Thursday, June 2, 2016

QUICK ITALIAN MARINARA


~ Sugar-Free Mom

1 T. olive oil
3 cloves garlic, minced
2 28 oz. cans crushed tomatoes
1 1/2 c. water
2 t. dried basil
2 t. dried fennel seed
2 t. dried parsley
2 t. salt
pepper, to taste
red pepper flakes, to taste

Heat oil in large pot, then saute garlic until lightly browned. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes.

Makes about eight cups.

Notes: We use diced tomatoes instead of crushed because we always have them on hand. I just pulse an immersion blender in the pot a few times once the sauce is done cooking, but you could leave it chunky with diced tomatoes if you wanted to. I'd suggest adding water one-half cup at a time until you reach the consistency you want, otherwise it may be too watery for you. If you prefer to have meat in your sauce, then try pulling some of these meatballs from the freezer and adding them.

Monday, May 30, 2016

ALMOND MAPLE CHICKEN


~ Sandy's Kitchen Adventures

36 oz. chicken breasts
1/2 t. pepper
1/2 c. Walden Farm pancake syrup
1 t. lemon zest
2 t. lemon juice
1/2 c. chopped almonds (about 40 almonds)

Preheat oven to 400 degrees. Place chicken in baking dish and sprinkle with pepper. In a small mixing bowl, combine syrup, zest, juice, and almonds. Pour syrup mixture over chicken. Bake 25-30 minutes or until no longer pink in the center.

Makes four servings.

Notes; We use pure maple syrup instead of Walden Farm syrup..


Monday, May 16, 2016

LEMON YOGURT DRESSING


~ epicurious

1 c. yogurt
1/3 c. parsley
1/4 c. avocado or canola oil
1/4 c. lemon juice
1 garlic clove, pressed
salt, to taste

Mix all ingredients together before serving.



Wednesday, May 11, 2016

VEGAN CREAM OF BROCCOLI SOUP


~ Hummusapian

3/4 c. raw cashews
2 medium onions, diced
2 celery stalks, chopped
3 carrots, chopped
3 cloves garlic, minced
1 lb. broccoli (about 7 cups, packed)
6 c. water, divided
1 1/2 t. salt plus a pinch, or to taste
pepper

Place cashews in a small bowl and cover with water. Soak for at least 30 minutes or overnight.

Add oil to a large pot and heat over medium-high. Once hot, add onion and a pinch of salt. Saute for three minutes. Add celery and carrots, then saute another five minutes. Add garlic and broccoli, then saute five more minutes.

Add five cups of water, 1 1/2 teaspoons salt, and pepper. Bring mixture to a boil, then reduce heat to low, cover, and simmer 15 minutes.

Meanwhile, drain soaked cashews and place in blender with one cup of water. Blend until very smooth and creamy, without any clumps. Set aside.

When soup is done simmering, puree with immersion blender or in a regular blender working in batches. Once soup is pureed, stir in cashew cream.

Makes about 10 cups.

Notes: The veggies get browned pretty quickly, so you may want to add a little more oil, turn the heat down a smidge, or just keep a close eye as you constantly stir them. I make my cashew cream in a food processor and use an immersion blender in the pot for pureeing the soup. Use whatever appliances are most convenient for you.

Monday, May 9, 2016

SAUTEED CABBAGE


~ my own little brain

olive oil
cabbage, thinly sliced
seasoned salt

Drizzle some oil in the bottom of a skillet and heat on high. Add sliced cabbage and stir occasionally until crisp-tender and beginning to brown. Sprinkle with seasoned salt and toss to mix before serving.

Thursday, April 28, 2016

VEGGIE PIE


~ Eat at Home

1 1/4 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1/2 c. butter, softened
1/2 c. plain yogurt
2 c. broccoli, finely chopped
1/2 c. onion, diced
2 medium tomatoes, sliced
1 t. dried basil or 3 T. fresh basil, chopped
1/3 c. mayonnaise
1 c. shredded cheese of your choice

Preheat oven to 450 degrees and grease a pie pan. In a large bowl, combine whole wheat flour, baking powder, and salt, Cut in the butter, then stir in the yogurt. Pat into prepared pie pan.

Layer broccoli, onion, and tomatoes in crust. Sprinkle with basil. Spread mayonnaise over veggies, then sprinkle cheese over the top. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes.

Notes: We've made this as directed and it's good, but I'm going to try it without mayonnaise next time and see what we think.

Wednesday, April 20, 2016

AVOCADO YOGURT DIP


~ Eating Well magazine - March/April 2014

1 avocado, peeled and pitted
1/2 c. plain yogurt
2 T. chopped onion
1/3 c. packed cilantro
1 T. lime juice
1/4 t. salt
1/4 t. pepper
hot sauce, to taste (optional)

Place all ingredients in a food processor and process until smooth. Season with hot sauce, if desired.

Makes one cup.