Lil Daisies Gourmet Pantry

Angel Hair with Cherry Tomatoes and Basil Capelli d`Angelo con Pomodorini e Basilico

2010-04-25T15:34:00.000-07:00

Ingredients

1 package	Angel Hair Pasta
1/4 cup	extra virgin olive oil
2 cloves peeled	garlic
1 teaspoon	crushed red pepper flakes
2 pints	cherry tomatoes, halved
5 leaves	fresh basil leaves
to taste	salt
1/2 cup	Pecorino Romano cheese, grated

HEAT olive oil in skillet. Peel and gently press garlic. Add garlic and red pepper flakes.
CUT cherry tomatoes in half and tear basil into small pieces. ADD cherry tomatoes and basil to the skillet. Simmer for five minutes. Season with salt. Discard garlic cloves.
COOK Angel Hair pasta according to the directions. Drain and toss with sauce. Garnish with freshly grated pecorino cheese.

Fish Tacos

2010-04-25T15:31:00.000-07:00

source

FISH TACOS

1/2 lb. Mahi Mahi fillets (per person) cut into approximately 4 long strips (Tip: Costco has frozen wild Mahi Mahi fillets individually packaged. Each is about 1/2 lb.)
OR you can use 2 lb tilapia (or any firm white fish) cut in 1" strips

1. Heat grill and baste with olive oil spray (or similar)
2. Brush Mahi Mahi with marinade
3. When grill is hot, place Mahi Mahi on grill and turn after about 4 minutes. Brush on more marinade and cook another 5 minutes or so.

Grill Tortillas and Top with Fish and favorite garnishes
Here are our favorites:
Salsa
Green Cabbage
Green Scallions
Fresh Mango Chunks
Chipotle Cream Sauce

Marinade:
1/4 cup canola oil
2 lime, juiced
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves

Pour into a bag w/ fish and marinade for 15-20 minutes.

Chipotle Cream Sauce
1/4 Cup extra virgin olive oil
1/2 teaspoon salt (Kosher salt has the best flavor)
1/4 teaspoon freshly ground pepper
Juice from 1/2 a lemon
1/2 cup reduced-fat sour cream
2 chipotle chilies in adobo, minced
1/2 lime Juiced
Dash of sugar

FRUIT & VEGGIE DIPS w/ Variations

2010-04-14T17:34:00.000-07:00

What goes better with fresh fruit and veggies??

DIPS!

My kids LOVE to eat anything with dip! There are a lot of things that make a good dip already prepared:

Hummus
Peanut/ Almond/ Cashew Butter
Ranch Dressing
Yogurt
Salsa

OR you can make up some dips ahead time too. Here are a few recipes:

Basic Cream Cheese Fruit Dip

1 8-ounce package cream cheese,softened
3 tablespoons sugar or Agave Nectar
1 cup sour cream or Mascarpone
1 teaspoon vanilla extract

Combine all ingredients and beat until smooth and creamy.

Variations:

Almond Fruit Dip:

Add 3 tablespoons finely chopped almonds and 1 1/2 teaspoons almond liqueur to the basic recipe. Garnish with 1 tablespoon finely chopped almonds, if desired.

Raspberry Fruit Dip:

Puree 1 cup sweetened raspberries (aprox. 1 10-ounce package). Spoon half the basic recipe into a serving dish and smooth. Top with half the raspberry puree and smooth. Repeat.

Lemon Fruit Dip:

Add zest of 1 lemon, 1 tablespoon lemon juice, and 1 extra tablespoon sugar to the basic cream cheese fruit dip recipe.

Marshmallow Fruit Dip:

Add 1/2 cup marshmallow creme to the basic recipe.

All recipes: Chill and serve with assorted fruit dippers such as bananas, grapes, kiwi, apple, pineapple, strawberries, raspberries, and papaya, cut into bite-size pieces, if necessary. Bagel bites are good, too. Makes 2 to 3 cups.

Honey-Yogurt Dip

2 cups vanilla yogurt
1/2 cup honey
1 teaspoon ground cinnamon

Coconut Fruit Dip

1/2 C. softened cream cheese (4 oz., or half a block)
1/2 C. sour cream
1/2 C. sugar
1/2 C. sweetened shredded coconut

Combine all ingredients well.

