Crockpot Artichoke Pasta

 1 14.5 oz can stewed tomatoes undrained 

2 14.5 oz cans diced Italian tomatoes, undrained

1 14.5 oz can artichoke hearts in water drained and chopped

6 cloves garlic chopped

1/2 cup green olives

1/2 cup heavy cream heavy

1 16 oz box whole wheat rotini pasta

Place tomatoes, artichoke hearts, garlic and olives in crockpot. Cover and cook on low for 4 to 5 hours. Cook pasta according to directions. Stir in heavy cream and hot, cooked pasta before serving.

Cook on low for 4 to 5 hours.

Approximate Cost:$10.63

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

 

½ cup packed fresh basil leaves
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 tablespoon finely chopped shallot
2 teaspoons Dijon mustard

1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground pepper
10 cups mixed salad greens

1 (15 ounce) can low-sodium cannellini beans, rinsed
1 cup halved cherry or grape tomatoes
½ cucumber, halved lengthwise and sliced (1 cup)

Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Makes 4 servings
Serving size: 2¼ cups
Per serving: 246 calories; 15 g fat(2 g sat); 8 g fiber; 22 g carbohydrates; 8 g protein; 190 mcg folate; 0 cholesterol; 5 g sugar

🍎 Apple and Cheddar Pita Pockets

1 whole-wheat pita bread (6½-inch)
1 tablespoon brown mustard
1 medium apple, sliced
¼ cup shredded Cheddar cheese (1 oz.)
1 cup mixed salad greens

Cut pita in half and spread the insides with mustard, dividing evenly between the two halves. Stuff the pita with apple and cheese, dividing evenly. (Optionally: Arrange on a foil-lined toaster-oven pan. Toast, flipping once if necessary, until the cheese is starting to melt and the pitas are hot but not burning, 4 to 5 minutes. Remove from the toaster with a spatula.)
Carefully add greens to the pita pockets, dividing evenly.

Serving size: 2 pita pockets
Per serving: 354 calories; 11 g fat(5 g sat); 7 g fiber; 51 g carbohydrates; 14 g protein; 96 mcg folate; 28 mg cholesterol; 12 g sugars
Source: Eating Well

Fig and Goat Cheese Salad

2 cups mixed salad greens
4 dried figs, stemmed and sliced
1 ounce fresh goat cheese, crumbled
1½ tablespoons slivered almonds, preferably toasted
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon honey
Pinch of salt and pepper to taste

Combine greens, figs, goat cheese and almonds in a medium bowl. Stir together oil, vinegar, honey, salt and pepper. Just before serving, drizzle the dressing over the salad and toss.

To make ahead: Refrigerate salad and dressing separately for up to 24 hours.

Makes 1 Serving, Serving size: about 4 cups
Per serving: 340 calories; 21 g fat(6 g sat); 7 g fiber; 32 g carbohydrates; 10 g protein; 138 mcg folate; 13 mg cholesterol; 22 g sugars

Vegetarian Cashew Noodles

1 1/2 lbs whole wheat or plain spaghetti noodles
3 Tablespoon Sriracha Sauce
3 Tablespoon Brown Sugar
8 Tablespoons Sesame Oil, divided
1 Tablespoon White Vinegar
3/4 cup Soy Sauce
2 Tablespoons Sweet Chili Sauce
1 1/2-3 cups Whole Roasted Cashews
2-3 Tab. Minced Ginger
9 cloves Garlic, minced
9 Sprigs Spring Onion, chopped, divided white and green
3/4 cup Carrot, shredded
18 oz. Mushrooms, sliced
1 bag Stir-fry vegetable mix

Cook the noodles as per package instructions.

In a mixing bowl, add sriracha, brown sugar, 6 Tablespoons of the sesame oil, vinegar, soy sauce and sweet chili sauce.

In a pan, add 2 Tablespoon sesame oil.
When it's hot, and the ginger and garlic.
Add all veggies except the spring onion greens and toss well.

Add sauce mix. Toss well until veggies cook.

Add the noodles and cashew nuts.
Toss further so that noodles are coated well with the sauce.
Add the spring onion greens.
Serve immediately.

Vegetarian Portobello Stew

2 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces
2 pounds baby Bella mushrooms (if they are large, cut them in half)
4 large carrots, peeled and cut into bite-sized pieces
2-4 cups pearl onions
8 cloves garlic, peeled and minced
3 sprigs fresh thyme
6 cups vegetable stock, divided
1 cup dry red or white wine
6 tablespoons tomato paste
4 tablespoons Worcestershire
4 tablespoons cornstarch
Kosher salt and freshly-cracked black pepper

Add potatoes, mushrooms, carrots, onions, garlic, thyme, 5 cups vegetable stock, wine, tomato paste and Worcestershire together in the bowl of a crock pot, and gently toss to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
In a separate bowl, whisk together the remaining cup vegetable stock and cornstarch until combined.  Add to the stew mixture, and gently toss to combine.  Continue to cook for a few minutes, until the sauce thickens up a bit.
Serve immediately.

Source: Gimme Some Oven

COCONUT KORMA 🥥

 1 tbsp olive oil

1 onion chopped
3 cloves garlic
3 cm ginger grated
1-15 oz. can chopped tomatoes
1 tbsp curry powder
1 tbsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cardamom
1/2 tsp fennel
1/2 tsp chili flakes, optional
1 can coconut milk
1 tbsp lemon juice
1-40 oz. can butter beans, drained
parsley chopped

Heat olive oil in a pot over medium heat.
Add onion and cook until soft and translucent, followed by the garlic and the ginger.
Add chopped tomatoes and all the spices, and cook for a couple of minutes until mixture is fragrant.
Add coconut milk, lemon juice and a cup of water and cook for 5 more minutes.
Remove from heat, and blend the curry until smooth. Return to heat, add butter beans and cook for 1 more minute.
Top with chopped parsley, and serve with white rice and/or naan bread.

Makes 4 servings
Calories: 341kcal | Carbohydrates: 26g | Protein: 8g | Fat: 24g | Saturated Fat: 18g | Sodium: 168mg | Potassium: 817mg | Fiber: 7g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 15.5mg | Calcium: 82mg | Iron: 6.9mg

Source: Little Sunny Kitchen

Tangy Four Bean Salad

1 15-16 oz. can black beans, drained and rinsed
1 15-16 oz. can cannellini beans, drained and rinsed
1 15-16 oz. can chick peas, drained and rinsed
1 15-16 oz. can pinto beans, drained and rinsed
1 med. Red onion (@ 2/3cup), finely chopped
1 med. Tomato (@1/2 cup), finely chopped
2 Tab. cilantro, finely chopped
2 tea. minced garlic
3 Tab. Red wine vinegar
1 tea. Sugar
1/2 tea. Crushed red pepper flakes
1/2 cup olive oil
Adobo All-Purpose Seasoning with Pepper, such  as GOYA, to taste

In a large bowl, combine black beans, cannellini beans, chick peas, pinto beans, onions, tomatoes, cilantro and garlic.
Pour the ingredients for the dressing right over the salad and toss well. You’ll have a nutritious, tasty salad ready in seconds!

