Pumpkin-Pecan Streusel Pie

Yield:

Makes 8 servings

Total time: 3 Hours, 40 Minutes

Recipe Time

Hands-on: 20 Minutes

Total: 3 Hours, 40 Minutes

Ingredients

3 tablespoons powdered sugar

Piecrust- I found a recipe.

3 tablespoons finely chopped toasted pecans 

plastic wrap 

Cooking spray

1 (15-oz.) can pumpkin

1 1/4 cups half-and-half

1/2 cup firmly packed light brown sugar

3 large eggs, lightly beaten

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice (I made my own)

1/4 teaspoon salt

Pecan Streusel Topping

Garnish: toasted pecan halves

Preparation

1. Preheat oven to 350°.  Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place plastic wrap over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp. (I used 7x11 pyrex and had a major pastry fail. Make sure to go over the top so it doesn't fall)
2. Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.
3. Bake at 350° for 45 minutes, (shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. I didn't do this) Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours). (I think it is way overcooked.

Pam Lolley,

Southern Living

November 2015

Pecan Streusel Topping

• Makes about 1 3/4 cups

Ingredients

• 1 1/2 cups pecan halves
• 2/3 cup firmly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted
• 1/2 teaspoon pumpkin pie spice

Preparation

Stir together pecan halves and pieces, sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined.

Adapted from http://www.myrecipes.com/recipe/pumpkin-pecan-streusel-pie


Haven't eaten it yet, but it looks yummy!

How To Make Pumpkin Pie Spice

Makes 2 1/3 tablespoons

Adapted from The Contemporary Encyclopedia of Herbs & Spices by Tony Hill

What You Need

Ingredients
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace (didn't have any :( )
1/2 teaspoon ground nutmeg
Equipment
Measuring spoons, bowl, whisk, or spoon

Instructions

1. Measure: Measure out all ingredients in the order listed (to ensure you don't double up or leave one out) into a small bowl.
2. Mix: Whisk or stir to combine. Store in an airtight container for up to 1 year. http://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245
3.  

Butter Pie Crust
 http://www.epicurious.com/recipes/food/views/butter-pie-crust-236477

YIELD :Makes 2 nine-inch deep-dish crusts (I DID A HALF RECIPE)

INGREDIENTS

1. • 2 1/2 cups all purpose flour
   • 1 tablespoon sugar
   • 3/4 teaspoon salt
   • 1 cup (2 sticks) chilled butter, cut into little cubes
   • 6 tablespoons (about) ice water

PREPARATION

1. 1. Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
   I used the rub the butter in method. I sliced in cold butter, but I had to use twice as much water. I keep the dough overnight in the fridge. It looks fine.

http://www.littlespicejar.com/

southwest quesadilla with cilantro lime sour cream

sunny anderson  food network

sorry for the crazy blog...hopefully after i restart my computer it will behave better

Buttermilk Cheddar Bay Biscuits/Scones

Adapted from Little Spice Jar's recipe

Prep time:  8 mins

Cook time:  10 mins

Serves: 12-14 scones

 

Messed this up the first time. Confused by directions. Have rewritten to hopefully make clearer.

 

Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons powdered milk (such as, carnation)
• 1 tablespoon baking powder
• 2 teaspoons garlic powder, divided-  1 1/2 in dough, 1/2 for glaze
• 2 tablespoon dried or fresh parsley, divided- 1 Tbs in dough, 1 Tbs for glaze
• 6 oz salted butter, divided in dough, divided- 4 oz in dough, 2 oz for glaze
• 1 cup buttermilk
• 2 cups cheddar cheese

Instructions

1. Position a rack in the center of the oven and preheat the oven to 450 degrees F. 
2.  Line a baking sheet with parchment paper or a silicone mat, set aside. 
3. Place 1 stick of butter  in a small microwave safe bowl. 
4. Microwave the butter until it is completely melted, about 45 second, set aside.
5. In a large mixing bowl, combine the flour, salt, sugar, powdered milk, baking powder, 1½ teaspoon garlic powder, and 1 tablespoon parsley flakes. 
6. Add the melted butter and the buttermilk into the dry ingredients, 
7. fold to combine the ingredients. 
8. Add the cheese and fold into the biscuit dough until combined.
9. Drop 2 tablespoons worth of dough that's been rolled into a uniform shape onto the baking sheet. 
10. Bake for 10-12 minutes or until he biscuits are golden brown on the outside. 
11. Melt the remaining ½ stick of butter, about 30 seconds. 
12. Add the remaining ½ teaspoon of garlic powder and 1 tablespoon of parsley. 
13. Stir with a pastry brush to combine.
14.  Remove biscuits from oven when done and immediately brush with melted butter. 
15. Serve warm.

 http://www.littlespicejar.com/

Really messed this up the first time. Also added jalapeno pepper. Didn't divide butter so chemistry happened. Tasted good though. Also ran out of garlic pepper so used real garlic, maybe a little too much. But the taste was good.

 

Mushroom, asparagus & spinach risotto

•  1 tbsp olive oil
• 1 onion, chopped
• 140g mushrooms, sliced
• half a bunch of asparagus cut in pieces
• 1 garlic clove, crushed
• 140g arborio rice
• 150ml dry white wine (I used Moscato, believe it or not)
• 2 heaping tbs sundried tomatoes, chopped
• 500ml vegetable stock
• 2 tbsp chopped fresh parsley (I didn't have any :( )
• 25g parmesan, freshly grated
• 100g fresh young leaf spinach, washed if necessary (I used frozen spinach)
• warm crunchy bread or toast,  and a green salad, to serve

Method

1. Heat the oil in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms, asparagus (minus tips) and garlic and cook gently for 2-3 minutes.
2. Stir in the rice to coat with the onion, asparagus and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
4. Stir in the asparagus tips, parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto if you are using fresh spinach. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

 
Modified from:  http://www.bbcgoodfood.com/recipes/3245/mushroom-and-spinach-risotto

 
 

Chilaquiles
From Vegetarian Epicure II

This makes a great casserole, but lately we have just been making the sauce, dropping it on tortilla chips and mmm mmm mmm.

10 corn tortillas (these are supposed to be cut up and fried, but we just use our favorite chips instead.)
1 lb of tomatillos
1 1/2 lbs of tomatoes (here I use two cans of red tomatoes)
2 onions (diced)
2 tbs olive oil
3/4 cup diced chilis (the long green ones, one will probably do)
2-3 jalapeno peppers or your favorite hot spicy peppers (chopped finely)
2 Tbs chopped fresh cilantro (chopped)
1/2 tsp sugar (depends on my mood as to whether I do this)
salt to taste

Peel the dry skins off the tomatillos, wash and pop into boiling water.
Boil for 7 minutes. At this time they should be starting to split.
Drain and puree in a blender

Add the tomatoes to the blender
Use a large fry-pan to saute the onions in the olive oil.
Add tomatillos, tomatoes, green chiles and jalapenos.
Also add salt, cilantro and sugar
Simmer for 10 minutes. Season as necessary

Serve on a bed of tortilla chips.
Top with wonderful things
-chopped boiled eggs
-chopped green onions
-sour cream
-cheese

PS: for the casserole
Prepare this sause
Grate 1 lb of cheese (a combination of your favorites)
1/2 cup milk
1/2 cup sour cream
Bag of tortilla chips

Pretend you are making lasagne.
Prepare a casserole dish. I use a 9x13 pyrex dish
lay a little sauce on the bottom.
Then cover with a layer of tortilla chips,
cover that with 1/3 of the cheese
cover that with 1/3 of the remaining sauce
Repeat until you have 3 layers

Combine the milk and sour cream.
Pour over the top of the casserole.
If it doesn't sink in, then gentle use a knife to make some caves for the dairy to sink through.

Cover the casserole and bake 375 degrees for 25 minutes.
Remove the lid and bake for 10 more minutes

Serve hot.  Pass little bowls of chopped eggs, green onions and sour cream.
Serves 6-8

Not tried, but sounds good. mm mm mm

Ask Dr. Nandi with Eve Daly and 3 others

Roasted cauliflower? A whole head of cauliflower? This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper.