Veggie Dip

1 8oz container of Greek style yogurt (1 cup)
2 tablespoons grated onion (sweet preferred)
1 tablespoon fresh lemon juice
2 teaspoon fresh chopped mint
2 teaspoons of honey
3 cloves garlic, minced
1 teaspoon olive oil
salt and pepper to taste

In a medium bowl, stir all ingredients together and serve immediately or chill in refridgerater.

Taco Soup -- SLOW COOKER

2010-02-28T20:33:00.000-08:00

TACO SOUP -- SLOW COOKER

Today I made this soup for my family -- it is pouring rain here and this is a perfect warm, delicious COMFORT food for a rainy day! I am serving the Taco Soup with some Nacho Cheese Tortillas chips I found from Trader Joes.

This is one of my favorite easy crock-pot meals. Probably because it is easy to throw together and you can really vary it however it suits your tastes, what you have on hand in your pantry, and whatever dietary needs you may have. I adapted the recipe from here... and I have made it many times with different variations.

TACO SOUP - SLOW COOKER

The Ingredients:
--2 cans of kindey beans

--2 cans of pinto beans

--2 cans of corn

--1 large can of diced tomatoes

--1 can diced green chiles

--1 packet taco seasoning

--1 packet ranch dressing mix
--1 32oz box of broth (veggie or chicken--whatever you prefer)

--1 lb browned ground turkey or hamburger (optional.) I used Trader Joes Veggie Sausage Links

--shredded cheese, sour cream, diced green scallions, and/or avocado for embelishment

The Directions:

--brown whatever meat (if you are going to use it) -- I sometimes add a small diced onion.

--add to crockpot

--sprinkle seasoning packets on top of meat

--drain and rinse the beans and add

--add the ENTIRE contents of the corn, tomato, and green chili cans
--stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with your favorite toppings!

Spinach And White Bean Lasagna

2010-02-28T20:20:00.000-08:00

This is a new recipe to me. I have some dry white beans that need to be used up and some lasagna noodles. I found this recipe here and decided that I would give it a try....there will be an obvious update to this recipe and I will let you know how our family fares from this dish. I will be adjusting the recipe a little bit by using fresh spinach, cooking dry white beans instead of canned, and my lasagna noodles are the boil kind .

Ingredients

1 tablespoon olive oil
2 carrots diced
2 onions chopped
6 garlic cloves minced
2 cans no-salt-added stewed tomatoes - (14 ½ oz ea)
3 cups sliced mushrooms
1 can cannellini beans - (19 oz) rinsed and drained
1 package frozen chopped spinach - (10 oz) thawed, squeezed dry
9 no-boil lasagna noodles
¼ cup grated Parmesan cheese plus
2 tablespoons grated Parmesan cheese

Directions

Preheat the oven to 350 degrees.

In a large nonstick saucepan or Dutch oven, heat the oil. Add the carrots, onions and garlic; cook, stirring as needed, until softened, about 5 minutes.

Stir in the tomatoes, mushrooms, beans and spinach; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 15 minutes.

Spoon one-fourth of the tomato mixture in the bottom of a 13— by 9-inch baking pan; top with 3 lasagna noodles. Repeat the layering three more times, ending with the tomato mixture. Sprinkle the cheese evenly on top. Bake, covered, 35 minutes. Uncover and bake, until bubbling and golden, about 10 minutes longer. Let stand 10 minutes before serving.

This recipe yields 6 servings.

Per Serving: 285 Calories, 5 g Total Fat, 1 g Saturated Fat, 4 mg Cholesterol, 280 mg Sodium, 48 g Total Carbohydrate, 109 Dietary Fiber, 15 g Protein, 208 mg Calcium.

Serving Provides: 1 Bread, 2 Fruit/Vegetables, 2 Protein/Milk, 1 Fat.

Points Per Serving: 4.

