(G)-Gluten Free
Recipes on this page include: ________________________________________________________________
Vegetables, Fruits, Vegetarian ( See Vegan Below )
Artichoke and Parmesan Phyllo Pastries
Asparagus, baked V
Baby Food-Butternut Squash Baby Food V
Broccoli Secrets V
Broccoli-Steamed Broccoli V
Broccoli-Steamed Broccoli V
Butternut Squash Consomme V
Butternut Squash in Puff Pastry
Butternut Squash in Puff Pastry
Carrot chips-(Vegan) V
Cobb Salad
Corn off the cob & Parmesan in Phyllo pastry
Corn on the Cob V
Corn-Sauteed Corn, with bacon, apple, onions, & tangerine zest
Egg Rolls
Cobb Salad
Corn off the cob & Parmesan in Phyllo pastry
Corn on the Cob V
Corn-Sauteed Corn, with bacon, apple, onions, & tangerine zest
Egg Rolls
Flowers-Edible Flowers V
Fruit Appetizer, with fancy cheeses & sage honeycomb
Fruit Salsa V
Fruit Smoothie
Garlic-Roasted Garlic
Fruit Salsa V
Fruit Smoothie
Garlic-Roasted Garlic
Layered Vegetable Terrine V
Mushrooms-Stuffed Mushrooms V
Olive Dip-super easy
Orange Supremes-(Vegan) V
Parmesan Crackers
Pizza-Vegetarian Pizza G
Pizza Sauce-see Vegetarian pizza V
Pomegranates, the super fruit V
Pizza-Vegetarian Pizza G
Pizza Sauce-see Vegetarian pizza V
Pomegranates, the super fruit V
Potatoes-Baby Roasted Potatoes in the shape of Mushrooms V
Potato, Leek, and mixed Vegetable Soup V
Potatoes-Mashed Potatoes
Potatoes-Scalloped potatoes with apple and pear
Potato, Leek, and mixed Vegetable Soup V
Potatoes-Mashed Potatoes
Potatoes-Scalloped potatoes with apple and pear
Rosemary-grow your own V
Salad-Fresh Summer Salad V
Salad-Fresh Summer Salad V
Salad-Pear and Walnut Salad
Slivered almonds-the easy way V
Slivered almonds-the easy way V
Smoothie-Strawberry Banana Smoothie
Souffles-(Cauliflower and Cheddar Souffle;Mixed Summer Squash and Cheddar Souffle;Parmesan and Sharp Cheddar Souffle; 1 zucchini, and 1 corn off the cob)
Soup-Butternut Squash and Bell pepper Soup
Soup-Potato, Leek, and mixed vegetable soup-1/2 blended
Soup-Potato, Leek, and mixed vegetable soup-1/2 blended
Soup-Won ton soup
Spring Rolls-vegetable
Vegan French Bread V
Vegetable Stuffed Cabbage V
Vegetable Stuffed Cabbage V
Vegetable Tower-bell pepper, mashed potato V
Vegetable Tower-broccoli stem, Roma tomato V
Vegetable-Vegan Vegetable Mix V
Vegetable-Vegan Vegetable Mix V
Vegetables with Almonds V
_______________________________________________________________
VVegan Recipes
Asparagus, baked V
Baby Food-Butternut Squash Baby Food V
Breadcrumbs by Panko and Phllo are Vegan V
Broccoli Secrets V
Broccoli-Steamed Broccoli V
Butternut Squash and Bell pepper Soup V
To make the filling, you will need 1 jar of artichoke hearts, 1/2 cup mayonnaise, and 1 cup of grated Parmesan.
I use a Cuisinart to chop up the artichoke hearts, but if you prefer, they can be fine chopped with a knife.
Mix up all ingredients in a mixing bowl.
Spread into an 8 inch square pan or an 8 inch cake pan. Bake for 25 minutes for the square pan and 30-35 minutes for the round cake pan. Bake at 350 degrees F.
It should be golden brown when done. This is great just as it is, perhaps not that pretty, but the taste will win you over.
Place into a bowl, and use a paper towel to absorb some of the excess oil.
Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.
Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section. These are thin crispy pastry sheets.
This is the pyllo dough. Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel. I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too.
Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size. Cut through the entire stack, it'll be easier.
Next, take a teaspoon of the artichoke filling and place at the end of the strip.
Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag. Take 1 corner up and make a triangle, push down a little to flatten the filling.
Continue to fold up, making a triangle each time as you go.
Almost there, don't worry if you have a square left over that isn't a triangle, simply fold it into place, the butter on top will do the rest.
Folded up and ready for the baking sheet.
Baste with the melted butter. For an added touch, try adding sesame seeds shown here, or poppy seeds, makes them very pretty.
Sesame Seeds
Bake at 400 degrees F for 15 minutes, and yummy. Shown at the left are the poppy seed ones.
Sesame Seed ones.
_______________________________________________________________
VVegan Recipes
Asparagus, baked V
Baby Food-Butternut Squash Baby Food V
Breadcrumbs by Panko and Phllo are Vegan V
Broccoli Secrets V
Broccoli-Steamed Broccoli V
Butternut Squash and Bell pepper Soup V
Butternut Squash Consomme V
Carrot chips-(Vegan) V
Corn on the Cob V
Corn on the Cob V
Flowers-Edible Flowers V
Fruit Salsa V
Fruit Smoothie V
Garlic-Roasted Garlic V
Layered Vegetable Terrine VFruit Salsa V
Fruit Smoothie V
Garlic-Roasted Garlic V
Mushrooms-Stuffed Mushrooms V
Orange Supremes-(Vegan) V
Pizza Sauce V
Pomegranates, the super fruit
Orange Supremes-(Vegan) V
Pizza Sauce V
Pomegranates, the super fruit
Potatoes-Baby Roasted Potatoes in the shape of Mushrooms V
Potato, Leek, and mixed vegetable soup V
Rosemary-grow your own V
Potato, Leek, and mixed vegetable soup V
Rosemary-grow your own V
Salad-Fresh Summer Salad V
Soup-Potato, Leek, mixed vegetable soup, 1/2 blended V
Slivered Almonds-the easy way V
Soup-Potato, Leek, mixed vegetable soup, 1/2 blended V
Slivered Almonds-the easy way V
Vegan French Bread V
Vegetable Stuffed Cabbage V
Vegetable Stuffed Cabbage V
Vegetable Tower-bell pepper, mashed potato V
Vegetable Tower-broccoli stem, Roma tomato V
Vegetable-Vegan Vegetable Mix V
Vegetables with Almonds V
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Gluten Free, see below
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Vegetable-Vegan Vegetable Mix V
Vegetables with Almonds V
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Gluten Free, see below
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Today’s Recipe: We're always adding new items, please check back
Egg Rolls
Ingredients:
1 cup of cheese (I used a mixture of Romano, Parmesan, Fontina, and Mozzarella)
1 cup of carrots, julienned
2 celery stalks, julienned
2 broccoli stems, peeled, and julienned
1/2 of an orange bell pepper-roasted
1/4 cup left over meat (I used left over steak) can be omitted, up to you.
Egg roll wrappers
First you prepare all of your ingredients. Julienne the vegetables as shown below.
How to Julienne a carrot
Roll carrot over onto the flat edge.
Slice into thin strips.
Continue with the rest of the carrots. Done
Take your shallot, and cut off the top and the bottom as shown. Make a small slit in the skin to make it easy to peel off.
Slice into even strips.
Then, cut those strips into 1/2 or 1/3 the long way to get long thin strips.
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How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.
Continue all around it, cutting off the nubs.
When done, it should look approximately like this.
Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.
2 Done sections, ready to cut. You can use these so many ways.
Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.