Spicy Whole Roasted Cauliflower
Ingredients
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Directions
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
‪#‎namaste‬ ‪#‎nomnomnom‬ ‪#‎yummyveggies‬ ‪#‎detroitdoc‬

Zucchini Bread

3 eggs
1 cup salad oil
2 cups sugar
1 teaspoon vanilla

Beat these ingredients together

Then add

2 cups grated peeled zucchini
3 cups flour
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder

Bake 325 F for 50 minutes in two loaf tins

Rae's Honey Oat Bar

Introduction: Rae suggests making double

From Womens Weekly Big Book of Beautiful Biscuits

Minutes to Prepare: 5 Minutes to Cook: 20 Number of Servings: 18

Ingredients

1 cup rolled oats
1 cup raisins or sultanas
1/2 cup wholemeal self-raising flour
1/2 cup raw sugar

1/2 cup coconut
155g (5oz) butter
1 tbspn honey

Directions Combine oats, sultanas, sifted flour , sugar and coconut in basin. Melt butter, add honey, mix into dry ingredients until mixture clings together. Press evenly over base of well greased 28 cm x 17cm lamington tin. Bake in moderate oven 15 to 20 minutes or until golden. Cut into bars while hot, remove from tin when cold

Number of Servings: 18

Recipe submitted by SparkPeople user LAVENDERS.

from Australian Women's Weekly

Cinco de Mayo Salad

Well time for Cinco de Mayo. Russ is in China and I need to find something tasty to bring.

Cilantro Jicama Fiesta Slaw
makes about 4 cups
1 1/2 cups red cabbage, shredded (I put about 2 cups)
1 cup jicama, thinly sliced ( more julienned than sliced)
1/2 cup citrus, diced (orange or mandarin) (2 small oranges)
1/4 cup white onion, diced
1/2 tsp citrus zest
2 Tbsp jalapeno, diced ( Didn't know how hot to make it so I used one frozen jalapeno seeds and all
3 Tbsp extra virgin olive oil
2 Tbsp tahini :( so sorry that I didn't have this so I used mayo
2 tbsp hemp seeds or pumpkin seeds (pepitas)
3 Tbsp cider vinegar (you can also sub with lime juice)
1 cup cilantro (stems and leaves), chopped
1 Tbsp agave syrup( I used amber)
1/4 tsp cayenne
salt and pepper to taste


Directions
1. Prep all the vegetables
2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. Salt and pepper to taste.
3. Chill in fridge until ready to be served.

Adapted from http://www.babble.com/best-recipes/cilantro-jicama-fiesta-slaw/

Candied Kumquats or Oranges: (I made half of this and it was yum, yum, yum)

• 2 cups water
• 2 cups sugar
• 1 vanilla bean, split lengthwise
• 9 ounces kumquats (about 25 medium), thinly sliced crosswise, seeds removed

Crust:
I used just a brownie mix; Instead of 9 x 13, thin version, I used 2 spring tins one 10" and one 9" 

• 2 cups vanilla wafer cookie crumbs (made from about 9 ounces cookies, finely ground)
• 1/3 cup (packed)  brown sugar
• 6 to 7 tablespoons butter, melted

Filling:I did this exactly using oranges from my tree. Grated rind of 2 oranges

• 1 cup fresh orange juice
• 1 cup sugar, divided
• 2 tablespoons finely grated orange peel
• 4 8-ounce packages cream cheese, room temperature
• 1 cup sour cream
• 3 tablespoons all purpose flour
• 1/4 teaspoon salt
• 5 large eggs, room temperature

Preparation

For candied kumquats:
Combine water and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Add kumquats; reduce heat. Simmer until kumquat slices are translucent, about 25 minutes. Remove from heat; cool kumquats in syrup. Strain kumquats, reserving syrup. Combine kumquats and 1/4 cup syrup in small bowl. Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes. DO AHEAD: Can be made 2 days ahead. Cover separately and chill.

For crust:
Position rack in center of oven and preheat to 350°F. Combine cookie crumbs and brown sugar in medium bowl; add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.

Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.

For filling:
Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.

Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth. Mix in sour cream, flour, and salt. Beat in eggs 1 at a time. Mix in cooled orange juice mixture. Pour filling into crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.See above. I made two smaller ones on top of brownie mix. So the little one cooked for 1 hour 10 min and the big one 1 hour and 20 min. Maybe I cooked them too long though.

Bake cake until just set in center, about 1 hour 35 minutes. Remove cake from roasting pan; remove foil. Place cake directly in refrigerator and chill overnight. Arrange kumquat slices atop cake, covering completely. DO AHEAD: Can be made 1 day ahead. Tent cake with foil and refrigerate.

Remove pan sides; place cake on platter. Cut cake into wedges; drizzle some kumquat syrup over and serve.

The KUMQUAT SYRUP is perfect with the cake—but don't stop there. It's also yummy drizzled over vanilla or coffee ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.

This came from: http://www.epicurious.com/recipes/food/views/Orange-Cheesecake-with-Candied-Kumquats-240424#ixzz2Lv8iZXhM

 

My plan is to take these three and find somewhere between to be happy. then I will edit and create my own soup. It was yum-my

  http://www.vegetariantimes.com/recipe/posole/www.bigskycafe.com/2009/05/vegetarian-pozole/

Vegetarian Pozole

by Chef/owner Charles Myers
2 cups white pozole (Hominy)
2 cups blue pozole (Hominy)
2 oz. baking soda
4 dried chilies (we use pasilla, ancho and guajillo any combination of chilies as long as there is a little variation for increased complexity)
4 tbsp. olive oil
3 cups diced onions
2 tbsp. minced garlic
1 tsp. salt
1 tsp. black pepper
2 tsp. dried oregano
1 tsp. roasted, ground cumin seeds
1 tsp. roasted, ground coriander seeds
2 14 oz cans diced tomatoes in juice
1 lb. tomatillos, peeled and cut in quarters
1 gal. vegetable stock
1/2 cup lime juice
1/2 bunch chopped cilantro
Soak the different colors of pozole in seperate bowls of water overnight.
Roast the cumin seeds and coriander seeds in a dry skillet over high heat until they toast —about 2 minutes.  When cool grind in a food mill, mortar & pestal or clean coffee grinder.
Drain the pozole and put each in its own pot, generously cover with water. Add half of the baking soda to each, bring to a boil, reduce heat and simmer for about 2 hours.  Add more water as needed. Check pozole for tenderness —it does not have to be completely cooked as it will be cooked further in the stew.  Drain off the cooking water and rinse the pozole.
While the pozole is cooking, soak the dried peppers in hot water. When soft, remove the seeds & stems and dice.
In a separate stock pot heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and corriander until the onions are translucent.
Add the diced tomatoes, tomatillos, chilies, vegetable stock and cooked pozole.  Bring to a boil, reduce heat to a simmer for about 1-and-a-half hours. The pozole stew is done when the hominy is cooked through.
Add the lime juice, cilantro & final salt and pepper to taste. Pozole, like many stews, improves with age, so cook ahead and reheat. Freezes well.
Serving suggestions: garnish with queso fresco, toasted pumpkin seeds and cilantro. Also for a delicious breakfast, serve vegetarian pozole over cornbread with a poached egg on top.
Note: You may use a combination of different kinds/colors of pozole and you may cook them together in one pot if you wish. However, the different colors will cook in slightly different times with different consistencies.  The blue or red pozole will break down more during cooking than the yellow/white kind.
Native corns are available at redcorn.com and most Latino markets.
Yield: 10 – 12 servings
Prep Time: 30 minutes
Inactive Prep Tme: 8 – 10 hours
Cook Time: 2 hours

Vegetarian Posole

• 2 cups dried posole, or 3 to 4 cups canned with water
• 6 qt. water
• 3 Tbs. vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 zucchini, cut in half lengthwise and into thin slices crosswise
• 2 yellow squash, cut in half length-wise and into thin slices crosswise
• 4 tomatoes, diced
• 4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
• 2 bay leaves
• 4 cups vegetable broth
• 1 tsp. azafrán
• 2 tsp. finely chopped fresh oregano leaves
• 1 tsp. finely chopped fresh thyme leaves
• 1 ½ tsp. salt
• feeds 6-8

1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and discard soaking water.
2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours, or until kernels burst and are puffy and tender. Add water during cooking, if needed. Drain posole, and set aside.
3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.
4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed. Serve hot in large soup bowls with warm bread.

