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Tuesday, January 17, 2017

Jamie Oliver's Sweet N Sour Veggie Stir Fry

This recipe was originally posted for Hello Fresh.  It is a great recipe for getting some veggies into you after all the holiday sweets and overeating.  Most of the work for this recipe is in the cutting of the veggies.  After that is done it comes together very quickly.

6 oz. broccoli florets
8 0z. canned pineapple in juice
1 T. cornstarch
1 lime
1 1/2 T. soy sauce
4 green onions, cut into 1/2" pieces
6 oz. sugar snap peas
1 red bell pepper, cut into thin strips
1 thumb sized piece of fresh ginger, chopped fine
2 cloves of garlic, minced
1/3 c. peanuts
1 c. jasmine rice
2 c. water
Cook rice in water in rice cooker, or bring to a boil in a saucepan and cook for 20 minutes, covered.
While that cooks, place broccoli florets in a saucepan of water, bring to a boil for 3 minutes.  Drain.
Drain pineapple juice into a small bowl.  Put pineapple and red onion in a dry frying pan on medium high heat.  Cook without stirring for 3 minutes.  Add oil. garlic, green onions, and ginger.  Stir fry for one minute.  Add sugar snap peas and cook for another 3 minutes.  Add broccoli and cook for 2 minutes.  Mix pineapple juice, cornstarch, soy sauce and juice of 1/2 a lime.  Add to stir fry ant toss well until bubbling.  Serve over rice.

Saturday, January 14, 2017

Crockpot Savory Beef Sandwiches

These sandwiches are easy to make.  Put your spices and meat in the crockpot and in 4-8 hours they are ready.  You can shred the meat and Eat on whatever type of bun you like.  You can add a slice of provolone cheese or swiss if you like.  Mix it up the way you like.  YOu can even thicken the broth for a gravy on the sandwiches if you prefr.
2 sirloin steaks
1 t. onion salt
1 t. garlic powder
1 t.marjoram
1/2 t. rosemary
1 c. beef broth
 Put steak and broth in crockpot.  Mix spices together and sprinkle over steak.  Cook on low for 6-8 hours.  Cook on high for 4-6 hours.

Thursday, January 12, 2017

Vegetarian Big Mac Burgers

This burger takes a little bit of prep but is worth the effort.  It has a good variety of vegetables bound together by oat flour and sunflower seeds.  It takes 40 minutes to bake, and another 15-20 to prepare so plan for an hour in the kitchen.  This recipe makes 6 burgers.

  • 1 cup onion, chopped
  • 1 cup carrot, grated (about 2 large) or chopped in a food processor
  • 1 1/2 cups zucchini, grated or chopped in a food processor
  • 4 garlic cloves, minced
  • 2 cups cremini mushrooms, chopped fine or chopped in a food processor
  • 1/4 cup vegetable broth
  • 1 cup oat flour (just grind 1 c. oatmeal in the food processor)
  • 1 cup sunflower seeds
  • 1 cuplettuce
  • 1 tbsp coconut oil
  • 1 tbsp thousand island dressing (per each burger)
  • 1 tomato slice (per burger)
  • 2 dill pickle slices (per burger)
  • 1 slice Cheddar cheese (per burger)-optional
  • 1 slice red onion per burger
  • sesame seed burger buns
Melt coconut oil in a large frying pan.  Add onion, carrot and garlic.  Saute for about 4 minutes, then add in the zucchini, and mushrooms.  Saute for another 5 minutes.  In the food processor grind the oatmeal and sunflower seeds together.  Remove from heat and mix with oat flour mixture.  Refrigerate for about 10 minutes.  Take out of the refrigerator and form into 6 patties.  Place on a parchment sheet on a cooky tray.  Bake at 350 for 20 minutes.  Flip and cook for another 15 minutes.  Place a piece of cheese on top of each burger.  Bake an additional 5 minutes.
Serve on a bun with thousand island dressing, pickles, tomato, lettuce and onion.

Wednesday, January 11, 2017

Tuscan Ribollita

Ribollita is a bowl of soup full of flavor and veggies and beans and greens.  Top it with some parmesan croutons made from ciabata rolls.  It is great as a comfort food on a cold winter day.  This soup is ready in about 30 it is quick to prepare too.