Corn Relish (Sweet Corn Salsa)

2010-01-06T13:39:00.000-08:00

Corn Relish (Sweet Corn Salsa)

Dressing:
1/4 cup olive oil
1/2 cup red wine vinegar
1/4 cup honey
3/4 tsp salt
1/2 tsp pepper

Mix & Pour over veggies below

2 Cans corn niblets (or use frozen corn)
1 cup diced celery
1 cup diced red or green bell pepper
1/3 cup diced white onion
3 Tbl chopped cilantro (more if desired)
1 can black eyed peas

Marinate in dressing (overnite if possible)
Serve w/ tortilla or corn chips

MEAL PLANNING FORMS

2010-01-03T15:36:00.000-08:00

Here is an example of the pantry and freezer inventory list that I use...the freezer list looks exactly like the pantry list (but with freezer written on the top instead of pantry-- you get the idea)

And then I have a grocery checklist too that I will use on occasion. Most of the time I end up writing it on a piece of paper.

GREEK CHILI

2009-12-09T16:28:00.001-08:00

The Journey of the recipe:
My mother-in-love made this chili many years ago for a Christmas Eve dinner...and I fell in love with it. I adopted this recipe into our traditions of making it for Christmas Eve dinner served with some of Ric's homemade bread! It is a family favorite.
It is hearty, healthy, and a warm up those toes kind of meal---perfect for a cold Christmas Eve!

This is one of those recipes that was found in a magazine, clipped out the recipe, and have yet to remember which magazine it came from....so in our home for many years, I have the recipe written on a stained 3x5 card.

Note: I have made this recipe following the exact recipe and I have also altered it to be vegetarian (because my DH is a veggie-nut) and I really love it both ways. For a vegetarian version, omit the meat and add an extra can of beans -- or you can add a veggie meat substitute if preferred-- we like without.
This recipe can also be adapted to be made in the crockpot and doubled if needed for larger crowds!

GREEK CHILI
(recipe as written from that cutout piece of magazine)

1 pound of ground turkey
1 tsp olive oil
1 large onion chopped
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp dried thyme
2 bay leaves
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes
1 can (14 oz) artichoke hearts, drained
1 can (14 oz) garbanzo beans, drained
1 can (2 1/4 oz) sliced black olives, drained
Crumbled feta cheese to taste

1. If the meat is frozen, microwave it 2 minutes, uncovered on high, to defrost slightly. Meanwhile, in a 4 1/2 quart Dutch oven or soup pot, heat the oil on medium. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally.

2. Add turkey to pot, raise heat to high and stir from time to time. Turn the partially frozen block over frequently, add garlic powder, oregano, thyme, bay leaves, and black pepper.

3. Add tomatoes with juice, garbanzo beans, olives & chopped artichokes. Stir well.

4. Cook on high til meat is thoroughly cooked. Cook on medium for 5 minutes.

Garnish with feta cheese.

Roasted Potato Salad

2009-05-31T19:39:00.001-07:00

It was one of those evenings where I did not really have anything written on the menu plan and I decided to create something from my pantry and refrigerator. This is what I came up with:
Ingredients

Olive Oil/Salt and Pepper
Potatoes (Purple, Yellow, Red)
Rosemary (from our garden)
Garlic (from our garden)
Onion (from our garden)
Asparagus
Brussel Sprouts
Beets previously cooked
Cherry Tomatoes
Seriously Seeded English Cheese (from Trader Joes)
Fresh Basil (from our garden)

On a sheet pan I put the first seven ingredients and tossed them together with olive oil, salt and pepper and I placed it in a 450 degree oven for 20 minutes...tossed and then for another 10 minutes.
After the roasted veggies cooled a little bit (about 20 minutes), I placed in a bowl and added cherry tomatoes, beets, cheese, and fresh basil. Tossed and served with dressings. It was delicious.

Note: For leftovers we used the roasted vegetables on a whole wheat pizza crust and added some more fresh basil and cheese. A delicious pizza too!

Whole Wheat Blueberry Pancakes

2008-04-29T21:33:00.000-07:00

INGREDIENTS

1 1/4 cups white whole wheat flour
2 teaspoons baking powder
1 egg (or egg replacer)
1 cup rice milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon agave nectar or honey
1 tsp organic vanilla
1/2 cup organic blueberries

DIRECTIONS

Sift together flour and baking powder, set aside. Beat together the egg, milk, salt, vanilla, and agave nectar in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Roasted Garlic Hummus

2008-04-12T17:49:00.000-07:00

Roasted Garlic Hummus

Ingredients:

3 cans chickpeas, rinsed and drained
1/3 cup filtered water
3 Tablespoons fresh lemon juice (or lime juice)
generous amount roasted garlic (5 cloves to a half head)
cumin to taste
Celtic sea salt to taste
1/2 Tablespoon sesame tahini (can use more if desired)
1 teaspoon good olive oil (can use more if desired)

Directions:
First roast your garlic (very important). This recipe will not taste the same if you skip this step. Roasting the garlic gives this hummus a nice mellow yet rich flavor. To do this, wrap garlic head in foil, then place in 350 degree oven (or toaster oven) for 30 minutes.