October 2003 From Vegetarian Times

Mango Bread mmm mmm mmm

For the Pa'a board meeting, we had a potluck. This is what I brought. Unfortunately, I didn't have macadamia nuts, but still mmm mmm mmm 2 cups flour 2 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 3 eggs, well beaten 3/4 cup canola oil 1 1/2 cups granulated sugar 2 cups peeled and diced fresh mango 1/2 cup raisins 1/2 cup macadamia nuts, chopped 1/2 cup grated coconut Directions Preheat oven to 350°F. Grease and flour two 9x5 inch loaf pans. Sift the flour, baking soda, baking powder and cinnamon into a small bowl. In a large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended. Fold in mango, raisins, nuts and coconut. Pour into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 to 15 minutes, unmold and let completely cool on baking racks. From http://www.food.com/recipeprint.do?rid=30296

Herb Rolls
Hopefully I haven't posted these already, but last night we had to suffer because I couldn't find the recipe. Oh well, Jesse made his famous cheese scones and life was good. Did I say we suffered? I guess I was wrong.

 2 Tablespoons yeast
1 1/2 cups warm water
 1/3 cup buttermilk
1 Tablespoon sugar
 1 teaspoon salt
1/2 cup melted butter
 3 cups flour
 1 teaspoon oregano
1 1/2 teaspoons basil leaves
 1 tablespoon chopped parsley
 1/4 teaspoon hing (whatever that is)

Preheat oven to 375 degrees. Grease muffin pans.
In a large bowl add yeast to water and let sit for 30 seconds.
 Add melted butter, spices, buttermilk, salt and sugar.
Gradually stir in flour and knead for 8 minutes.
 If too wet add a little more flour.
 Grease large bowl with a little butter and add dough. Cover and let rise in warm kitchen area until double in size ( about an hour).
Fold dough over , punch down and knead.
Make 36 small balls about 1 inch in diameter.
 Fill greased muffin tins with 3 balls each. Cover and let rise for one hour.
 Bake for 15 minutes or until golden brown.
 Serve hot. Makes 12 rolls.

 From The Higher Taste

Salt and Pepper Tofu

Vegan Chinese Salt and Pepper Tofu
 serves 2 as an entree or about 4 as an appetizer
1 block (14 oz when drained) extra firm tofu
 4 tablespoons corn starch as needed
 1/2 teaspoon or to taste freshly cracked black pepper
 Freshly ground Salt
Vegetable or canola oil for frying

Pat dry the drained tofu.
Let it stand with paper towels over it under a weight for 30 minutes.
Cut into 1x1x1/2 inch cubes.
Place the tofu cubes in a large bowl.
Add corn starch, salt and pepper.
Gently toss till the tofu pieces are very well coated.

In a frying pan, pour oil so that it comes up 1/2 inch (I did much less than this).
 Heat the oil.
Make sure oil is hot.
Add tofu cubes a few at a time. (If you fry too many at once or if the oil is not warm enough, they won’t crisp up.)
 Fry the tofu pieces, flipping them around, so that all sides are golden brown.

 Drain onto a few layers of paper towels. Add the fried tofu cubes to whatever dish you want.

We put it over chilequiles instead of boiled eggs.

 Serve vegan Chinese salt and pepper tofu with your favorite chili sauce and garnish with celery leaves or green onions.

 For a quick appetizer, serve the fried tofu with chili sauce.

 Notes: - Instead of tofu, try button mushrooms, parboiled cubed potato, baby corn or paneer.
The only change you will make is to make a batter out of the cornstarch and dip the vegetables or paneer in the cornstarch batter before frying.

Hints
- fry one piece of tofu first and taste it. Adjust the salt the pepper in the batch if needed and then continue frying the rest
- try using some coconut oil that can take higher temperatures
 - the tofu can be fried about an hour ahead of time and placed in your oven in the lowest temperature. simply toss the tofu in the sauté in the last minute
- Here is a suggested saute that could be added to the tofu, but fried rice would work too for the sauté 1/2 tablespoon oil 2 medium leeks, white part only, washed and grit removed (1 cup when chopped) 1 celery rib (1/2 cup when chopped) 1 small green pepper (1/2 cup when chopped) 1 tablespoon finely minced garlic 1 tablespoon finely minced ginger 1 tablespoon light soy sauce 1/2 teaspoon brown sugar Chop the leeks, celery and green pepper into a fine dice. Heat oil in a wok on medium-high heat. Add chopped leeks, celery, and green pepper. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add soy sauce and brown sugar and cook 30 seconds. Set this mixture aside.

http://www.veggiebelly.com/2010/07/restaurant-style-chinese-salt-pepper-tofu.html

Black bean avocado bowl

2 servings Ingredients 2 tablespoons olive oil 4 eggs, fried 1/2 (15 ounce) can black beans, drained and rinsed guacamole: 1 avocado, 1/2 tomato, lemon juice, garlic, cummin, cayenne, S & P mashed 1/4 cup chilaquile salsa salt and ground black pepper to taste tortilla chips left over refried beans 1/2 onion Directions Heat olive oil in a small pan over medium heat. Saute onion. Add beans and salsa 3 to 5 minutes. In a separate pan, start frying eggs. Divide warmed bean mixture between two bowls. Top each bowl with eggs, guacamole, and salsa. Season with salt and black pepper. Adapted from http://allrecipes.com/recipe/black-bean-breakfast-bowl/detail.aspx Living with Leftovers

Spinach and Feta pies (crustless)

Crustless Spinach and Feta Pies From Food Network Kitchens Making it Easy, Meredith, 2004 Prep Time: 20 min Cook Time:25 min Serves:4 servings Ingredients Pies: 1 tablespoon extra-virgin olive oil 1 (10-ounce) package frozen spinach, thawed 4 scallions, thinly sliced(I used onion that I sauted) 3 large eggs 3/4 cup half-and-half (or literally half milk and half sour cream) 1 tablespoon plain bread crumbs (I used spicy buffalo wheat thins crushed) 2 teaspoons crumbled dried mint 1 1/4 teaspoons kosher salt (Lots of people complained about too much salt. Pretty much skipped the salt. Maybe just ground some rock salt Freshly ground black pepper Pinch cayenne pepper Pinch Arbol Chile Powder Freshly grated nutmeg 1/3 cup crumbled feta cheese sun-dried tomatoes Greek Tomato Salad: 12 ounces mixed small tomatoes 2 to 3 pepperoncini, stemmed and chopped 2 tablespoons pitted kalamata olives, coarsely chopped 2 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon dried oregano Kosher salt Freshly ground black pepper Directions Position a rack in the center of the oven and preheat to 400 degrees F. Heat olive oil in a medium skillet over medium-high heat. Squeeze excess water out of spinach. (Didn't really squeeze. The spinach seemed pretty dry)Add spinach and scallions and cook, stirring, until dry, about 4 minutes. Transfer to a colander and press with the back of a spoon to remove the last bit of moisture. Brush 4 (6-ounce) ramekins with some olive oil and put on a baking sheet. Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black and cayenne peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in feta cheese. Divide mixture evenly among ramekins. Bake until set around the edges but still slightly soft in the center, about 20 minutes. Turn oven off, leaving pies inside to set, about 5 minutes more. Run a knife around edge of each pie and invert onto plates; spoon some tomato salad around each and serve. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_115113_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html I skipped the salad, but I had black bean salad from the other night with plenty of tomatoes to break up the spinach. Greek Tomato Salad: Toss tomatoes with pepperoncini and olives in a salad bowl. Add olive oil, lemon juice, oregano, and salt and black pepper to taste. Toss again. Shopsmart: Deep into summer, we stock up on heirloom tomatoes. Grown from the prized seeds of nearly forgotten varieties, these sweet, succulent beauties are a treat in a salad or simply sliced and sprinkled with salt. http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_115113_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

naughty chocolate cake- gluten free

http://www.dishoftheday.com.au/dish/cook-Gluten_Free_Naughty_Chocolate_Mud_Cake-recipe/726 Going to try this for Mum's 80th

Jambalaya

Happy Mardi Gras.I'll write this recipe the way it is written, but we have a vegetarian home so I will () the veggie version. It is my favorite meal of all.

