Category Archives: food

Simply Potatoes (no French; no fry)

So good. Pre-heat oven to 400 or even 405. degrees. Peel a potato, rinse; don’t dry; cut into whatever form you like, shake some salt on them and spread out on no-stick baking sheet. Bake for 15 minutes, flip them and bake for another 10 minutes. And just like that you have French-fries with no frying at all. Makes me wonder why we even need to fry them! Great flavor and texture.

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Soup Is So Good

2 large cloves of garlic

2 medium potatoes

1 cup more of less of vegetable broth

3/4 cup of onions

1 cup of roughly cut orange sweet peppers

1/2 cup of diced celery

2 carrots rough cut or however you like

1 teaspoon of dried thyme (or to taste)

1/2 teaspoon of onion powder

1/2 teaspoon or so of dried basil

1/2 teaspoon or so of dried oregano

1/2 cup peas

1/2 cup corn

1/2 cup left-over marinara sauce

Salt and pepper to taste

I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes.  For this one, I didn’t saute anything!  I just threw things into the pot.

I started out by boiling a few russet potatoes.  I cooked these with two large cloves of garlic (used a garlic press).  Instead of draining the water, I removed the potatoes and used the water for a soup base.  I also added a cup or so of low-sodium vegetable broth.

(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)

I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.

Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.

Sky’s the limit.  Add in whatever you have on hand….like zucchini or beans.

Just one more thing:  I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!

And damn, baby, that’s good!

Just Some Things I Like Seeing

Blueberry-Peach Crumble

At last, it’s a COOL summer morning — so I’m baking!

Then I’ll take a walk and then I’ll read a book.

This is a good feature of retirement — I can go with the flow of the seasons.

Mostly.

Fruit compote:

3 cups blueberries (I used frozen)

1 cup peaches-rough cut  (I used 1 fresh peach)

1 tablespoon lemon juice

1/4 cup sugar — brown or white granulated (I like the fruit to be less sweet)

3 tablespoons instant tapioca

1/8 teaspoon cinnamon

A pinch of salt

A pinch of allspice

Cover and cook on low simmer for about 20 minutes, stirring occasionally.

Crumble topping:

1/4 cup Quaker Oats (Gluten free minute oats)

1/4 cup gluten-free flour (I used King Arthur Measure for Measure Flour — another option is to finely grind up the oats)

2 tablespoons dark brown sugar

1/8 cup ground flax

1/8 teaspoon cinnamon

1/8 cup butter or oil or Earth Balance (this time I used 1 tablespoon butter and then filled in rest of the 1/8 cup with canola oil)

Cut oil into dry ingredients until you achieve crumbly texture (I use my fingers for the final blending)

Pour fruit into very lightly greased baking dish, sprinkle dry mixture on top

Bake for 30 minutes at 425 degrees or until bubble and a browned.

Four servings — more or less

 

 

Pretty Carrots!

Simple.  Quick.  Tastes good!  I cut up two carrots.  Sprinkled with seasoning — I used Mrs. Dash Original Blend seasoning.  I also sprinkled on a little stevia (SweetLeaf Organic Stevia Sweetener)….probably less than 1/4 of an ounce.  You could roast this; this time I put it in the microwave for about three to five minutes.  Done. 

Bread

Bread from McKenzie’ Bakery in Kalamazoo. Pane di como. It is good.

Blue Plate Special

Chili on a Cool Day

Small batch:  serves two to four depending on appetite!

Got a new pan and I just had to put it to the test — thank you Wolfgang Puck and T J Maxx!

This is what I used:

1/4 teaspoon each:

–Turmeric       –Thyme    –Curry Powder

–Ground Cinnamon     –Ground Ginger

–Salt                –Black Pepper

1/2 teaspoon each:

—Garlic Powder      —Onion Powder

2 tablespoons:      —Chili Powder

Also:

–1 large clove of garlic – smashed and very finely chopped

–1/2 small onion     –1/2 green pepper           –1/2 orange pepper

–1/2 can of pinto beans

–1/2 of a box of rustic cut tomatoes (about 14 ounces or so)

–1/2 box of low sodium vegetable broth (about 16 ounces or so)

This is what I did:

Sautéd onions and peppers in a little vegetable broth

Added beans and tomato

Sprinkled in the spices

Added in the garlic clove

Simmered for about a 1/2 hour or so

I just tasted it because it seemed like the right thing to do before posting this….it was fun to experiment with spices I don’t usually use in chili……..but you never know………. I gotta say:  It is GOOD!

 

 

 

 

Vegetarian heading for Vegan

First photo is: 

Cucumber with Follow Your Heart Gouda cheese (non-dairy);

Next one:  add a few sauteed mushrooms & some green pepper(sauteed in water with garlic-pepper seasoning);

Third photo is a version with kinda’ fake bacon;

and then a kidney and pinto bean salad with chopped onion, celery, carrot and a Vegenaise & mustard dressing and a hard-cooked egg (so that one is not vegan — but I have made it without the egg and it is still so good). 

Buon Appetito!

Red Pepper Soup

Saute in water until soft:

1/2 onion or so – chopped

1 large red pepper – chopped

Stir in 1 tablespoon corn starch after blending it first in a little cold water

Add in:

1 clove garlic – minced

1 tablespoon balsamic vinegar

2 cups vegetable broth

1/2 cup each of frozen peas and corn

salt & pepper to taste

…..and let it cook and blend on low for 30 minutes or so

…some people puree red pepper soup and add some kind of milk or cream, but I like to keep the texture of the vegetables and the broth as is.

The corn starch didn’t really thicken the way I thought it would but maybe it added something to the mix–maybe not.

You could add other spices like cumin or cayenne or curry for variety.