1/2 red onion, diced
2 carrots, sliced
2 cloves garlic, minced
1 c. celery, sliced
1 can cannelini beans, drained
1 can diced tomatoes
2 c. fresh spinach
2 t. fennel seeds
1 t. red pepper flakes
2 T. vegetable concentrate
4 c. vegetable broth
2 ciabatta rolls
1/2 c. parmesan cheese
2 T. olive oil

Heat olive oil in a Dutch oven or soup pot.  Add onion, carrots, garlic and celery.  Saute for 8-10 minutes.  Add beans, tomatoes, spinach, broth, spices and concentrate. Simmer for 20 minutes.
Slice ciabatta rolls open.  Lay on cooky sheet.  Drizzle with olive oil.  Sprinkle on Parmesan cheese.  Cook in a 400 degree oven about 5 minutes.  Cut into cubes and use as croutons on the soup.

Tuesday, January 10, 2017

Vegetarian Pad thai

Yum!  This is full of delicious veggies and topped with one great sauce.  If you want to simplify, there are many ready made pad thai sauces available.

7-10 oz. rice noodles or mung bean noodles

2 tbsp peanut oil or corn oil
  • 2 green onions, sliced
  • 2 garlic cloves, finely sliced
  • 1/2 t. red pepper flakes
  • 2 carrots, shaved into ribbons
  • 2 c. broccoli, divided into florets
  • 1 red pepper, thinly sliced
  • 1/2 cup roasted & unsalted peanuts, pounded in a pestle & mortar
  • 2 c. cup bean sprouts
  • 1/2 c. fresh cilantro
SAUCE* can be doubled if needed
  • 1½ tbsp soy sauce or tamari
  • 1½ tbsp  fish sauce*-for vegan you can use tamari
  • 3 tbsp maple syrup or sugar
  • 1 tbsp of lime juice
Prepare noodles as directed on package.  Heat oil in a wok or large pan.  Add all the vegetables except for green onions and bean sprouts and stir fry for 8-10 minutes.  Add bean sprouts.  Add sauce.  Stir fry several minutes more.  Top with green onions, peanuts and cilantro.

Thursday, January 5, 2017

Moroccan Lentil Soup

This soup is chock full of healthy ingredients that are both good and healing for your body.  A perfect antidote to winter colds and flu.

1 cup brown lentils*
1 fennel bulb, diced (approx. 3/4 cup)
1 yellow onion, diced (approx. 1 cup)
2 carrots, peeled and chopped (approx. 3/4 cup)
1 sweet potato, peeled and chopped (approx. 2 cups)
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon turmeric
1/2 teaspoon coriander
1/4 teaspoon cayenne (optional)
1/4 teaspoon cinnamon
6 cups vegetable broth**
juice of 1 lemon 

Put all ingredients in a crock pot except lemon.  Cook on low 6-8 hours.  You can also put all ingredients on the stove, bring to a boil and cook for 30 minutes.  Serve with a slice of lemon to squeeze over the top.

Wednesday, January 4, 2017

Chicken Wild Rice and Butternut Squash Casserole

This is a nice casserole without the usual creamy filling-just veggies, chicken and rice.  It has a little thyme and cranberry to spice it up.  It makes a 8 x 10 casserole, so plenty for leftovers too.
  • 1 cup uncooked wild rice blend
  • 2 c. water

  • 4 tablespoons olive oil, divided

  • 1 1/4 pounds chicken breasts, diced

  • 1 medium yellow onion, diced

  • 1 bag frozen butternut squash
  • 1 c. frozen broccoli or snow peas or both

  • 1 tablespoon chopped fresh thyme

  • 3/4 cup dried cranberries

  • 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces)
Combine water and rice in saucepan.  Bring to a boil, cover and simmer 50 minutes.  Drain any remaining water.
 In a frying pan heat the oil and add the chicken and onion.  Saute until chicken in no longer pink.  Meanwhile in the microwave, efrost the squash and other vegetables.  Add in to the chicken and onion mixture and saute 5 -7 minutes.  Stir in the thyme and cranberries.
When the rice is done, mix it together with the chicken mixture and 1/4 c. of the Parmesan cheese.  Put into a casserole dish.  Sprinkle with remaining 1/4 c. cheese.  Bake at 350 for 20 minutes.

Monday, January 2, 2017

Quinoa Mushroom Bourguigon Bowls

Quinoa is a super grain containing all 9 essential amino acids and combined with a tasty mushroom bourguigon sauce, an incredible dinner entree.  You will not miss the meat protein in this dish.  It is hearty on its own, filling, and served with a nice green salad a superb dinner.  If you want to add meat, a few slices of proscuitto work well in this recipe.