1 tsp salt 1 tsp Dried Thyme
1 tsp cayenne 1/4 tsp rubbed sage
1/2 tsp black pepper 2 bay leaves
1/2 tsp white pepper

2 tbs butter (olive oil)
1/2 lb ham (3 Morningstar Farms grillers (original))
1/2 lb chicken (6 Morningstar Farms Sausage Links)
(4 Morningstar Farms Original Sausage Patties)

1 cup celery, medium diced
1 cup onion, medium diced
1 cup green pepper, medium diced
1Tbs garlic, pared, minced
28oz can tomatoes, whole or chopped
2 1/2 cups chicken (vegetable) stock
1 1/2 cups long grain white rice cooked( brown rice and wild rice are also great)

1. Combine spices
2.Heat pan, melt butter
3. Add ham, stir 5 min
4. Add chicken, cook 5 min
5. Stir in seasonings and 1/2 celery, onion, green pepper and garlic for 6-8 min.
6. Stir in tomato juice
7. Add rest of veggies and tomato
7. Remove from heat. Add stock and rice, mix well
8. Put in 8x8 pan (11x13)
9. Bake for 30 min. at 350 degrees F (uncovered)

Jesse's Stuffed Shells

More Jesse Supremo Stuffed Shells Recipe
You can make the components for this a couple days ahead of time if needed - i.e. sauce, filling. Also, you won't be able to fit 25-30 shells in your pan, but a few are always casualties of the boil, so I call for more than you'll likely need.
zest of one lemon
Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, chives
25-30 jumbo dried pasta shells
Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands - see photo.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 45 minutes or until the shells are cooked through - uncover for the final 15 minutes. Sprinkle with the remaining chives and serve hot.
Serves 4 - 6.
Prep time: 30 min - Cook time: 45 min

Drunk'n Noodles by Jesse

Drunk’n Noodles

· 2 14-ounce packages 1/4-inch-wide flat rice noodles

· 2 tbsp cup olive oil

· 6 garlic cloves, chopped

· 3 chopped fresh Thai chiles

· 1 packet tofu (extra firm)

· Small Onion sliced in strips

· Red pepper cut in strips

· Green pepper cut in strips

· 2 cups chopped Mushrooms

· 3 tbsp black soy sauce

· 3 tbsp Golden Mountain sauce or light soy sauce

· 2 tablespoon palm sugar

· 4 plum tomatoes, each cut into wedges

· 1 1/4 cup fresh Thai basil leaves

· Crushed peanuts



Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring frequently. Drain.

Meanwhile, heat oil in heavy large pot over medium-high heat. Sauté onions until translucent, then add garlic, mushrooms, peppers and Thai chilis; sauté for additional 2 minutes. Add tofu and sauté for another 4 minutes. Add noodles and tomatoes; toss to coat. Transfer to large platter, sprinkle with basil leaves and crushed peanuts, and serve.

No Marshmallow Sweet Potato

Smoked Chile Scalloped Sweet Potatoes by Bobby Flay at the Food Network
4 to 6 servings
Ingredients
2 cups heavy cream (I used 1 1/2 cups half and half and 1/2 cup whipping cream)
1 heaping tablespoon chipotle pepper puree (I used 2 chipotle peppers in adobo sauce finely chopped
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick (2 large for me because they are easier to peel)
Salt and freshly ground black pepper

Directions
Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.

In a 7 by 11-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form layers. The top layer I made a spiral with triangles on the edges.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

This part was not at all convenient so I baked it for 30 min. turned off the stove and left it. Then when we left for Thanksgiving Dinner, I removed the cover and turned the oven bake on for about 45 minutes. Yum.

Prep Time: 10 min if you have a potato slicer. We borrowed Dez's mandolin

Always looking for something to eat with our famous jambalaya. This worked out great. I think it was a bit sweet for Russ and Dez so next time I would maybe try to make my own corn bread mix. Also, although it was yummy, I think I would put half the topping on. Two reasons, calories and sogginess.


Indigo Grill’s Indian Corn Pudding

Makes about 12 muffins

1 package Jiffy corn-bread mix(only could find corn muffin mix)

¼ cup plus 1½ tablespoons milk

¼ cup butter, melted

1 tablespoon Tabasco sauce

1 cup creamed corn

1 cup grated cheddar cheese

½ cup sour cream

½ cup mayonnaise (I used low calorie and it tasted fine.)

1 white onion, thinly sliced (I diced it)

Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees.

In a large bowl, combine corn-bread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture.

In another bowl, thoroughly combine cheese, sour cream, mayonnaise and onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.

From Chef Deborah Scott, executive chef for the Cohn Restaurant Group.
With this recipe, I’m carrying on a Thanksgiving tradition begun by my colleague, Caroline Dipping.

Years ago, she shared a corn pudding recipe from chef Deborah Scott. In subsequent years, she found she was besieged by requests from readers who had either lost the recipe or wanted to pass it on to someone else. So, around this time each year, Caroline would reprint the recipe.

Chef Scott created this Indian Corn Pudding recipe in 2004 for Indigo Grill, and it has since become a holiday staple there.

I have added it to my own Thanksgiving menu. The first time I made it, I cooked it in 4-inch ramekins, but that proved to be much too large a serving for such a rich dish. Now I use muffin tins, which seems just right.

To share or request a recipe, email food@uniontrib.com
http://www.signonsandiego.com/news/2011/nov/15/corn-pudding-is-holiday-favorite/

Written by
Chris Ross
12:40 p.m., Nov. 15, 2011
Updated 12:40 p.m.

Spinach-Cheese Swirls or Jelly-Chocolate Swirls

The question was... what to do with the other sheet of puff pastry. The Pepperidge Farm Puff Pasty Sheet box had a recipe so I tried it. Yum.

1 sheet Frozen Puff pastry sheet- thawed

Glaze
1 egg
1 tps water
Beat egg and add water
Save for later

Cheese mixture
1/2 cup shredded Monterey Jack cheese(however, I used mozzarella)
1/4 grated Parmesan
1/8 tsp garlic pwd
1 green onion, chopped
Hot salsa

Mix all ingredients together

10 oz Spinach thawed and with water squeezed out

Construction Plan
Unfold pastry sheet
Brush with egg mixture
Spread cheese mixture evenly over pastry leaving top 1/3 inch clear
Lay spinach evenly over cheese
Drip some tasty salsa over the spinach

Start rolling from the short side closest to you.
Roll up.
Cut into 20 slices ( I had to chill mine before I could do this step. I just put the roll into the freezer for a few minutes.)
Place slices cut-side down on well oiled baking sheets or parchment paper
Brush with egg mixture.
Bake 15 minutes or until golden
Serve warm or at room temperature.

Jelly Roll.
Since there are only 2 of us in the house, I actually cut the pastry in half and made only half the spinach rolls. The second half I used to make my own creation for dessert.

Unfold pastry.
Spread with Dawn's plum jam (or whatever is your favorite)
Sprinkle with chopped nuts ( we had some lying around)
Roll up
Cut up and lay on pan as in the above recipe
Brush with egg mixture (as above)
Bake 15 min or until golden at 400 degrees F
During the last few minutes, I took a small chocolate bar and chopped it up.
Then dropped small chunks onto each swirl.
Then back in the oven to slightly melt the chocolate.

Try to let them cool before eating or you will burn your mouth.

summer fruit tart

One of the first books that helped me learn about vegetarian cooking was The Vegetarian Epicure by Anna Thomas. Not a diet book, but with lots of great recipes.

Summer Fruit Tart

Make and cook your own crust or buy one pre-made. This week I used frozen puff pastry. I wanted to try filo dough, but... maybe next time. Make sure to read all the way through. Ingredients are listed for each layer so jelly is not mentioned until all the way at the end.

