Recipes

Asparagus Soup
1 1/2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 leek, sliced (3 green onions work too)
6 cups chx stock
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
2 1/2 tablespoons long-grain white rice (brown minute rice works too)salt to taste
1 pinch ground black pepper
1/2 teaspoon lemon juice

Cook onion an leek in oil and butter until color starts to turn. Add asparagus,rice, and stock and cook until very tender (45 min is pleanty) blend until as smooth as possible. Transfer back into pot and add lemon, salt and pepper.


Banana Bread - Cholesterol free
1 1/2 cups all purpose flour
2 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cup mashed bananas (mash with a fork)
1/2 cup egg whites or egg substitute
1 tsp vanilla
1 cup plain nonfat yogurt
1 cup chopped walnuts
1/2 cup applesauce

Preheat oven to 350 deg F. Spray 2 loaf pans with cooking spray. In a large bowl mix dry ingredients: sift flour, baking soda, and salt into the bowl. Stir in oatmeal, sugars, and the nuts until all ingredients are combined evenly. In a smaller bowl using an electric mixer, beat the mashed bananas until smooth, then add egg whites, vanilla, yogurt, and applesauce. Add dry ingredients slowly to wet. Stir until completely mixed. Pour into the two loaf pans. Bake on middle rack 1hr at 350 or until toothpick inserted into middle comes out clean.



Broccoli / kale Sauteed with Parmesan Cheese
Blended broccoli and or kale
2 tablespoons olive oil
3 to 4 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 small tomatoes, peeled, seeded, and diced
1/2 cup freshly grated Parmesan cheese

Thoroughly wash and dry greens then blend in a food processor. Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add greens, increase heat to high, and stir until evenly wilted/tender, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.

Black bean Chile
this is not as good as the Chile-veggie
4 c. black beans (also known as black turtle beans)
3 c. canned crushed whole tomatoes
2 lg. yellow onions, finely chopped
1 1/2 c. green bell peppers, finely chopped
1 tbsp. olive oil
1 tsp. cumin powder
11/2 tsp ancho and 11/2 teaspoon chipolte
1 1/2 tbsp. paprika
1/4 to 1/2 c. Jalapeno chilies, finely chopped (remove seeds)(1/4 cup which was 2 chiles)
2 cloves garlic, minced
2 tbsp. salt
1.5 cups chicken broth
1/2 cup mixed cilantro and Parsley

Sort and Rinse beans well. Place in a large pot, and cover with water to several inches above top of beans. Cover and bring to a boil. Reduce heat and cook for 1 3/4 hours or until tender. You will need to add more water if you start to see the beans. When the beans are cooked, strain them. Reserve 1 cup of cooking water and add it back to the beans.

Saute (you can sweat them too, and cook the whole mixture more at the end) onions, green peppers and garlic in oil with cumin and herbs, cayenne pepper, paprika, and salt, for 10 minutes or until onions are soft. Add tomatoes and chilies. Add all to the beans and stir


Bok-Choi Stir-fry with Peanut Oil and Garlic
1 pound bok choi (or a mixture of different chois)
2 Tb peanut oil1 tsp sugar
1 tsp minced garlicsalt or soy sauce to taste

1. Cut stems into 1-inch pieces and slice leaves coarsely.
2. Heat wok or heavy frying pan. Pour oil in. Add stems and toss over moderately high heat until somewhat softened, about 2 minutes.
3. Add sugar, garlic, salt and soy sauce. Add reserved leaves. Toss another 2 minutes. Serve. (Yield: 2 servings)


Chile - chicken
2 chx breast cubed
1 onion diced
1/2 Jalepeno - seeded and diced
1 cap chipotle powder
1 cap ancho powder
5 shakes reg chile powder
3/4 box container chicken broth
1.5 cups crushed toms

This is the best!

Chile - Veggie
2c dried red beans
2 onions diced
1 Jalepeno - seeded and diced
2 cups TVP
2 caps chile powder
2 caps chipotle powder
1/2 can crushed tomatoes (need size of can)
1 box container chicken broth
1 box container beef broth
(use to rehydrate TVP - this step not clear)
salt
pepper
garlic (4 cloves)
corn starch to thicken

cook a long time. beans may not be tender till the day after cooking

Ginger Cabbage
1 cabbage
2 tbl evoo
1 onion
2 clove garlic
1 or 2 Green peppers
Squash (optional)
Soy sauce
1 tsp ginger

In large skillet Heat oil, onoin and cabbage on medium heat untill soft. Stir/turn every few minutes. Cabbage will brown if too hot. Turn to low heat and add other veggies. Turn occasionally. Add soy and ginger 5 to 10 minutes before everything is fully cooked. Add more soy to taste on the plate.