Roast the bell pepper right on the open flame of your stove. This way requires no oil, and gives it both a roasted flavor, but also removes the skin which can be tough sometimes.
Blacken all of the outer skin. Place wrapped up tight in foil for 5 minutes. It steams in there and makes the skin easy to remove.
Use a spoon to easily remove the skin. Don't worry if a little black remains, it doesn't taste bad at all.
Slice into strips
Now all your ingredients are ready.
Salt and pepper each set of vegetables you stir fry in olive oil. Do the batches separately so that they are all done perfectly. When almost done, remove to a bowl you've set aside to mix all the egg roll ingredients.
If leftover oil in the pan, use it to start your next batch.
Add more olive oil as needed.
Don't worry about browning onions, the carmelization is wonderful flavor.
Note the browned bits on the bottom on the pan, these are amazingly flavorful. Use your spatula to get all of the up and onto the food.
Stir fry the celery until almost done.
Stir fry the carrots until almost done.
All the ingredients in the bowl. No need to cook the leftover meat, it's already cooked, as is the bell pepper.
Mix it all together mixing well.
Now you're ready to assemble. Place a silpat (silicone baking sheet) or a piece of wax paper down to place your uncooked egg rolls on while making the rest of them. You will need 1 egg slightly stirred to baste the edges, and the egg roll wrappers.
Place a couple of tablespoons of your mixture into the center of the egg roll as shown.
Fold up the bottom edge, and pull back with you fingers a little to make more snug and less air. Brush the remaining 2 long edges with egg. This will help it stick together and not open up in your hot oil.
Fold up the right side corner, pressing a little to seal it, and trying to make it tight. Then fold up the left corner the same way, kind of like an envelope.
Fold up, rolling as tight as possible without tearing. Fold Again and it's ready.
If it tears, no worries, simply roll it again in another wrapper, even on top of the other wrapper will be fine.
Fry Egg rolls over medium high heat-375-400 degrees F.
Turn over during the cooking and continue cooking until golden brown, approximately 5 minutes per batch. Only do 4-5 at a time, (so that it doesn't cool down the oil too much and leave you with soggy egg rolls)
Drain off excess oil on a paper towel. For a pretty presentation, try cutting them at an angle, and arrange on a platter.
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Egg Rolls
Ingredients:
1 cup of cheese (I used a mixture of Romano, Parmesan, Fontina, and Mozzarella)
1 cup of carrots, julienned
2 celery stalks, julienned
2 broccoli stems, peeled, and julienned
1/2 of an orange bell pepper-roasted
1/4 cup left over meat (I used left over steak) can be omitted, up to you.
Egg roll wrappers
First you prepare all of your ingredients. Julienne the vegetables as shown below.
How to Julienne a carrot
Take your clean, peeled carrot, and cut off one small edge.
Roll carrot over onto the flat edge.
Slice into thin strips.Slice Strips into 1/2 or 1/3, the long way into matchstick shapes, or long thin strips.
Continue with the rest of the carrots. Done------------------
How to julienne a shallot
Take your shallot, and cut off the top and the bottom as shown. Make a small slit in the skin to make it easy to peel off.
They are often in 2 parts inside the peel, peel both parts, and you are ready to julienne.
Slice into even strips.
Then, cut those strips into 1/2 or 1/3 the long way to get long thin strips.How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.
Continue all around it, cutting off the nubs.
When done, it should look approximately like this.
Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.
2 Done sections, ready to cut. You can use these so many ways.Often I boil them in vegetable or chicken stock until tender, add to a thousand recipes. Today, we're making egg rolls, so using a julienne and stir frying them in olive oil.
Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.----------------------------------------
Roast the bell pepper
Blacken all of the outer skin. Place wrapped up tight in foil for 5 minutes. It steams in there and makes the skin easy to remove.
Slice into stripsAnd then cut in half.
Chop up the left over meat you chose into bite size strips or chunks.
Grate your cheese.
Now all your ingredients are ready.
Salt and pepper each set of vegetables you stir fry in olive oil. Do the batches separately so that they are all done perfectly. When almost done, remove to a bowl you've set aside to mix all the egg roll ingredients.
If leftover oil in the pan, use it to start your next batch.
Add more olive oil as needed.
Don't worry about browning onions, the carmelization is wonderful flavor.
Note the browned bits on the bottom on the pan, these are amazingly flavorful. Use your spatula to get all of the up and onto the food.
Stir fry the celery until almost done.
Stir fry the carrots until almost done.
All the ingredients in the bowl. No need to cook the leftover meat, it's already cooked, as is the bell pepper.
Mix it all together mixing well.
Place a couple of tablespoons of your mixture into the center of the egg roll as shown.
Fold up the right side corner, pressing a little to seal it, and trying to make it tight. Then fold up the left corner the same way, kind of like an envelope.
If it tears, no worries, simply roll it again in another wrapper, even on top of the other wrapper will be fine.
Fry Egg rolls over medium high heat-375-400 degrees F.Use peanut oil or canola oil to handle the high frying temperature without burning. I used canola oil.
Turn over during the cooking and continue cooking until golden brown, approximately 5 minutes per batch. Only do 4-5 at a time, (so that it doesn't cool down the oil too much and leave you with soggy egg rolls)
Drain off excess oil on a paper towel. For a pretty presentation, try cutting them at an angle, and arrange on a platter.
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Artichoke and Parmesan appetizers-one of my favorites
To make the filling, you will need 1 jar of artichoke hearts, 1/2 cup mayonnaise, and 1 cup of grated Parmesan. 
I use a Cuisinart to chop up the artichoke hearts, but if you prefer, they can be fine chopped with a knife.
Mix up all ingredients in a mixing bowl.
Spread into an 8 inch square pan or an 8 inch cake pan. Bake for 25 minutes for the square pan and 30-35 minutes for the round cake pan. Bake at 350 degrees F.
It should be golden brown when done. This is great just as it is, perhaps not that pretty, but the taste will win you over.
Place into a bowl, and use a paper towel to absorb some of the excess oil.
Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.
Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section. These are thin crispy pastry sheets.
This is the pyllo dough. Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel. I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too. 
Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size. Cut through the entire stack, it'll be easier.
Next, take a teaspoon of the artichoke filling and place at the end of the strip.
Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag. Take 1 corner up and make a triangle, push down a little to flatten the filling.
Continue to fold up, making a triangle each time as you go.
Almost there, don't worry if you have a square left over that isn't a triangle, simply fold it into place, the butter on top will do the rest.
Folded up and ready for the baking sheet.
Baste with the melted butter. For an added touch, try adding sesame seeds shown here, or poppy seeds, makes them very pretty.
Sesame Seeds
Bake at 400 degrees F for 15 minutes, and yummy. Shown at the left are the poppy seed ones.
Sesame Seed ones.
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Vegetables, Fruits, Vegetarian Recipes:
To make the filling, you will need 1 jar of artichoke hearts, 1/2 cup mayonnaise, and 1 cup of grated Parmesan.
I use a Cuisinart to chop up the artichoke hearts, but if you prefer, they can be fine chopped with a knife.
Spread into an 8 inch square pan or an 8 inch cake pan. Bake for 25 minutes for the square pan and 30-35 minutes for the round cake pan. Bake at 350 degrees F.
It should be golden brown when done. This is great just as it is, perhaps not that pretty, but the taste will win you over.
Place into a bowl, and use a paper towel to absorb some of the excess oil.
Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.
Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section. These are thin crispy pastry sheets.
This is the pyllo dough. Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel. I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too.
Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size. Cut through the entire stack, it'll be easier.
Next, take a teaspoon of the artichoke filling and place at the end of the strip.
Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag. Take 1 corner up and make a triangle, push down a little to flatten the filling.Continue to fold up, making a triangle each time as you go.
Almost there, don't worry if you have a square left over that isn't a triangle, simply fold it into place, the butter on top will do the rest.
Folded up and ready for the baking sheet.
Baste with the melted butter. For an added touch, try adding sesame seeds shown here, or poppy seeds, makes them very pretty.
Sesame Seeds
Bake at 400 degrees F for 15 minutes, and yummy. Shown at the left are the poppy seed ones.
Sesame Seed ones.
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Artichoke and Parmesan appetizers-one of my favorites
To make the filling, you will need 1 jar of artichoke hearts, 1/2 cup mayonnaise, and 1 cup of grated Parmesan. I use a Cuisinart to chop up the artichoke hearts, but if you prefer, they can be fine chopped with a knife.Mix up all ingredients in a mixing bowl.
Spread into an 8 inch square pan or an 8 inch cake pan. Bake for 25 minutes for the square pan and 30-35 minutes for the round cake pan. Bake at 350 degrees F.It should be golden brown when done. This is great just as it is, perhaps not that pretty, but the taste will win you over.Place into a bowl, and use a paper towel to absorb some of the excess oil.Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section. These are thin crispy pastry sheets.This is the pyllo dough. Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel. I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too. Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size. Cut through the entire stack, it'll be easier.Next, take a teaspoon of the artichoke filling and place at the end of the strip.Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag. Take 1 corner up and make a triangle, push down a little to flatten the filling.Continue to fold up, making a triangle each time as you go.Almost there, don't worry if you have a square left over that isn't a triangle, simply fold it into place, the butter on top will do the rest.Folded up and ready for the baking sheet.Baste with the melted butter. For an added touch, try adding sesame seeds shown here, or poppy seeds, makes them very pretty.Sesame SeedsBake at 400 degrees F for 15 minutes, and yummy. Shown at the left are the poppy seed ones.Sesame Seed ones.______________________________________________________________________________
Asparagus-Baked Asparagus
Trim asparagus by peeling the lower 1/3 of the stem. Place in a pan, and add 2 tbsp of olive oil , roll around in the oil, sprinkle with salt and pepper-Bake in 350 oven for 12-15 minutes.-easy and great, not mushy, trust me after you try this, you will never steam asparagus again. Instead of a1 minute window to remove them perfectly done like steaming, you have many minutes ignoring them in the oven, and they turn out al dente and done perfectly.
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Baby Food-Butternut Squash Baby Food, super healthy and super easy.
No preservatives, get all the nutrients to your baby. (And some consomme for the cook)
Peel and cube 1/2 of a small butternut squash. 
Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon, and save the liquid for consomme (*just strain with a fine mesh strainer {picture below}, and serve warm-so so good-a vegan treat too) I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. 
* Butternut squash Consomme-great stuff, and great vegan treat too. See above recipe for how this is made.
Pour through a Fine Mesh strainer for remaining liquid to become a pure consomme. If you don't have one, it's still good as it is.
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Broccoli Secrets 
Any shape you wantA broccoli secret, is the broccoli stem, often thrown away. Peel it with a potato peeler and slice up, cook the same, best part of the broccoli.
How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.
Continue all around it, cutting off the nubs.
When done, it should look approximately like this.
Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.
2 Done sections, ready to cut. You can use these so many ways.Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.
How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.Continue all around it, cutting off the nubs.When done, it should look approximately like this.Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.2 Done sections, ready to cut. You can use these so many ways.Often I boil them in vegetable or chicken stock until tender, add to a thousand recipes. Today, we're cuttin them into julienne.
Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.When steaming broccoli tops or stems, if they finish to a perfect doneness before your other items, simply dump out the water and leave in the pan, covered with a lid, and they will stay perfect for 5-10 minutes without getting mushy.
ok l more. when the broccoli stem is cooked. remove it. Blanch in cold ice bath. Buy Pillsbury crescent rolls and roll them out into flat triangles, cover with cream cheese or rodelex cream cheese spread and put vegetables on top. cook for 15 min at 375 until crisp, FABULOUS h'orderves.
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2 large broccoli stems and Florette's
Wash well, and cut off the stem.
Do not throw the stem away, it's one of the best parts. I'll show to easily clean the stem in another posting.
Cut into smaller pieces trying to keep some stem on each one.
Peel the stem to remove any woody exterior.
Cover and steam for 3-5 minutes, until just tender and turns bright green. If the rest of your meal isn't finished when the broccoli is done, simply dump out the water and leave in the covered pan, it will give you more time to finish the rest of your meal while they remain warm.
Done, great as is, or with salt and butter or vegan margarine.
Broccoli, Steamed Broccoli
2 large broccoli stems and Florette's
Wash well, and cut off the stem. 
Do not throw the stem away, it's one of the best parts. I'll show to easily clean the stem in another posting.
Cut into smaller pieces trying to keep some stem on each one.
Peel the stem to remove any woody exterior.
Cover and steam for 3-5 minutes, until just tender and turns bright green. If the rest of your meal isn't finished when the broccoli is done, simply dump out the water and leave in the covered pan, it will give you more time to finish the rest of your meal while they remain warm.
Done, great as is, or with salt and butter or vegan margarine._______________________________________________________________________
Butternut Squash Consomme, super healthy and super easy.
I like to serve this in Saki cups like these. A great amus bouche (and vegan too)Peel and cube 1/2 of a small butternut squash. Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon and save for use in other recipes, and use the liquid for consomme (*just strain with a fine mesh strainer {picture below}, and serve warm-so so good-a vegan treat too) I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. Pour through a Fine Mesh strainer for remaining liquid to become a pure consomme. If you don't have one, it's still good as it is.
* Butternut squash Consomme-great stuff, and great vegan treat too. See above recipe for how this is made.___________________________________________________________________
Butternut squash in puff pastry
Mis en plas (your ingredients before you start)
Ingredients:
l can of vegetable stock (14.5 oz)
l box of puff pastry from your freezer section in your supermarket-2 sheets
1 1/2 cups Butternut squash, (boiled in veg stock for 4 minutes, then drained and mashed)
oil spray
Salt
Pepper
1/2 tsp Nutmeg
1 egg to seal the edges
You can do these either as circles or squares, your choice depending on your equipment, and wants. These are ring molds, use as cookie cutters for the bottom on your h'orderve pastries. Place the circles into greased ring molds at the bottom.
Cut 1 1/2 inch strips to line the side, pressing down onto the circle placed in the bottom already. Prick the bottom with a fork a few times.
Bake 20-25 minutes until golden brown. During the cooking process, these circle ones may need reshaping as they puff up. Simply use a spoon to press against the sides again a couple of times.
Cool on a wire rack.
Making the Square ones are simpler. Make the same as above but use a pizza wheel or ravioli cutter or a knife as shown above. 
Cut out small squares and then using the same cutter make strips, and then cut them the other way to make small square sides. Brush with egg to seal next layer, and put on the sides.
Brush egg wash between each layer, and stack up 2 layers of additional sides on each side of the square.
Bake 350 degrees F 20-25 minutes until golden brown, then cool on a rack.
Making the Filling:
Peel and cube 1/2 of a small butternut squash. 
Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon. I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand.
Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon. I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. Add spices and fill into cooked shells.
Then just before service, at 350 degrees F, reheat for 10-15 minutes. yummy.
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Cobb Salad
Cobb Salad w/ bacon, hard boiled eggs *, garden tomatoes, English cucumbers & squash served on Iceberg lettuce
* to hard boil an egg, place eggs in cold water, bring to a boil. Once boiling, boil for 8 minutes. Then immediately remove shell under cold water. Slice and serve.
