Just Recipes

roasted potato skins with horseradish cream

2007-12-27T19:19:00.000-08:00

This recipe would be a great addition to any holiday party- and it was listed among the diabetic recipes on food network- a bonus for people who watch their weight and blood sugar!! (Of whom I am one...my mom just found out she is diabetic). Anyways- try it; it's very tasty!!
(This lovely photo was taken without permission from seriouslygood.kdweeks.com.
check him out!)

3 large russet potatoes, scrubbed and dried
olive oil spray
kosher salt
freshly ground black pepper
1/2 cup lowfat cottage cheese
2 TBSP light sour cream
2 TBSP prepared horseradish

Preheat oven to 425 degrees farenheit

Cut each potato lengthwise into 8 wedges. Trim all but a quarter inch of the potato flesh with a paring knife. Lay the skins on a baking sheet, skin sides down, and spray the flesh side with the oil spray. Season with salt and pepper to taste, and roast until golden and crispy, about 35 minutes.

Meanwhile, puree the cottage cheese, sour cream and horseradish in a blender until smooth. Transfer to a small serving bowl and season with salt and pepper to taste. Sprinkle with chives, if desired. Place hot potato wedges on a serving platter and serve hot with dip.

Nutritional analysis per serving:

fat: 3 grams

Carbohydrates: 16 grams

protein: 7 grams

calories: 114

Saturated fat: 0.5 grams

fiber: 3 grams

Complexion Masks

2007-10-19T07:05:00.000-07:00

I stole these recipes from fooddownunder.com. It's the best recipe website out there, IMHO.

< < < < < < 110349 of 281476 > > > > > >

Fun and Fruity Complexion Masks

Keys : Cereal

Ingredients :

CHEAPER AND BETTER
PEACH TIGHTENING MASK
1	x	Peach, ripe, peeled, pitted
1	x	Egg white
STRAWBERRY DRAWING MASK
1/2	cup	Strawberries, very ripe
1/4	cup	Cornstarch
APPLE MASK FOR NORMAL SKIN
1	x	Apple, cored, quartered
2	tbl	Honey
1/2	tsp	Sage
CUCUMBER MASK FOR OILY SKIN
1/2	x	Cucumber
1	x	Egg white
1	tbl	Lemon juice
1	tsp	Mint
BLEMISHED SKIN MASK
1	x	Tomato, ripe, chpd
1	tsp	Lemon juice
1	tbl	Instant style oatmeal or old fashioned rolled oats
FOLLOW UP WITH
		FACIAL RINSING LOTIONS or
		FRESH FACIAL CREAM

Method :

** After using a mask, it's a good idea to follow up with either FACIAL RINSING LOTIONS or FRESH FACIAL CREAM.
1. Peach Tightening Mask: Whip peach and egg white together in a blender until smooth. Gently pat mixture all over your face, relax 30 mins, then rinse off with cool water.
2.
Strawberry Drawing Mask: Mix strawberries and cornstarch together to make a paste and apply to face, avoiding the delicate area around your eyes. Leave on for 30 mins and rinse off with cool water.
3. Apple Mask for Normal Skin: Srop apple into food processor and chp. Add honey and sage and refrigerate 10 mins. Pat mixture onto your face with a light tapping motion, tapping until honey feels tacky. Leave on for 30 mins, rinse.
4. Cucumber Mask for Oily Skin: Puree all and refrigerate 10 mins. Apply mixture to your face and leave on 15 mins. Rinse with hot, then cool water.
5. Blemished Skin Mask: Blend all until just combined. Apply to skin, making sure the mixture is thick enough to stay on blemished areas: cheeks, forehead, or chin. Add a bit more oatmeal to thicken the mask, if necessary. Leave on 10 mins, then scrub off with a clean washcloth dipped in warm water.

It's apple season!

2007-09-27T07:21:00.000-07:00

In honor of apple season, I submit this scrumptious recipe. I have no picture, but it is well worth making. I had the simple joy of eating a honey crisp apple yesterday in the golden autumn sunshine. Life doesn't get much better than that! Praise God!
Apple Pudding with Caramel Sauce

1 1/2 c. sugar
2 sm. eggs, beaten
6 T. butter
4 lg. apples, diced

Add sifted ingredients and nuts:

1 1/2 c. flour
3/4 tsp. cinnamon
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. nutmeg
1/2 to 1 c. nuts (walnuts)

Combine all ingredients. Spread into greased 9 x 13-inch pan. Bake 30-40 minutes in 350F oven. Serve with warm caramel sauce:
Warm Caramel Sauce

1/2 c. butter
1/2 c. brown sugar
1/2 c. sweet cream
1/2 c. white sugar
1/2 tsp. vanilla

cook in double boiler until thick, being careful not to overcook.
NOTE: If Pyrex pan is used, lower temp to 325.