Goya 3-Bean Salad

1 can (15.5 oz.) Blackeye Peas, drained and rinsed
1 can (15.5 oz.) Chick Peas, drained and rinsed
1 can (15.5 oz.) Red Kidney Beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (2 cups)
1 red bell pepper, seeded and finely chopped (about 1 cup)
2 Tab. finely chopped fresh cilantro
3 Tab. Red Wine Vinegar
2 packets GOYA® Salad and Vegetable Seasoning
1 Tab. Lemon Juice
½ cup Olive Oil

In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.

In small bowl, whisk together vinegar, salad and vegetable seasoning, and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

(To help the flavor of the dressing make its way inside the bean, heat the dressing until warm before mixing with the beans -a 1 minute zap in the microwave will do the trick. Then, mix and refrigerate until cold.)

Festive Bean Salad

 1-1 lb. frozen Cut Green Beans
½ red onion, very thinly sliced
⅓ cup Olive Oil
⅓ cup Red Wine Vinegar
1 Tab. Dijon mustard
1½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 can (15.5 oz.) Cannellini, drained and rinsed
1 can (15.5 oz.)C Peas, drained and rinsed
1 can (15.5 oz.) Red Kidney Beans, drained and rinsed

Bring medium pot filled with water to boil over medium-high heat. Add green beans; cook until beans are heated through, turn bright green and are crisp-tender, about 5 minutes.
Add onions to colander. Strain green beans in colander with onions; rinse under cold water until cool; drain well.

In large bowl, whisk together olive oil, vinegar, mustard and Adobo until well combined. Gently stir in cannellini beans, chickpeas, red kidney beans and green bean-onion mixture. Gently toss to combine; cover and refrigerate until beans are chilled and seasoned through, about 2 hours. Serve chilled or room temperature

Wasa Salad

1 Wasa Rye Crackers 

1/2 Tomato, seeded and chopped
1/2 Green Bell Pepper, chopped
1 Cucumber, peeled and diced
1/4 cup Red Onion diced
1/2 cup Cilantro minced
1 Egg, hard boiled and chopped
2 Tbsp Greek Yogurt
1 Tbsp Mayonnaise
Salt And Pepper, to taste

In a small bowl, combine yogurt and mayo. Salt and pepper to taste. Mix well. Crumble crackers. Combine all ingredients together in a small salad bowl. Toss well Serve immediately.

Frittata

 

recipe and photo from You Know How We're An Art Family

6 eggs
1/2 cup milk
3 med potatoes, diced
2 cup baby spinach, chopped
1-2 tbsp olive oil
4 cloves garlic
1 tsp salt
dash pepper
1/2-3/4 cup grated cheese

Saute potatoes and olive oil in cast iron skillet on med low heat for 10 min, stirring frequently. Add spinach and crushed or chopped garlic for another 5 min of sauteing. Beat eggs with milk, salt and pepper and pour over veggies, then sprinkle with cheese and pop into 350 oven for 30-40 min until cheese is golden brown.

You can substitute any kind of veggies that you like or are in season instead of the potatoes or spinach- such as broccoli, asparagus, zucchini, summer squash, onion and tomato. You can also use most kinds of medium to hard cheese on top.

Savory Mashed Potato Pie

 

original recipe and photo from Cooking with My Kid

3 russet potatoes (or about 2 cups roughly mashed)
1/2 stick butter
2/3 cup milk
2 eggs
1 teaspoon minced garlic
2 cups shredded cheddar
salt and pepper
unbaked pie crust

Preheat oven to 350 degrees. Peel and cut potatoes into chunks and boil for 30 to 40 minutes until tender. Drain and transfer most of it, setting a portion of it aside for later, to the bowl of a mixer. Add butter and garlic. Blend together and then add milk. Slowly add eggs. By hand, mix in the saved out chunks of potato, the cheese, salt and pepper to taste. Pour filling into unbaked pie crust and bake for 45 to 50 minutes or until knife comes out clean. Allow it to cool a bit before slicing and serving.

Quiche

 Original recipe can be found in

From a Monastery Kitchen

by Elise Boulding and Brother Victor Antonio Avila and Sister Jeanne-Marie Pearse

French Tart shell
1 1/2 cups flour
1 1/4 tsp. salt
6 Tab. butter
3 Tab. margarine
1/2 cup water (approx.)

Work flour, salt with butter and margarine. Sprinkle on water until dough will just hold in a ball but is not sticky. Refrigerate dough, covered, at least 2 hours, preferably more. Roll out and line a 9" pie plate.

Basic Quiche Filling
2 Tab. flour
1 cup milk
2 eggs
pinch salt
4 ounces cheese, cut into small bits

Mix the flour with the milk by diluting first with a little milk, and then gradually adding the rest so that there are no lumps. Beat the eggs. Combine liquid and eggs, beating together until well mixed.

Add seasonings such as:
for a savory quiche
4 more ounces cheese, cut into small bits (making 8 ounces altogether)
4 ounces mushrooms

Place a layer of a little more than half the mushrooms on the bottom of the pastry crust. Layer cheese on top. Layer basic quiche filling on top. Top with the rest of the mushrooms.

OR,
for those who do not like mushrooms, you can leave them out, for a plain cheese quiche. Or, you can add shrimp and a pinch of thyme instead. You can experiment with flavorings to taste.

OR,
for a sweet quiche
1 tsp. vanilla
raisins to taste
sprinkle of nutmeg

Mix vanilla, raisins and nutmeg into the basic quiche filling and pour into the crust.


For any of these recipes, you can put the crust and fillings into individual ramekins instead.

Barley Brolis

 "Admittedly simple but truly satisfying. Brolis, a thick stew-like porridge, was the everyday meal for most folk in the 9th century, thus it can be used for an authentic Medieval feast. Endlessly adaptable to the grains, vegetables and meats at hand, it was filling, easy to make, and nourishing. Whole oats can be used in place of the barley with equal authenticity." 

- The Circle of Ceridwen Cookery Book

Note: The barley needs to soak for several hours before you cook it, so keep this in mind.