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You will need Phyllo sheets, 1 cup of Parmesan grated, 1 ear of corn, 1/2 cup of mayonnaise, dill, and 2-4 tablespoons of melted butter.
Cut corn off the cob by standing it on end and cutting off with a sharp knife.
Ready to go, corn is off the cob, and Parmesan is grated.Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.
Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section. These are thin crispy pastry sheets.
This is the pyllo dough. Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel. I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too.
Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size. Cut through the entire stack, it'll be easier.
Mix the ingredients and place in a bowl.
Next, take a teaspoon of the filling and place at the end of the strip. Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag. Take 1 corner up and make a triangle, push down a little to flatten the filling.
Ready for the baking sheet and melted butter
These I used Dill on top, a nice addition to the corn.
Now basted in butter
Now sprinkled with dill
Bake at 400 degrees for 15 minutes until golden brown.
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Corn-Sauteed Corn
with Bacon, Apple,Onion, and tangerine zest
Sauteed Corn off the cob (2), with 1 diced apple,2 slices of diced bacon,1/2 sweet onion,tangerine zest from 1 tangerine. Start to cook the bacon pieces, add the onion and apple when the bacon is 1/2 way cooked, and at the last minute or two, add the corn, salt and pepper, yummy summer treat.
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Egg Rolls
Ingredients:
1 cup of cheese (I used a mixture of Romano, Parmesan, Fontina, and Mozzarella)
1 cup of carrots, julienned
2 celery stalks, julienned
2 broccoli stems, peeled, and julienned
1/2 of an orange bell pepper-roasted
1/4 cup left over meat (I used left over steak) can be omitted, up to you.
Egg roll wrappers
First you prepare all of your ingredients. Julienne the vegetables as shown below.
How to Julienne a carrot
Roll carrot over onto the flat edge.
Slice into thin strips.
Continue with the rest of the carrots. Done
Take your shallot, and cut off the top and the bottom as shown. Make a small slit in the skin to make it easy to peel off.
Slice into even strips.
Then, cut those strips into 1/2 or 1/3 the long way to get long thin strips.
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How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.
Continue all around it, cutting off the nubs.
When done, it should look approximately like this.
Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.
2 Done sections, ready to cut. You can use these so many ways.
Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.
Roast the bell pepper right on the open flame of your stove. This way requires no oil, and gives it both a roasted flavor, but also removes the skin which can be tough sometimes.
Blacken all of the outer skin. Place wrapped up tight in foil for 5 minutes. It steams in there and makes the skin easy to remove.
Use a spoon to easily remove the skin. Don't worry if a little black remains, it doesn't taste bad at all.
Slice into strips
Now all your ingredients are ready.
Salt and pepper each set of vegetables you stir fry in olive oil. Do the batches separately so that they are all done perfectly. When almost done, remove to a bowl you've set aside to mix all the egg roll ingredients.
If leftover oil in the pan, use it to start your next batch.
Add more olive oil as needed.
Don't worry about browning onions, the carmelization is wonderful flavor.
Note the browned bits on the bottom on the pan, these are amazingly flavorful. Use your spatula to get all of the up and onto the food.
Stir fry the celery until almost done.
Stir fry the carrots until almost done.
All the ingredients in the bowl. No need to cook the leftover meat, it's already cooked, as is the bell pepper.
Mix it all together mixing well.
Now you're ready to assemble. Place a silpat (silicone baking sheet) or a piece of wax paper down to place your uncooked egg rolls on while making the rest of them. You will need 1 egg slightly stirred to baste the edges, and the egg roll wrappers.
Place a couple of tablespoons of your mixture into the center of the egg roll as shown.
Fold up the bottom edge, and pull back with you fingers a little to make more snug and less air. Brush the remaining 2 long edges with egg. This will help it stick together and not open up in your hot oil.
Fold up the right side corner, pressing a little to seal it, and trying to make it tight. Then fold up the left corner the same way, kind of like an envelope.
Fold up, rolling as tight as possible without tearing. Fold Again and it's ready.
If it tears, no worries, simply roll it again in another wrapper, even on top of the other wrapper will be fine.
Fry Egg rolls over medium high heat-375-400 degrees F.
Turn over during the cooking and continue cooking until golden brown, approximately 5 minutes per batch. Only do 4-5 at a time, (so that it doesn't cool down the oil too much and leave you with soggy egg rolls)
Drain off excess oil on a paper towel. For a pretty presentation, try cutting them at an angle, and arrange on a platter.
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Carrot chips-(Vegan)
big carrots, sliced thin ( I used a mandolin but not necessary)-canola oil med high heat,275-300 degrees, then sprinkle with a mix of salt, pepper, garlic powder ,nutmeg, dill and rosemary. They are quite unique and look like bacon. They are fun alternative for potato chips and are vegan as well.
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Cobb Salad w/ bacon, hard boiled eggs *, garden tomatoes, English cucumbers & squash served on Iceberg lettuce
* to hard boil an egg, place eggs in cold water, bring to a boil. Once boiling, boil for 8 minutes. Then immediately remove shell under cold water. Slice and serve.
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Corn Off the Cob, Parmesan in Phyllo pastry
You will need Phyllo sheets, 1 cup of Parmesan grated, 1 ear of corn, 1/2 cup of mayonnaise, dill, and 2-4 tablespoons of melted butter.
Cut corn off the cob by standing it on end and cutting off with a sharp knife.
Ready to go, corn is off the cob, and Parmesan is grated.Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section. These are thin crispy pastry sheets.This is the pyllo dough. Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel. I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too. Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size. Cut through the entire stack, it'll be easier.
Mix the ingredients and place in a bowl.
Next, take a teaspoon of the filling and place at the end of the strip. Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag. Take 1 corner up and make a triangle, push down a little to flatten the filling.
Continue to fold up, making a triangle each time as you go.
Almost there, don't worry if you have a square left over that isn't a triangle, simply fold it into place, the butter on top will do the rest.
Ready for the baking sheet and melted butter
These I used Dill on top, a nice addition to the corn.
Now basted in butter
Now sprinkled with dill
Bake at 400 degrees for 15 minutes until golden brown.Corn on the Cob
Ok, perhaps to basic, but including because I love fresh corn.
Fresh Corn on the cob could not be easier. Bring water to a boil in a dutch oven or stock pot. Add 1 tbsp of salt to the water. Boil for 2-3 minutes. Serve as is for purists, or with additional salt with some butter or margarine if you prefer. If vegan, use a vegan butter like Earth Balance.
You can cook it longer if you prefer, but I like it best barely cooked. Heck, I've eaten it straight from the garden and loved it. When my son was a toddler, he did the same thing.
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Corn-Sauteed Corn with Bacon, Apple,Onion, and tangerine zest
Sauteed Corn off the cob (2), with 1 diced apple,2 slices of diced bacon,1/2 sweet onion,tangerine zest from 1 tangerine. Start to cook the bacon pieces, add the onion and apple when the bacon is 1/2 way cooked, and at the last minute or two, add the corn, salt and pepper, yummy summer treat.
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Egg Rolls
Ingredients:
1 cup of cheese (I used a mixture of Romano, Parmesan, Fontina, and Mozzarella)
1 cup of carrots, julienned
2 celery stalks, julienned
2 broccoli stems, peeled, and julienned
1/2 of an orange bell pepper-roasted
1/4 cup left over meat (I used left over steak) can be omitted, up to you.
Egg roll wrappers
First you prepare all of your ingredients. Julienne the vegetables as shown below.
How to Julienne a carrot
Take your clean, peeled carrot, and cut off one small edge.
Roll carrot over onto the flat edge.Slice into thin strips.Slice Strips into 1/2 or 1/3, the long way into matchstick shapes, or long thin strips.