Just Peachy!

2007-08-14T15:19:00.000-07:00

PEACHY PINE NUT SALAD

Present this salad when sweet stone fruits come into season. This combo packs the pungency of basil, the bite of onion, the creamy flavor of pine nuts, and the sweetness of peaches into a beautiful salad presentation. If you're aiming for a make-ahead prep, just add the peaches and dressing right before serving.

Just Peachy Pine Nut Salad is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Yield: 6 servings

5 to 6 large, ripe peaches, sliced
4 to 6 large romaine lettuce leaves, torn into bite-size pieces
1 small sweet red or white onion, thinly sliced vertically
1 cup (240 ml) basil leaves lightly packed and coarsely chopped
1/2 red bell pepper, chopped

1/3 to 1/2 cup (80 to 120 ml) Poppy Seed Dressing (below)
1/2 cup (120 ml) pine nuts, toasted

Combine the peaches, lettuce, onion, basil, and bell pepper in a large bowl. Add the Poppy Seed Dressing and toss to coat well. Arrange the salad on an attractive serving platter. Garnish with the toasted pine nuts and serve.

Note: Any summer stone fruits would work in this salad in place of the peaches, as long as they are sweet. Even more appealing is a mixture of fruits. Peaches and nectarines, for example, are a tasty combination.

Stuffed Mushrooms

2007-06-28T19:52:00.000-07:00

Stuffed Mushrooms with Tofu and Herbs

16 large button mushrooms (or other mushrooms of choice), washed well 3 T. olive oil, divided 8 oz. firm tofu, frozen, and thawed 1/4 cup onion, finely diced 1/4 cup celery, finely diced 1/4 cup green onion, thinly sliced 1 T. garlic, minced 1/2 t. dried thyme 1/3 cup breadcrumbs 2 T. nutritional yeast flakes 2 T. freshly chopped parsley salt and freshly ground black pepper, to taste

Lightly oil (or spray with vegetable oil) a large baking dish and set aside. Remove the stems from the mushrooms, roughly dice the stems, and set aside. In a non-stick skillet, place 1 T. olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside. Using your fingers, crumble the thawed tofu into a small bowl and set aside. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2-3 minutes or until the vegetables are tender. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.

Yield: 16 stuffed mushrooms or 6-8 servings

Grandma's Sugar Cookies

2007-06-25T08:02:00.000-07:00

These are the best sugar cookies I have ever found. They're very buttery and almost flakey on the outer edge, and nice and soft in the middle. You can't eat just one!
Ingredients:

1 cup sugar
2 sticks butter (softened)
1 cup powdered sugar
2 eggs
1 cup oil (I use canola, but whatever)
1 Tsp. vanilla
4 cups and 2 Tbsp. flour
1 Tsp. baking soda
1 Tsp. Cream of tartar

Directions: Cream sugar and butter. Add powdered sugar, eggs, oil, and vanilla and thenm beat. Mix dry ingredients together, add to previous mixture. Roll into balls, then roll balls into sugar. Fletten with glass dipped in sugar. Bake at 350F for 10 minutes.

Spinach Won-tons

2007-05-29T16:47:00.000-07:00

Spinach-Filled Won Tons
From: Vegan Core

Recipe By: Joanne Hush, Classic Chinese Cooking, pg 186;
Serving Size: 60 Preparation Time :0:45

10 ounces fresh spinach
1 tablespoon peanut oil
1 garlic cloves -- minced
1/4 cup onion -- minced
10 water chestnuts, minced -- rinsed drained
1 pound won-ton wrappers (about 60)
salt & pepper -- to taste

Wash the spinach thoroughly and trim any tough stems.
Drain, then dry with paper towels or a salad spinner.
Coarsely chop and set aside.

Place a wok over medium-high heat.
When it begins to smoke, add the peanut oil, then the garlic and onion.
Stir-fry 30 seconds.
Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes.
Transfer the vegetables to a bowl and season with salt and pepper.

When the filling has cooled slightly, form the won tons.
Dip you fingers in warm water and moisten the entire surface of a wrapper.
Place 1 teaspoon of filling in the center of the wrapper and fold it in half. (see pictures)
Press the edges to seal.
Bring the ends together and moisten with water; press to seal.
Cover and set aside the finished won tons while shaping the remainder.

Cook the won tons following the directions in the recipe - either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.

NOTES : Makes 60 won tons.
Won tons may be frozen after being shaped.
Place on cookie sheet with sides not touching in the freezer.
When completely frozen place in plastic air tight bag.