1 cup pearl barley
3 cups vegetable broth
2 cups mixed vegetables, any combination of root vegetables (carrots, parsnips, beets, turnips, onions,…), diced, or in small slices
4 Tbsp butter
Salt and black pepper, to taste
Optional: eggs and/or dried or fresh herbs. See note below.

Rinse the barley in a fine mesh strainer, and then cover with water and let sit and soak at room temperature for several hours or overnight.
Drain and rinse the barley. In a large heavy-bottomed soup pot melt 1 Tbsp of the butter over low heat, and add the drained and rinsed barley, stirring well so all the pearls are coated with a light coating of butter. Let it sit there over low heat, stirring occasionally, while you address the vegetables, peeling them and dicing or slicing them.
After the barley has been toasting for 5-8 minutes, add the broth to the pot, and turn to the heat to high. Cover and bring to a boil, then reduce heat to medium low, taking care not to let it overboil and make a mess (you may wish to set the cover a little to one side to prevent this).
In a heavy-bottomed skillet melt the rest of the butter over medium heat, and add the sliced or cubed vegetables. Sauté the vegetables, moving them around frequently with a wooden spoon, until they begin to brown a bit, and grow slightly tender, about 5 minutes. Scrape them and the butter and juices in their pan into the soup pot with the simmering barley, and cook for 15 to 20 minutes, depending on how chewy you like your browis. Add salt and pepper to taste, and if you’d like the browis to be soupier, add more broth. Makes 4 1½ cup servings.


 A beaten egg can also be added when you add the vegetables, for additional protein and nourishment.
 Dried or fresh herbs such as thyme and sage may be sautéed with the diced vegetables, or fresh parsley chopped up and stirred in just before serving.

Source: The Circle of Ceridwen Cookery Book

Garden Vegetable Lasagna

2 zucchini, chopped1 yellow onion, chopped
2 cloves of garlic, grated or finely minced
1 tablespoon olive oil
32-oz container ricotta cheese
(2) 10-oz packages frozen spinach, thawed and all water squeezed out
1 egg
1 teaspoon salt
1 teaspoon pepper
16 ounces shredded mozzarella cheese
(2) 25-oz jars marinara sauce
9-oz package NO BOIL lasagna noodles
Preheat oven to 400 degrees with the oven rack in the middle position.
Preheat a medium size skillet over medium high heat. Add the olive oil, then cook the zucchini and onion for 5-7 minutes until softened. Add in the garlic, cook another 30 seconds until fragrant. Remove from heat and set aside.

While the vegetables are cooking, in a medium size mixing bowl combine the ricotta cheese, spinach, egg, salt and pepper. Stir to combine. Set aside.

Assemble the lasagna in a 9×13 baking dish. Layer in this order: tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, tomato sauce, mozzarella cheese.

Cover the lasagna with parchment paper, then aluminum foil. If freezing, make sure the aluminum foil is covering it so it is airtight. Will keep in the freezer for 3 months. When ready to cook, bake on a parchment lined baking sheet at 400 degrees for 90 minutes covered, then 15 minutes uncovered, or until the cheese is melted and just starting to brown.

If not freezing, bake on a parchment lined baking sheet for 45 minutes covered, then 15 minutes uncovered, or until the cheese is melted and just starting to brown.
Remove from oven and allow to sit for 10 minutes. Cut and serve warm.
Leftovers will keep in an airtight container for 1 week.

Source: Tastes Lovely

Avocado Toast and Avocado-Egg Toast

 

Source: Eating Well

¼ avocado
¼ teaspoon ground pepper, a pinch of salt and ⅛ teaspoon garlic powder or 2 teaspoons Everything Bagel seasoning
1 slice whole-wheat bread, toasted
1 large egg, fried or scrambled (optional)
1 teaspoon Sriracha (optional)
1 tablespoon scallion, sliced (optional)

Fry or scramble an egg, if using.
Combine avocado and spices in a small bowl and gently mash. Top toast with the avocado mixture and egg, if using.  If using egg, garnish with Sriracha and scallion, if desired.

Source: Eating Well

Vegetarian Sandwich with Wasabi Spread

3 tablespoons reduced-fat mayonnaise1 tablespoon grated fresh root ginger
1 teaspoon mirin
2 tablespoons chopped spring onions
2 tablespoons rice vinegar
1 1/2 teaspoons wasabi powder
1 tablespoon sesame seeds, toasted
1/3 cucumber, thinly sliced
3 ½ ounces trimmed watercress sprigs, rinsed and dried
8 slices pumpernickel bread

Whisk 3 tablespoons of the mayonnaise with the rice vinegar, ginger, wasabi powder and mirin in a medium bowl. Add spring onions and sesame seeds. Mix well.

Divide the spread mixture among four of the slices, spreading evenly. Top with cucumber slices and watercress. Set the remaining bread slices on top. Cut the sandwiches in half to serve.

For more protein, you can add cream cheese, sliced cheese or salmon to the sandwich.

source: modified from the recipe at Reader's Digest

Chopped Kale Salad

6 cups chopped Kale (about 12 oz.)
1 tomato, diced

2 stalks celery, diced

1/2 red onion, diced
1/2-1 cup chickpeas
4 Tab. Kalmata black olives, sliced (or regular black olives)
2 oz. Parmesan, rough grate or small cubes

Chop kale leaves into bite-sized pieces, discarding the stems.
Top with the remaining ingredients and serve with dressing.


Creamy Yogurt Dressing

1/2 cup plain Greek yogurt
2 Tab. olive oil mayonnaise
2 Tab. red wine vinegar
1 clove garlic, minced
1 tsp. lemon or lime juice
1 tsp. cilantro
pinch salt


Combine all ingredients in a small bowl.