Continue with the rest of the carrots. Done------------------
How to julienne a shallotTake your shallot, and cut off the top and the bottom as shown. Make a small slit in the skin to make it easy to peel off.They are often in 2 parts inside the peel, peel both parts, and you are ready to julienne.
Slice into even strips.Then, cut those strips into 1/2 or 1/3 the long way to get long thin strips.How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.Continue all around it, cutting off the nubs.When done, it should look approximately like this.Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.2 Done sections, ready to cut. You can use these so many ways.Often I boil them in vegetable or chicken stock until tender, add to a thousand recipes. Today, we're making egg rolls, so using a julienne and stir frying them in olive oil.
Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.----------------------------------------
Roast the bell pepper
Blacken all of the outer skin. Place wrapped up tight in foil for 5 minutes. It steams in there and makes the skin easy to remove.Slice into stripsAnd then cut in half.
Chop up the left over meat you chose into bite size strips or chunks.
Grate your cheese.Now all your ingredients are ready.Salt and pepper each set of vegetables you stir fry in olive oil. Do the batches separately so that they are all done perfectly. When almost done, remove to a bowl you've set aside to mix all the egg roll ingredients.If leftover oil in the pan, use it to start your next batch.Add more olive oil as needed.Don't worry about browning onions, the carmelization is wonderful flavor.Note the browned bits on the bottom on the pan, these are amazingly flavorful. Use your spatula to get all of the up and onto the food.Stir fry the celery until almost done.Stir fry the carrots until almost done.All the ingredients in the bowl. No need to cook the leftover meat, it's already cooked, as is the bell pepper.Mix it all together mixing well.Place a couple of tablespoons of your mixture into the center of the egg roll as shown.Fold up the right side corner, pressing a little to seal it, and trying to make it tight. Then fold up the left corner the same way, kind of like an envelope.
If it tears, no worries, simply roll it again in another wrapper, even on top of the other wrapper will be fine.
Fry Egg rolls over medium high heat-375-400 degrees F.Use peanut oil or canola oil to handle the high frying temperature without burning. I used canola oil.
Turn over during the cooking and continue cooking until golden brown, approximately 5 minutes per batch. Only do 4-5 at a time, (so that it doesn't cool down the oil too much and leave you with soggy egg rolls)Drain off excess oil on a paper towel. For a pretty presentation, try cutting them at an angle, and arrange on a platter.__________________________________________________________________________
Edible Flowers-These varieties are safe to eat when home grown (Safety note, grow at home, make sure no pesticides are used and don't just eat any flower without making sure it's edible and don't eat flowers from a florist shop). If you buy a growing plant from a nursery, be sure and wait for 1 month of growing time in your pesticide free garden to dissipate any items sprayed etc. at the nursery.
More Flowers on the way that are edible.
Nasturtium
More Flowers on the way that are edible.
Nasturtium 
Elder Flowers
Borage FlowersZucchini flowers
Please see my nutrition page for a complete list of all the beautiful edible flowers you can try.
Fruit Appetizer, with fancy cheeses & sage honeycomb
This is so easy, use whatever items you like. I enjoy it spread out on a large plate, and making the cheeses in different
shapes. This appetizer has apple slices, raspberries, Ireland Dubliner cheese, Aged Cheddar cheese, Parmesan cheese triangles, and Sharp Cheddar, almonds and sage Honeycomb.
Sage Honeycomb-surprisingly good with fruit and cheeses. We went to a tasting menu at the Ritz Carlton one time, and they served their cheese course with honeycomb, so I tried it at home, and loved it.
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Fruit Salsa
Simply Cut into a fine dice, drizzle with a little balsamic vinegar, done.
Mango
Tomato
Kiwi
Avocado
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Fruit Smoothie
2 cups Orange Juice (I really like the Simply Orange-fresh squeezed OJ you can buy)
4 large strawberries, or 1 cup
1 cup of blueberries
1 banana
1 1/2 cups ice
Fruit Salsa
Simply Cut into a fine dice, drizzle with a little balsamic vinegar, done.Mango
Tomato
Kiwi
Avocado
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Fruit Smoothie
4 large strawberries, or 1 cup
1 cup of blueberries
1 banana
1 1/2 cups ice
Blend up in a blender, let run a few minutes to help with any seeds from the berries. I like to use Puree, and Blend to really mix it up.
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Garlic-Roasted Garlic Cloves
This is done by oven roasting for 35 minutes at 350 degrees F. Take the head of garlic, and remove some of the exterior papery leaves. Cut off the top of the head, exposing the tips of the ends of the garlic cloves inside. Next drizzle a little olive oil and salt and pepper on them, and cover tightly with foil.
When done, use a paper towel, because they are hot, and squeeze from the bottom of the head, and all the cloves will fall out for use-much milder than fresh garlic.
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Layered Vegetable Terrine -(Vegan or Vegetarian )
My vegetable terrine-a layered vegetable dish with summer yellow squash, tomato, sweet Anaheim chili pepper, olive oil, balsamic vinegar, salt, pepper, and dill. Vegetables are sliced thin, roasted in the oven with olive oil and herbs, then layered (alternating vegetable colors in each layer) into a (cling wrap lined) loaf pan. Then put in the refrigerator with a weight on it to compress layers. Slice it from top to bottom in l” slices, into colorful stripes. Serve cold with balsamic vinegar.
Also good as a vegetarian dish-as you are layering, add some cheese (Parmesan or Fontina is quite good) and before service, reheat in 350 degree F oven for about 20 minutes until the cheese melts-Yummy.
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Mushrooms-Cheese Stuffed Mushrooms
Ingredients:
8 large regular mushrooms
1/4 cup of sweet onion
3 cloves of garlic , minced (roasted is nice too)
olive oil (optional)
1/8 cup margarine or butter
1/4 cup Italian breadcrumbs
1/4 cup fresh Parmesan (other Parmesan is ok too)
herbs- l tbsp dill and 1/2 tsp basil, 1/4 tsp salt, few shakes pepper
Cut the ends from the mushroom stems. Wash or brush the mushrooms. (one of the few places you can wash and prep ahead mushrooms as the dipping in margarine will keep then ok in the frig. until cooking. Remove stems from the mushrooms by lightly twisting from side to side. Chop stems,garlic, and onion finely and saute in olive oil (or margarine.), until tender 5 minutes. Remove from heat and stir in remaining ingredients. Melt the margarine (microwave is ok), and put in small bowl. dip each mushroom into the margarine and get inside and out. then fill the caps and place filling side up in a cooking pan. Cook 350 degree for 15 minutes. I almost always make these ahead of time and they go from frig to oven and cook 15 minutes and are prefect.
Customize this for your like too, add bacon, sausage(precooked) or fine chop of another vegetable- whatever you like.
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Olive Dip-Super Easy
Take 1/2 cup mayonnaise
Take 1/2 cup mayonnaise
1/2 cup sour cream
1 small can of chopped black olives
3 kalamata olives-chopped (or your favorite fancy olive-there for intensity of flavor)
a sprinkle of salt and pepper, and 1/4 tsp dill
mix up and put on your favorite crackers-I like Ritz crackers for this dip. Also good with the Parmesan crackers recipe on this site.
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Orange Supremes-(Vegan)
These are beautiful slices of oranges that have no rind or membrane remaining.
They are wonderful atop curry dishes, orange sauces, or served alone.
This is accomplished by cutting off the top and bottom of the orange just past the peel.
Set it on one of the flat sides on your cutting surface.
Then,using your paring knife, you cut away the remaining peel in strips from top to bottom until all the peel is removed.
Don't worry if you see additional white membrane or peel, simply cut it away before the next step.