Filling (Enough for a 9 x14 pan and feeds 10ish)
8 oz cream cheese ( or similar)
1/4 cup sugar
Grated rind of one small lemon
Juice of that lemon (approx. 2 Tbs)
Beat together softened cream cheese, sugar, lemon juice, and grated rind.
Spread over pastry.

Fruit
Choose whatever fruit your muse leads you to.
This week I did peaches, small strawberries and blueberries
Also, plums, kiwi fruit, blackberries, grapes would work
Slice the fruit and arrange in rows.
Alternate colors and sizes
Start with the largest, then fill in the gaps with the smaller pieces.

Topping
1/2 cup jelly
Melt jelly in microwave (just 10-15 sec)
Brush it over the fruit.

Chill well

Serve on a nice plate and surround with any leftover fruit.

PS Pastry, If you want, you could make your own.
1/4 c butter or margarine
1 tsp sugar
1/2 tsp baking powder
8 oz flour
pinch salt
ice water (about 1/2 cup)

Rub butter into flour
Add a bit water and mix
Repeat last step until you have a stiff dough
Put onto a lightly floured board

Chill

Roll into a 9 x 14 oblong
Put into a baking pan.
The crust should have a raised edge of 3/4 inch
Prick well with a fork

Chill

Cook in a hot oven 450 degrees F for 15-20 min

Chill

Take out of pie tin and put on an elegant plate.

On this website I found a new way to lay out the fruit. It is cool.
Rainbow tart.
I used two mandarin/tangarines/cuties, one kiwi, a bunch of strawberries, no raspberries and blackberries because there were no strawberries

http://www.thebakerchick.com/2014/03/my-favorite-fruit-tart/

Tahini sauce

1/2 cup tahini ( sesame seed paste)
3 cloves crushed garlic
1/2 tsp salt
2 Tbs olive oil
1/4 cup lemon juice

Mix mix mix
If too thick add water until the right consistency
Serve with falafel.
Refigerate leftovers and use on sandwiches

Red-Pepper and Carrot Soup

This soup comes from the Vegetarian Times February 2010

The recipe says that it serves 6. I doubled it and it served 3 with less than a third left. We did have it as dinner with some great buttermilk biscuits that Jesse concocted. So it may go further in a multiple course meal.

2 large red bell peppers (1 lb)
2 Tbs olive oil
1/2 tsp curry powder (Flower Brand)
1 bay leaf
1 large onion chopped
1/2 pound carrots
4 cloves of garlic
16 oz of Wolfgang Puck Vegetable Stock
2 Tbs lemon juice
Ground Pepper to taste

Place peppers on a baking sheet.
Roast in 350 degree oven for an hour.
Turn every 20 minutes
Peppers should be wrinkled and blackened all over.
Honestly, I let them cook for much longer because they did not blacken.
Put peppers in a bowl and cover with plastic wrap at least 10 min to steam.

Heat oil in a large saucepan.
Add curry powder and bay leaf. Saute while stirring for 15 seconds.
Add onion, carrots and garlic.
Cover and cook for 10 minutes or until onion is translucent.

Add 2 cups of water and 16 oz of stock.
Cover and simmer on med-low heat for 25 minutes.


Meanwhile, rub off blackened peel of peppers and remove seeds.

Put soup mix and pepper in blender until smooth.
Stir in lemon juice.
Grind some black pepper over the soup.

This would also be good with a spoonful of sour cream or yoghurt.
Russ had grated parmesan in his.

Index

SOUP
Spicy sun-dried tomato soup with beans and greens soup 11/13/2010
Creamy summer squash soup 8/31/2010
Lentil and tomato soup 9/19/2009
Minestrone 2/26/2011
Red Pepper and Carrot Soup 3/13/2011

APPETIZER
Lake Poway 7 layer dip 7/12/2009
Spinach dip 7/16/2006
Spinach-Cheese Swirls 6/19/2011

SALAD
Golden Waldorf salad 7/4/2010
Potato salad 9/6/2009
Grilled eggplant salad with marinade 9/3/2006
Blue cheese deviled eggs 9/3/2006

MAINS, SIDES & SAUCES
Crispy BBQ tofu 5/2/2010
Mexican BBQ sauce 5/2/2010
Sausage, asparagus and mushroom risotto 4/24/2010
Taco seasoning mix 7/12/2009
Peach salsa 8/14/2008
Chicharrones de tofu 8/14/2008
Pear, Boca and Hazelnut stuffing 11/22/2007
Rae's Patties 11/22/2007
Pumpkin pasties 8/1/2007
Vegetable patties with sauce see post 8/1/2007
Twice baked potato and broccoli bake 12/10/2006
Breakfast pizza 8/29/2006
Tomato, corn and basil risotto 8/23/2006
Red beans and rice 7/16/2006
Russ's Tetrazzini 11/13/2010
New Year's Hominy Chili 1/22/2011

DESSERT
Cape Cod cranberry squares 11/22/2007
Rae's pavlova rules 8/13/2007
Banana nut bread aka Cindy 12/18/2006
Grandmother's cranberry bread 12/18/2006
Summer Fruit Tart 6/19/2011
Jelly-Chocolate Swirls 6/19/2011

Minestrone

The Bean Book by Crescent Dragonwagon was my lifeline when I first began cooking vegetarian food. The copyright is 1972, but it seems just like yesterday.

My version of Minestrone Soup comes from her recipe.

3 good Tbs olive oil
1 large onion, chopped
1-2 cloves of garlic, chopped
1 32 oz can tomatoes
1 can black beans
1 can red beans
2 carrots chopped
1/2 cup frozen peas
1/2 cup frozen bean
1/2 cup frozen spinach
1 tsp basil
1/2 tsp oregano
2in stick of rosemary
1 bay leaf
S&P to taste
Lots of homemade stock
uncooked pasta

Saute the onion and garlic in the olive oil until golden.
Add the beans and can of tomato (chop the tomato first)
Add carrot,herbs and stock.
Simmer for an hour.
Add frozen veggies simmer again.
About 20 minutes before you are planning to eat, throw in a handful of interesting pasta.
S & P

Soup should be thick and tasty.
Serve with a bowl of grated parmesan cheese



Also can add cabbage, zucchini,or other veggies. This is really a recipe which is flexible and can be made with whatever you have on hand.

Index

SOUP
Spicy sun-dried tomato soup with beans and greens soup 11/13/2010
Creamy summer squash soup 8/31/2010
Lentil and tomato soup 9/19/2009
Minestrone 2/26/2011

APPETIZER
Lake Poway 7 layer dip 7/12/2009
Spinach dip 7/16/2006

SALAD
Golden Waldorf salad 7/4/2010
Potato salad 9/6/2009
Grilled eggplant salad with marinade 9/3/2006
Blue cheese deviled eggs 9/3/2006

MAINS, SIDES & SAUCES
Crispy BBQ tofu 5/2/2010
Mexican BBQ sauce 5/2/2010
Sausage, asparagus and mushroom risotto 4/24/2010
Taco seasoning mix 7/12/2009
Peach salsa 8/14/2008
Chicharrones de tofu 8/14/2008
Pear, Boca and Hazelnut stuffing 11/22/2007
Rae's Patties 11/22/2007
Pumpkin pasties 8/1/2007
Vegetable patties with sauce see post 8/1/2007
Twice baked potato and broccoli bake 12/10/2006
Breakfast pizza 8/29/2006
Tomato, corn and basil risotto 8/23/2006
Red beans and rice 7/16/2006
Russ's Tetrazzini 11/13/2010
New Year's Hominy Chili 1/22/2011

DESSERT
Cape Cod cranberry squares 11/22/2007
Rae's pavlova rules 8/13/2007
Banana nut bread aka Cindy 12/18/2006
Grandmother's cranberry bread 12/18/2006

New Years Black Bean Hominy Chili

Serves 4-6

1 can black beans
4 tablespoons olive oil
4 cloves of garlic, minced
1 onion, chopped
1/4 cup chili powder (I added a mixture of hot and mild chili powder)
1 teaspoon red pepper flakes ( again, think of your audience and how hot your flakes are)
1 1/2 tablespoons sugar
3/4 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 (28 ounce) can tomatoes, chopped
3 cups vegetable broth
1 (28 ounce) can hominy, drained (white or yellow)
1 teaspoon ground pepper
1 teaspoon salt (optional)
1 -2 tablespoon cornstarch (for thickening optional)
1 packet Morningstar Farms Crumbles, optional