Variations:

Asian Twist: Add a little soy sauce and grated ginger

Mexican Flair: Make with lime juice, a little lime zest and some taco seasoning.
source: modified from the recipe from Healthy Living

Vegetarian Udon Noodles

 

source: Cilantro and Citronella

1 package (21 oz) udon noodles
1 Tab. canola oil
A thumb-sized piece of ginger, minced
3 cloves of garlic, minced
1 green onion, chopped and whites and greens separated
10 – 15 fresh shiitake mushrooms, sliced
1 medium-sized or 2 small bunches of bok choy, leaves separated and larger leaves sliced into smaller pieces
2 Tab. light soy sauce

Soak the udon noodles in warm water for just a minute or two until separated. Drain and set aside.
Heat a wok or large pan over medium-high heat. Add the oil and stir fry the ginger, garlic and white parts of the green onion until soft and fragrant. Add the sliced mushrooms and fry until nicely browned. Add the bok choy and fry until wilted and the stems are slightly softened. Add the noodles and fry until warmed through. Add the soy sauce..
Serve, garnished with the green parts of the green onions.

source: Cilantro and Citronella

Seven Layer Dip

1 (16 oz) can Refried Beans (or equivalent homemade)1 (10 oz) can Rotel Diced Tomatoes & Green Chilies, drained
2 tsp chili powder
3/4 tsp ground cumin
1/2 tsp garlic powder, divided
1/2 tsp salt
1/4 tsp pepper
3 medium avocados, peeled and cored
1 1/2 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
12 oz . sour cream
1/2 (6 oz can) black olives, sliced
2 small (Roma) tomatoes, diced
1 3/4 cups finely shredded cheddar and Monterey jack cheese blend
1/3 cup sliced green onions

In a medium mixing bowl stir together refried beans, canned tomatoes, chili powder, cumin, 1/4 tsp garlic powder and season with salt and pepper. Spread mixture into an even layer in 7 by 11-inch baking dish.
Mash avocado with lime juice. Mix in cilantro and season with remaining 1/4 tsp garlic powder and salt to taste. Spread into an even layer over the bean layer in baking dish, then spread sour cream over avocado layer.
Sprinkle with cheese, black olives over sour cream layer then top with tomatoes and green onions. Serve with tortillas chips. Dip can be made a day in advance, just cover and refrigerate until ready to serve.

Recipe source: Cooking Classy

Moo Shu Mushrooms

 MARINADE

6 Tablespoons soy sauce
2 tablespoons oyster sauce
1 Tablespoon peanut butter
1 Tablespoon honey,  molasses or  brown sugar
2 teaspoons white vinegar
1/4 cup rice vinegar
1⁄8 teaspoon garlic powder
6 cloves garlic, minced
1⁄8 teaspoon onion powder
3 teaspoons sesame oil
20 drops chinese hot sauce (or habenero or jalapenos)
1⁄8 teaspoon black pepper

Place all ingredients in a Mason jar and shake until it emulsifies.
Separate the marinade into two portions — one to marinate the meat and one to serve as the cooking sauce.

MOO SHU
2 pounds mushrooms, sliced bite sized thin strips
marinade (see above)
3 tablespoons peanut or vegetable oil
4 large eggs, whisked
28-ounce bag coleslaw mix
8-16 ounces shiitake mushrooms, stemmed and thinly-sliced
4 scallions, thinly sliced
for serving: flour tortillas, wraps or rice

Add the thinly-sliced mushrooms to half of the marinade, and toss until the meat is evenly coated in the marinade.  Set aside for 5 minutes.

While the mushrooms are marinating, heat 2 teaspoons oil in a large saute pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.  When you have a chance (while the mushrooms are cooking), chop the omelet into small, thin pieces.

Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use a pair of tongs (or a fork) to lift the mushrooms out of the marinade and transfer it to the pan, discarding the marinade.  Saute the mushrooms, breaking it up and stirring it with your tongs occasionally, until it is cooked and tender, about 3-4 minutes.  Then transfer the mushrooms to a separate plate, and set aside.

Add the remaining oil to the pan, along with the cole slaw, additional mushrooms, and half of the scallions.  Saute for 2-3 minutes, or until the cabbage begins to wilt and softens.

Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked mushrooms and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.

Serve immediately with flour tortillas, wraps or rice.

Source: modified from the recipe at Gimme Some Oven

Migas (scrambled egg/fried tortilla mixture)

 Migas ("crumbs" in English) is possibly an ancient dish and is from Spanish and Portuguese cuisines.

6 large eggs
1/4 cup milk
Salt
2 tablespoons canola oil
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1 1/2 cups fresh salsa (or 1/2
green bell pepper, seeded and diced, 1 small yellow onion, finely chopped and 1 medium tomato, seeded and diced)
1 clove garlic, finely chopped
3 ounces grated Cheddar

Whisk together eggs, milk and salt in a medium bowl and set aside.

Warm oil in a nonstick skillet over medium-high heat. Add tortilla strips and cook, stirring occasionally, until strips begin to crisp, about 2 minutes. Add fresh salsa and cook until softened, about 3 minutes. Add garlic and cook 1 minute longer.

Add egg mixture and cheese to skillet. Cook mixture, stirring with a spatula, scraping up cooked eggs and allowing liquid to flow to bottom of pan, until eggs are set, 2 to 3 minutes. Serve immediately.

Source: modified from the recipe at My Recipes

Total Cost $4.71 recipe / $1.18 serving

Calories 353, Fat4g, Protein 18gC, Carbohydrate17gF, Fiber2g

Curried Potatoes

 

recipe and picture from good (cheap) eats

2-3 Tablespoons olive oil
6 medium potatoes, peeled and chopped
1-2 Tablespoons curry powder
2 teaspoons salt
1 teaspoon pepper

In a large nonstick skillet, heat the oil and then add the potatoes and toss to coat. Stir in the curry powder and season the potatoes to taste with salt and pepper. Cover the pan with a lid or a sheet of aluminum foil. Stir the potatoes occasionally while they steam. Turn temperature down and cook until the potatoes are tender, about 20 minutes, possibly longer.

Corn and Cheddar Pudding

source

3 cups frozen or fresh corn (off cob)
1 1/2 cups milk
1/2 cup half & half
2 large eggs
1/4 cup cornmeal
2 Tab. honey
1/2 tsp. cayenne
1 tsp salt
4 oz. cheddar cheese, shredded

Preheat the oven to 350 degrees. Allow the corn to thaw or thaw in a sieve with hot tap water running over it. Place the milk and half of the corn into a blender or food processor and puree.
In a large bowl, whisk together the corn/milk mixture, half & half, eggs, honey, cayenne, salt, and the rest of the corn kernels. Make sure to whisk really well so that the egg is fully incorporated. Add cornmeal and stir again. Stir half of the cheese into the corn pudding mixture.

Coat a 8x8 (or similar size) baking dish with non-stick spray and pour in the pudding. Sprinkle the rest of the cheese on top. Bake in the preheated oven for about one hour or until the center of the pudding shakes like a bowl full of jelly. Check the pudding at about 50 minutes by shaking the dish slightly. If the center wiggles like a liquid, let it cook just a little bit longer.Allow the pudding to rest for about five minutes after baking. Serve warm!

