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Wednesday, July 27, 2016

Black Bean Avocado Enchiladas

Another vegan Mexican entree for dinner tonight.  


1/2 cup uncooked quinoa
2 small/medium avocados
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (thawed, if frozen)
4-5 green onions, sliced
1/2 cup chopped cilantro
1 tsp. cumin
Combine all ingredients for filling
8 large tortillas (or about 10-12 corn tortillas)
Roll filling into tortillas.  PLace in a 13 x 9 baking pan that has 1/2 of the sauce place in the bottom.
 Top with remaining sauce and bake at 375 for 30 minutes
Sauce
  Combine well
3 cups low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all-purpose flour (I use gluten-free)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper to taste

Tuesday, July 26, 2016

Jazzy Vegetarian Eggplant Stackups

The Jazzy Vegetarian is a PBS Create TV show featuring vegetarian cooking.  I happened upon this episode one day and copied down the recipe determined to find some time in the future to try it.  This recipe creates a vegan cheese with beans and cashews that substitutes for a ricotta cheese.  If you are not brave enough yet to try that, just substitute in some ricotta.

Eggplant: 1 eggplant
Slice off the ends  Slice thinly 12 slices.  Dice the remainder of the eggplant.  Lay the slices and diced eggplant on some paper towels and sprinkle with salt.  Allow to sit for 30 minutes.
Meanwhile make the sauce..

Sauce:
In 1 t. olive oil, saute 1 minced garlic and the ends of the eggplant, diced.  Add in
1 28 oz. can tomatoes
1 t. Italian seasoning
1/4 t.  rosemary
1/8 t. red pepper flakes

Then make the cheese:  This makes a lot of cheese.  I only used 1/2 when I made this recipe, so if you don't want leftover cheese, half the ingredients.
IN a blender combine
1 can white beans, drained and rinsed
1/4 c. raw cashews
1/3 c. water
1 clove garlic, minced
1/4 t. salt
1/8 t. red pepper.
Process until smooth.

Put half of the sauce in the bottom of a 8 x 8 baking pan.  Place 4 eggplant slice on top of the sauce.  Next top each of these slice with some cheese. NOw top with another slice of eggplant, followed by more cheese.  Finally top with the last slice of eggplant.  Pour the remaining of the sauce over the stacks.  Cover with foil.  Bake at 400 for 50-60 minutes.

Remove from the oven and remove foil.
In a food processor combine 3 slices bread, 1/2 t. Italian seasoning, and 1/4 t. salt.  Blend until crumbs.  Then mix in2 T. olive oil.   Sprinkle this bread crumb mixture over the top of the eggplant stacks.  Bake uncovered an additional 5 minutes or until brown.

Meyer Lemon Pudding Cakes with Blackberry Sauce

Recipe number 2 with blackberries:  this looks like a fancy, schnamnzy expensive restaurant
dessert...but it really only takes some basic cooking skills.  In order to make this recipe you will need a lemon zester, sifter and some ramekins.  And some type of roasting pan--a broiler pan could do in a pinch.  This recipe comes from the Dixie Crystals sugar website.  I was unable to find the Dixie Crystal brand in my area, so I used C & H Superfine sugar.


  • 2 1/2 tablespoons Meyer lemon zest (zest from approximately 2 large lemons)
  • 1 cup fine granulated sugar
  • 1/2 cup cake flour
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 2/3 cup buttermilk
  • 1/3 cup Meyer lemon juice (juice from approximately 3 large lemons)
  • 3/4 teaspoon vanilla extract
  • 3 egg whites
Puree

For filling

  1. Lightly butter and sugar four 10 ounce ramekins or five 7 ounce ramekins and set aside.
  2. In a small bowl measure out sugar.
  3. Add lemon zest and with your fingers or a spoon, and rub firmly, rubbing zest into sugar. 
  4. Sift flour and salt into bowl with zested sugar and set aside.
  5. In a mixing bowl, combine egg yolks, buttermilk and lemon juice until combined.
  6. Turning speed to low,  slowly add sugar and flour and mix just until incorporated.  (Batter will be runny.)
  7. In a separate bowl whip egg whites until stiff peaks form.
  8. Add batter to whipped egg whites and gently fold the two into one another until mixed.
  9. Place ramekins in a large roasting pan and fill with hot water around ramekins so that it reaches half way up sides.