Look at the sections
in the orange, holding the orange, cut down the edge of the interior membrane and when you reach the bottom of the section, angle the knife to the right and slice out the supreme into a bowl.
Continue until the entire orange is done. Remember you can use the rest of the orange too, give it a quick squeeze and use the juices in your recipe.
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Orange Supremes-(Vegan)
These are beautiful slices of oranges that have no rind or membrane remaining.
They are wonderful atop curry dishes, orange sauces, or served alone.
This is accomplished by cutting off the top and bottom of the orange just past the peel.
Set it on one of the flat sides on your cutting surface.
Then,using your paring knife, you cut away the remaining peel in strips from top to bottom until all the peel is removed.
Don't worry if you see additional white membrane or peel, simply cut it away before the next step.
Look at the sections
in the orange, holding the orange, cut down the edge of the interior membrane and when you reach the bottom of the section, angle the knife to the right and slice out the supreme into a bowl.
Continue until the entire orange is done. Remember you can use the rest of the orange too, give it a quick squeeze and use the juices in your recipe.
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Parmesan CrackersOk, not exactly a vegetable, but is a vegetarian option to go with vegetables.
Parmesan Crackers-Good as accompaniment, a little too rich all by themselves.
Ingredients:
1 1/2 c fresh Parmesan cheese
1 1/2 c fresh Parmesan cheese
1/8 tsp cayenne pepper
½ tsp salt
Black pepper
½ cup real butter
Blend above and then add
1 cup flour a little at a time. Use a small ½ size ice cream scooper, and then
flatten out a bit, bake for 25-26 minutes at 350 degrees F.
These can also be made with Romano cheese.
These can also be made with Romano cheese.
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Pizza-Gluten Free Vegetarian Pizza, worked well
Cover with a cling wrap and a clean towel, and place in a warm part of your kitchen. Let rest for 1 hour. To be honest, I'm not sure this step makes a difference, as gluten free dough doesn't rise the same as regular dough.
Cover your board in flour and begin to roll out into a rectangle or circle. All you're really trying to do is get the dough to be even across it and the thickness you desire. In this case, I was making mini pizzas so I made them a little thinner.
I used a biscuit cutter and then a smaller one to make the mini pizza look like it had a crust like a larger one.
Next Make the pizza sauce:
Pizza Sauce
Mix all ingredients over medium heat and simmer for 15-20 minutes.
Done.
Fontina Cheese grated
I thought they were prettier before they were cooked, but tasty so I'm happy. This is my first gluten free cooking.
1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper
Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.
Place 1 can of vegetable broth in a sauce pan over medium heat. 
Add the diced beets to the broth and cook until they are soft and to your liking. 
Next, dice up the bok choy. Here I tend to separate the greens from the whitish stem as they cook in a different amount of time. Heat up a fry pan over medium heat, add olive oil to the hot pan. Stir fry the vegetables separately for best results adding salt and pepper to each batch. You can tell when each is perfectly done this way.
Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets. By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.
Cut corn off the cob by standing it on end and cutting off with a sharp knife.
Saute the corn kernels.
Saute the mushrooms.
Mix the vegetables together. Not only is it a pretty mix, but the more colorful the vegetables, the better for you it is.
Mixed up and ready to top your pizzas.
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Pomegranates, the super food
Benefits of Pomegranates
Pizza-Gluten Free Vegetarian Pizza, worked well
Ingredients for Dough:
2 cups of Gluten free rice flour ( I like EnerG)
3/4 cup warm water (not cold, not hot, you want it for the yeast) *
1/2 tsp sugar
7/8 tsp salt
2 1/2 tsp butter *
7/8 tsp active dry yeast
I used a bread maker and used the dough mode. It takes 1 hour and 30 minutes. This dough is a little dry, so while the machine is mixing it, check on it many times, and pull back in any dough that is sticking to the side of the pan, and help it mix it a little. Remove from the machine, and place in a greased bowl.
Cover with a cling wrap and a clean towel, and place in a warm part of your kitchen. Let rest for 1 hour. To be honest, I'm not sure this step makes a difference, as gluten free dough doesn't rise the same as regular dough. Cover your board in flour and begin to roll out into a rectangle or circle. All you're really trying to do is get the dough to be even across it and the thickness you desire. In this case, I was making mini pizzas so I made them a little thinner.
I used a biscuit cutter and then a smaller one to make the mini pizza look like it had a crust like a larger one.Next Make the pizza sauce:
Pizza Sauce
Ingredients:
1-15 ounce can of tomato sauce
1/2 tsp salt
1/4 tsp pepper
1 tsp dill
2 tsp oregano
1/2 tsp paprika
1/2 tsp rosemary
1 tsp cumin
Mix all ingredients over medium heat and simmer for 15-20 minutes.Done.
Top with pizza sauce, a pinch of grated cheese.
(I used a mixture of 1 cup grated Romano,4 ounces of Fontina, 9 ounces of Mozzarella, and 1 cup of Parmesan-way too much cheese, probably because they were mini-but mix up the cheese, and put a pinch on each pizza.
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| Romano cheese |
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| Grated Romano cheese |
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| Grated Parmesan |
Fontina Cheese grated
Grated Mozzarella.
Add your favorite toppings. Shown here are 6 vegetarian pizzas and 1 pepperoni on the edge.
See below for how to prepare the vegetables.
I thought they were prettier before they were cooked, but tasty so I'm happy. This is my first gluten free cooking.*A discussion on gluten free dough making. Well, I tried a mix from a health food store, and it was a total flop. Gluten free without the gluten in the regular flour works differently. So, then I went back to my usual pizza dough recipe and substituted the gluten free rice flour and it was so dry, it looked like it wouldn't work. So I adjusted the water amount and butter amount, and it came out well (already shown with these additions in the ingredients list). The crusts could be crunchier if you pre-bake them for about 3-4 minutes before you top them, then proceed like shown above and cook for 12-15 minutes more.
How to prepare the vegetables:
Ingredients:1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper
Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.Use a potato peeler to peel the outside of the beet. I leave the greens on while doing this to help you hold onto it. Then cut off the greens (they are edible I do believe, but didn't use them in this recipe).
  |
| Peel and dice the Beet |
Place 1 can of vegetable broth in a sauce pan over medium heat. 
Add the diced beets to the broth and cook until they are soft and to your liking. Use a slotted spoon and remove the beets to a medium size bowl.
Next, dice up the bok choy. Here I tend to separate the greens from the whitish stem as they cook in a different amount of time. Heat up a fry pan over medium heat, add olive oil to the hot pan. Stir fry the vegetables separately for best results adding salt and pepper to each batch. You can tell when each is perfectly done this way.
Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets. By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.Cut corn off the cob by standing it on end and cutting off with a sharp knife.
Saute the corn kernels.
Saute the mushrooms.Not shown, but saute the bok choy white stem part for a few seconds, add the greens, a few more minutes.
Mix the vegetables together. Not only is it a pretty mix, but the more colorful the vegetables, the better for you it is.Mixed up and ready to top your pizzas._______________________________________
Pomegranates, the super food
Benefits of Pomegranates
- SKIN: Pomegranate Juice has an excellent mixture of antioxidants that keep skin moist and firm. It is thought to slow down the aging process.
- Antioxidants : Contains 3 times as many antioxidants as red wine.
- All 3 Major Antioxidants are in Pomegranates. It is the only fruit to contain all three (tannins, anthocyanins and ellagic acid)
- Blood Flow: The juice promotes optimal blood flow to your heart by reducing plaque in the arteries.
- Pregnancy ,during pregnancy, they are a rich source of folic acid, potassium, niacin, vitamin C, iron, calcium, and fiber.