These are great to have in the freezer on hand for an impromptu Chinese night at home with friends.

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Last night, we went to a par-tey where we all were assigned different tasks in putting together a full-scale Chinese spread. It was so great that I had to hunt down some more recipes in that genre! Last night we had spring rolls, pot stickers, wontons, a couple of variations of stir fries over noodles and some very interesting homeade sauces to dip things in! It was good food and great company.

My Lunch Today

2007-05-22T14:37:00.000-07:00

Ingredients:

3 servings tofu- pressed and cubed small
1 medium yellow onion, chopped in large pieces
fresh butter (just made last night!)
Olive oil
Garlic powder
Chili powder, salt and pepper

(all spices to taste)

I wanted to share this to give a glimpse into an improvisational lunch-time food for me. I know it's not complicated or very gourmet, but shoot-dang! It's good!

Simply fry the tofu and chopped onion in the desired amount of butter and olive oil (or try a vegan margarine if you're so inclined) and sprinkle on the spices as desired. I would guess that I fried this in my cast iron skillet at a medium-high heat for 8-11 minutes. I personally like my tofu to have a nice crisp brownness to it, but if you like lightly toasted better, fry for less time.
That's it. Simple but GOOD.

What I'm Baking Today for Bible Study

2007-05-17T06:49:00.000-07:00

Mrs Fields Gingersnaps

Keys : Cookies

Ingredients :

2 1/2	cup	Flour
1/2	tsp	Soda
1/4	tsp	Salt
2	tsp	Ginger
1	tsp	Crystallized ginger diced
1/2	tsp	Allspice
1/2	tsp	Black pepper
1 1/4	cup	Dark brown sugar packed
3/4	cup	Butter softened
1	lrg	Egg
1/4	cup	Unsulfured molasses

Method :

Preheat oven to 300d F. In a medium bowl combine flour, soda, salt, ginger, crystallized ginger, allspice and pepper. Mix well and set aside.
In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Chill the dough in the refrigerator for 1 hour-the dough well be less sticky and easier to handle. Form dough into balls 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.
Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface.

A Recipe for "Soaring Faith"

2007-05-08T11:37:00.000-07:00

Some of you were blessed to have been at our church discipleship conference this weekend. This recipe was not one of the cookie recipes that Deb passed out to us to make, but I had extras left-over from our Thursday night Bible study, so I brought them to the retreat and I think they lasted all of 10 minutes (you guys are animals- ha ha). The recipe is so easy and they're quite addicting, so BEWARE!

PEANUT BUTTER BALLS

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup peanut butter
1/2 tsp. cinnamon
1/3 cup light corn syrup
small bowl powdered sugar (for rolling them in)

Combine crumbs, sugar and cinnamon in a bowl. Blend well with a spoon, then blend in peanut butter and corn syrup to form dough (you may want to slightly soften the PB in the microwave for easier stirring). Moisten hands and roll into 1/2 inch balls. Roll in powdered sugar. Chill on waxed paper.
*************************************************************************************
The balls will look like the picture above before you roll them in the powdered sugar. The sugar is optional. If you want to increase the nutritional value of your balls, try using Smart Balance peanut butter , it has 1300 mg of Omega-6 and 1000 mg of Omega-3 fatty acids per 2 TBSP. This is very good news for vegans and vegetarians who typically don't get enough of these essential nutrients.

WARNING: this recipe may shock or disgust you

2007-05-03T06:06:00.000-07:00

Now that I have your full attention (warning labels serve only to intrigue, usually) I will disclaimer this post by stating that I have been reading a most interesting book as of late, "Birth, the Surprising History of How We Are Born" by Tina Cassidy. For the Christians out there, I will warn you that the first chapter is all about 'evolutionary history', but after that, there is little mention of EVILution (ha ha). I read the evolution chapter, BTW, and while I didn't agree with it at all, it was interesting.
WHAT does this all have to do with recipes?? Here are two recipes that were in the book:

PLACENTA COCKTAIL
1/4 raw placenta
8 ounces V-8 juice
2 ice cubes
1/2 carrot
blend for 10 seconds at high speed

PLACENTA PIZZA TOPPING
Grind placenta.
Saute in 2 TBSP olive oil w/ 4 garlic cloves
Add: 1/4 tsp fennel, 1/4 tsp pepper, 1/4 tsp paprika, 1/4 tsp salt, 1/2 tsp minced onion, 1/2 tsp oregano, 1/4 tsp thyme, and 1/4 cup wine (I'm guessing red).
Allow to stand 30 minutes, then add to pizza.