  1. Scoop batter into buttered and sugared ramekins dividing evenly and bake 40 minutes until they're golden brown and spring back when gently pressed.
  2. Allow to cool slightly then invert onto a serving dish and serve with puree.
  3. Garnish with whole berries and mint sprigs.
For puree
  1. Using a stand blender, food processor or emersion blender, add berries and 2 tablespoons sugar and blend until smooth.  Taste and adjust sugar if needed.



Roasted Chickpea Gyros

This is a good summertime meal...make up your chickpeas in the morning, when the weather is still a little cool (at least it is in the Pacific Northwest).  Then, later in the day when things have heated up all you have to do is make up some tzatziki in a food processor or blender and you are ready to put it together.  You can heat your flat bread in the microwave in a damp towel for a few seconds.

This dinner is great with a side of taboulli or a greek salad.

  • 1 15 oz can chickpeas, drained and rinsed
  • 1 Tbsp olive oil
  • 1 Tbsp  paprika*
  • 1 tsp (3 g) ground black pepper
  • ½ Tablespoon oregano
  • 4 pita flatbreads
  • ¼ red onion, cut into strips
  • 2 lettuce leaves, roughly chopped
  • 1 tomato, sliced
Combine chickpeas, olive oil, paprika, pepper and oregano.  Place on a cooky sheet and bake at 400 degrees for 20 minutes.

for tzatziki :
1 c. plain yogurt
1 clove garlic, minced
1/2 t. oregano
1/2 t. dill
1/2 cucumber, peeled and diced
Combine all ingredients in a food processor or blender until smooth.

For gyros:  Layer on flatbread: tzatziki, then chickpeas, onion, tomato and lettuce.  Fold in 1/2 like a taco shell and serve.

Monday, July 25, 2016

Blackberry Oatmeal Breakfast Cookies

We just picked our first batch of blackberries from our patch in the yard.  Yum!  Blackberries alway equal summertime yumminess.  Here is a first of many coming blackberry posts...a breakfast cookie featuring fresh blackberries.  Perfect for that breakfast on the run!  This recipe is from the blog, Renee's Kitchen Adventures.


  • 1/4 cup coconut oil-microwave for about 30 seconds just to softenl
  • 1/2 cup honey or light agave
  • 1 large egg
  • 2 tsp. pure vanilla extract
  • 1/2 cup flour
  • 2 tsp. baking powder
  • 1 tsp. lemon zest
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 2 cups old fashioned oats
  • 1 to 1 1/2 c. blackberries
  • Whisk together the coconut oil, honey, egg and vanilla. Add flour, baking powder, zest, cinnamon, salt and oats.  Mix well.  Stir in blackberries.
  • Put parchment or a silipat sheet on a cooky sheet.  Measure cookies out with a 1/4 c. measuring cup.  Pat down.  You should get about 10 cookies.
  • Bake at 375 for 15- 20 minutes.

Sunday, July 24, 2016

Cucumber Noodle and Prawn Mango Salad

This recipe is a very light summer salad.  Good for those days when it is just so hot you don't want to cook and your appetite is low.  It requires no cooking, but you do need a spiralizer to make the cucumber noodles.  The mango dressing in this recipe really gives it a lift.  If you want to spice it up a bit, cilantro would be great sprinkled on top.


For the salad mix together:
1 1/2 cucumbers, spiralized into noodles--set these on paper towels and drain for 15 minutes to remove some of the water
1/4 c. chopped red onion
1 mango, cut into chunks
1/2# cooked prawns

For the salad dressing:  Mix in a food processor
1/3 c. sugar
1 T. rice vinegar
2 T. lemon juice
1 T. crushed and chopped lemongrass
3 T. chopped red onion
2 T. chopped white onion
1/3 c. olive oil
Pour dressing over salad, mix well and serve.
Tiger Prawns or any other prawns of your choice, cleaned and deveined 400 grams Mangoes, cored, peeled and sliced 2 Cucumbers, spiralized 3 Red Onion, spiralized 1 Olive Oil 2 teaspoons Thai Sweet Chilli Sauce 2 tablespoons Fish Sauce 1 teaspoon Rice Wine Vinegar 1 tablespoon Salt and Pepper to taste Chopped Mint Leaves for topping Steps Heat a teaspoon of oil in a pan. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