Total Cost $3.57 recipe / $0.45 serving

source: Budget Bytes

Baked Cheese Grits

 

2 cups whole milk
2 cups water
1 cup grits
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup, packed extra sharp cheddar cheese, about 4 ounces, divided
1 cup, packed Monterey Jack cheese, about 4 ounces, divided
1 tablespoon unsalted butter

Lightly butter the bottom and sides or a 10-inch skillet, or 4 (4-inch) ramekins.

In a medium saucepan over medium-high heat bring milk and water, covered, to a boil. Reduce heat to medium and add the grits, salt, pepper. Stir constantly until grits are the consistency of thick soup, reduce to a simmer and cook 10 to 15 minutes to let the grits thicken further, stirring constantly to prevent grits from sticking to the bottom of the pan. Grits will be really thick.
Remove from heat and stir in ¾ cup of cheddar cheese, ¾ cup Monterey Jack cheese, and the butter. Pour the grits into prepared skillet or ramekins and top with remaining cheese. Turn over to broil.
Place directly under the heating element for 2 to 3 minutes, or until the cheese topping is melted and starts to brown. Serve immediately.
Source: Sweet Pea's Kitchen

Deviled Eggs

 

12 eggs, hard boiled
6 Tab. Mayonnaise
1 Tab. Pickle juice or vinegar
1 Tab. Yellow mustard
1 tea. Pepper
2 tea. Salt
Paprika for garnish

Slice hard-boiled eggs in half lengthwise.  Carefully scoop out yolks. Place whites on a plate and se aside. Mash yolks with a fork until no large lumps are left. Add rest of the ingredients, except Paprika and mix until blended. Spoon into the whites halves.  Sprinkle with Paprika.

Slow Cooker Mashed Potatoes

 

in crockpot in upper left corner

5 lbs. Potatoes, golden, red or Russet, diced (You can peel or leave peels on -however you like them.)
1 cup water
1 cup margarine or butter
1 Tab. Salt
3/4 tea. Black Pepper
1 cup Almond Milk or regular milk, warmed

Put all ingredients except the milk in the Crockpot and cook on high 4 hours.

Add warmed milk to crockpot. Mash potatoes with an electric mixer until smooth. Do not remove water from crockpot before mixing. Put crockpot on warm or low setting to keep warm while serving.

Source: Flavorite

Slow Cooker Candied Sweet Potatoes

6-7 Sweet Potatoes, peeled and thinly sliced

1/2 cup orange juice
2 tea. Vanilla extract
1 tea. Cinnamon
1/2 tea. Nutmeg
1 tea. Salt
3/4 cup brown sugar, packed
2 cups mini marshmallows
Chopped candied pecans, optional
Spray the inside of the slow cooker. Place sliced sweet potatoes in slow cooker. Wisk together the rest of the ingredients, except the marshmallows and optional pecans. Pour over sweet potatoes. Cook on low 4-6 hours or on high 2-3 hours. Mash sweet potatoes with a hand mixer until smooth right in the Crockpot. Start on low to avoid potatoes coming out of the crockpot. Sprinkle Marshmallows on top. If your crockpot has a removable crock that is oven safe, remove crock and move to an oven on low broil setting. Keeping a close eye on the oven, broil until marshmallows are golden brown and toasty. Move back to the Crockpot base set on warm to serve. Sprinkle with candied Pecan pieces,  if desired, before serving.

Source: modified from recipe at Six Sisters Stuff

10 Min Garlic Buttered Parmesan Egg Noodles

 

source: Simply Recipes

8-16 oz. Egg Noodles 
2 Tab. - 1 stick of Butter
4 Tablespoons Olive Oil
1 (or more to taste) Garlic cloves, chopped
1 tea. - 1 Tab. each Parsley. Oregano, Garlic powder
2 Tab.-1/4 Cup Parmesan-Romano Cheese

salt and pepper, to taste

Boil egg noodles until tender, and then strain in colander. Melt butter in hot pot and put noodles back in pot and toss. Add all the rest of the ingredients and toss again to ensure noodles are coated well.

source: Curt's Delectable Creations and Simply Recipes

Total Cost:
16 oz. Egg Noodles, $1.88
1 stick of Butter, 75¢
4 Tablespoons Olive Oil, .48¢
1 (or more to taste) Garlic cloves, chopped, 6¢+
1 tea. - 1 Tab. each Parsley. Oregano, Garlic powder, .90¢
2 Tab.-1/4 Cup Parmesan-Romano Cheese

salt and pepper, to taste, .53¢

Total Cost: $5.14

Refried Beans

This recipe for refried beans (which, by the way, aren't really fried at all) is from Recipes for You more a method than a recipe. You can easily adjust the seasonings to your own liking. 

1 lb bag pinto beans
1 tea. salt
1 tea. chili powder
1/2 tea. ground cumin
1/2 tea. garlic powder
1/2 tea. onion powder
1/2 tea. dried cilantro
a few drops of Louisiana Hot sauce
juice of half a lime 


On The Morning the Day Before You Want To Eat Them: Rinse, drain and sort through a bag of pinto beans. Sometimes you'll find rocks and other debris which needs to be removed so you don't break your teeth. Soak them in the morning in a large bowl.

That Evening, the Day before you want to eat them: Drain the water from the day's soaking. Add the pinto beans to a large slow cooker. Pour in enough water to cover the beans with about 2" of water over the top of the beans. Cook on low overnight.
The Next Morning: Turn off the slow cooker. The water will look dirty and the beans should be mushy. Pour off the water and return beans back to the slow cooker crock. Add the seasonings. Mash the beans using a potato masher. You can choose to mash them all or you can leave some beans whole. It's whatever you like. Squeeze the juice lime. Stir well. Divide the mixture into 2-4 equal parts and ladle up the beans into freezer storage baggies. Label and freeze. When you're ready to eat, thaw in the fridge overnight or heat in the microwave for a minute or so until soft enough to use.

Tostadas

 

tortillas, corn or wheat {we use one package each)
2-3 can refried beans {or the equivalent homemade} 
1/2 pound cheese
2 jars salsa
1 bag shredded lettuce
2-3 small cans sliced olives. 

Heat tortillas on griddle until brown. Set the rest of the ingredients out as a Tostada Bar and let everyone make their own to their taste.

Pasta Salad

 We love this pasta salad we have it for lunch once a week. It is so simple and yet very satisfying.

1 box of Pasta, any shape you like; we vary it each time we make it

1 jar of Green olives

1 can of Black olives

1/2 pound of grated cheese, any type you prefer. We generally use cheddar.

1 large tomato, chopped into small chunks or grape tomatoes cut in half

Italian Salad Dressing, your choice

Pepperoni, optional

We put the ingredients on the table and everyone makes their own pasta salads to taste, but the original recipe called for it all to be put together in one large serving bowl.