Granola Bars

(alton brown)
8 ounces old-fashioned rolled oats, about 2 cups
1 1/2 ounces raw sunflower seeds, about 1/2 cup
3 ounces sliced almonds, about 1 cup
1 1/2 ounces wheat germ, about 1/2 cup
6 ounces honey, about 1/2 cup
1 3/4 ounces dark brown sugar, about 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.


Fish Tacos - Baja
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 (1.25 ounce) package ORTEGA® Taco Seasoning Mix, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 package (12) ORTEGA® Taco Shells, warmed

Toppings: shredded cabbage, chopped tomato, lime juice, ORTEGA® Thick & Smooth Taco Sauce

COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.


Freezer bread & butter pickles
7 cups cucumbers, peeled and thinly sliced (half recipe for one big 2.5"x12" cuke)
1 teaspoon salt
2 cups white sugar
1 cup diced red onion
1 cup chopped green bell pepper
1 cup cider vinegar (white works too)
1 teaspoon celery seed
Mix the cucumbers and salt and let sit for one hour. Do not drain mixture and follow by adding the sugar, onions, bell pepper, cider vinegar and celery seed. Mix well, cover and refrigerate.


B&B Pickles - Alton
1/2 onion, thinly sliced
2 medium cucumbers, thinly sliced
1 cup water
1 cup cider vinegar
1 1/2 cups sugar
Pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate


Fried Turnip/onion/pepper
Canola oil
Turnips chopped
Pepper (bell/italian)
Onion
Seasoing salt
Pepper
Paprika
Optional: Ginger & soy sauce


Green Bean Salad
1 can cut green beans, drained
1 can cut wax beans, drained
1 tsp. salt
1/4 tsp. pepper
1/2 c. salad oil
1/2 c. vinegar
1/2 c. celery, chopped
1 sm. onion, chopped
1 sm. green pepper, chopped

Mix and put in refrigerator 24 hours or longer before serving.
You can also can add
1 can red kidney beans, drained & rinsed
1/2 c. sugar
Green Olives
green pepper
tomatoes
water chestnuts
corn
pasta


Hominy Tomato Soup
1 tbs evoo
2 small zuchinni diced
1/2 bad spinach
2 lg carrots chopped (1 cup / 1 handfull officially)
1 can hominy
2 boxes chicken stock
tsb itallian seasoning
14 can diced can tomatos w/ seasoning
1 pinche salt
1 med onion


Honey Mustard Salad Dressing
INGREDIENTS
1 cup vegetable oil (try olive oil)
2 cups honey
1/2 cup lemon juice
1/4 cup Dijon-style prepared mustard (more is ok)

DIRECTIONS
In a large jar with a tight fitting lid, combine the vegetable oil, honey, lemon juice and mustard. Cover and shake until thoroughly combined. Refrigerate until chilled and shake before serving.

Kale skillet
Kale
Onion
3 x garlic
4 tsb evoo
2 tsb butter

Brown oinion and garlic in skillet with oil and butter. Add kale and stir to coat. Cover and cook till wilted and tender. Stirring occasionally.

Kale Soup
3 tbs evoo
1 bunch kale or 1/4 head cabbage (1/2 is too much/gets sour)
1.5 boxes chicken stock
2 lg carrots chopped (1 cup)
3 stems celery chopped
2 leeks chopped (2 med onion )
2 pinches salt
Black pepper
Oregano
Powered garlic little (2 cloves)

Add evoo to pot add carrot, celery & leeks, salt and pepper, sweat till softened. Add kale, cover, cook 3 mins, stir. Cook longer to sften kale/cabbage. Add stock bring to boil then simmer 30 to 45 min. Add orgeno towards end.