Directions:

1. Heat the oil in a large pot.
2. Saute the garlic and onion until they are softened but not brown, 5 - 10 minutes.
3. Add the chili powder, pepper flakes, sugar, thyme, cumin, oregano, and coriander.
4. Stir and cook for 5 minutes.
5. Add the drained beans, tomatoes(including the juice), vegetable broth, and salt.
6. Bring to a boil, reduce heat to a simmer, cover and cook for 1 1/2 hours..
7. Add the hominy and pepper.
8. Taste for salt and add if necessary.
9. Thicken, if desired by adding 1 Tbs cornstarch at a time
10. Repeat until chili is a good consistency.
11. Serve. Yum

The inspiration for this recipe came from
http://www.food.com/recipe/black-bean-hominy-chili-119393

Russ's Tetrazzini

Russ has made Tetrazzini for many years. Depending on his mood, he changes the recipe around to suit his fancy and the ingredients at hand. Feel free to be like Russ, flexible and fancy free.
Serves 6 hungry people

1/2 pound of pasta(small shells)
1-2 Tbsp olive oil
1/2 pound mushrooms
1 medium onion
1 clove garlic
2 carrots
1 cup fresh or frozen peas
10 vegetarian links (Frozen Morningstar Farms links)
Grated Parmesan Cheese to top

Sauce
3 Tablespoons butter or margarine
2 Tablespoons flour
2 cups vegetable broth
1 vegetarian bouillon cube
Salt and Pepper
vegetarian Worcestershire sauce
1 cup cream (we use half and half)


Directions
Set oven to 350 degrees F (or 180 C)
Boil water and cook the pasta (VERY al dente)

Chop the onion. Saute in olive oil. 2 minutes
Finely chop garlic. Add to the saute pan.
Dice the carrots (to the size of peas) Add to saute pan
Slice and halve mushrooms and saute with everything else. 1 minute

Drain pasta.
Dump (Russ's word) the veggies into the pasta.
Microwave links until soft enough to cut into 1 cm pieces
Add links and peas to the pasta mixture.

Sauce
Melt butter in a pan and add flour
Stir until it forms a roux
Slowly add broth while stirring constantly
Add soup cube or dissolve it in the broth
Add Worcestershire sauce.
Remove from heat and add cream while stirring.

Pour sauce over the pasta mixture and stir.
Put mixture into ovenproof casserole dish.
Sprinkle with Parmesan Cheese.

Cover with aluminum foil.
Cook for 30 min.
Remove foil and cook for 15 min.

Serve with French Bread. MMMMMMMMmmmmmmmmmmmmmm!

Spicy sun-dried tomato soup with beans and greens

http://www.vegetariantimes.com/recipes/11176?section=

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
This is my adaptation. Very yummy. Excellent 5 star recipe

You need ... to serve 8

* 2 Tbs. olive oil
* 3 cloves garlic, minced (1 Tbs.)
* 1/2 tsp. red pepper flakes
* 1 medium onion, chopped (1 1/2 cups)
* 2 medium carrots, sliced (1 cup)
* 2 ribs celery, chopped (1/2 cup)
* 1 small zucchini, sliced (1 cup)
* 1/2 tsp. chopped fresh rosemary
* 2 cups homemade vegetable broth
* 2 15-oz. cans diced tomatoes
* 1 15-oz. can small red or black beans, rinsed and drained
* 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
* 1/2 bunch (6 oz.) Swiss chard, chopped or spinach or other greens
* 1/2 tsp. chopped fresh thyme
* 1 cup torn fresh basil

Directions

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.

2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.

3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.
Nutritional Information

Per 1 1/2-cup serving: Calories: 169, Protein: 5g, Total fat: 8g, Saturated fat: 1g, Carbs: 21g, Cholesterol: mg, Sodium: 367mg, Fiber: 6g, Sugars: 6g


Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

Creamy summer squash soup

Creamy Summer Squash Soup with Basil


Adapted from a recipe By Jen Hoy, About.com Guide

Ingredients:

* ¼ cup olive oil
* 1 onion, chopped
* 1 carrot, chopped
* 1 stalk celery, chopped
* 1 leek, white part only, chopped
* 1 bay leaf
* 1 quart vegetable stock
* 1 teaspoon tamari
* 1 pound yellow squash (approximately 5 squash), cut into ½ inch dice
* 1 medium zucchini, cut into ¼ inch dice Needs to be nice and small
* Sea salt
* Pinch of cayenne (optional yum)
* ¼ cup chopped fresh dill No dill for me. I added Basil instead

Preparation:
Heat oil over medium heat in a 3-quart soup pot. Add onion, carrot, celery, and leek, and cook ten minutes, stirring frequently. Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.

Add yellow squash and cook an additional 8 minutes.

Puree the soup with a vertical blender. Add the chopped zucchini, sea salt to taste, and cayenne, if using. Simmer two minutes, add dill, and serve immediately.

Serves 4

Copyright 2009 by Jen Hoy

Golden Waldorf Salad

This has been a favorite for several years now. People who avoid cabbage love it. What can I say!

3 golden delicious apples
2 tbs lemon juice
2 cups shredded cabbage
1 cup diced celery
2/3 cup chopped walnuts (although I have used cashews,mmmmm)
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp sugar
dash of salt

Wash pare and core the apples. Cut them into chunks.
Toss with lemon juice
Toss in cabbage, celery and nuts.
Combine remaining ingredients and toss with apple mixture.
Season to taste with salt.
Serve immediately, but this salad keeps well in the refrigerator.
Makes 6 servings.

Crispy Barbequed Tofu

* 1 (16 ounce) package extra firm tofu
* 3 tablespoons olive oil
* 1 egg
* 1 tablespoon barbeque sauce (see blog)
* 1 cup all-purpose flour and panko
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 cup barbeque sauce

Directions

1. Drain tofu, and slice into strips. Place in a plastic bag or container, and freeze overnight. This will give the tofu a meatier texture. Thaw tofu strips, and blot with paper towels to dry. Or bake in a 375 degree oven for 15 min
2. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg and 1 tablespoon of barbeque sauce. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture, shaking off excess flour. Fry in the hot oil for about 1 minute on each side, until golden brown. Just fry enough at one time so they are not crowded. Remove from the oil to paper towels to drain and cool.
3. Preheat the oven's broiler. Brush tofu slices with additional barbeque sauce, and allow to marinate while the broiler heats up. Arrange them on a broiler pan, or wire rack set over a cookie sheet for best results.
4. Position the oven rack about 6 inches from the heat source. Broil for 5 minutes on each side, or until browned and crisp, watching closely so as not to burn them. Serve warm with the remaining barbeque sauce for dipping.

Adapted from
http://allrecipes.com/Recipe/Crispy-Barbequed-Tofu-Slices/Detail.aspx?washelp=1&rid=1001632#1001632

Mexican Barbecue Sauce

Mexican Barbeque Sauce:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, peeled, minced
1 fresh chili pepper, stemmed, seeded, chopped (or cayenne)
1-1/2 tsp. salt
2 large tomatoes, peeled, cut up (or a small can of tomato sauce)
2 Tbsp. chili powder
2 Tbsp. sugar
1/4 cup vinegar( I used wine vinegar)
1/3 cup olive oil
1/4 cup beer (I used Becks, Russ doesn't think it matters)

Make Sauce:
Heat oil in saucepan. Sauté onion until lightly browned. Add garlic, chili, salt and tomatoes; simmer until mixture thickens. Add remaining sauce ingredients; cook 8 minutes, stirring constantly.

I used this on fried tofu strips. Yum!!!!!!!!!!

It was good as a dipping sauce for chips the next day too.

Makes 6 to 8 servings.

Adapted from
http://www.razzledazzlerecipes.com/barbecue-recipes/mexican-pork-spareribs.htm

Sausage, Asparagus and Mushroom Risotto

Believe it or not this is a great recipe.