No-Boil Macaroni and Cheese

4 cups (2% or higher) milk1 tsp. Salt
1 tsp. Dry Mustard
4 Tab. Butter, melted
2 cups macaroni, uncooked
8 oz. Velveeta, cut into 1/2 inch slices
2 cups shredded cheddar
2 cups shredded mixed cheese

Preheat oven to 350 degrees.  Spray a 9x13 inch baking dish. In the bottom of the baking dish, mix together milk, salt, dry mustard and butter. Add macaroni. Add in Velveeta, pushing down under the milk. Top with the shredded mixed cheese. Cover with aluminum foil. Bake for 40-60 minutes, until macaroni is fully cooked, and most of liquid absorbed.

Remove foil and top with the shredded cheddar and return to the oven, uncovered, for 10-15 minutes or until the cheese is melted.

Source: The Country Cook

Creamy Cheesy Grits (for Breakfast or Dinner

For breakfast or you can spice it up a bit more with and serve it for dinner.

2 cups whipping cream

2 cups milk (4 cups half and half can substitute for the cream and milk)
1/2 tea. Salt
1/2 tea. Garlic powder
1/4 tea. Black Pepper

Bring to a boil. Gradually add:

1 cup Quick cooking grits

stirring. Return to boil. Cover, reduce heat and simmer 5-7 minutes. Add:

4 oz. Cream cheese
6 oz. Shredded sharp cheddar cheese
1/2 tea. hot sauce

Stir to mix and serve.

For Dinner Grits, add:

2 tsp. creole seasoning
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. onion powder 

Slightly adapted from the recipe at Southern Living cookbook

Cornbread

 I found this recipe on the back of the Indian Head corn meal bag. It can also be found at the Washington Mill website. It is by far our favorite cornbread recipe.

1/2 cup yellow corn meal 

1 cup all purpose flour

1/4 cup + 3 Tab. sugar 

1 tsp. salt 

2 1/2 tsp. baking powder 

1/4 cup + 2 Tab. oil 

1/2 cup milk 

2 eggs 

Add all dry ingredients together in a mixing bowl and stir. Blend oil, eggs and milk into another mixing bowl. Add dry ingredients to wet ingredients and mix with a wire whisk just until batter is uniform. Pour into greased 9 x 9 inch pan and bake at 375 degree oven for about 25 minutes.

Steel Cut Oatmeal

 

I never liked cooked oatmeal before I found this recipe because I couldn't stand the texture. This oatmeal is not mushy. It is soft enough to eat, but still has some body and crunch to it. My husband adds sliced almonds to it for added crunch and protein. The only drawback to this recipe is that you have to think of it the night before...

4 cups milk (not water) 

1 cup steel cut oats

1/2- 1 cup milk

Butter, Brown sugar, cinnamon, honey, nuts or whatever you like to add to your oatmeal

The night before — while you’re cleaning up the dinner dishes, pour the 4 cups of milk and the oats into a saucepan. Cover, and put in the refrigerator so that the milk can soften the shell of the oats.

In the morning, pull out saucepan, and heat the oat-milk mixture on the stove until it boils. Boil 5 minutes, stirring to prevent sticking on the bottom. Remove from heat, let sit for a couple of minutes. Stir in 1/2- 1 cup milk to prevent a crust from forming.

Chili's Rellano Casserole

 

This recipe and photos are from Kami, and is so quick, easy, tasty and vegetarian! 

2 - 4oz. Cans Chopped Green Chiles 

1 - 8oz. Can Tomato Sauce 

2 - Eggs 1 - Cup Half & Half 

1/3 Cup Flour 

1/2 lb. grated cheese (your choice) 

Beat half and half, eggs and flour in a bowl until smooth. Layer the chiles, egg mixture, tomato sauce and cheese into an 8×8 glass pyrex dish. Bake for 1 hour @ 350.

Edamame Dip/Spread

 This recipe is from Suzie J. 

1 bag of frozen shelled edamame* 

1 cup silken tofu, drained 

1 tablespoon or more salt 

3 cloves of minced garlic 

1/4 cup olive oil 

Juice of one lime 

1/4 teaspoon or more hot pepper flakes 

1/2 teaspoon or more of cumin 

Cook soybeans in boiling water according to package directions. Pour soybeans and remaining ingredients into food processor and process until smooth. Use the minimum amount of salt and spices, and then add more to taste. Eat with corn chips, pita chips or vegetables. *You can use edamame in the shell, but you will have to add the time and effort of taking them out of the shell before starting with the recipe.

Pesto

 

1 1/2 cups fresh Basil leaves

2 cloves Garlic

1/4 cup Pine Nuts

3/4 cup Parmesan Cheese

3/4 cup Olive oil

Blend in a blender or food processor basil leaves, garlic and pine nuts. To that mixture add cheese and olive oil. Use as a topping on pasta or baked potato.

Chinese Tofu and Vegetables

 This recipe was given to my daughter in a cooking class, (Thanks Kim K.) substituting Tofu chunks for the chicken.

2 Tab. veg. oil 

1 pkg. firm Tofu, cut into chunks

1 pound fresh broccoli

1 pkg. frozen pea pods (or equivalent amount of fresh)

4 stalks celery, chopped into large chunks

2 med. onions, chopped into large chunks

3 green onions, chopped

1 Tab. minced pared fresh ginger root (You can get chopped ginger root in a jar to use instead.)

3/4 cups water and 1 Tab. instant chicken bouillon granules, or 3/4 chicken or vegetable stock

Combine water and bouillon, if you are using this. Heat oil in wok or large frying pan on high heat. Cook chicken until golden brown (about 3-5 min.) Add vegetables, including ginger root and stir fry 1 minute. Add water/bouillon mixture or broth. Toss until completely coated. Cook until liquid boils. Cover and cook 2-3 minutes. Add chicken and simmer until warm, about 1 minute. Serve over rice.

1-2-3-4 Cake

 This was my grandmother's cake recipe, so I dedicate this post to her, Cody Nobel. She became ill when my mother was only 12 years old so this was the only recipe of hers that was passed down. It was passed down only because it is so easy to memorize with its 1-2-3-4 pattern that my mother, as young as she was, could remember it. It is very versatile and can be baked in all sorts of pans. I have sauteed pineapple rings in butter and brown sugar in a large cast iron skillet and then poured this batter over it and it made a wonderful pineapple upside down cake. When baked just flip over onto a plate and the pineapple topping is on top!

1 cup sugar

2 cups butter (1 pound) softened

3 cups flour

4 eggs

Everything else is in 1's.