Combine all ingredients in food processor or blender and puree until desired smoothness. Add more liquid if desired.
http://www.vegfamily.com

My CROCKPOT CHILI

2008-02-19T11:03:00.000-08:00

This chili is a compilation of beans that I have on hand. It is quick and easy. Sometimes, if I don't have canned beans in my pantry, I will use beans to soak the night before (or do quick soak method). The idea is to throw it all into the crockpot and let it cook.

Today I have:

15 oz can Canellini Beans
15 oz can Black Beans
15 oz can Red Kidney Beans
15 oz can Garbanzo Beans

IDEAS:
You could also use veggie "ground beef" crumbles like morning star or boca crumbles.
What about Corn? We love using frozen corn too.

Onion - Chopped
Garlic - Minced
Bell Pepper - Chopped
Carrots -- Chopped
Olive Oil

2 32oz containers of vegetable broth
2 15 oz cans of diced tomatoes

Seasonings:
Chili Powder
Cumin Powder
Fresh Parsley

In a pan, I will saute Onion, Garlic, Carrots, Corn and Bell pepper in some olive oil. Add seasonings to coat. (Sometimes I skip this step and just put it all straight into the crock.

Add the vegetables into the crockpot with beans and veggie meat, broth, tomatoes, and seasonings. Cook on High for about 5 hours or on Low for about 7 hours.

Serve with a dollop of sour cream, some shredded cheese on top, or some chunky avocado!

Garliky Bean Enchiladas

2008-02-17T20:19:00.001-08:00

This recipe is from the Everyday with Rachel Ray magazine. Instead of using Salsa Verde you could use a green enchilada sauce from the can. I think this would be good with some fresh chopped tomatoes and sliced green scallions sprinkled on top after it has baked. Serve with some yummy homemade guacamole and sour cream. Yumo!

Serves 4
Prep 25 min
Bake 20 min

Ingredients

1/2 cup plus 2 Tablespoons vegetable oil
8 cloves garlic, thinly sliced
Two 15.5 oz cans cannellini beans, drained
1/2 cup broth
Salt
Twelve 6-inch corn tortillas
2 cups store-bought salsa verde
1 1/2 cups shredded pepper jack cheese
---------------------------------------------------------------------

1. Preheat the oven to 375. In medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook stirring, until just golden brown, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.

2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain. (Note: If you want a less fat version, I suggest warming up the tortillas over a gas flame or heating them in the microwave)

3. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with remaining beans and tortillas.

4. Pour Salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

FREEZER: Prepare the dish up to baking step, wrap tightly and freeze.

Leeky, Creamy "Chicken"-and-Dumpling Stoup (Veggie Style)

2008-02-17T20:17:00.000-08:00

This recipe has been adapted from Rachel Ray's magazine. The original uses chicken and chicken broth. I substituted the chicken with tofu or the vegetarian chicken and used vegetable broth in place of the chicken broth.

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)
3 leeks, white and tender green parts split lengthwise and thinly sliced crosswise
5 ribs celery from the heart with leafy tops, thinly sliced
1 bay leaf
Salt and Pepper
One 32-ounce container (4 cups) vegetable broth
2 cups heavy cream
1 pound of veggie chicken or 16oz tub of firm tofu
2 packages of fresh gnocchi (about 24 oz)
1/2 cup chopped fresh flat leaf parsley
3 tablespoons dry sherry (optional)
1 teaspoon sweet smoked paprika

-----------------------------------------------------------------
1. In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.

2. Add the broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the "chicken" or tofu and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry if using, and paprika. Serve hot.