These recipes were obtained by the author from Mothering magazine. Apparently, this practice is not as uncommon as one might suppose, and some people theorize that it gives many additional nutritional benefits to the mother and brand new baby. The book adds that placenta is a Latin word for cake.
I am not certain what (if any) response this post will receive, but the few people I talked to about it have very different- and sometimes very strong reactions!!

Chocolate Mousse

2007-04-26T06:41:00.000-07:00

I recently decided to try the Curves diet, which is really only a "diet" for a few weeks, and then they teach you how to maintain by dieting only two days a month or so. I've been going to Curves for about 9 months now, and to my surprise, I really like it. Anyways, this recipe is from their recipe section of the Curves book. If you have an aversion to Splenda, try another sugary tasting thing, I'm sure any would work.

12 ounces silken tofu
1/2 cups semi-sweet chocolate chips
1 1/2 ounces unsweetened chocolate
1/2 cup granular splenda
1/4 cup water
3 egg whites
1/4 tsp. salt
2 TBSP heavy cream
1 tsp. vanilla extract

Drain tofu. Place chocolate chips and unsweetened chocolate in a microwave safe bowl. Cover and microwave for 1 minute, or until melted. (Note from me: obviously, you can melt chocolate on the stove-top, too!) Stir well and set aside. Combine splenda and water in a small saucepan and bring to a boil. Turn off heat.
In a medium bowl, beat egg whites and salt on high speed until stiff peaks form (sorry vegans, there is no substitute for egg whites that I know of). Continue beating on high and pour hot splenda syrup very slowly into beaten egg whites. Set meringue aside. Beat tofu, melted chocolate, heavy cream, and vanilla together until very smooth. Beat in half of meringue.
Fold in remaining meringue.
Line 8 cupcake pan wells with paper cupcake liners. Spoon approximately 1/4 of the mousse into each and pack down well. Cover with plastic wrap and freeze for about 1 hour. Remove from cupcake pan and put into a freezer bag. Store in the freezer until ready to serve. Before serving, let frozen mousse sit at room temperature for 5 minutes before peeling off the paper liner.
Makes 8 1/4 cup servings.
If you are interested in the possible dangers of splenda, click here or here.

Nutritional information (per serving): 127 calories, 7g fat, 1g saturated fat, 7g protein, 9g carbohydrates, 1g fiber, 5mg cholesterol, 161 mg sodium

If you're in the mood for the "you only live once" version of chocolate mousse, here it is:

3 squares BAKER'S Semi-Sweet Baking Chocolate
1 pkg. (3 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
2-1/2 cups thawed COOL WHIP Whipped Topping, divided

MICROWAVE chocolate on HIGH 45 seconds to 1 minute or until chocolate is completely melted when stirred. Cool slightly.

BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate and marshmallow creme; beat until well blended. Gently stir in 2 cups of the whipped topping.

PIPE evenly into 6 individual dessert dishes or spoon into serving bowl. Top with the remaining 1/2 cup whipped topping. Refrigerate several hours or until chilled.

Baked Vegetable Pie

2007-04-16T06:06:00.000-07:00

Filling ingredients:
-1 medium onion, chopped
-1 cup chopped cabbage
-1 cup diced carrots
-1 cup fresh or frozen peas
-1 cup fresh or frozen corn
-1 tsp chili powder
-1/4 tsp thyme
-1 tsp sunflower oil
-1 TBSP whole wheat flour
-1/2 cup skim milk
-1 egg, beaten
Crust ingredients:
-1 cup whole wheat pastry flour -1/4 cup sunflower oil -2 TBSP buttermilk
Topping ingredients: -2-3 TBSP soft whole grain bread crumbs -2 TBSP grated Parmesan cheese
Directions:
*Place onion, cabbage, and carrots in a saucepan or lightly oiled skillet and steam, stir in a few TBSP of water to prevent scorching. When vegetables are crisp-tender, stir in peas, corn and seasonings. Cover and set aside.
* In a small sauce pan or skillet, warm oil and stir in flour. Stir over medium heat for a few minutes until flour is golden brown. Stir in milk slowly to prevent lumping.
* Combine sauce with vegetable mixture along with egg.
* FOR CRUST: Place flour, oil and buttermilk in a 9-inch pie plate. Toss with fork until combined, then press along bottom and sides with fingers.
*Place filling in unbaked crust. Combine bread crumbs and Parmesan cheese for topping, and sprinkle over filling.
* BAKE pie in a preheated 350F degree oven about 20-25 minutes, until firm. Serve hot or at room temperature.
*NOTE: Pie can be made ahead and refrigerated until ready to bake.

This pie is so good, you will seriously marvel at all the health and vegetables that you are putting into your body! It makes a great side dish, but I have had it as a main dish, too. My 11 year old even likes it, and he claims to not like vegetables! My theory is that everyone would eat their veggies if they're prepared in a yummy way!

