Category Archives: RECIPES

Lentil Soup

Okay, I wanted to keep this simple because it means I’m more likely to prepare it………..so….think “quarters”……..

1 quart cooked lentils

1/4 teaspoon each:  curry powder…ground cumin….thyme…..salt…..cayenne pepper…dried basil

1 quart vegetable broth (low sodium)

1/4 of an onion

1 stalk of celery and 1 carrot – chopped; 1 clove of garlic-smashed chopped very finely (don’t know how to make these be a quarter of anything..maybe 25 cents worth of each?)

Saute the onion, celery and carrot in broth or water; add the lentils and the garlic, basil and the spices.

Simmer for awhile ..um….maybe 2 quarters of an hour and there will be soup!

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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.

 

Retirement & a Recipe

I have now been officially retired for 18 days, the last few days of which have been spent with a cold or flu — still not sure which.  I read that a cold doesn’t involve a fever and I did have a slight fever yesterday and part of the day before that of about 99.9 or so.  Fever is gone now and I am feeling better.   Meanwhile, my husband has a sinus infection and is on antibiotics so it’s been a less than stellar beginning.

This may be an aspect of the joy of retirement, though; it is so nice that I didn’t have to worry about payroll not getting done since I was feeling rather miserable and it is so nice that I didn’t have to stay at work even though I felt bad.  Just had to focus on healing.

I could even make a healing soup with ease.   Sauteed onions, celery and diced carrots in broth; then added remaining broth, and after that cooked for a few minutes, I added a crushed clove of garlic, a few sprinkles of thyme, dried basil, and a dash of paprika and some frozen peas.  Later we added in some rice to cook in the soup.  This photo shows pasta, but that was from last week (same process, same good taste).

The sandwich includes non-dairy cheese made by Follow Your Heart — the mozzarella version is especially good.

I read that broth and thyme and garlic and dark chocolate are supposed to be helpful for healing a cough– couldn’t hurt!

May we all be well and prosper.   Starting NOW!

 

A sauce for stir fry

So I made some creamed corn by mixing some coconut cream (about 2/3 of a cup or so) with a tablespoon of Earth Balance spread,  a couple of teaspoons of sugar, thickened with a tablespoon or so of cornstarch.  I sauteed that for a bit and then I added in a can of  white corn .  I threw in some celery, onion, peas, and a clove of garlic and seasoned it with basil, salt, pepper and a tablespoon of Braggs Aminos.  I cooked some rice and then mixed it all up with the sauce…. and it was good.

 

A Recipe and a Recommendation

I was feeling a little down………. so I made soup.  It seems to be a sure way to improve the mood.  I recommend it.

Using a 2 quart pot, I splashed in a half cup or so of vegetable broth.  Added in (rough-cut):  small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day).  I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.

I sprinkled in some dried:  basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper.  About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste).  Then I pressed a large clove of fresh garlic and stirred it into the mix.

I gradually added in more vegetable broth for a total of about a quart.  Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.

This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup.  You can add in (or leave out) anything you like (or don’t like).

Ingredient list:

Onion

Carrot

Celery

Tomato

Potato

Bok Choy

Cannellini beans

Garlic clove

Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper

 

Potato Salad — make it easy

 


Ingredients:  stalk of celery, four or five  hard-boiled eggs, 1/4 cup or so of diced onion, eight to ten small golden cooked potatoes, About 1/2 cup Vegenaise blended with about a quarter cup of tofu and a splash or two of some dill pickle juice, dill, salt, pepper and paprika. Mix together. Basic, simple, tastes good.

Could substitute course chopped tofu for the eggs to make it vegan — and add a dash two of turmeric for color.

And for the green beans:  Add about a teaspoon of Braggs Aminos to a skillet of water, bring to a boil and then add fresh green beans.  Cook to taste (about ten minutes or maybe fifteen).  Add salt and pepper after cooking.

 

ASPARAGUS RED PEPPER STIR FRY

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This is a picture of how this recipe looked when we made it.  I highly recommend FORKS OVER KNIVES COOKBOOK for simple and healthy and tasty recipes.  I didn’t think something with so few ingredients could possibly taste good.  I was wrong

 SERVES 3 TO 4

Ingredient

    • 1 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
    • 1 RED BELL PEPPER, CUT INTO 1/4-INCH THICK SLIVERS
    • 8 OUNCES CREMINI MUSHROOMS, THINLY SLICED
    • 2 GARLIC CLOVES, MINCED
    • 1 TABLESPOON BRAGG LIQUID AMINOS

Instructions

    1. HEAT A LARGE SKILLET OVER HIGH HEAT AND ADD THE ASPARAGUS, BELL PEPPER, AND MUSHROOMS. STIR-FRY FOR 4 TO 5 MINUTES, ADDING WATER 1 TO 2 TABLESPOONS AT A TIME TO KEEP THE VEGETABLES FROM STICKING. ADD THE GARLIC AND COOK ANOTHER MINUTE. ADD THE LIQUID AMINOS AND TOSS WELL. SERVE IMMEDIATELY.

 Notes

MY NOTE:  YOU CAN USE ANY KIND OF MUSHROOMS – WE USED WHITE BUTTON 
MUSHROOMS THE FIRST TIME. 

FROM FORKS OVER KNIVES:
"STIR FRYING IS AN ASIAN TECHNIQUE FOR COOKING MEAT AND VEGETABLES QUICKLY 
SO THAT THEY RETAIN THEIR TEXTURE AND FLAVOR.  IN THIS RECIPE YOU CAN BE 
CREATIVE AND SUBSTITUTE OTHER VEGETABLES, SUCH AS SNOW PEAS AND FRESH, 
THINLY SLICED CARROTS, FOR THE ASPARAGUS."
 

So Good…

This is all there is to it:

Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour.  Add some dried cranberries and bake for another 3 to 5 minutes or so.

So good!

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Simple is Good

So simple.  So visually appealing.  So delicious. 

Cut stuff up, season it, roast it or even microwave it.

I usually use salt, pepper, basil, garlic, parsley, sometimes dill;  Alden Mill House makes some great seasoning combinations.  Use what you like, experiment; it will taste good!

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