Read more at: http://www.myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.
Tiger Prawns or any other prawns of your choice, cleaned and deveined 400 grams Mangoes, cored, peeled and sliced 2 Cucumbers, spiralized 3 Red Onion, spiralized 1 Olive Oil 2 teaspoons Thai Sweet Chilli Sauce 2 tablespoons Fish Sauce 1 teaspoon Rice Wine Vinegar 1 tablespoon Salt and Pepper to taste Chopped Mint Leaves for topping Steps Heat a teaspoon of oil in a pan. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

Read more at: http://www.myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe
All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.

Jazzy Vegetarian Spaghetti Sauce

This is a nice sauce full of flavor from the vegetables.  If you blend it, it will be smooth and your little ones who won't eat their veggies will be tricked into having them.  Just a thought.

1 onion, chopped
1/2 bunch celery with leaves, chopped
1/4 c. water
2 t. tamari or soy sauce
1 t. Italian herbs
1/4 t. crushed red pepper
8 0z. mushrooms, chopped
2 cloes garlic, chopped
1 jar of marinara or l large can tomato sauce, 1 small can tomato paste and 1 can tomato puree
8-10 bail leaves, chopped
1/4 t. salt
Put onion, celery, water, tamari and red pepper in a skillet.  Cover and cook over medium heat for 8 to 10 minutes.  Add more water if it gets dry.  Add mushrooms, cook and cover for 2 minutes.  Add marinara and cook on low for 10 minutes.  Serve over spaghetti with basil leaves on top.

Saturday, July 23, 2016

Tossed Mexican Salad

This recipe has been around my family for a long time.  It is quick, easy, and everyone always likes it.  You can change up the dressing:  either use ranch dressing, catalina dressing, or salsa and sour cream.


1 head romaine, cut into bite size pieces
1-2 tomatoes, diced
1 can red kidney beans, rinsed and drained
1 green onion, sliced
1 c. sliced black olives
1 avocado, diced
2 c. crushed tortilla chips
1 c. chopped cilantro
Combine all ingredients and toss with dressing of choice--see above hints.

Vegetable Fajitas

Sometimes you just want to take a break from meat, whether it is a Meatless Monday or just wanting to up the amount of vegetables you are eating.  For the past week my sweetheart and I have been eating vegan-we are still eating dairy, but no meat.  Surprisingly, we haven't missed it a bit.  Tonight's entree was a vegetable fajita filled with peppers, onions, and thick slice portobella mushrooms spiced with a nice fajita seasoning.  Delicious!  We pared it with a tossed Mexican salad for a wonderful summer meal.


3 Portobella mushrooms, gills removed, sliced thick
1/2 green pepper, sliced
1/2 red pepper, sliced
1/4 white onion, sliced
2 T. olive oil
1/2 T. chili powder
1 t. oregano
1 t. paprika
1 t. cumin
1 c. chopped fresh cilantro
tortillas

Heat the oil in a large fry pan.  Add all the vegetables and saute until tender.  Mix in all seasonings.  Serve on warm tortillas.  Top with cheese, sour cream, salsa or guacamole.