- Precaution: You are advised against taking any pomegranate herbal or pomegranate supplement without consulting your doctor. Pomegranate juice may interact with some prescription medications, such as high blood pressure medications and statins.
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Potatoes-Baby Roasted Potatoes in the shape of Mushrooms
Step by Step Instructions, trust me they are easy, and look so pretty I use them during the holidays!
You will need a paring knife and an apple corer.Ingredients:
1-2 pounds of baby new potatoes
2-3 Tbsp Olive Oil
Sprinkle of salt, pepper, 1/2 tsp rosemary herb
2 Tbsp Butter (can be made vegan, use vegan margarine-Earth Balance works well in this recipe)
That's it, Now, how to make them:
You will need a Paring knife or small kitchen knife and an apple corer, shown above.
After washing the potatoes, of course, you take the apple corer and insert into the end of a potato about 3/4" in, I usually go until the top metal is almost inside the potato. 
Next, leaving the corer still in the potato, you use your paring knife to cut around the entire potato. You will feel the corer as you cut, it can be your cutting guide.
Then remove the corer, and you're left with a beautifully shaped mushroom. 
Potatoes can brown easily, so after each one is cut, place in a bowl of cool water with 1 tsp salt. Do Ahead Tip: At this stage, you can place in the refrigerator for hours, and put in the oven later.
Next, when ready to bake. Preheat oven to 350 degrees F. Put potatoes in the pan. Add the olive oil, and simply shake the pan to roll them around in the oil.Next sprinkle with salt, pepper, and rosemary, or your own favorite herb. Add the 2 tbsp of butter or Earth Balance Vegan margarine cold. It will melt while cooking, and add a browned butter taste. Bake for 60 minutes, shaking a few times during cooking, to distribute that yummy butter over all the potatoes and give you some nice browning on the final presentation.
Voila ! You can make these too, seriously easy.And in these tough times, don't we all need a cheap grocery item, that we can make into something delicious?
Let me know what you think.
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Potato, Leek,Onion, and celery Soup, 1/2 Blended V
Ingredients:
Vegetable stock-2-3 cups
1 potato cubed and boiled in vegetable broth (remove to side bowl)
salt, pepper, dill, nutmeg
1/2 large leek, white end, saute in olive oil
2 stalks of celery, fine chop
5-6 small carrots, fine chop
1/2 of sweet Onion, fine chop, saute in olive oil
1 tbsp balsamic vinegar at the end
Boil potato in stock, strain saving the liquid, set potatoes aside. Then chop your vegetables. Saute your leek and onions. Then add all of each of the celery and carrots to the liquid. Simmer until the vegetables are done. Add 1/2 of the potatoes, the leeks and the onion back in. Strain out vegetables, putting 1/2 of them to a side bowl, trying to get all kinds in the side bowl. Put the other half into a Cuisinart.
Using a Cuisinart, Put half of the vegetables into the Cuisinart with all but 1/3 cup of the liquid. You want to add enough liquid to easily blend up fine. You can use a tami screen to make super smooth, but not necessary here as this is a rustic soup.
Add the mixed vegetables and the whole reserved vegetables back into your remaining stock, and add 1/2 tsp salt,1/4 tsp pepper, and 1/2 tsp nutmeg. I then add a tbsp of balsamic vinegar-this time I used 25 year old balsamic.
Simmer another few minutes and done
Serve with a nice french bread if you like
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Potatoes-Mashed Potatoes
3-4 large potatoes
1/2 cup margarine or butter
1 tsp salt
1/2 tsp pepper (I've tried using white pepper so the flecks wouldn't show, but it's too harsh, so I live with the flecks).
optional-1 tsp dill or rosemary
Another lower calorie option is to reduce the butter to 3 tbsp, and add 1/4-1/2 cup of chicken or vegetable broth. Surprisingly tasty without the added butter.
Peel and chop potatoes into like size pieces, and place in boiling water. Depending on the size of your pieces, will vary how long to boil. Boil until the potatoes are soft and easy to almost mash in the water. Drain, and place in a mixing bowl. You can use a mixer, but it tends to make the starches activate and risk making it gluey. The best item to use is an old fashioned masher, or a potato ricer. Add a couple of tbsp of butter and start mashing. I find a circular motion around the bowl, and some up and down mashing does best.
When almost all mashed all the rest of the butter, the salt, pepper, and herbs.
Do ahead tip-at this point, you can place cling wrap on top and refrigerate if necessary and reheat in the microwave without losing any taste.
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Potatoes-Scalloped Potatoes with apples and pear
Parmesan,granny smith apples
Ingredients:
1/4 butter or margarine (or vegan margarine-Earth Balance is a good choice)
1/4 cup flour
3 large potatoes, peeled, sliced thick and boiled until almost done
1 pear, firm, not quite ripe-raw, peeled, and sliced thick, not cooked
1 granny smith apple-raw, peeled, and sliced thick, not cooked
1/2 cup parmesan, grated
1/2 pint heavy cream (or vegan soy milk, Silk is a good one)-for lighter calorie, substitute 1/4 cup milk for 1/4 cup of the cream
1/2 tsp oregano
1/2 tsp thyme
few sprinkles of salt
few turns of pepper
Prepare all ingredients, boil the potatoes until almost done.
Prepare the sauce. Start by making a rue. This is done by melting the margarine over medium heat, add in the flour, and stir until smooth and well mixed, about 1 minute. Add the cream and herbs, and simmer for 3-5 minutes.
Now you're ready to assemble. Take a baking dish, and put a small amount of the sauce into the bottom of the dish. Place a layer of potatoes, then more sauce, some cheese,then a layer of apples and pears, then cream sauce, then more potatoes, etc.. Continue until all of your ingredients are used up. Save a little sauce for the top. And top with any remaining Parmesan. Cover with foil and bake at 350 degree F for 40 minutes, and then uncover and bake for an additional 5 minutes. Done
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Salad-Fresh Summer Salad V
2 large romaine lettuce leaves with salsa of mango,tomato, avocado, and homegrown peas, with a balsamic reduction on top. To make a balsamic reduction, simply pour 1/2 cup balsamic vinegar into a sauce pan over medium heat, and reduce by half. Done.
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Potato, Leek,Onion, and celery Soup, 1/2 Blended V
Ingredients:
Vegetable stock-2-3 cups
1 potato cubed and boiled in vegetable broth (remove to side bowl)
salt, pepper, dill, nutmeg
1/2 large leek, white end, saute in olive oil
2 stalks of celery, fine chop
5-6 small carrots, fine chop
1/2 of sweet Onion, fine chop, saute in olive oil
1 tbsp balsamic vinegar at the end
Boil potato in stock, strain saving the liquid, set potatoes aside. Then chop your vegetables. Saute your leek and onions. Then add all of each of the celery and carrots to the liquid. Simmer until the vegetables are done. Add 1/2 of the potatoes, the leeks and the onion back in. Strain out vegetables, putting 1/2 of them to a side bowl, trying to get all kinds in the side bowl. Put the other half into a Cuisinart.
Using a Cuisinart, Put half of the vegetables into the Cuisinart with all but 1/3 cup of the liquid. You want to add enough liquid to easily blend up fine. You can use a tami screen to make super smooth, but not necessary here as this is a rustic soup.
Add the mixed vegetables and the whole reserved vegetables back into your remaining stock, and add 1/2 tsp salt,1/4 tsp pepper, and 1/2 tsp nutmeg. I then add a tbsp of balsamic vinegar-this time I used 25 year old balsamic.