Leek, Gorgonzola, Rosemary Potato Soup

2008-01-31T18:48:00.000-08:00

Ingredients
4 rosemary sprigs
2 tbsp olive oil
2 medium potatoes, peeled and cut into cubes
4 medium-sized leeks, sliced
2 cloves of garlic, crushed
1.2 litre /2 pints hot vegetable stock
200g/7oz gorgonzola cheese, roughly chopped
½-1 tsp Dijon mustard
flaked sea salt and freshly ground black pepper
bread, to serve

Method
1. Lightly bash the rosemary sprigs with a rolling pin to help release the powerful aroma and flavour when cooking.
2. Heat the oil in a saucepan and stir in the potatoes and rosemary. Cover with a lid and cook on a low heat for 4-5 minutes. This will create some steam in the pan, preventing the potatoes from sticking to the base. Stir in the leeks and garlic, then cook for a couple of minutes until beginning to soften. Add the stock and bring to a simmer, leaving it to cook for 10 minutes.
3. Remove from the heat, take out the rosemary sprigs and stir in the gorgonzola cheese and Dijon mustard. It doesn't matter if the cheese doesn't melt completely as you now need to place the soup into a blender or food processor and blitz until smooth.
4. Season with salt and pepper, making sure you taste the soup first as gorgonzola is quite a salty cheese. If the consistency seems too thick, add some extra vegetable stock to loosen.
5. Serve with some fresh bread while the soup is still hot - walnut bread is really nice - or if you're not eating it straight away, gently reheat, being careful not to let it boil as this will give the soup a grainy texture.

Gingerbread Waffles

2008-01-12T20:04:00.000-08:00

This is from Rachel Ray Cookbook "Cooking 'Round the Clock". Delicious!

Ingredients

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg, (eyeball it)
1/2 teaspoon salt
4 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron
Syrup, whipped cream or fresh fruits for topping, to pass at table

Preparation

Preheat waffles iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Walnut Red Pepper Dip

2007-12-12T16:32:00.000-08:00

Prep Time: 10 minutes.

2 cups shelled walnuts
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1 jar (12 oz.) roasted red peppers, drained
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons lemon juice

In a food processor, pulse walnuts, cumin, sugar, and salt until walnuts are finely ground. Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.

Note: Nutritional analysis is per tbsp.

Yield: Makes 2 cups

CALORIES 59 (85% from fat); FAT 5.5g (sat 0.5g); PROTEIN 1.1g; CHOLESTEROL 0.0mg;SODIUM 51mg; FIBER 0.4g; CARBOHYDRATE 2.2g

Sunset, DECEMBER 2007

Tuscan Polenta and Eggs

2007-11-17T10:53:00.000-08:00

This recipe is from Raley's Something Extra Magazine. This is a meatless recipe. Yum! Makes me wish I was in Italy eating breakfast in a cafe!

INGREDIENTS
3 cups chicken stock
2/3 cup Polenta Valsugana (quick cooking polenta);
3/4 cup Kraft Italian Cheese Crumbles
6 fried eggs
3/4 cup Buitoni Classic Tomato Bruschetta.
Snipped fresh basil for garnish

DIRECTIONS
Bring stock to a boil in a medium saucepan. Stir in polenta; cook and stir over low heat for 7 minutes. Stir incheese; cook until cheese is melted. Spoon into 4 large or 6 small mounds on individual plates. Top each with a fried egg and 2 tbsp. bruschetta. Garnish with snipped fresh basil, if desired.

Makes 6 servings.

Nutrition Per Serving: 310 calories, 13 g protein, 17 g total fat (5 g sat., 0 g trans), 24 g carbohydrate, 3 g fiber, 1 g sugar, 205 mg cholesterol, 560 mg sodium, 7 points

Creamy Vegetable Grits

2007-11-17T10:49:00.000-08:00

This recipe is from Raley's Something Extra Magazine. I love, love, love Grits.

INGREDIENTS
1/4 cup minced mushrooms
1/4 cup minced tomatoes
1/4 cup minced green onions
1 cup chicken broth or stock
1 cup fat-free half & half
1/2 cup Albers Quick Grits
2 tbsp. butter
1 cup Denhay Farmhouse Cheddar Cheese (in our Deli) or
sharp Cheddar cheese
Salt and freshly ground pepper to taste

DIRECTIONS
Combine mushrooms, tomatoes and green onions in a medium saucepan. Stir in broth, half & half, grits and butter. Bring to a boil; reduce heat and simmer for 10 minutes, stirring occasionally. Stir in cheese and season to taste with salt and freshly ground pepper.