Friday, July 22, 2016

Outlander: Fiona's Cinnamon Scones

I am an avid Outlander fan...I love and have read all the books, and have watched the STARZ series.  Recently, and Outlander Cookbook was released.  This is my first recipe from that book and they are delicious....scrumptily delicious!  They almost taste like a cinnamon roll without all the work.  I have a mini scone pan, so my scones are a bit smaller than the recipe calls for.
Don't they look yummy?
Before you start:  you need 1/2 c. butter frozen
In a bowl mix:  1/3 c. brown sugar and 1 1/2 t. cinnamon.
Mix together in another bowl:
2 1/2 c. flour
1/2 c. sugar
1/4 t. salt
1 1/2 t. baking powder
1/4 t. baking soda
now cut off 1 T. of the butter and save.  Grate the rest of it and mix in with the flour mixture.
Make a well in the middle of the flour mixture and pour into the well:
1/2 c. milk
1/2 c. plain or vanilla yougurt
Mix all ingredients until they for a sticky ball.  Put on a floured surface and knead 5-6 times.
Chill in the refrigerator for 10 minutes.
Remove from refrigerator and roll out to a 12 x 12 inch square on a floured surface.  Sprinkle cinnamon sugar all over the top of the dough.  Press down into the dough.  Roll into a log (like for cinnamon roll dough.)  Pat the log out to a 4 x 12 inch long rectangle.
Cut into quarters, width wise.  Cut each 1/4 in half diagonally.
Transfer to a silicone or parchment lined baking pan.  Melt reserved 1 T. butter and brush on top.
Bake at 425 degrees for 18 minutes.  Cool.
Mix 1/2 c. confectionary sugar and 1 T. milk for a simple glaze.  Drizzle on top of scones.

Thursday, July 21, 2016

Cucumber Caprese Salad

Caprese salads are delicious anytime of year.  They are a great accompaniment to Italian meals.  I paired this recipe with Sun dried tomato quinoa burgers.


2 TBSP Olive Oil
2 TBSP Balsamic Vinegar
1 TBSP Oregano-fresh or dried
1 TBSP Basil-fresh or dried
Dash Salt
Dash Pepper
1 Cucumber Peeled, Skin Scraped w/Fork and Sliced Thin and Diced
1½ cups Cherry Tomatoes quartered
8oz Fresh Mozzarella
½ Large Red Onion Diced

Combine all ingredients and serve.

Sun dried tomato quinoa burgers

  •  This week we are trying vegan recipes.  This is a nice vegan burger that gets protein from cheese and quinoa instead of meat.

  •  
  • 1 cup  quinoa
  • 2 c. broth
  • 3/4 cup shredded cheese
  • 2/3 c. sun-dried tomatoes, chopped
  • 1 1/2 eggs (I usually beat a whole egg, then half it)
  • 3 tablespoons flour (you can use coconut flour for GF)
  • 1 tablespoon chopped scallion/green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons oil
  • To cook quinoa (makes 3 cups)
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  1. Rinse quinoa in a mesh strainer with water.
  2. In a sauce pan over medium heat, add 2 teaspoons olive oil. 
  3.  Add the quinoa to the pan and stir for about 2 minutes.
  4. Add broth and salt to the quinoa.  Bring to a boil.
  5.   Simmer on medium-low heat, covered. for 15 minutes.  Fluff with a fork.
  6.  Burgers
  7. Add 1 c. of the cooked quinoa plus  all of the ingredients together to make the burgers.
  8. Divide into 4 burgers on a parchment paper (or just a place).
  9. Heat the oil in a large pan over medium-high heat.
  10. Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
  11. Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
  12. Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side.

Roasted Mushrooms with Parmesan, Garlic and Thyme

  •  This are a nice little side dish that can go with just about any entree.  They come together quickly and add a nice addition to any meal.
  •  
  •  
  •  16 small slices parmesan cheese
  • 16 even-sized open cup mushrooms, stalks cut level
  • 3 tbsp olive or vegetable oil
  • 2 cloves garlic, chopped very finely
  • 3 tbsp unsalted butter, softened
  • 2 tbsp fresh thyme, chopped
  • ½ tsp garlic powder
  • 5 tbsp fresh breadcrumbs
  • 1½ tbsp lemon juice
  • salt and freshly ground black pepper to taste
  1. Preheat the oven to 400F.  Fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
  2. Put the mushrooms in a baking dish with the stalks facing upwards.
  3. In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
  4. Spoon garlic butter on each mushroom, pressing the breadcrumbs on top.  Top with cheese.
  5. Bake for 15 minutes.