CHAI

2007-04-09T09:21:00.000-07:00

This is the yummiest chai recipe I have ever tasted (could it be all the sugar? Hmmmm) You can feel free to adjust the sugar levels to your preference and/or diet. I am sure you could substitute some splenda or sucanat or stevia for some of the sugar. I haven't experimented with those options, however, so you'd be going out on your own! Have fun!
You will need:

A large soup or stock pot
A ladle
A small filter/screen to filter out the tea leaves
Karafe to keep it warm (optional)

Ingredients: 1/2 Gallon whole milk 1/2 Gallon water 3 heaping TBSP black tea 1 to 1 1/4 cups sugar 1/2 tsp. cardamon 3/4 tsp. powerdered ginger
Directions: Place all the ingredients in the large pot. Heat to a rolling boil, turn down to a simmer. Allow to cook until a "skin" appears on the top of the tea/milk mixture. When the skin appears, skim it off, and turn down the stove-top to low. Begin to filter out the tea using a scoop and small wire filter. I like to pour scoops of the tea through the filter into a karafe to keep it warm to serve to guests.

Food pyramid

2007-04-08T22:58:00.000-07:00

2007-04-02T12:47:00.000-07:00

1/2 lb. 1 pound box pasta
1 package Smart Strips™ Chick'n Strips
1/2 package Smart Bacon™
1 1/2 cups broccoli flowerettes,
cut into bite-sized pieces
1 red pepper, sliced in long strips
1 small onion, sliced in long strips
2 cloves garlic, minced
1 Tbsp. olive oil or cooking spray
Parmesan Cheese

Cook pasta according to package directions. In a large skillet, saute broccoli, onion and red pepper in olive oil for 2 minutes. Add garlic and saute 1 minute longer (do not over cook). Brown Smart Bacon in another skillet until crispy and break into bite-sized pieces. Add Smart Strips™ Chick'n Strips and Smart Bacon™ to the saute mixture, cooking just long enough to heat through. Serve over pasta. Sprinkle with fresh Parmesan Cheese. Serves: 4

Per serving: Fat-11g, Fiber-9g, Sodium-770mg, Carbohydrates-40g, Protein-21g (soy protein 8g), Calories-330.

Salads!

2007-03-20T14:33:00.000-07:00

GARDEN SALAD 2 cups frozen peas 1 cup green onion, chopped 2 cups radishes, sliced 2 cups celery, chopped 2 cups carrots, chopped 2 bunches broccoli, cut up 1 head cauliflower, cut up Put the above ingredients in a bowl and cover with the following: 1/3 cup salad oil 2/3 cup white vinegar 1 cup sugar 2 tsp. salt 1/8 tsp. pepper Serves 10-15

TACO SALAD 1 lb. hamburger (OR substitute one box prepared Fantastic Foods Taco Filling ) 1/2 cup celery, chopped 1/2 cup chopped onion 1 pkg. taco seasoning mix (which can be omitted if using Vegetarian Taco filling) 1/2 cup water (omitted again, if using veggie filling) -Brown hamburger (prep Taco filling according to pkg directions), add celery, onions, taco seasoning and water. Simmer for 15 minutes and cool. Add: 2 Tomatoes, cut in small pieces 1 cup grated cheddar cheese (as usual, can substitute soy cheese, if desired) 1 head lettuce, broken in pieces 1 12-oz pkg taco chips, broken (Fritos are good too- and the original Fritos are vegan!) 1 16 oz bottle western dressing or your favorite hot sauce- make it as hot as you like! Combine above ingredients with the cooled hamburger mixture and toss. Serve immediately. Serves 10-12. This is a pot-luck favorite! For extra crisp lettuce, wait until you arrive at your destination before combining the burger mixture with the lettuce mixture.

COUSCOUS-CHICKEN WALDORF SALAD 1 1/2 cups cold cooked couscous 1 cup cut-up cooked chicken (OR 1 pkg cooled and cooked seitan ) 1/2 cup thinly sliced green onions 1/2 cup seedless green grapes, halved 1 medium unpeeled apple, chopped 1 medium stalk celery, thinly sliced 1/2 cup honey-dijon dressing (dressing can be modified to taste) 1 tsp. lemon juice Mix all ingredients except dressing and lemon juice in large bowl. Mix dressing and lemon juice. Pour over couscous mixture, toss. Stuff into pita bread, or scoop with crackers- MMM! Makes about 4 servings.