Makes 6 to 8 servings.

Nutrition Per Serving: 160 calories, 6 g protein, 9 g total fat (6 g sat., 0 g trans), 13 g carbohydrate, 0 g fiber, 2 g sugar, 25 mg cholesterol, 300 mg sodium, 4 points

Cranberry Cream Cheese French Toast

2007-11-17T10:42:00.000-08:00

This recipe is from Raley's Something Extra Magazine. I love cranberries in Autumn time and even in Christmas time.

INGREDIENTS
8 slices thick cut French toast bread.
1/2 cup whole berry cranberry sauce
1/2 cup softened cream cheese
3 tbsp. glazed walnuts
3 eggs
1 cup fat-free half & half
2 tbsp. sugar
1/2 tsp. cinnamon
Powdered sugar (optional)

DIRECTIONS
Make a slit (to form a pocket) in each slice of bread. Stir together cranberry sauce, cream cheese and glazed walnuts in a small bowl. Spoon equal amounts of mixture into each pocket. Whisk together eggs, half & half, sugar and cinnamon. Dip each bread slice in mixture, turning to coat both sides. Cook in a lightly buttered large skillet until golden brown on both sides. Garnish with a dusting of powdered sugar, if desired.

Makes 6 servings.

Herb and Potato Pancakes

2007-11-17T10:34:00.000-08:00

This recipe is adjusted from Raley's Something Extra recipe Bacon and Potato Pancakes. I adjusted to be vegetarian by omiting the bacon and adding herbs.

INGREDIENTS
2 cups Bisquick baking mix
1 cup shredded potatoes
3/4 cup milk
1/2 cup grated Cheddar cheese
1/4 cup of chopped fresh herbs
1 medium cooked potato, peel removed and shredded
1 egg
2 tbsp. butter, divided

DIRECTIONS
Combine all ingredients except butter just until blended. Working in 2 batches, melt 1 tbsp. butter in a large skillet over medium heat. Pour scant 1/4 cup batter into hot skillet for each pancake and cook for 3 to 5 minutes
on each side. Serve with additional butter if desired.

Makes about 12 pancakes.

Hummus

2007-10-28T19:36:00.000-07:00

INGREDIENTS:

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

PREPARATION:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

POTATO SOUP

2007-10-28T19:20:00.000-07:00

This Potato Soup Recipe is from Homespun Heart. It looks so delicious. I love a good Potato Soup.!

This is my favorite soup recipe! We love it and I hope you will enjoy it too!

2 c. chicken broth or water
2 c. diced potatoes
1/4 c. diced onion
salt, pepper and garlic powder to taste

Bring the above ingredients to a boil and simmer until potatoes are tender.

In a microwave-safe bowl, combine:
2 c. milk
1/4 c. flour
1/4 c. butter or margarine

Microwave on high for four minutes whisking half-way through. Stir into soup.

Stir in 2 c. shredded cheese (cheddar or Mexican blend is what I use)

Serve when cheese is melted and combined.

Taco Soup

2007-10-28T19:11:00.000-07:00

My friend made this for me at my surprise birthday party. It was simple, fun, and delicious.

The Base:
Tomato Soup ---use any recipe or box Tomato Soup you like

Topping Options:
Tortilla Chips
Pinto Beans
Ground Taco Meat
Lettuce
Shredded Cheese
Sliced Olives
Chopped Tomatoes
Chopped Onions (Red, Green, White)
Sour Cream
Guacamole

Heat Soup. Top your bowl of soup with your desired toppings. Delicious!

The Best Lentil Tacos

2007-10-01T19:11:00.000-07:00

1 cup		finely chopped onion
		1 garlic clove, minced
		1 teaspoon canola oil
		1 cup dry lentils, rinsed
		1 tablespoon chili powder
2 tsp		ground cumin
		1 teaspoon dried oregano
		2 1/2 cups vegetable broth
		1 cup salsa
		12 taco shells or small tortillas (for soft tacos)
		1 1/2 cups shredded lettuce
		1 cup chopped fresh tomato
		1 1/2 cups (6 ounces) shredded soy cheddar cheese

1	In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
2	Uncover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Spoon about 1/4 cup into each taco shell (or tortilla).
3	Top with lettuce, tomato, and cheese. Enjoy!