Kale and Bean Soup
3 tbs evoo
1 handfull small chopped kale
1.5 boxes chicken stock
2 lg carrots chopped (1 cup)
3 stems celery chopped
2 chx breast
1 can navy beans
1/2 can cream of mushroom
2 bullion cubes
2 leeks chopped (2 med onion )
2 pinches salt
1 med onion


Mushy Peas
1 (10 ounce) package frozen green peas
1/4 cup heavy cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.


Parsnips Sauteed with Parsley
3 Tablespoons butter
1 pound parsnips, cut into H-inch chunks
2 Tablespoons chopped parsley
salt and pepper to taste

1. Scrub and slice the parsnips.
2. Melt the butter in a heavy skillet. When it is bubbling nicely and just starting to brown, throw in the parsnips. Cook 10 to 15 minutes, stirring and flipping the pieces over as they begin to brown. Let them brown a little, but don’t fry up in the usual sense. Just let them absorb the butteriness and become tender.
3. As soon as the parsnips are tender, stir in the parsley, salt and pepper, and serve. Serves four.


Parsnip and Carrot Mash
8 ounces carrots
12 ounces parsnips
3-4 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 Tablespoon chopped parsley

1. Wash and scrub or peel the carrots and parsnips.
2. Slice the carrots into G-inch slices. Cook in boiling salted water until soft.
3. Slice the parsnips into one-inch pieces, halving or quartering them if from the thick end of the parsnip, so that all pieces are about the same size. Cook the parsnips separately in boiling salted water until soft. The parsnips will take longer than the carrots.
4. Drain the vegetables, place in a large bowl, and mash with a fork. Alternatively, puree in a food processor.
5. Stir in the butter, salt and pepper. Sprinkle with chopped parsley and serve. Serves three to four.

Pasole - Mushroom bean
1 onion diced
1/2 a bellpepper diced
1 container of portabella mushrooms diced
1 29 oz can white hominy
1 14 oz can yellow hominy
2 boxes chicken broth
2 14 oz cans white northern beans
1 tsp salt
1 can chipolte peppers in adobo sauce
1 tbsp olive oil

Sautee onions and bellpeppers in oil. When softened add drained
hominy and stir together until heated. Remove peppers from adobo
sauce and reserve peppers for another use. Add sauce only to pot and
stir well. Drain the beans well and add to pot. Cover with chicken
broth and let simmer for 1 hour. If it cooks down too much add 1
bouillion cube and 1 cup of water. Serve with lime wedges. Cilantro
and avocado. Top with sour cream if too spicy.


Potato soup
2tsp salt
1/2 onion
2 stalk celery
2 small diced potatos
2 poptato peeled diced
3/4 box chicken broth
1 cup water
1 cup milk
6 slices soy bacon
3 green onion
1 tbsp evoo
pinch celery salt
spinkle of so soy cheese

sweat onion and cerlery. add 2.5 diced potatoes with peel. add chx broth. boil till potatos are cooke. blend smooth with hand mixer. add 1.5 peel potatoes, add water simmer 5 min add milk 1/3 c at a time stirring slowly, simmer add celery salt and pepper to taste. add crip veggie bacon. add soy chease. simmer untill potatoes are done (approx 1 hr very low heat)

Rice
Rinse the rice in water to get rid of excess starch.
For every cup of rice, add 1 1/2 cups water.Bring the rice to boil, uncovered, at medium heat.When boiling, turn the heat down to medium low.
Place the lid on the pot, keeping it tilted to allow steam to escape.When you can see holes or "craters" in the rice, put the lid on tight.Turn the heat to low.Simmer for another 15 minutes.
Fluff up rice and serve.


Skillet Snow Peas
1 lb. fresh snow pea pods or 2 (6 oz.) pkgs. frozen snow peas, thawed
2 green onions, chopped
1 clove garlic, minced
2 tbsp. soy sauce
1/8 tsp. freshly ground pepper
2 tbsp. olive or vegetable oil

Wash snow pea pods, trim ends and remove any tough strings, saute snow peas and next 4 ingredients in hot oil just until crisp-tender. Serves 4.

Sauteed Spinach with Parmesan Cheese
2 bunches spinach
2 tablespoons olive oil
3 to 4 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 small tomatoes, peeled, seeded, and diced
1/2 cup freshly grated Parmesan cheese
Thoroughly wash and dry spinach and remove stems.
Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.