1 Tbs butter
1Tbs olive oil
2/3 cup arborio rice
14 oz vegetable broth
1 chopped Tofurky Italian Sausage with sun-dried tomatoes and basil
1/2 cup sliced mushrooms
1/2 cup finely chopped onion
1/2 cup chopped pencil thin asparagus (maybe I used more than that, maybe 8 spears)
1/2 cup white wine
2 Tbs grated parmesan
s & p to taste

Put butter and oil into a microwave safe bowl.
Don't cover, melt in the microwave ( Maybe 1 min)
Stir in the rice, microwave for 2 min until the rice becomes translucent

Stir in the broth ( mine was frozen, but it still worked well)
Cover with a microwave safe lid or plastic wrap
Microwave until mixture reaches a full boil, 7-9min

Meanwhile, saute the onions, mushrooms and sausage until done
Actually I sauted the chopped spears a little but not the tips
Remove the rice mix from the microwave and stir.
Continue to microwave uncovered for 5 min or until rice is almost done
Moist, al dente but definitely not soupy. Mine was a tad soupy.

Stir in the sausage mix, asparagus tips and wine.
Microwave about 2 more minutes until rice is done, but asparagus is still crisp
Stir in the chees and salt and pepper.
Serve immediately will additional cheese at the table (didn't do it)

Although this says serve immediately, it was GREAT next day.
The flavors really layered well.

Bon Apetit

Adapted from Desperation DInners, Beverly Mills with alicia ross
San diego Union Tribune Wed April 7 2010.

Original says 566 calories, but I don't know what it is without the REAL sausage.
33% from fat

Lentil and Tomato Soup

Serves 6 ?? 

 * 1 onion, chopped 

 * 1/4 cup olive oil 

 * 2 carrots, diced 

 * 2 stalks celery, chopped 

 * 2 cloves garlic, minced 

 * 1 teaspoon dried oregano 

 * 1 bay leaf 

 * 1 teaspoon dried basil 

 * 1 (14.5 ounce) can crushed tomatoes 

 * 2 cups dry lentils 

 * 8 cups water 

 * 1/2 cup spinach, rinsed and thinly sliced 

 * 2 tablespoons vinegar 

 * salt to taste 

 * ground black pepper to taste 

 DIRECTIONS 1. In a large soup pot, heat oil over medium heat. 

Add onions. saute on low for a minute or two until they are transparent

Add carrots, and saute for another few minutes 

Add celery and saute for another few minutes

Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. 

 Stir in lentils, saute for a few minutes.

Add water and tomatoes. Bring to a boil. 

Reduce heat, and simmer for at least 1 hour.

 When ready to serve stir in spinach, and cook until it wilts. 

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

potato salad

I watched Emeril many years ago make potato salad. I think this is it, not sure it is fhttp://www.emerils.com/recipe/5088/Hot-German-Potato-Salad

I will keep looking.

from Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.

Makes 6 servings
Ingredients
4 medium size Yukon gold potatoes, scrubbed but not peeled
2 tablespoons butter
One-half cup finely chopped onions
One-fourth cup distilled white vinegar
2 tablespoons cider vinegar
One-fourth cup water
Freshly ground black pepper
2 tablespoons finely chopped parsley
One-fourth teaspoon celery seed

Source: Cooking Section, September 2002
Dish Type: Salads
Version: 2 [other versions]
Hot German Potato Salad
Instructions
Boil or steam potatoes until just done; do not overcook. Drain. Allow the potatoes to cool slightly; then cut into one-fourth-inch slices and put into a large serving bowl. Melt butter in a nonstick skillet over medium heat. Add the onions, and cook, stirring, until soft and transparent. Stir in the vinegar, water, pepper, and celery seed. Stir and cook for about 2 minutes longer. Pour the mixture over the hot potatoes. Stir gently and serve.

Makes 6 servings

Dish Type: Salads
Emeril's Favorite Potato Salad
Instructions
Place the potatoes in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high heat, lower to a simmer, and cook until the potatoes are just tender, 15 to 20 minutes. Drain, let cool, then cut the potatoes into bite-size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

Makes 2 quarts, 8 to 10 servings
Ingredients
14 small boiling potatoes, such as Red Bliss (about 2 1/2 pounds), scrubbed well
8 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped red onions
1/3 cup finely chopped celery
Homemade Ranch Dressing
2 tablespoons finely chopped fresh parsley

Still looking for the best potato salad

This one is Flos Potato Salad and I think that I finally found it.

Ingredients

* 6 large eggs
* A pinch plus 2 teaspoons salt
* 3 pounds new potatoes, washed and quartered
* 1/2 pound sliced bacon, cut into small dice Definitely will skip this
* 3/4 cup mayonnaise Maybe will do 1/2 mayo and 1/2 sour cream
* 1/4 Creole or whole-grain mustard
* 3 tablespoons fresh lemon juice
* 1 teaspoon hot sauce
* 3/4 cup finely chopped red onions
* 1/2 cup chopped green onions or scallions (green part only)
* 1 tablespoon chopped garlic
* 1/2 teaspoon freshly ground black pepper

How to make it

* Put the eggs in the saucepan and cover with water, add the pinch of salt.
* Bring to a boil and boil for two minutes.
* Turn off the heat, cover, and let stand for ten minutes.
* Drain, then cool in a bowl of ice water.
* Peel and chop.
* Put the potatoes in a large saucepan with 1 teaspoon of the salt and enough water to cover.
* Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 12 minutes.
* Remove from the heat and drain.
* Let cool to room temperature.
* In a large salad bowl, combine the mayonnaise, mustard, lemon juice, hot sauce, red onions, green onions, garlic, the remaining 1 teaspoon salt, and the black pepper.
* Whisk to blend.
* Add the eggs, potatoes, and bacon and toss to coat evenly.
* Keep refrigerated until ready to serve.

Lake Poway 7 layer dip

LAYERED BEAN DIP

32 ounces refried beans
4 green chiles, chopped
3 Tbs taco seasoning mix (see below)
1 tsp cummin
1 tsp salt
4 ripe avocados, peeled and pitted
4 tablespoons lemon juice
16 ounces salsa (Mrs Renfro's Medium)
1 1/2 cups sour cream
3 cups lettuce, shredded
8 ounces cheddar cheese, shredded
1 tin black olives, sliced
1 bunch green onions, chopped
tortilla chips

Layer 1: In a medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread onto 2 6"x10" bowls.

Layer 2: Blend avocados, lemon juice, cummin and salt.

Layer 3: Spread sour cream on top of avocado mixture.

Layer 4: Top with shredded lettuce,

Layer 5: Top with cheese,

Layer 6: Top with green onions

Layer 7: Add olive slices and salsa.

Serve with tortilla chips.


Make your own taco seasoning mix to control the ingredients for better nutrition.
Prep Time: 10 minutes
Ingredients:

2 Tbsp. chili powder
2 tsp. paprika
1.4 tsp cayenne
1-1/2 tsp. dried oregano
1/2 tsp. dried Italian seasoning
1 Tsp. salt
1/4 tsp. pepper
1 small Tbsp. garlic powder
1 tsp. ground cumin
Preparation:
Combine all ingredients in a small bowl and blend thoroughly. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

peach salsa

Peach Salsa

6 cups peaches - slice then chop in pan

1 cup onion - finely chopped

4 jalapeno pepper - chopped

1 red pepper - chopped

1/2 cup chopped fresh cilantro - loosely packed

1/2 cup tomatoes- choppped

1/2 cup white vinegar

2 tablespoons honey

3 cloves garlic - finely chopped

2 teaspoons cumin

1/2 teaspoon cayenne

Simmer for 5 minutes.

Pack into hot jars.

Set in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).



Adapted from
http://www.thatsmyhome.com/general/peach-salsa.htm

Boiling water bath information
http://www.ext.vt.edu/pubs/foods/348-594/348-594.html

Check out peacharita jam
http://www.kentucky.com/food/story/478715.html

chicharrones de tofu

Healty Chicharrones de tofu
*1/2 cup of fresh lime juice
*1/2 cup dark rum (or extra 1/2 cup lime juice)
*1/4 cup soy sauce
*5 cloves garlic, minced
24 ounces extra firm tofu
3 cups of cornflakes, crushed
1 Tbsp paprika
1 1/2 tsp salt
2 tsp black pepper
cooking spray

Prepare tofu
Empty water from tofu. Put a weight on it and drain for an hour.
Cut into strips. 1/2"x1/2"x 1 1/2"

Prepare marinade by putting * items in a large zip lock bag.
Put tofu strips into the bag and close. Shake the bag so that the tofu is covered with the marinade.
Let rest in the marinade overnight. Shaking every now and again.