Summer Vegetable Lasagna

  •  This is a nice garden friendly lasagna, that is also meat free.  If you are looking for a recipe to enjoy your garden or farmer's market harvest, this is a recipe for you.  If you can find gluten-free lasagna noodles, you can also make it gluten free.
  •  
  • 1 pound zucchini, trimmed and sliced thin lengthwise
  • 9 ounces fresh spinach, chopped
  • 24 ounces ricotta cheese
  • 3 ounces parmesan
  • 1 egg, beaten
  • 2 teaspoons minced garlic
  • ¼ cup fresh basil
  • ¼ cup fresh parsley
  • ½ teaspoon crushed red pepper
  • 1 jar Marinara
  • 12 ounces part-skim mozzarella
  • 12 ounces lasagna noodles, cooked 
  1. Spray a skillet with oil and heat to medium.   Sprinkle zucchini strips with salt and pepper. Put strips in skillet and cook for 8 to 10 minutes.   Set aside.
  2. Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
  3.  Combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
  4. Spray a 13 x 9 casserole dish with cooking spray and spread ½ cup of the marinara on the bottom. Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella. Spread ⅓ of the remaining marinara and repeat the layers. End with a layer of noodles, marinara and remaining mozzarella cheese. Bake at 350 for 30 minutes. Allow to cool for 15 minutes prior to serving.

Tuesday, July 19, 2016

Southwestern Black Bean Salad

This is a nice salad that is good both as a side dish or as a main course salad.  It can be served on top of lettuce with tortilla chips. It can also be used as a dip for tortilla chips.



  • 15.5 oz can black beans, rinsed and drained
  • 9 oz cooked corn
  • 1 medium tomato, chopped
  • 1/3 cup red onion, chopped
  • 1 1/2 – 2 limes, juice of
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro (or more to taste)
  • salt and fresh pepper
  • 1 medium avocado, diced
  • 1 diced jalapeno (optional)
  • Combine all ingredients.  Refrigerate for at least 30 minutes.
  • Sweet potato and black bean flautas



    1. This is a nice fresh vegan dinner, that is so delicious.   You do not even notice the sweet potato-it provides a nice creaminess just to bring the ingredients together.  I topped mine with salsa, guacamole, and olives.

    2.  10 corn tortillas
    3. 1 cup of black beans, drained and rinsed
    4. 1 cup mexi-corn or 1 cup corn plus 1/4 c. chopped green pepper
    5. 1 medium sweet potato
    6. 1/4 cup of diced onion
    7. 1/2 tsp chili powder
    8. 1/2 tsp garlic powder
    9. 1/2 tsp  cilantro
    10. 1/2 tsp cumin
    11. 1/4 tsp cayenne pepper or red pepper flakes
    12. 4-6 ounces of grated cheese
    13. 1-2 heaping tablespoons of taco sauce, enchilada sauce, or salsa
    14.  olive oil spray or plain oil
    15. cilantro
    16.  green onions. sliced
    17. Poke a few holes in the sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. 
    18. Combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.
    19. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
    20. Working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking
    21. Spray one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick.
    22. Top it off with a layer of cheese and roll the tortilla.
    23. Place on a wire baking/cooling rack and seal with a toothpick, if needed.
    24. Repeat these steps until you have a rack full of flautas.
    25. Give them one more spray of cooking spray to get them extra crispy and put the rack on a baking sheet lined with aluminum foil.
    26. Bake at 425F for 15 minutes.
    27. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
    28. Serve with plain greek yogurt or sour cream, green onions, salsa, and guacamole for dipping!