Summer Squash Stir Fry
2 yellow or sunburst squash, sliced
2 zucchinis, sliced
1 onion, chopped
2 cloves garlic, chopped
2 tbsp oil
2 tbsp water
1/2 teaspoon garlic powder
dash curry powder
1/4 tsp salt
dash Tabasco sauce or 1/2 teaspoon hot sauce (optional)
1 tsp nutritional yeast (optional)

In wok or skillet, sautee onions and garlic in oil until onions are soft, about 3-5 minutes. Add rest of ingredients except hot sauce and nutritional yeast and stir fry until squash is soft, about 8-10 minutes. Turn off heat, add optional ingredients and stir well mixed.


Cream of Mushroom Soup I
5 cups (16 oz)sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.



Soup, Lentil Spinach
1 onion
3 celery
handfull carrot shreds
Pinch Salt
5 cracks pepper
2 clove garlic
1.5 bag spinach
1.25 cup lentils
1.5 box chx broth
1.5 cup diced tomato

Sweat everything but the lentil and tomato then add broth etc

Soup, Hominey Spinach
1 onion
1 can hominey
2 zucchini
handfull carrot shreds
Pinch Salt
tsb italian seasoning
14oz can diced toms w/seasoning2 clove garlic
0.5 bag spinach
2 box chx broth

Sweat everything but the himiney and tomato then add broth etc.


Soup, Mushroom low fat
5 cups (16 oz)sliced fresh mushrooms
1 onion
3 clove garlic
(saute veggies in tsb EVOO)
2 tsb Salt
pepper
(Simmer blend when done)
heat 2 tsb butter sub
add 0.25 c flour
add to soup
them add
1 cup fat free milk
1c soy milk

Soup, Tomato
This is still missing something (basil?)
1qt frozen tomatoes (3" in a large ziplock)
3 tsb olive oil
1 chopped onion
3 clove garlic
1 carton chx stock
1/2 cup chopped fresh basil leaves
1/2 tsb oregano
Dash clove
salt to taste
ground black pepper to taste

Heat the olive oil in a large pot over medium heat. Stir in onions then garlic and cook until tender. Mix in defrosted tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, bring to boil then simmer for 20 minutes. Transfer to bowl, blend, strain and serve.


Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Just like (better) than the stuff from a packet


Turnip Fries
8 med. turnips
1/4 c. grated Parmesan cheese
1 tsp. onion powder
1 tsp. ground paprika
Garlic pwdr optional
Sometimes I add some evoo.

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray. Pare and cut turnips into 2 1/2 1/2 inch sticks. In gallon-size sealable plastic bag, combine cheese, onion powder and paprika. Add turnips; seal bag, squeezing out air; toss to coat turnips. Place turnips on baking sheet. Bake 15-20 minutes or until turnips are tender and golden. Makes 8 servings.


Ratatouille
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

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.

Salad Dressing -Honey Mustard
1 cup vegetable oil (try olive oil)
2 cups honey
1/2 cup lemon juice
1/2 cup Dijon-style prepared mustard

Tomato Ketchup
24 lbs ripe tomatoes
3 cups chopped onions
3/4 tsp ground red pepper (cayenne)
3 cups cider vinegar (5 percent)
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cup salt
Yield: 6 to 7 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process according to the recommendations in Table 1.

Process Time at Altitudes of >1000 ft = 20 min


Zucchini Stew
1 tablespoon olive oil
16 oz (5 x 5") Italian sausages, sliced
1 large onion, finely diced
2 medium green bell pepper, sliced
2 cloves garlic, minced
1 to 2 large zucchini, diced, partially seeded
1.5 cups chopped tomatoes
21 oz chicken stock (this is stew)
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
1 teaspoon chopped fresh parsley
salt and pepper to taste
2 servings (cups?) green beens cut in half
1 potato (optional)

Heat the olive oil in a large pot over medium heat. Mix in the sausages, onion, potato, green bell pepper, and garlic. Cook 10 minutes, stirring often, until potatoes are slightly tender. Mix the zucchini, tomatoes and chicken stock into pot. Season with basil, oregano, parsley, salt, and pepper. Bring to a boil, reduce to low, and simmer 40 minutes.
Pre-cook greenbeans then Stir the green beans into the pot, and continue cooking 5 minutes, until beans are heated through.