1 Tab. baking powder

1 tea. salt

1 oz. bottle of vanilla or lemon extract

Cream together sugar and butter. Slowly add the remaining ingredients, one at a time. Bake at 350 degree F oven for 30-50 minutes, depending on what type of pan you bake it in.

Confetti Salad

 This is a variation of the recipe by Smitten Kitchen. I have added corn, cilantro and red onions for added flavor. The corn also becomes a complete protein when added to the beans, for my vegetarian husband. Lime wedges make a lovely garnish.

Mix in a large bowl: 2 15-ounce cans black beans, drained and well-rinsed 1 15-ounce can whole corn, drained (or fresh corn off the cob instead would bring a wonderful summer sweetness to it) 4 bell peppers, a mix of colors, chopped into a small dice 1/2 super-large or 1 medium red onion, chopped into a small dice 1/2 bunch of cilantro, finely chopped Vinaigrette: In a separate, smaller bowl, whisk: Juice of two limes 6 tablespoons olive oil 2 teaspoon ground cumin

2 teaspoon salt 1 teaspoon honey 1/4 teaspoon cayenne Pour vinaigrette over the bean mixture, toss it well and adjust seasonings to taste.

KFC Cole Slaw

 This recipe comes from Amanda's Cookin' and is a mock Kentucky Fried Chicken Coleslaw.

1 head of cabbage 

1 medium carrot (or about 1/4 cup minced) 

2 Tab. minced onion (we used red onion) 

1/2 mayonnaise 

1/3 cup sugar 

1/4 cup milk 

1/4 cup buttermilk 

2 1/2 Tab. lemon juice 

1 1/2 Tab. white vinegar 

1/2 tea. salt 

1/8 tea. pepper 

Chop cabbage, carrot and onion so that it is as minced as you can get it. It is easiest to use a food processor, but I had to do mine by hand because our food processor is on the fritz. Combine all the dressing ingredients in a bowl and whisk until well blended. Pour over cabbage mix and stir to coat well. Cover and refrigerate from 4 hours to overnight before serving so that the cabbage mix can soak up the dressing. The longer it sits, the better it is. Makes 10-12 servings.

Toad-In-The-Hole

 Toad in the Hole sometimes refers to a sausage covered in dough and cooked and sometimes to an egg cooked in the center of a bread slice. An egg cooked this way is also sometimes called a Hen in a Basket to differentiate it from the sausage dish. This is an easy dish for a child just learning to use the stove.

The bread in this picture is gluten-free bread.

CUT OUT center of a slice of bread, using a 2-1/2 to 3-inch heart, round or other shape cutter; reserve cut-outs. COAT large nonstick skillet lightly with oil. TOAST bread slice and its cut-out on one side in skillet over medium-low heat until golden, about 5 minutes. TURN bread pieces over. BREAK AND SLIP an egg into center of the bread slice. COVER pan and COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. SEASON eggs with salt and pepper. SERVE immediately.

Homemade Hummus

 This recipe is from Ancient Egyptians and their Neighbors by Marian Broida.

You will want to double the recipe if you are serving it for lunch.

1 can garbanzo beans, drained

1 tea. chopped garlic

2 Tab. tahini (sesame seed paste)*

1/2 tea. salt

1/2 tea. cumin

1 Tab. apple juice

3 Tab. water

corn chips, crackers, sliced cucumbers or bread

Mash garbanzo beans and garlic in a large bowl using a fork or potato masher. You could use a food processor or blender instead. Add the tahini, salt and cumin and stir well. Add apple juice and water and stir until completely mixed. Spread on fresh hard bread slices, crackers, cucumber slices or corn chips.


Grilled Sweet Pepper and Feta Hummus 
This variation is from Hide the Cheese.


3 medium sweet peppers
1 15-ounce can chickpeas, drained and rinsed
3 tablespoons freshly squeezed lemon juice
approximately 1/2 cup feta
2 garlic cloves
1/2 teaspoon salt, or more to taste
4 tablespoons olive oil
smoked paprika or a little liquid smoke and some paprika

Slice peppers into thin strips. Grill the peppers, turning them frequently until they are black and blistered on the outside. Whirl the peppers in a food processor with the remaining ingredients except the paprika. Taste. Adjust seasonings if you like. Serve in a bowl with a sprinkle of smoked paprika on top.

Saint Joseph's Chickpea Soup

 This recipe is modified from the recipe in Tweleve Months of Monsatery Soups.

2 cups dried chickpeas

10 cups water

1 large onion, chopped

1 stalk celery, minced

2 carrots, sliced

4 cloves garlic, minced

1 red bell pepper, diced

4 Tab. olive oil

1 bouillon cube

1 bay leaf

salt and pepper to taste

Soak chickpeas overnight.

Boil them in the water and add the remaining ingredients and cook slowly over medium heat for one hour or until the peas and all the vegetables are tender. Add salt and pepper.

Simmer the soup, covered for about 15 minutes. Remove the bay leaf before serving. Serve hot.

Cream of Brussels Sprout Soup

 This recipe comes from Twelve Months of Monastery Soups.

2 Tab. Butter

1 pound Brussels Sprouts, sliced into quarters

1 pound potatoes, peeled and diced

2 leeks or onions, sliced

3 garlic cloves

8 cups of water

salt and pepper to taste

1 bay leaf

2 cups of milk or cream

Melt the butter in a saucepan and saute the Brussels Sprouts, potatoes, onions and garlic for 1-2 minutes, stirring continuously. Add the water and seasonings and cook slowly over low-medium heat for 40-45 minutes, or until the vegetables are tender. Remove the bay leaf. Add milk and stir well. Blend the soup in a blender and serve hot.

If desired, cook separately some Brussels sprouts sliced into quarters to be used as a garnish on top of the soup.

Watercress Sandwiches

 

 Watercress sandwiches are so much fun to make and eat. They are great for tea time or for a light summer lunch. All you need is a bunch of watercress, cream cheese and rye bread. I usually use mini cocktail loaves of rye bread, but this time I just used regular rye bread and cut the sandwiches into quarters. Some people like to cut off the crusts, but I think they are the best part of the sandwiches!

Edamame Caprese Salad

 

photo and recipe from Cooking With My Kid

8 oz fresh mini mozzarella balls
1 1/2 cup shelled edamame, steamed until cooked but still crisp
2 cups grape tomatoes
8 to 10 basil leaves, chopped
2 tablespoons balsamic vinegar
1/4 cup olive oil
salt, fresh pepper

Halve the mozzarella balls and the tomatoes and combine in a large bowl with edamame. Toss with oil, vinegar and basil. Salt generously and add pepper to taste.