2 c. water
1 c. quinoa
1 T. rosemarry

Rinse quinoa in a mesh strainer.  This will remove any bitter or soapy flavor.  Pour water into a large saucepan, add quinoa and rosemary.  Bring to a boil.  Cover and simmer 25 minutes.  Remove from heat, cover with a towel and pan lid and let sit for 10 minutes.
For the mushroom sauce:
 1# sliced mushrooms
2 carrots, diced
1/2 onion, diced
2 cloves garlic, minced
1/4 oz. fresh parsley, chopped
1/4 oz. fresh thyme, chopped
2 T. flour
1 T. tomato paste
2 vegetable bouillon cubes or 1 T. vegetable broth concentrate
1 T. soy sauce
2 T. sherry vinegar
1 T. butter
1 T. olive oil

 Heat oil in a large sauce pan.  Add mushrooms, onions, carrots, and garlic.  Saute for 8-10 minutes.
Stir together the soy sauce, tomato paste, vinegar, and flour.  Pour into pan.  Add butter.  Stir for 3 minutes.  Add in fresh herbs.  Serve over quinoa.

Sunday, January 1, 2017

Hasselback potatoes

This recipe originally cam from Sweden.  Recipes for it are all over the internet and Pinterest with many varieties and flavors.  This is a basic recipe that you can spice up or down.  It is supposed to fan open and be crispy on the outside and tender on the inside

2 large baking potatoes, washed
seasoned salt or just salt and pepper
olive oil

Cut a small slice off one side of the potato-lengthwise.  Place the potato, cut side down on a cutting board with a chopstick on each lengthwise side.  Make cuts from the top of the potato down to the chopsticks.  Place on a baking sheet --Put the part you cut right side up under the potato--this will help it fan out.  Gently pull cuts apart and sprinkle with olive oil and salt.  Bake at 400 for 60 minutes.

Thursday, December 29, 2016

Gingerbread Granola

Here is a nice little granola recipe that goes wonderfully with a bowl of vanilla yogurt.  It would also be good mixed into cookies.  As an add on I used some chopped dates-just because I had some left from Christmas baking.  You could add in whatever you like or have at hand.
  • 3 1/2 cups old-fashioned rolled oats
  • 1/2 cup ground flaxseed
  • 1 1/2  cups raw nuts
  • 1 teaspoon kosher salt
  • 1 heaping teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup melted coconut oil
  • 6 tablespoons pure maple syrup
  • 4 tablespoons molasses
  • 1 1/2 teaspoons pure vanilla extract
  •  add ins: (your choice) 1 c. of any of the following:  candied ginger, raisins, dates, dried apricots
  • Mix together the oats, flaxseed, nuts, salt, cinnamon, ginger and cloves.   In   a separate container mix together the oil, maple syrup, molasses and vanilla.  Pour this mixture over the oat mixture and stir until well combined.  Cover a cooky sheet with a silipat or parchment paper.  Spoon granola onto the cooky sheet, spreading out well.  Bake at 350 for 20 minutes.  Stir and bake an additional 10 minutes.  Mix in add ins.

Navy Bean and Ham Soup

My mom made a spiral ham at Christmas and I was able to get the bone to bring home to add to some soup.  We haven't had navy bean soup for a long this seemed like a good opportunity.  Leftovers freeze well too.
After soaking the beans, you can add all the ingredients to a crock pot if desired and cook on low for 8 hours.

1# dried navy beans
1 ham bone or 2 ham hocks
2 T. olive oil
4 carrots, sliced
1/2 onion, diced
4 celery stalks, sliced
2 t. thyme
2 t. rosemary
8 -10 c. vegetable broth
2 T. vegetable broth concentrate
Put the beans in a large bowl or pot.  Cover with water and allow to soak overnight.  Drain.
In a large Dutch oven or soup pot, saute the carrots, onion, and celery in olive oil for 5 minutes.  Add in the remaining ingredients.  Bring to a boil, and simmer for 2 hours.   You may need to add more broth as it cooks and thickens.  Remove bone, slice off meat and add to soup.

Sunday, December 25, 2016

Easiest Breakfast Casserole Ever

Honestly it takes more time to bake this then prep it.  Great for Christmas morning.  Or any morning.

