Tag Archives: RECIPES

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 change, 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.

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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!

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!

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

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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

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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!

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)!

 

 

 

Crumbles

Using Lightlife Smart Ground Crumbles, I made this!  I sauteed some onions and mushrooms in water and then added in the crumbles and sauteed for a few minutes.  Then I just added some BBQ sauce — we use Weber’s because it has just a few ingredients and they sound like real stuff instead of chemicals and sugar; let that simmer for about 10 or 15 minutes.  I steamed the fresh green beans separately.

I don’t use the crumbles often due to the processed nature of the stuff, but for an occasional treat — I like it!

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!

 

 

 

 

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!