your choice
  • Stroganoff
  • 1 cup mushrooms, sliced
  • 1/2 tablespoon olive oil
  • 1 1/2 tablespoons margarine
  • 1/2 lb ground beef
  • 1 tablespoon flour
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 cup milk
  • 1/2 cup yogurt
  • 1/2 teaspoon nutmeg
  • pasta, any kind
  • salt and pepper to taste
  • Cook Pasta according to package.
  • In a deep skillet saute Mushrooms until tender.
  • Remove from pan and set aside.
  • Saute the beef until brown and add to the Mushroom mixture.
  • Next, add the flour to the juices in the pan and mix until blended well.
  • Then gradually add in the Milk and Worchestershire sauce.
  • Add back in the Mushroom Mixture and let simmer on low heat for about ten minutes.
  • Add in the yogurt and stir until blended and heated through.
  • Serve over the pasta.
  • Chocolate Cake
  • 1 1/2 cups (6 1/4 ounces)
  • 1 cup (7 ounces) sugar
  • 1/4 cup (3/4 ounce) cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon (1/2 ounce) vinegar
  • 1/3 cup (2 5/8 ounces) vegetable oil
  • 1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)
  • Preheat oven 350F
  • Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.
  • Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
  • Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended.
  • Bake for 30 to 35 minutes.
  • Tomato & Red Lentil Soup
  • 2 tablespoons olive or vegetable oil
  • 1 medium onion, chopped
  • 1 large stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 cloves garlic, minced
  • 1 28 ounce can chopped tomatoes
  • 4 cups chicken stock or broth
  • 1/2 cup red lentils
  • 2 tablespoons dried parsley (or one bunch fresh, chopped)
  • to taste, salt and pepper
  • 1-2 teaspoons sumac
  • 1 small lemon, juiced (optional)
  • Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and chicken stock.

  • Simmer for about 20 minutes, season, and let it cool. Puree the soup, then strain back into the pot. This removes tomato skins and most seeds. Add the lentils and return to a low simmer.

  • Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.
  • Oatmeal Sandwich Bread
  • 3 cups King Arthur Unbleached Bread Flour
  • 1 cup rolled oats (old-fashioned oats)
  • 2 tablespoons butter or margarine
  • 1 1/2 teaspoons salt
  • 3 tablespoons brown sugar or honey
  • 2 teaspoons instant yeast OR 1 packet active dry yeast*
  • 1 1/4 cups lukewarm milk
  • In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.
  • Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.
  • Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
  • Transfer the dough to a lightly oiled surface, and shape it into a log.
  • Place the log in a lightly greased 9" x 5" loaf pan, cover the pan (with an acrylic proof cover, or with lightly greased plastic wrap), and allow the dough to rise for 60 to 90 minutes, till it's crested 1" to 2" over the rim of the pan.
  • Bake the bread in a preheated 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.
  • Tomato & White Bean Soup
  • 1 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 1/2 garlic cloves, crushed
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (16-ounce) cans cannellini or other white beans, drained
  • 1 cup fat-free chicken broth
  • 1/2 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 cup grated Parmesan cheese
  • Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender.
  • Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil.
  • Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.
  • Moroccan Chicken & Polenta
  • 1 tablespoons all-purpose flour
  • 3/4 teaspoons ground cumin
  • 3/4 teaspoons ground coriander
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 pound skinned, boned chicken breast, cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1/4 + 1/8 cup low-salt chicken broth
  • 1/2 teaspoon ground turmeric
  • 1/2 (16-ounce) tube wild-mushroom polenta, cut crosswise into 6 slices
    Cooking spray
  • 1/8 cup plain fat-free yogurt
  • 1/8 cup sliced almonds, toasted
  • 1/8 cup chopped fresh cilantro
  • Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture.
  • Add chicken to flour mixture in bowl; toss gently to coat.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add chicken; cook 5 minutes, stirring frequently.
  • Stir in broth and turmeric; bring to a boil.
  • Reduce heat; simmer 8 minutes or until slightly thick.

  • Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture.
  • Broil 8 minutes or until thoroughly heated.
  • Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro.
  • Serves 2
  • Butternut Squash Soup
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 3 cups cubed peeled butternut squash
  • 1 medium potato, peeled and cubed
  • 1-1/2 cups water
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup evaporated milk
  • In a small saucepan, saute onion in butter until tender.
  • Add squash and potato; cook and stir for 2 minutes.
  • Add the water, bouillon, salt and pepper; bring to a boil.
  • Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  • In a blender, cover and process soup until smooth.
  • Return to the pan; stir in milk and heat through.
  • Chocolate Tofu Pie
  • 13 ounces semisweet chocolate chips
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
  • Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
  • Black Bean Dip
  • 19-ounce or 15-ounce can black beans, rinsed
  • 1/2 cup prepared salsa, hot or mild or yogurt or cottage cheese
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • Salt & freshly ground pepper, to taste
  • Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper.
    Polenta6 cups water
    2 teaspoons salt
    1 3/4 cups yellow cornmeal
    3 tablespoons unsalted butter
    Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.
    Couscous Shepherds Pie
  • 4 Tbs olive oil
  • 1 small onion
  • 3 - 4 Tbs ras el hanout (see spice db)
  • 2 15 oz cans crushed tomatoes
  • 4 carrots, cut into 1 in chunks
  • 2 zucchini cut into 1 in chunks
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 1/2 c couscous
  • Heat 2 tbs of oil, add onion & sauté 5 minutes. Add ras el hangout and sauté 1 minute. Stir in tomatoes & 3 cups water (season w/salt&pepper). Reduce heat, simmer 20 minutes.
  • Add carrots and cook 10 minutes
  • Add zucchini and 3/4 c chickpeas, cook 5 minutes.
  • Puree remaining chickpeas. Stir into veg mixture
  • Pour veg mixture into casserole dish
  • Preheat oven to 350F
  • Cover couscous with 3 cups boiling water. Let stand 5 minutes until water is absorbed. Fluff and stir in 2 TBS oil
  • Spread couscous over veg mixture. Bake 30 minutes until couscous browns on top.
  • Rotelle w/TomatoTofu Carbonara
  • 4 oz Italian style baked tofu, diced
  • 1 tbs olive oil
  • 3 med tomatoes, chopped and divided (3 cups)
  • 8 oz pasta
  • 1/2 c torn basil leaves
  • Place tofu, oil, 1 c chopped tomatoes & 1/2 c hot water in bowl of food processor. Puree 3 minutes or until smooth. Thin with more water if necessary
  • cook pasta, drain and stir in tofu mixture
  • add remaining 2 c of tomatoes & basil leaves
  • Vegetable Tian
  • 1 Tbsp. olive oil
  • 1 medium yellow onion
  • 1 tsp. minced garlic
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium potato
  • 1 medium tomato
  • 1 tsp. dried thyme
  • to taste salt & pepper
  • 1 cup shredded Italian cheese

  • Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

  • While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

  • Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

  • Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown
  • Beet Slaw
  • 1/4 cup plain Greek-style yogurt
  • 1 teaspoon finely grated orange zest plus 3 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 5 2"-diameter candy-stripe (Chioggia) beets, peeled, julienned
  • 1 medium carrot, peeled, julienned
  • Kosher salt and freshly ground black pepper

  • Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl.
  • Add beets and carrot and toss to combine. Season to taste with salt and pepper.

  • Meatless loaf
  • 15 ounces black beans, drained and rinsed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, minced
  • 1 cup mixed mushrooms, coarsely chopped
  • 1 cup quinoa, cooked
  • 1 tablespoon oregano
  • 3 tablespoons whole wheat flour
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons ketchup
  • Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour at 350, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.


  • Lentil-Quinoa Pilaf
  • 2 1/2 Tbs olive oil, divided
  • 6 shallots sliced (1 cup)
  • 4 c veg broth
  • 1 1/4 c green lentils, rinsed and drained
  • 3/4 c quinoa, rinsed and drained
  • 3 Tbs pine nuts
  • 8 c baby arugula
  • 1/4 c dried currants, divided
  • 1 Tbs balsamic vinegar
  • Heat 1 Tbs olive oil in skillet. Add 1/2 c green onions, saute 2 minutes.
  • Add broth, lentils, quinoa, bring to boil
  • Simmer, partially covered 15 minutes
  • Remove from heat and let rest, covered 10 minutes
  • Toast pine nuts over low heat 3 minutes
  • Toss arugula with 2 Tbs currants, 1 1/2 Tbs toasted pine nuts, balsamic vinegar and 1 1/2 Tbs olive oil
  • Serve lentil mixture over arugula sprinkled with remaining green onions, currants and pine nuts
  • White Bean/Arborio Soup
  • 3 Tbs olive oil, divided
  • 2/3 c arborio rice
  • 3 cloves garlic, minced (1 Tbs)
  • 3 1/4 tsp chopped rosemary
  • 6 c veg broth
  • 2 c sliced spinach
  • 1 bay leaf
  • 1 cup bread crumbs
  • 1/4 c pine nuts
  • 1 can cannelloni beans, rinsed & drained
  • Heat 2 Tbs oil, add rice and sauté 6 minutes or until toasted. Stir in garlic and rosemary and cook 2 minutes more
  • Add broth, spinach and bay leaf, bring to boil
  • Simmer 10 minutes
  • Pulse bread & pine nuts in food processor until small crumbs
  • Heat 1 Tbs oil in skillet. Add bread crumb mixture and sauté until crisp and toasted
  • Add beans to soup and cook 5 minutes or until rice is tender
  • Remove bay leaf and stir in bread crumbs
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