Crockpot Ravioli

 

photo and recipe from Cooking 4 Carnivores

1 bag of frozen cheese ravioli 
1 16oz can tomato sauce 
1 16oz can diced tomatoes
2 tblsp of olive oil
2 cloves of garlic, peeled and diced
1/4 cup of grated parmesan
Italian seasoning (basil, parsley, oregano) 
salt & pepper
1 cup of grated mozzarella cheese
Fresh basil

Turn your slow cooker on low. Add in the oil and garlic. Next add in the tomato sauce and the diced tomatoes. Season the mixture with Italian spices. Stir in the parmesan along with a bit of salt and pepper. Put in the ravioli and coat them thoroughly with the sauce. Let this cook for at least four hours. Then add in the mozzarella. Stir it in and continue to cook for another ten minutes or until it melts. Serve with a bit of freshly chopped basil if you have it on hand.

Cheesy Garlic Bread Sticks

 

This recipe is from Lauren's Latest and it may well be the best recipe I have tried all year. Stop by her blog and see her photo tutorial.

1/2 recipe Pizza Dough
2 tablespoons salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese
salt and pepper, to taste

Preheat oven to 500 degrees (with pizza stone inside, if you are using one.)
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch pizza pan (or on parchment paper if you are using a pizza stone.)
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. (Transfer to pizza stone, if you are using one.)
Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

Caramelized Onions

 

source:sophisticmom

Slice the onion in half lengthwise and then remove the papery skin. Thinly slice the onion widthwise.
Heat the olive oil in a medium-sized non-stick skillet set over medium heat. Add in the onions and cook, stirring occasionally, for 10 minutes. Add in the salt and sugar. Lower stove temperature to medium-low/low and cook, stirring occasionally, for an additional 20-25 minutes, or until the onions have turned a deep golden brown color.

Harissa

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine.

10-12 dried red chili peppers
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt, and olive oil. Blend. Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

source: About.com

Easy Guacamole

 

guacamole and chili relleno casserole

5 ounces Pico de Gallo
2 ripe avocados
1/4 tea. chili powder
1/2 tea. cumin
2 tea. lime juice

Mash the avocados until it is the consistency you prefer. Mix in the rest of the ingredients until well blended. If you like a very smooth consistency, you will need to put it all in a food processor to blend.

Vegetarian Layered Sandwich

 

1 large round loaf bread
6 large portobello mushrooms
Olive oil, for brushing
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
7 medium tomatoes, sliced
1 small red onion, thinly sliced, and rings separated
2 large yellow peppers, roasted, peeled, and cut lengthwise into thick slices
basil leaves

your favorite salad dressing

Cut bread in half horizontally. Pull out the bread from crusts, leaving 1/4-inch bread border. Cover crusts; set aside.
Thinly slice mushrooms and fennel. Brush or drizzle with olive oil; sprinkle with salt and pepper. Grill until tender, 2 to 4 minutes per side.

Arrange filling in bottom of bread: First, cover with half the tomatoes, then half the onions. Sprinkle with salt and pepper; drizzle with 3 tablespoons dressing and cover with basil. 

The second layer is made up of half the mushrooms, then salt and pepper, dressing and basil. 

The third layer is peppers, salt and pepper, dressing, and basil. 

The fourth layer is the remaining mushrooms, salt and pepper, dressing, and basil. 

The fifth layer is fennel, salt and pepper, dressing, and basil. The last layer is the remaining tomatoes, onions, salt and pepper, dressing, and basil.
Place top of bread on bottom half, enclosing vegetables. Wrap with plastic and let stand 45 minutes.
Unwrap sandwich. Using a large serrated knife, cut into wedges. Since it needs to rest for so long, it is a great picnic sandwich, but remember to take your serrated knife!

source: Martha Stewart

Vegetarian Subs

tomato

lettuce

red onion

pepperoncini

green pepper slices

black olives

chunks of Mexican cheese

Creamy Italian dressing

chopped basil leaves

Glen's Cucumbers

 This is one of those dishes I had at a party and just had to get the recipe, I loved them so much. So, here it is...

7 cups thinly sliced cucumbers

1 cup thinly sliced onions

2 cups sugar

1 cup white vinegar

1 tablespoon salt

1 teaspoon celery salt

Mix ingredients and cover. Store in refrigerator for at least

24 hours before serving.

Keeps at least 3 months in the refrigerator when covered.

Fruit Tacos

 

6 small flour tortillas
1 can black beans, drained and rinsed

1 can corn, drained
1 jar of mango, pineapple, peach or other fruit salsa
1/4 cup red onion, diced
2 tbsp chopped cilantro
1 avocado, sliced
1 jalapeno, sliced
1 mango, fresh or canned

In skillet warm the tortillas one at a time for about 15-30 seconds per side, or until warm throughout. Keep covered with foil or in a tortilla warmer.
Assemble tacos with black beans, corn, mango-fruit salsa, a slice or two of mango, some diced red onion, chopped cilantro, sliced avocado and jalapeno slices as desired.

Note: These are often made as Fish Tacos for other family members. To make those, use 1 lb. frozen Tilapia. Heat a skillet over medium heat and place Tilapia in pan. Sprinkle with taco seasoning and cook. 

Adapted from Southwest Tacos with Mango Salsa

Fried Apples

 

source: Pocket Change Gourmet

2 cups + 1/2 cup apple juice
5-6 cups apples, cleaned, cored and cut into slices about 1/4 inch thick
3 tablespoons cornstarch
1 teaspoon apple pie spice
4 tablespoons brown sugar

Add 2 cups apple juice to large skillet and add apples, stir to cover with juice the best you can. Stir often and simmer until apples are fork tender, about 15 minutes.
Remove apples with a slotted spoon and place in bowl. Keep apple juice on low heat.
In the blender, combine 1/2 cup apple juice, cornstarch, apple pie spice and brown sugar, blend until smooth
Slowly whisk mixture into heated apple juice, whisking constantly, cook until thick and bubbly.
Add apples back into mixture and heat through
Serve warm or cold

Fruit and Vegetable Gazpacho

 

source

1 cup Water
4 Tomato chopped
1 cup Fresh Strawberries or grapes, chopped
1 Zucchini chopped
1 Green Bell Pepper, chopped
1/2 Cucumber chopped
2 cloves Garlic minced
1 Tbsp Lemon Juice
2 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper

Place the water and the tomatoes in a food processor or blender and puree until smooth, and put into serving bowl. Add the remaining ingredients. Chill for at least two hours.

Approximate Cost:$6.12