Preheat oven to 350 degrees
In shallow dish, combine cornflakes, paprika, salt and pepper.

Remove tofu from the marinade and coat with cornflake mixture.

Place tofu on nonstick baking sheet without touching each other.

Serve immediately

Bake 30-40 minutes

Pear, Boca & Hazelnut Stuffing

http://www.beliefnet.com/gallery/healthythanksgivingrecipes.html?pgIndex=3

Pear, Prosciutto & Hazelnut Stuffing

Crisping the prosciutto and toasting the nuts adds a powerful punch of flavor to the stuffing without going overboard on fat. Diamond Brand now makes packaged chopped hazelnuts, available in most major supermarkets.

Makes 12 servings, 2/3 cup each

ACTIVE TIME: 1 hour

TOTAL TIME: 2 1/4 hours

EASE OF PREPARATION: Easy

* 3 teaspoons extra-virgin olive oil, divided
* 4 ounces thinly sliced prosciutto, cut into ribbons
* 2 cups chopped onion
* 2 cups diced fennel bulb
* 1/4 cup minced shallot
* 2 teaspoons minced fresh sage
* 2 teaspoons minced fresh thyme
* 1 teaspoon minced fresh rosemary
* 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes (see Note)
* 2 ripe but firm Bosc pears, chopped
* 1/3 cup chopped flat-leaf parsley
* 1/3 cup toasted chopped hazelnuts (see Tip)
* 1 14-ounce can reduced-sodium chicken broth
* 1/4 teaspoon salt
* Freshly ground pepper to taste


1. Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.

4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

NUTRITION INFORMATION: Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 29 g carbohydrate; 9 g protein; 6 g fiber; 489 mg sodium; 283 mg potassium. Nutrition bonus: Vitamin C (20% daily value). 1 1/2 Carbohydrate Servings. Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

TIP: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250 degrees until crisped and dry, about 15 minutes.

Thanksgiving 2007

Rae's patties
Fruit salad
Cape Cod Cranberry Squares http://www.cdkitchen.com/recipes/recs/325/Cape_Cod_Cranberry_Squares45710.shtml

Cape Cod Cranberry Squares Recipe

Submitted by: September, Tennessee , USA
Be the first to upload an photo of this recipe

recipe is ready in 1-2 hrs Ready in: 1-2 hrs
recipe difficulty 2/5 Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 12


Related Categories:
--Cranberry Bars and Squares Recipes

Ingredients:
1 1/2 C sugar
2 eggs
3/4 C unsalted butter, melted and cooled
1 teaspoon almond extract
1 1/2 C flour
2 C fresh cranberries
1/2 C chopped, toasted pecans or almonds
Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 350 degrees. Butter 9-inch square baking pan. With an electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Beat in melted butter and almond extract. Add flour and stir until well blended. Stir in cranberries and nuts. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 50-60 minutes. Transfer to rack to cool. Dust with powdered sugar before serving.

Rae's Pavlova Rules

Family size Pavlova

4 egg whites and a cup of sugar

Whip egg whites until they form peaks

Gradually add sugar and beat on high

Finger test, At the end feel the mix. If it is gritty, then beat some more because the sugar is not dissolved.

When smooth,(no matter what size) add one teaspoon corn starch by folding it in

Last,(no matter what size)add One teaspoon of white vinegar and beat on high for a few seconds.

Set oven on 400F. (Not Convect!!!!)

When the oven is high enough, put Pavlova in and IMMEDIATELY drop the temperature to 190F.

Bake for 30 minutes Turn off oven, then leave it in the oven to cool.

Pumpkin Pasties

1 15oz (375 gram) pkt puff pastry
1 Tbsp butter
1 finely chopped onion
1 cup finely shredded cabbage
1/2 cup green beans
1 tspn dry mustard
4 oz grated pumpkin
4 oz grated matured cheese
1 tspn salt
1 egg for glazing
ground black pepper to taste
sesame or poppy seeds

Divide pastry into 6 pieces. Roll out each portion to a 6 inch diameter round.
Allow to rest while making filling.
Melt the butter in a medium sized saucepan.
Add the onion , cabbage, beans and mustard and saute for 5 minutes
Remove from heat and stir in the pumpkin and cheese
Season with salt and pepper to taste

Place an equal amount of filling onto each round of pastry
Brush around the edge with egg
Join edges together over the top of the mixture and pinch together firmly
Place onto a buttered baking sheet
Prick each of the pasties to release steam during cooking
Brush each pasty with egg and sprinkle with sesame or poppy seeds
Bake at 200C(400F) for 10 minutes
Then 180C (350F) for a further 25 minutes

Vegetable Patties

1 large egg
1 cup grated onion (1 medium) Cook slightly then cool
2 cups grated carrot (3 medium)
2 cups grated cheddar cheese (250 grams or 9 ounces)
1 cup sunflower seeds (125 grams or 4.4 ounces)
1 chicken stock cube
2 Tbsp chopped parsley
1 clove garlic, crushed
1/2 cup SR flour

Combine all ingredients except egg and flour.
Beat egg thoroughly.
Add to mixture then stir in flour.

Roll into small patties and shallow fry in olive oil.

NB Can add cumin, coriander, curry powder or whatever for extra flavour
Can also replace 1 cup of carrot with zucchini.

From Rae Willoughby

banana nut bread aka Cindy

2 loaves
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 cups mashed very ripe bananas
1/2 cup yogurt
3 cups flour
1 1/4 teaspoons baking soda
1/2 cup salt
1 cup chopped walnut

Oven 350 degrees 8 1/2 x 4.5 inch greashed and floured
Cream butter and sugar til fluffy
Add eggs one at a time
Comine bananas and yogurt mix well.
Sift flour with soda and salt
Add flour mix and banana mix alternately to butter mix
Stir in nuts
Turn into pans and bake about 1 hour
Lett cool and turn onto rack
Better the longer it sits

Grandmother's cranberry bread

2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups raisins or chopped nuts
1 1/2 cups cranberries, chopped

Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
Cut in butter until mixture is crumbly.
Add egg, orange peel and orange juice all at once.
Stir until mixture is evenly moist
Fold in raisins/or nuts and cranberries.
Spoon into greased 9x5x3 inch loaf pan.
Bake at 350 degrees for one hour and ten minutes until toothpick inserted in center comes out clean.
Remove from pan and cool on a wire rack.

Twice baked potato and Broccoli bake

Recipe's original website

Twice Baked Potatoes

4 (8oz baking potatoes) or however many you make, depending on your number of guests.
3tbs melted butter
1/2 c of sour cream
¼ c diced onions- diced finely and sauteed optional
1/2 cup of cheddar cheese crumbled
3oz of bacon fried and crumbled (or buy the already bacon bits, it’s a time
saver because I don't do bacon. Some of my boys are happy with veggie bacon bits, but one is a die hard for the real deal. Too bad, so sad.)

Bake potatoes (1 hour); Cut in half and scoop potatoes out. Mix all ingredients in
mixer or by hand. Spoon back into potato skins. Bake 15 min at 400 degrees.

Broccoli Bake
INGREDIENTS:
1 package (10 ounces) frozen broccoli cuts
3 eggs
1/2 cup mayonnaise
1 small onion, finely chopped
1/2 cup shredded sharp Cheddar cheese
salt and pepper
PREPARATION:
Cook broccoli 3 to 5 minutes; drain. Whisk together eggs and mayonnaise; add broccoli and onion and cheese. Add salt and pepper to taste. Place in a
greased casserole. Bake at 350° for 35 to 40 minutes.
Serves 4. (You will need to double it according to your number of guests)

By: Stefanie Leale © 2006 Butyoudontlooksick.com