MEDITERANEAN SALAD 2 medium oranged, peeled and chopped 2/3 cup chopped red bell pepper 1/2 cup shredded spinach 2 TBSP halved Kalamata olives 1 can garbonzo beans, drained and rinsed 3 TBSP red wine vinegar 2 TBSP olive oil (extra virgin tastes best) 1/8 tsp pepper 1 clove garlic, crushed and chopped Mix oranges, pepper, spinach, olives and beans in a bowl. Shake remaining ingredients in tightly covered container. Pour over orange mixture and toss. Serves 8

EASTERN CHICKEN SALAD 1 1/2 cups diced cooked chicken (again, feel free to substitute seitan for chicken- I do!) 1 16oz can mixed Chinese vegetables, drained and rinsed 2 TBSP chopped onion 1 cup sliced celery 1/2 cup green pepper, chopped 6 mushrooms, sliced 1 tsp sea salt 2 tsp soy sauce (or try Braggs liquid Aminos -they're yummy!) 3/4 cup mayonaise- regular or soy chow mein noodles Combine the above ingredients. Mix lightly and chill. Serve over chow mein noodles. Serves 6-7

Healing Recipes

2007-03-15T10:12:00.000-07:00

Cottage Cheese Salad with Apples and Raisins
Ingredients-
1 cup cottage cheese
1 carrot, shredded
1 unpeeled apple, chopped
2 TBSP raisins
2 TBSP walnuts, chopped
lettuce leaves (optional- for serving)
Directions:
Combine the cottage cheese with the carrot, apple, raisins and walnuts. Serve on a bed of lettuce leaves. Makes 4 serving (approx).

Chicken-Grape-Walnut Salad
Ingredients-
1 cup (250 ml) skinned, cubed chicken breast (can substitute marinated, fried and cooled firm tofu)
1/2 cup (125 ml) seedless grapes, halved
1/2 cup (125 ml) chopped celery
1/4 cup (60 ml) walnuts, broken
Mayo (can use soy mayo)
Lettuce or spinach leaves (optional to serve upon)
Directions:
Combine the chicken, grapes, celery and walnuts in a serving bowl, toss with mayo, and chill. Serve on lettuce or spinach leaves as a luncheon salad.
Variation: Try the chicken salad with bean sprouts, water chestnuts or cucumbers in place of celery, or try pineapple and sunflower seeds in place of walnuts and grapes. Makes 2 servings.

Cheese-Stuffed Pears
Ingredients-
2 ripe pears
1/2 cup cottage cheese
1 TBSP (15 ml) shredded Swiss cheese
2 TBSP (30 ml) walnuts, chopped
lettuce leaves (for serving)
Directions:
Cut the pears in half lengthwise, and remove seeds, leaving a generous cavity for the stuffing.
Combine the cottage cheese with the Swiss cheese and walnuts. Divide the cheese mixture between the 4 pear halves, filling the cavities and spreading over the cut surface of the pears. Serve on a bed of lettuce leaves. If necessary, remove a slice from the rounded bottom of the pear halves so they rest nicely on the salad plates. Makes 4 servings.

Desserts:
Apple Delight
Ingredients-
4 cups (1 l) chopped unpeeled apples
1/2 cup (125 ml) apple cider
1/4 cup (60 ml) honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 cup (125 ml) whole wheat flour
2/3 cup (150 ml) skim milk
2 eggs, beaten
Directions:
In a deep oven casserole dish, toss the apples with remaining ingredients. When thoroughly combined, place casserole in a cold oven and turn on heat to 375 F (adjust for Munchies oven).
Remove from oven after 45-50 minutes, or when apple mixture is golden and apples are tender. Makes 8 servings.

Orange-Almond Cake
Ingredients-
2 large oranges, preferably seedless, naval variety
3/4 cup (175 ml) ground almonds
1/4 cup (60 ml) ground sunflower seeds
1/2 cup whole wheat pastry flour (if not at Wal-Mart, try Marketplace or Food co-op)
1 1/2 teaspoons baking soda
3 eggs
2 egg whites
1/2 cup honey
1 teaspoon vanilla extract
Directions:
Place the oranges in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer 30 minutes.
Meanwhile, in a large bowl, combine the almonds and sunflower seeds with the flour and baking soda. (To grind your own nuts and seeds, place in a blender and process with short bursts of speed until powdery).
In a medium bowl, beat the eggs with the additional egg whites and add the honey and vanilla extract.
When the oranges are finished cooking, remove from water, and chop them, peel and all, removing any seeds. Place the chopped oranges, a little at a time, in a blender and process on low speed just until finely chopped. They should not be too smooth! Stir the orange into the egg mixture, then combine with the dry ingredients in the large bowl.
Place the batter in a lightly oiled 9 inch springform pan, and bake in a preheated 375F oven one hour or more, until firm. Turn off the oven, open the door and allow to cool slowly. Remove from oven and remove ring from springform pan. Serve cake at room temperature or chilled. This cake is so rich tasting that no frosting is needed.
Note: The cake can be decorated with orange slices if desired. Serves 12.

