Category Archives: RECIPES

Mushroom Soup

Ingredients:

10 ounces of Baby Bella mushrooms — sliced

1/2 cup each of red and white onion – chopped

1 1/2 carrots – chopped 

1 celery stalk with some leaf – chopped

1 cup or so of green peas

1 clove garlic — smooshed through garlic press

1/4 tsp each of:

ground fennel

        thyme

 onion powder

garlic powder

Remaining Ingredients:

2 cups of vegetable stock

1 cup of water

1 1/2 cups of flax milk

2 tablespoons corn starch

Season (sprinkle over the water) about a half cup of water with a garlic pepper seasoning mix (I use a special mix from Alden’s Mill House) and a seasoning blend with salt, oregano, marjoram, black pepper, garlic (or you can sprinkle in each spice if you don’t have a blend; I use The Chef’s Miracle Blend from Alden’s Mill House).

Sauté mushrooms, onion, celery and carrots in water until soft and pretty

Add in remaining herbs and seasonings

Add in stock and water

Take a couple of tablespoons of warm water and mix with the cornstarch.  Add this mix to the soup.

Add in the flax milk

Simmer for about an hour.

This was made up as I went along and, I gotta’ say, it is delicious.

I did not know homemade mushroom soup could turn out so good!

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Simple and Delicious Tomato Soup (with a nod to Trader Joe’s)

 Ingredients:

Things to chop:

1/2 cup red onion

1 stalk celery with some of the leafy part

1/2 green pepper

1/2 cup cooked mushrooms

1 large garlic clove 

1 tablespoon fresh basil

1 tablespoon fresh parsley including stems

1 cup ounce ounces of San Marzano tomato sauce

1 cup of Pomi chopped tomatoes

Other things to spice it up (give or take according to taste):

2 cups Trader Joe’s Organic Vegetable Stock

1/4 tsp curry

1/4 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp thyme

1/2 tsp oregano

Salt and Pepper to taste — I sprinkled it in — could be about 1/8th tsp each

Process:

Sauté onion, celery and green pepper in Trader Joe’s vegetable stock

Add in remaining ingredients and simmer for about an hour

I served with some gluten free croutons made from Trader Joe’s gluten free bread along with some saltine crackers

…and it was good.

Almost a Recipe

Follow Your Heart non-dairy cheese

Trader Joe’s gluten free bread (the best I tell ya’)

Vegenaise

Lettuce

Trader Joe’s bread and butter pickles

It’s kind of like dessert since not a lot of vegetables going on here but it tastes really good and is vegan and gluten-free!

Stir Fry—just add rice

 

Stir-fry

Sauté mushrooms (12 oz package) for about five minutes and then add in any kind of   cut -up veggies you like.  I sautéed these in water.

Here is what I used:

1 stalk celery, including some of the leafy stuff

1 large carrot

about a half cup of onion

about a cup of cabbage

a crown of broccoli

a couple of tablespoons of jarred red pepper

Sprinkle on about 1/4 teaspoon of each (amounts are approximate – go with your own taste and judgment):

cumin

powdered red pepper

coriander

dashes of salt and pepper

and 1/2 teaspoon ground ginger

For the sauce:

Blend the following:

1/3 cup peanut butter

2 teaspoons sesame oil

2 teaspoons safflower oil

2 tablespoons water

2 tablespoons white wine vinegar (rice vinegar would work great, too)

2 tablespoons coconut aminos (or other aminos or soy sauce

1 tablespoon brown sugar

1/4 teaspoon powdered red pepper

Once the veggies have softened a tiny bit, add in the sauce and cook until tender.

Add more water if you like.

FOR THE RICE:

Sauté 1 cup of long grain white rice in 1 tablespoon or so of Earth Balance (or butter) for a few minutes.

When rice glistens, add 1 1/2 cups of water and bring to a boil, then simmer for about   15-20 minutes until water is absorbed.  Remove from heat and cover with a               towel- covered lid.   (These are tips I used from a Cook’s Country episode — it should all make the rice fluffier and it seemed to work!)

Mix the rice in with the vegetables and it will be delicious if you like this sort of thing, which I do.

The sauce works well with noodles or pasta, too!

I usually include bamboo shoots but the canned brand I got (Reese) had this odor that I do not like so I skipped it.  I tried this brand years ago for mixed vegetables and it was the same — thought I’d give it a second chance, but…no go.  Their water chestnuts seem fine, though, I think….unless those were La Choy.  I think maybe it is just a flavoring I don’t like and some people do like that — likely all a matter of personal preference.

Peas of any kind would be great, too, but, alas, I had none on hand.  This is the “minestrone” approach to stir-fry.

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.

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!