    Monday, July 18, 2016

    Vegan chow mein with zucchini noodles and marinated tofu

    • This week we are trying a vegan diet.  If vegan is just not your thing, shrimp, chicken, pork or beef could work well added to this recipe.  It is chock full of delicious veggies. and is able to be served alone.  If you want to up the protein, you could serve it over cooked quinoa.   This recipe is shared from the blog, Abbey's Kitchen.
    •  
    • Marinade:
    •  extra firm tofu, drained, cut into cubes(I as able to buy mine already cut into cubes)
    • 2 Tbsp. tamari
    • 1 Tbsp rice wine vinegar
    • 1 Tbsp fresh grated ginger
    • ½ tsp sesame oil
    • ½ tsp Vegetable broth concentrate
    • 1½ Tbsp. coconut sugar or brown sugar
    Sauce:
    Stir-Fry
    • 2 carrots, spiralized
    • 1 cup broccoli, cut into small florets
    • 1 zucchini, spiralized
    • 1 baby bok choy, sliced lengthwise
    • 1/2 bell pepper, julienne
    • 2 c. mushrooms, thinly sliced
    • 1 c. peas
    • Pinch each of salt and pepper
    • 1 cup bean sprouts
    • Salt and pepper, to taste
    • 1 scallion, sliced thinly on a bias
    • White and black sesame seeds
    1. Line a plate with paper towels, add the tofu pieces and top with another few layers of paper towels. Add a plate and something heavy and press the moisture out of the tofu for about one hour.
    2. In a bowl, mix together the marinade ingredients and transfer to a bowl. Add in the pressed tofu and allow the tofu to marinate in the fridge for 1-2 hours.
    3. When ready to cook, mix together the sauce ingredients in a bowl and set aside.
    4. Add 1 teaspoon of the coconut oil to a nonstick skillet and cook the tofu over medium high heat until golden brown on all sides, about 4-5 minutes. Remove from the pan and set aside.
    5. Wipe out the pan (to prevent the marinade from burning), add in the remaining teaspoon of oil and heat to medium high. Add the carrots and broccoli and allow to cook for 2-3 minutes. Then add in the zucchini, bok choy, bell pepper, cremini mushrooms, peas and a pinch each of salt and pepper.  Cook for 5 minutes, making sure to toss frequently.
    6. Add in the sauce, and again, toss to coat. Cook until the sauce thickens, and the vegetables reach a nice al dente stage.
    7. Finally, add in the bean sprouts and the tofu to rewarm and mix everything together once more. Season with salt and pepper, if desired, to taste.
    8. When ready to serve, pile the tofu on top of the vegetables and noodles, top with the scallion and sesame seeds

    Monday, July 4, 2016

    Cheery Cheesecake Dip

    This is a great dessert for the summertime..oh really for any time.  It only has 4 ingredients and makes up in about 10 minutes!



    1 8-oz. pkg. cream cheese
    1 small jar marshmallow creme
    1 container Cool Whip
    1 can cherry pie filling

    Mix the cream cheese, and the marshmallow creme until smooth.  Stir in the Cool Whip.  Spread onto the bottom of a 8 x 12 inch glass pan.  Top with cherry pie filling.  Refrigerate until serving time.  Dippers are graham crackers and vanilla wafers.

    Sunday, July 3, 2016

    Tortellini Antipasto Salad

    Going to a BBQ for the 4th of July?  Or a potluck?  This is a great little dish to make...easy to put together..and no mayonnaise to worry about in the heat.  You can mix and match whatever ingredients you happen to have or like.

    1 package dried tortellini, cooked and drained
    1 can artichoke hearts
    4 string cheese sticks, sliced into rounds, or diced mozzarella cheese or fresh mozzarella balls
    1 package of pepperoni
    1 package of salami
    1-2 c. sliced olives
    fresh basil leaves, chopped
    Combine all ingredients and toss with an Italian dressing of your choice.

    Thursday, June 30, 2016

    Sweet and Sour Turkey Meatballs

    This is a great little dinner that even the kids will like.  If you make your meatballs first, they can be baking in the oven while you make the sauce, saving lots of time.  The meatballs have some zucchini hidden inside for more veggies and moistness.  To make this dish even more healthy, serve over some brown rice or quinoa.

    For the sauce:
    1/4 large onion,sliced
    1 medium green pepper, sliced
    1 medium red pepper, sliced
    1 tablespoon olive oil
    1 can tomato sauce
    1 can (8 ounces) unsweetened crushed pineapple, undrained
    1/4 cup packed brown sugar
    1/4 cup apple cider vinegar
    Pit olive oil and all the vegetables in a large deep fry pan.  Cook for about 5-7 minutes.  Add remaining ingredients and simmer for 10 minutes.  Add in cooked meatballs.

    For the meatballs:  Combine
    1  egg
    1 c. breadcrumbs
    1/2 cup shredded zucchini
    1/2 teaspoon garlic salt
    1/2 teaspoon pepper
    1 pound lean ground turkey
    Form into 2 inch meatballs.  Place on a cooky sheet that has been covered with parchment paper.  Bake at 375 for 20 minutes.