Frozen Banana Pops (for summer)
Ingredients-
1 small, ripe banana
Carob (or chocolate) syrup
Wheat germ or chopped nuts
Directions:
Peel banana and place on a stick. Wrap in plastic wrap or foil and place in freezer until solid.
Then, dip them in syrup and roll in nuts. For quick serving, dip in the chocolate syrup that gets crunchy when it gets cold. Then re-freeze until serving.
Makes one serving.

Spring Fever- Camping recipes!

2007-03-09T07:10:00.000-08:00

Morning Hash

This hearty hash is delicious and the ideal companion for our Hearty Hash Browns.

1 Tbsp. nondairy margarine (try Earth Balance brand)
1 white onion, diced
1 green bell pepper, diced
1 pkg. vegetarian sausage (try Lightlife Gimme Lean Sausage Style )
1 tsp. paprika
1 tsp. soy sauce
Salt and pepper, to taste
Hot sauce, to taste

•In a cast-iron skillet or Dutch oven, melt the margarine and add the onion and pepper. Cook until the vegetables are softened.
•Add the remaining ingredients and cook for 5 to 10 minutes or until everything is heated through.
•Serve hot with toast.

Makes 4 servings

Breakfast 'Sausage' in a Blanket

Not camping but still craving this yummy breakfast morsel? Simply bake these wrapped “sausages” in the oven at 350°F for 8 to 10 minutes, or until the crescent roll is lightly browned and flaky.

1 pkg. vegetarian sausage links (try Yves Veggie Sausage Links )
1 pkg. crescent rolls (try Pillsbury brand)

•Spear a link on a stick or a hot-dog fork.
•Wrap a crescent roll around the link and pinch the ends to seal.
•Over a hot fire, rotate the bundle slowly until the crescent roll is browned.

Makes 4 servings

Veggie Pizza Hobo Pie

1 Tbsp. nondairy margarine (try Earth Balance brand)
2 slices vegan bread (try Cobblestone Mill Whole Wheat Bread)
2-3 Tbsp. pizza sauce
2 slices soy mozzarella cheese
1 mushroom, sliced (optional)
1 Tbsp. onion, minced (optional)
4 slices vegetarian pepperoni (try Yves Veggie Pizza Pepperoni)

•Spread the margarine on one side of each slice of bread. Lay one piece of bread, margarine-side down, into the hobo pie iron.
•Spread the pizza sauce on the bread and cover with 1 slice of soy mozzarella cheese. Top with the mushroom, onion, and vegetarian pepperoni. Add the remaining soy cheese.
•Lay the other slice of bread, margarine-side up, on top. Close the hobo pie iron and cook for 2 to 3 minutes per side.

Makes 1 serving

‘Chicken’-and-Veggie Bundle

Wrap your favorite ingredients in tin foil to create this easy-to-make, easy-to-eat camping meal.

4 oz. vegetarian chicken or seitan (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips )
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup broccoli, diced
1 carrot, sliced
1/2 cup Italian dressing
Salt and pepper, to taste

•Heat up some coals by building a blazing fire.
•In the center of 1 sheet of foil, place the vegetarian chicken and vegetables. Cover with the Italian dressing and season with salt and pepper. Seal the foil.
•Carefully wrap the package in a second piece of foil.
•Place the pouch on the coals, turning frequently. Cook for 5 to 7 minutes.

Makes 1 serving

Dessert Hobo Pie

The next time you go camping, don’t forget to pack your hobo pie iron. Then, create your own pie by using different fillings, such as cherry pie filling, blueberry pie filling, or fresh bananas and strawberries.

1 Tbsp. nondairy margarine (try Earth Balance brand)
2 slices vegan raisin bread (try Baker’s Inn Raisin Wheat)
4 Tbsp. apple pie filling

•Spread the margarine on one side of each slice of bread. Lay one piece of bread, margarine-side down, into the hobo pie iron.
•Top the bread with the apple pie filling. Lay the other piece of bread, margarine-side up, on top of the filling.
•Close the pie iron and cook for 5 minutes or until warm.

Makes 1 serving

Hummus!

