Category Archives: RECIPES

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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Easy Mushrooms

img_8151Slice mushrooms and roughly cut up some sweet pepper.  Sauté these in a few tablespoons of water.  Add in about two tablespoons of coconut aminos (got mine from Trader Joe’s — least expensive brand that I’ve found).  Shake in spices of your choice — I like Alden Mill’s Garlic-Pepper but when I don’t have that I use an Italian seasoning mix along with a bit of black pepper.

Often I add onions – depends on my mood! 

This is good all by itself or added to a tossed salad or drizzled over mashed potatoes or rice.

(If you accidentally cook it a little to long and the water seems to disappear, add in some more water and this will pick up any dried spices and mushroom bits and it probably will taste even better.)

Good stuff — and easy to throw together.

 

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!

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

 

 

Tomato Soup and Mangos with Olives

2 tablespoons chili powder

1/4 teaspoon cumin

1/8 teaspoon cinnamon

1/4 teaspoon each of dried thyme, onion powder and garlic powder

1/2 teaspoon of dried basil

Salt and pepper to taste

Two cloves chopped or smooshed garlic

Red pepper — rough cut

One small Vidalia onion

4 oz of mushrooms – sliced

Box of Pomi chopped tomatoes

One can of pinto beans

16 oz or so of vegetable broth (I used Trader Joe’s)

Saute onions, pepper and mushrooms then combine with all other ingredients and let it simmer!  It will be good.

Serve with a sprig of fresh parsley or cilantro

I added a dollop of Vegenaise mayo to my bowl because I like it and it adds a creamy texture

 

 

Coffee Banana Smoothie?! Yes.

Cold coffee – one cup

One frozen banana

Chocolate almond-cashew – milk 1/4 cup or so

One tablespoon ground flax seed

Throw it all in a blender and purée

Oddly enough, this tasted really good to me!

I’m trying to get away from needing half and half in my coffee and this was kind of an elaborate way around it!

Garlicky Asparagus

This sounds good..think I’ll try it today.

Garlicky Asparagus (from Cooking Light)

Ingredients

1 pound asparagus spears, trimmed

1 tablespoon olive oil

2 garlic cloves, thinly sliced

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Instructions

Steam asparagus 4 minutes or until crisp-tender.

While asparagus steams, heat oil in a large skillet over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add asparagus, salt, and pepper; toss to combine.

Notes

Nutrition Information:

CALORIES: 57 ( from fat)

FAT: 3.4 g (sat: 0.5 g, mono: 2.5 g, poly: 0.4 g)

CARBOHYDRATE: 5.4 g

FIBER: 2.5 g

CALCIUM: 27 mg

CHOLESTEROL: 0.0 mg

IRON: 0.5 mg

PROTEIN: 2.5 g

SODIUM: 74 mg

Noodles with Peanut Sauce

Noodles with Peanut Sauce

Eight ounce of spaghetti , broken in half or whatever noodles you like. I used gluten-free spaghetti.

Stalk of celery wth some of the leafy part included

Two carrots

Half a red bell pepper

Half a sweet onion

Cup of fresh broccoli

Cup of fresh cauliflower

____________________________

Sauce:

1/4 cup peanut butter

Two tablespoons water

Two teaspoons sesame seed oil

Two tablespoons rice vinegar

Two tablespoons Tamari Lite

Half teaspoon ground ginger

One tablespoon brown sugar

Eighth teaspoon ground red pepper (cayenne)

Eighth teaspoon coriander powder

____________________________________

Place peanut butter in a small bowl. Gradually beat water and oil in into peanut butter with whisk until smooth. Whisk in vinegar, Tamari, ginger and cayenne until blended.

Sauté onion and celery in a splash of olive oil in a large pan

Steam remaining vegetables

Cook pasta as you like it

Add vegetables into the pan with the onion and celery. Then add in the pasta and stir it all together and until well mixed.  Start with half the pasta and add in more as needed; I like more sauce and less pasta.

It.  Is.  Good.

Serves two or three or four, depending depending on hunger factor!

Dinner

You get the idea!

Blueberry-Cherry Crumble — gluten free

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Pre-heat oven to 450 degrees.

This recipe is adapted from my sister’s recipe.  She uses wheat flour and she includes two tablespoons of sugar in the pastry crust.  I like the crust to be not sweet so I skip the sugar.

This is how I made the pastry crust:

1 1/2 cups Bob’s Red Mill Gluten-Free Pastry Flour

1/4 teaspoon of salt

2 teaspoons milk (I used half and half but you could use plant milk to make it vegan)

1/2 cup salad oil (I used canola oil)

Mixed flour and salt together

Mixed oil and milk together

Stirred the wet ingredients in with the dry and stir to form dough

Rolled out between sheets of wax paper after sprinkling some flour on the ball of dough.

The roll-out is never a smooth process for me but usually I can accomplish a smooth enough dough to get most of it into the pie pan intact; then I press in pieces that have fallen off to fill in any gaps.  I use the left over pieces and crumble them over the top of the pie after I add in the fruit filling.

This is how I made the filling:

I threw into a large sauce pan about two cups of frozen wild blueberries and about one cup of frozen sweet cherries; tossed in three tablespoons of instant tapioca; 1/3 cup of sugar; 1/4 teaspoon of cinnamon; a tablespoon or so of lemon juice; and about 1/8 teaspoon of ground ginger and a pinch of salt.  I let that simmer until everything was blended and hot (about 20 minutes or so).

Added the filling into the pie crust; topped it with crumbled pastry dough; popped it into the oven for 10 minutes at 450 degrees and then cooked for 30-40 minutes more at 350 degrees.  When it is bubbling and the crust in slightly brown, I deemed it to be ready.  (Gluten-Free crust is very white and doesn’t get too brown so need to be careful not to over cook it, thinking it will brown like wheat flour because I don’t think it will do that!)

There was quite a bit of tossing, and popping and throwing and rolling, but the result was lovely and delicious and the process was quite therapeutic (relaxing and meditative, I would say)!