Servings: 6

Preparation time: 40 minutes

HINT: Sometimes I use 1/2 packet of Taco Seasoning instead of the seasonings called for in this recipe. This makes it a little easier and faster. And, sometimes I don't add the Salsa into the lentils at the end. I just use it fresh on our tacos.

Low Fat Vegan Oatmeal Raisin Cookies

2007-09-29T17:15:00.000-07:00

This recipe was found by my husband at Simple-Vegetarian-Recipes website. He wanted to find a cookie that was lowfat and delicious. This cookie was really yummy! Scrumptious! He added a little ginger seasoning too. A perfect fall cookie!

Here is a simple vegan oatmeal cookie recipe that is so delicious, you won't know they are low fat.

Prep time: 20 min; Total time: 45 min

Ingredients

Dry:

1 c. instant oats
1.5 c. spelt flour or whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Wet:

1/2 c. applesauce
1/2 c. blackstrap molasses
1/2 c. maple syrup, Grade B
1 tsp. vanilla extract
1 c. raisins

Preheat oven to 350 F. Combine dry ingredients. Add wet ingredients and stir until "just mixed." Scoop dough onto a cookie sheet (about 2 tbsp per cookie) and bake at 350 F for 12-15 min.

Makes 20 cookies.

Per cookie: 77.5 calories, 0.5g fat, 2g fiber, 1.9g protein, 12.3% RDA iron, 4.5% RDA calcium

Tips
Add more spices! Try allspice, cloves, ground ginger, pumpkin pie spice, or cardamom. The first time you try them, start with only 1/4 tsp, then taste the cookie dough and add more if desired.

Use the vegan oatmeal cookie dough raw as a mix-in for cinnamon ice cream or frozen yogurt.

Frost your cookies. Combine powdered sugar, 1/4-1/2 tsp. vanilla (to taste), and a little bit of milk or soy milk to make the frosting. Then drizzle it on the tops of your cookies. If you want, add spices like cinnamon to your frosting.

No-Knead Bread

2007-09-23T20:34:00.000-07:00

We saw this being made on New York Times w/Mark Bittman. My husband tried this recipe and it was easy, simple, healthy and delicious. He started to play around with it a little bit. He started to use about 2/3 whole wheat flour and 1/3 all purpose and it turned out great! We love that it has simple ingredients: no eggs, no dairy, no preservatives, no sugars or sweetners....very healthy with the freshly ground whole wheat! Below is the original recipe. We hope you enjoy it as much as we have too!

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Gingersnap Pumpkin Pie

2007-09-04T17:48:00.000-07:00

Gingersnap Pumpkin Pie

Yields: 10 servings

Ingredients:

1-3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)

2-1/2 tablespoons reduced-calorie stick margarine, melted

2 tablespoons granulated sugar

Cooking spray

1-1/2 cups fresh or canned pumpkin purée

3/4 cup packed brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 large egg whites

1 large egg

1 (12-ounce) can evaporated skim milk

1. Preheat oven to 325°.

2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

3. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Nutrition information: CALORIES 295 (25% from fat); FAT 8.2g (sat 2.0g, mono 3.4g, poly 2.1g); PROTEIN 6.6g; CARB 50g; FIBER 0.6g; CHOL 36mg; IRON 3.0 mg; SODIUM 195mg; CALC 189mg
Recipe from Culinary Cafe

Bean and Cornbread Casserole

2007-09-02T19:34:00.000-07:00

1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped green pepper
2 cloves garlic, minced
3 cups cooked rice
2 (14 1/2-ounce) cans stewed tomatoes
1 (19-ounce) can kidney beans
1/2 cup fresh cilantro, chopped
1 tablespoon chili powder, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable cooking spray
1 (7-ounce) package cornbread mix
1 (8 1/2-ounce) can cream-style corn
Green pepper strips for garnish

1. Heat oil in large skillet over medium-high heat until hot. Add onion, green pepper and garlic; cook stirring constantly, until tender. Stir in rice, tomatoes, beans cilantro, 2 teaspoons chili powder, salt and pepper. Cook 5 minutes or until heated through; pour into 13x9x2 - inch baking pan coated with cooking spray; set aside.