24 0z. shredded hashbrowns
1 c. cubed ham
1 c. grated cheddar cheee
8 eggs
2/3 c. milk

In a sprayed casserole dish put the hash browns, then the ham and cheese.  Beat eggs and milk together.  Pour over hash browns.  Bake at 350 degrees for one hour.

Thursday, December 22, 2016

Fajita Quinoa Casserole

Yes this dish gets its protein from the quinoa and cheese, and it is loaded with veggies.  AND it is very delicious...but if you want to add meat, go ahead and add whatever kind you like.  It is easy to make and comes together in about 45 minutes.

  • 1 cup quinoa 
  • 2 c. water
  • 3 tablespoons olive oil
  • 1/2 t. red pepper flakes
  • 1 1/2 T. chili powder
  • 1 1/2 t. dried oregano
  • 1 1/2 t. cumin
  • 1 1/2 t. garlic powder
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 medium red onion, peeled and thinly sliced
  • 28 ounce can crushed tomatoes
  • 1 cup canned black beans, drained and rinsed
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 1/2 cups cheese, shredded-use whatever kind you like
  • 1  avocado, 1 tomato,  1 c. cilantro, and 2 green onions, diced
Rinse quinoa.  Put in a dry saucepan and toast for a minute or 2.   Add the water to the saucepan and bring to a boil.  Cover and simmer for 25 minutes.  In a skillet heat olive oil and add red, orange and yellow peppers.  Saute 2 minutes, add onion and saute another 2 minutes.  Mix in spices, tomatoes and beans.  Bring to a boil and simmer for 20 minutes.  Add the quinoa and half the cilantro to the mixture.  Stir in half of the cheese.  Spoon into a baking dish that has been sprayed with cooking spray.  Sprinkle with remaining cheese.  Bake at 350 for 25 minutes.  Top with diced avocado, tomato, remaining cilantro, and red onion. 

Wednesday, December 21, 2016

Orange Cranberry Shortbread Stars

I just love shortbread..the buttery crumbly yumminess that it is.  This recipe is a great little shortbread recipe for the Christmas cooky tray.  You could also cut it in circles, or even bite size squares.

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped dried cranberries
  • zest of one small orange
  • Mix butter and confectioner's sugar.  Add salt and vanilla.  Slowly mix in flour-it will be crumbly.  Now mix in the cranberries and orange zest.  Shape into a disk shape on a piece of plastic wrap.  Wrap dough and refrigerate for 20-30 minutes.  Roll out onto a floured surface and cut into stars with a cooky cutter.  Bake at 325 degrees for 12-15 minutes. 

Chicken Sausage and Barley Bowl

This is a lot like a rice bowl, and you certainly could substitute any kind of rice or grain for the barley if you prefer.  It has a nice combination of roasted brussel sprouts, shallots, dried cranberries, feta cheese and arugula. 

3/4 c. barley
1 shallot
8 oz. brussel sprouts
1 T. balsamic dressing
1 t. honey
2 c. arugula
1/2 c. dried cranberries
1/2 c. feta cheese
1/4 c. pepitas
4 chicken apple sausages
Bring about 2 1/2 c. water to boil in a saucepan with barley.  Bring to a boil, simmer 25 minutes, then drain.  Top pot with a dish towel, then the lid and allow to sit for 10 minutes.  This will help fluff the grains.
Cut brussel sprouts in half, slice the shallots in slices.  Place on a baking sheet and sprinkle with olive oil, and some salt and pepper.  Bake in a 400 degree oven for 10 minutes. 
Slice sausages in 1" slices.  Place in a fry pan with a sprinkle of olive oil.  Saute for 15 minutes on medium low.  When the brussel sprouts/shallots are done in the oven, add to the sausage pan.  Turn down to low.
Mix arugula, feta cheers, cranberries, pepitas, honey and balsamic dressing.  To serve:
place a serving of barley on a plate, top with a serving of the sausage mixture, then top that with a serving of the salad.

Tuesday, December 20, 2016

Gingerbread Crinkle Cookies

These have all the great flavor of gingerbread without all the rolling, cutting into shapes and decorating.

  • 3 cups unbleached all-purpose flour
  • 3/4 cup dark brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
  • 3/4 cup molasses
  • 2 tablespoons milk
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar
In a mixer bowl combine butter, flour and all spices.  Mix on low until crumbly.  Slowly add in the molasses and milk.  Mix until the dough come together.  Wrap in plastic wrap and put in the freezer for 20 minutes.  Take out an roll into balls.  Roll the balls first in granualted sugar and then confectioner's sugar.  Bake at 350 degrees for 10 minutes.