2007-03-08T04:43:00.000-08:00

Hummus with Tofu

Ingredients :

1 1/2	cup	chickpeas drained, rinsed
1	x	garlic clove minced
3/4	cup	silken tofu drained
3	tbl	fresh lemon juice
1 1/2	tbl	tahini
3	tbl	extra-virgin olive oil
2	tsp	ground cumin
		Salt to taste
		Freshly-ground black pepper to taste
		Sweet or hot paprika (optional garnish)

Method :

In food processor, combine chickpeas, garlic, tofu, lemon juice, tahini, 1 tablespoon olive oil and cumin and puree until very smooth. Season with salt and pepper.
Transfer to serving bowl and cover. Let sit at room temperature for at least 30 minutes before serving. Drizzle on remaining 2 tablespoons olive oil and sprinkle on paprika, if desired. Serve with flatbread.
This recipe yields 8 servings.

Vegetarian goodies

2007-03-06T13:29:00.000-08:00

Vegetarian recipies for your enjoyment:
BROILED PORTOBELLO MUSHROOM PIZZAS
Ingredients:

4 medium portobello mushrooms of uniform large size
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup diced fresh or canned tomatoes, drained
1/2 cup finely chopped fresh spinach leaves
2 TBSP minced fresh basil leaves
2 cloves garlic, minced
1/2 tsp. dried oregeno (obviously, u can substitute fresh ANYTIME)
1/2 cup coarse dry bread crumbs
1/2 cup shredded soy cheese
1 1/2 TBSP Olive oil

Directions: Preheat the broiler. Clean mushrooms. Season mushrooms with salt and pepper. Place the mushrooms cap side up on a broiler pan. Place the pan 6 inches from the heat source and cook until lightly browned and tenderized, about 8-10 minutes.
Meanwhile, combine the tomatoes, spinach, basil, garlic, oregeno & remaining salt and pepper in a mixing bowl. Mix. In a separate bowl, combine the bread crumbs, soy cheese & olive oil. Toss to combine & set aside.
When the mushroom caps are ready, turn them over and spoon the tomato filling evenly into the caps. Top evenly with the bread crumb mixture. Return the pan to the broiler and cook until the cheese had melted and the crumbe are lightly browned, about 4-5 minutes. Serve immediately.
**********If weather permits, cook the mushrooms on the grill for stupendous results! You can even make the sauce and crumb mixture ahead of time, wrap everything tightly, and do the assembly and cooking at a campground.
ps- just so I keep my nose clean; this recipe comes from "The Complete Vegan Cookbook"

Here's one more for today, then I need to do laundry!!!
Banana Bread
Ingredients:

1 cup white sugar (can substitute raw, organic sugar- or "turbinado" sugar)

1/2 cup shortening (Blech! Trans fats! Try 1/2 cup Earth balance margarine!)
2 eggs (or to reduce cholesterol- substitute ener-g-egg replacer....works great!)
1 cup mashed bananas (3 normal sized bananas)
2 cups organic unbleached flour
1 tsp. soda

1 pinch sea salt

1/4 cup nut meats (optional)

Directions:
Mix in order given and bake in a greased loaf tin. Bake at 350 for about one hour. Check with toothpick to test doneness.

Apple Coffee Cake- regular or veganized!

2007-03-06T05:59:00.000-08:00

Since I have a love for cooking, and my other blog has turned into a journal style blog, I figured it'd be a good thing to take the recipes off of my other blog, and put them all in a neat and orderly fashion in one place. Here's one I tried twice this week- once 'regularly', and the second time, I "veganized" it. It turned out great both ways!

APPLE COFFEE CAKE
Ingredients:
Struesel topping: 2/3 cup bisquick, 2/3 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 cup butter/margarine (I use Earth Balance for the vegan version)
2 cups Bisquick (Bisquick is accidentally vegan!)
2/3 cup milk (your choice of "milk")
3 Tbsp sugar (again, your choice)
1 Large egg (or use equivalent of Ener-g-egg replacer )
2 Medium cooking apples, peeled and thinly sliced
2 Tbsp chopped nuts (optional)
GLAZE: 1/2 cup powdered sugar and 2-3 tsp milk

Method:
1) Heat oven to 400. Grease bottom and sides of 9x9x2 inch square pan.
2) Make struesel topping, set aside.
3) Stir Bisquick, milk, sugar, and egg until blended, beat vigerously for 30 seconds. Spread 1/2 the batter in the pan. Arrange apple slices on batter, sprinkle with half the topping. Spread remaning batter over apple slices (tip: wet fingers work better than dry ones for this, batter won't stick to your hands as much!), sprinkle with remaining topping, sprinkle with nuts.
4) Bake 20-25 minutes or until nice and toasty-crusty brown on top.
5) Cool in pan for 20 minutes, drizzle glaze on top (forks work well for a pretty, thin drizzle effect).
MMMM- warm, sweet, gooey fruity goodness!
Variations: There are countless variations- try pears (I did- it's wonderful), or blueberries, peaches, apricots or any combination of fruit that strikes your fancy.