2. Mix cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder.

3. Bake at 400 degrees F. 30 to 35 minutes or until cornbread is golden brown.

4. Cut into 8 squares. Garnish with green pepper strips, if desired.

Makes 8 servings.
Recipe provided courtesy of USA Rice Federation.

Cilantro Corn Salad

2007-09-02T19:23:00.000-07:00

Cilantro
Corn
Red Onion
Lettuce Cup

Stir chopped cilantro into corn. Add minced red onion and salt to taste. Serve in lettuce cup. Add your favorite dressing if desired.

Herbed Pasta Primavera

2007-09-02T19:15:00.000-07:00

Ingredients:

		* 1-3/4 cups dried multigrain or whole wheat penne pasta (8 ounces)
		* 8 ounces packaged peeled baby carrots, halved lengthwise (1-3/4 cups)
		* 1 tablespoon olive oil
		* 8 ounces fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)
		* 1/2 cup sliced green onion or 1 medium onion, chopped
		* 3/4 cup chicken broth
		* 2 cloves garlic, minced
		* 1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups)
		* 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
		* 1/4 teaspoon salt
		* 1/4 cup sliced almonds, toasted
		* Grated or finely shredded Parmesan cheese (optional)
		* Cracked black pepper

Procedure:

1	Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.
2	Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3	Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.
4	Makes 4 servings

Ready in: 40 minutes

Ratatouille

2007-08-26T22:49:00.000-07:00

Ingredients:

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

Preparation:

In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.
Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.

Panzanella (Tuscan Bread Salad)

2007-08-26T22:07:00.000-07:00

Ingredients:

6 plum ripe tomatoes, chopped
4 cups crusty bread, torn or coarsely chopped
1 small red onion, thinly sliced
1 cucumber; peeled, seeded and sliced
1 cup fresh basil leaves, torn
1/4 cup good extra virgin olive oil
2 tablespoons of red wine vinegar
salt and pepper to taste

Procedure:
Place the tomatoes in a salad bowl. Add bread, onion, cucumber,
basil, olive oil and vinegar. Add salt and pepper, taste accordingly. Toss
to combine.

Coconut-Crusted Shrimp with Peanut Butter Curry Sauce

2007-08-26T21:27:00.000-07:00

4 servings
Prep time 15 min
Cook Time 25 min
Adapted from chef Brian Bistrong,
The Harrison, New York City
(Everyday Rachel Ray)

*********************************************
Ingredients:

1/4 cup vegetable oil
1 small white onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
1 tablespoon curry powder
1/4 cup creamy peanut butter
One 13.5-ounce can unsweetened coconut milk
Juice of 1 lime
Salt
12 Jumbo Shrimp (about 3/4 pound), peeled and deveined
Pepper
2 cups shredded coconut, preferrably unsweetened
3 heads bok choy, thinly sliced (about 3 cups)
1/2 pint (about 1 cup) cherry tomatoes

********************************************

Procedure:

1. In a small saucepan, heat 1 tablespoon oil over medium heat.
Add the onion and garlic and cook until tender but not browned,
about 6 minutes. Stir in the curry powder. Add the wine, scraping any
browned bits from the bottom of the pan. Whisk in 2 tablespoons
peanut butter until smooth. Add the coconut milk and simmer, stirring,
until thickened, about 15 minutes. Remove from the heat and stir in the
lime juice. Season to taste with salt. Keep the sauce warm over low heat.

2. In a small bowl, whisk the remaining 2 tablespoons peanut butter with 3
tablespoons warm water until smooth . Season the shrimp with salt and pepper and
brush with the thinned peanut butter. Spread the coconut on a baking
sheet, add the shrimp and press gently to coat;refrigerate.

3. In a medium skillet, warm 1 tablespoon oil over high heat. Add the bok choy
and tomatoes, season with salt and pepper and cook until bok choy and tomatoes
are wilted, 2 to 3 minutes. Keep warm.

4. In a large nonstick skillet, heat 1 tablespoon oil over medium heat.
Add the shrimp and fry until the bottoms are golden, 2 to 3 minutes. Using tongs,
gently turn over each shrimp; drizzle the remaining 1 tablespoon oil around the edge
of the skillet. Lower the heat and fry until the other sides are golden, about 1 more
minute. Spoon the reserved sauce into the center of 4 serving plates. Divide the bok
choy mixture among the plates and top each serving with 3 shrimp.