This is a database of recipes I have collected over the years. Use the search button to find interesting recipes.
|Category ||Recipe ||Type ||Ingredients ||Directions|
|Mayonnaise||1 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
|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
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
1/2 c bean sprouts
1 1/4 c green onions
1/8 c chopped cilantro (coriander)
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
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
|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
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
|Low Fat Brownies||1 c white sugar|
6 tbsp unsweetened cocoa powder
10 tbsp plain yogurt
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
Mix thoroughly and press mixture into a lightly oiled
Bake 50 minutes.
|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)
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).
|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
|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
Raw unsalted pumpkin, sunflower
or sesame seeds
Slivered or whole almonds, pecans
½ cup of canola oil
½ cup of natural unsalted peanut
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
|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.
|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
|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.
|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.
|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
1/4 cup sugar
3 tablespoons brown sugar (not
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
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.
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.
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.
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
|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
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
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,
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
|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
When sauce starts to bubble, add corn
starch mix. Stir until thickens.|
|Moroccan Lentil Soup||1 onion, chopped|
1 cloves garlic,
3/4 teaspoon grated fresh
4 cups water
cup red lentils
(15 ounce) can
garbanzo beans, drained
can cannellini beans
can diced tomatoes
1/3 cup diced
3/4 teaspoon garam
1/4 teaspoon ground
2 teaspoons olive oil
|In large pot saute; the onions, garlic, and
ginger in a little olive oil for about 5
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
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
|Tomato & beans||can of diced tomatoes|
can of white beans (navy, great northern, cannelini, etc)
small can of mushrooms
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
|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|
2 tbsp Soy
1/4 c white wine
1 tsp olive oil
Pour over tilapia
Bake at 400F for 8 - 10 minutes
|Easy Paella||Marinade 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|
|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
|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
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.
|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
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
|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.|
|Polenta||6 cups water|
2 teaspoons salt
1 3/4 cups yellow
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
1 onion, diced
1 carrot, minced
1 cup mixed mushrooms, coarsely
1 cup quinoa, cooked
1 tablespoon oregano
tablespoons whole wheat flour
tablespoons low sodium soy sauce
|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