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.
Posted in Eat to Live, Eating to Live - Living Healthy, food, Gluten-Free, Just Good Food, Quick Recipe, RECIPES, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, Photo, Recipe
Slice 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.
Posted in Eat to Live, Eating to Live - Living Healthy, Gluten-Free, Health, Just Good Food, Quick Recipe, RECIPES, Vegan, Vegetarian
Tagged food, Photo, Photos, RECIPES
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!
Posted in Eat to Live, food, Gluten-Free, Just Good Food, Photos, RECIPES, thoughts, Vegan, Vegetarian
Tagged food, Photos, RECIPES
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.
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.
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
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
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!
This sounds good..think I’ll try it today.
Garlicky Asparagus (from Cooking Light)
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
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.
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
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
Half a red bell pepper
Half a sweet onion
Cup of fresh broccoli
Cup of fresh cauliflower
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!
You get the idea!
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)!