Ring A Ling Cookies

This is a traditional Christmas cookie in my family.  I have seen this recipe called Jam Thumbprints.
It is a basic dough that can have a little of any type of jam you like put into the middle.  This season I tried cranberry-orange jam and pomegranite jelly.  You can take the same recipe and form it into small crescent shaped cookies that are dusted with confectioner's sugar.

1 c. flour
dash of salt
1/2 c. butter
3 T. confectioner's sugar
1 t. vanilla
1 c. nuts
Cream butter and sugar.  Add vanilla and then flour and salt.  Mix in nuts.  Roll into small balls.  Press a divet in the middle of the balls with your finger.  Fill divet with jam.  Bake at 350 for 20 minutes.

Monday, December 19, 2016

Winter Corn Chowder

The weather has been cold, snowy, windy and rainy.  Take your pick.  Great time of year for a big bowl of soup chocked full of vegetables.  This soup comes together in less than an hour and it great with a slice of bread or a toasted cheese sandwich.  I have included substitutions for those looking for a recipe with less calories.

  • 4 ears corn, shucked and steamed or 2 c. frozen corn defrosted
  • 2 large red potatoes
  • 1 T. olive oil and 2 T. butter or3 tablespoons coconut oil (or olive oil)
  • 1/4 large white onion
  • 2 large cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 large red bell pepper, cored and chopped
  • 1-½ teaspoons sea salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2 c. heavy cream or part cream and part milk or 2/3 cup full-fat canned coconut milk 
  • 2 T. flour
Prick potatoes with a fork and put in microwave for 5-6 minutes, or until tender.  Take out and dice.
Heat olive oil in Dutch oven.  Add garlic, celery, onion, red pepper and carrot.  Saute about 5-7 minutes.  Add in corn, spices, and salt.   Mix in flour.  Add the milk or cream.  Stir well.  Simmer until thickened.

Sunday, December 18, 2016

Chicken and Mediterranean Roasted Vegetables

This is an easy dish..mix the chicken and vegetables in a little marinade, broil together to cook.  Cook up some rice or couscous with a little lemon, raisins and parsley to jazz it up.  Add a little more veggies by steaming some green beans and you have a nice easy yet delicious dinner.

3 chicken thighs cut in chunks
1 red pepper, sliced into strips
1/2 red onion, cut into chunks
1/4 c. olive oil
2 t. oregano
1/2 t. coriander
1/2 t. mint
2 cloves garlic, minced
1 c. plain yogurt
1 lemon
 3 T. minced parsley
1/4 c. golden raisins
1 1/2 c. cooked rice or couscous
Mix olive oil, 1 t. oregano, coriander, mint, and 1 clove garlic together.  Place the pepper, onion, and chicken into a bowl with the olive oil mixture.  Marinade for 15 minutes.
Mix yogurt, 1/2 garlic, 1 t. oregano, and 1/2 juice of the lemon.

Broil chicken misture on a cooky sheet for 8-10 minutes. 
Cook rice or couscous (whatever you desire.)  Mix rice with  a drizzle of olive oil, juice from 1/2 of the lemon, parsley and raisins.
Serve chicken mixture with yogurt sauce on top.
Serve rice on side. 

Date and Nut Cookies

These are a festive cookie for the holidays:  a combination of dates, chocolate and nuts.  It is a soft drop cookies that you can (if desired) sprinkle with powdered sugar or top with half a cherry.  Yum!  I had forgotten all about these lovelies until a friend of my daughter's mentioned the recipe.  I dug around in my recipe box (yes I have one!)  and there it was.  Time to make a batch.

3/4 c. sugar
1/2 c. margarine or butter
1/2 t. vanilla
2 eggs
 1/2 t. baking soda
1 t. hot water
1 1/2 c. flour
1/2# dates
1/2# Hershey's chocolate bars
1/2 c. nuts
candied cherries, halved (if desired)
powdered sugar. 
Cream sugar and butter or margarine.  Add eggs and vanilla.  Beat well.  Mix soda into water .  Add to the bowl. Mix for a minute.  Add flour and stir until mixed.  Chop dates, nuts and chocolate rather fine and then add to cookie dough.  Drop by teaspoon onto cooky sheets.  If using cherries place 1/2 cherry into the middle of each cooky.  Bake at 350 for 10 minutes.  Sprinkle with powderd sugar when cool if desired.