Simmer another few minutes and done
Serve with a nice french bread if you like
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Potatoes-Mashed Potatoes
3-4 large potatoes
1/2 cup margarine or butter
1 tsp salt
1/2 tsp pepper (I've tried using white pepper so the flecks wouldn't show, but it's too harsh, so I live with the flecks).
optional-1 tsp dill or rosemary
Another lower calorie option is to reduce the butter to 3 tbsp, and add 1/4-1/2 cup of chicken or vegetable broth. Surprisingly tasty without the added butter.
Peel and chop potatoes into like size pieces, and place in boiling water. Depending on the size of your pieces, will vary how long to boil. Boil until the potatoes are soft and easy to almost mash in the water. Drain, and place in a mixing bowl. You can use a mixer, but it tends to make the starches activate and risk making it gluey. The best item to use is an old fashioned masher, or a potato ricer. Add a couple of tbsp of butter and start mashing. I find a circular motion around the bowl, and some up and down mashing does best.
When almost all mashed all the rest of the butter, the salt, pepper, and herbs.
Do ahead tip-at this point, you can place cling wrap on top and refrigerate if necessary and reheat in the microwave without losing any taste.
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Potatoes-Scalloped Potatoes with apples and pear
Parmesan,granny smith apples
Ingredients:
1/4 butter or margarine (or vegan margarine-Earth Balance is a good choice)
1/4 cup flour
3 large potatoes, peeled, sliced thick and boiled until almost done
1 pear, firm, not quite ripe-raw, peeled, and sliced thick, not cooked
1 granny smith apple-raw, peeled, and sliced thick, not cooked
1/2 cup parmesan, grated
1/2 pint heavy cream (or vegan soy milk, Silk is a good one)-for lighter calorie, substitute 1/4 cup milk for 1/4 cup of the cream
1/2 tsp oregano
1/2 tsp thyme
few sprinkles of salt
few turns of pepper
Prepare all ingredients, boil the potatoes until almost done.
Prepare the sauce. Start by making a rue. This is done by melting the margarine over medium heat, add in the flour, and stir until smooth and well mixed, about 1 minute. Add the cream and herbs, and simmer for 3-5 minutes.
Now you're ready to assemble. Take a baking dish, and put a small amount of the sauce into the bottom of the dish. Place a layer of potatoes, then more sauce, some cheese,then a layer of apples and pears, then cream sauce, then more potatoes, etc.. Continue until all of your ingredients are used up. Save a little sauce for the top. And top with any remaining Parmesan. Cover with foil and bake at 350 degree F for 40 minutes, and then uncover and bake for an additional 5 minutes. Done
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Salad-Fresh Summer Salad V
2 large romaine lettuce leaves with salsa of mango,tomato, avocado, and homegrown peas, with a balsamic reduction on top. To make a balsamic reduction, simply pour 1/2 cup balsamic vinegar into a sauce pan over medium heat, and reduce by half. Done.
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Salad-Pear & Walnut Salad w/ Balsamic Dressing
makes 2 nice size salads from this bowl.
You can use fresh pears and fresh peas, but this is a quick version, and really good.
Canned Pear halves-you’ll need 2 ½ pear halves , cut each ½ into 2 pieces
Handful of walnuts w/ enough honey to coat + 1-2 tbsp, heat up in fry pan until reduces, remove to wax paper, separating them as you go.
Iceberg lettuce or a green you prefer
Chopped celery
½ can or 4oz of canned peas
3 soft boiled eggs, boiled 7 minutes and peeled, and sliced
Tomato, thick slice and then cut into triangles, reassemble in the middle of the salad to show slice
Place peas around the tomato to form a ring. Place pears in a flower petal pattern, eggs between the pears, sprinkle with celery, and the nuts. Drizzle with Balsamic Dressing
Balsamic Dressing
1/8 cup 10yr old Balsamic Vinegar (regular Balsamic vinegar is okay, but the aged vinegar, makes a difference)
1/16 cup olive oil, extra virgin
S, P, Dill, Rosemary, & basil
Shake up like crazy, in Tupperware is best, use right away, or re-shake
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Smoothie-Strawberry Banana Smoothie I have a great banana smoothie recipe you might like. I only like bananas when they are just past green, really firm, after that it's smoothies for me. I like l strawberry yogurt, l banana, apple juice, ice, and either fresh or frozen strawberries (using frozen, you may not need the ice.), Blend up in blender. really yummy strawberry shake, the banana hides and gives body to the smooth
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Potato, Leek,Onion, & celery soup, 1/2 Blended
Ingredients:
Chicken Stock-2-3 cups
1 potato cubed and boiled in chicken broth (remove to side bowl)
salt, pepper, dill, nutmeg
1/2 large leek, white end, saute in olive oil
2 stalks of celery, fine chop
5-6 small carrots, fine chop
1/2 of sweet Onion, fine chop, saute in olive oil
1 tbsp balsamic vinegar at the end
Boil potato in chicken stock, strain saving the liquid, set potatoes aside. Then chop your vegetables. Sautee your leek and onions. Then add all of each of the celery and carrots to the liquid. Simmer until the vegetables are done. Add 1/2 of the potatoes, the leeks and the onion back in. Strain out vegetables, putting 1/2 of them to a side bowl, trying to get all kinds in the side bowl. Put the other half into a Cuisinart.
Using a Cuisinart, Put half of the vegetables into the Cuisinart with all but 1/3 cup of the liquid. You want to add enough liquid to easily blend up fine. You can use a tami screen to make super smooth, but not necessary here as this is a rustic soup.
Add the mixed vegetables and the whole reserved vegetables back into your remaining chicken stock, and add 1/2 tsp salt,1/4 tsp pepper, and 1/2 tsp nutmeg. I then add a tbsp of balsamic vinegar-this time I used 25 year old balsamic.
Simmer another few minutes and done.
Serve with a nice french bread if you like
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Potato, Leek,Onion, & celery soup, 1/2 Blended
Ingredients:
Chicken Stock-2-3 cups
1 potato cubed and boiled in chicken broth (remove to side bowl)
salt, pepper, dill, nutmeg
1/2 large leek, white end, saute in olive oil
2 stalks of celery, fine chop
5-6 small carrots, fine chop
1/2 of sweet Onion, fine chop, saute in olive oil
1 tbsp balsamic vinegar at the end
Boil potato in chicken stock, strain saving the liquid, set potatoes aside. Then chop your vegetables. Sautee your leek and onions. Then add all of each of the celery and carrots to the liquid. Simmer until the vegetables are done. Add 1/2 of the potatoes, the leeks and the onion back in. Strain out vegetables, putting 1/2 of them to a side bowl, trying to get all kinds in the side bowl. Put the other half into a Cuisinart.
Using a Cuisinart, Put half of the vegetables into the Cuisinart with all but 1/3 cup of the liquid. You want to add enough liquid to easily blend up fine. You can use a tami screen to make super smooth, but not necessary here as this is a rustic soup.
Add the mixed vegetables and the whole reserved vegetables back into your remaining chicken stock, and add 1/2 tsp salt,1/4 tsp pepper, and 1/2 tsp nutmeg. I then add a tbsp of balsamic vinegar-this time I used 25 year old balsamic.
Simmer another few minutes and done.
Serve with a nice french bread if you like
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Souffles-5 kinds
Parmesan and Sharp Cheddar Souffle 
Cauliflower and Cheddar Souffle
Mixed Summer Squash, and Cheddar Souffle
2 Souffles-1 zucchini, and 1 corn off the cobCheese Souffle
This can be made me many kinds of additions:
Vegetable Souffles-Zucchini, Corn, Mushroom, Cauliflower, whatever you like
1/4c (1/2 cube) margarine or butter
1/4 c all purpose flour
1/2 tsp salt
1/4 tsp dry mustard
dash of red pepper-opt
l cup milk
l cup shredded cheddar cheese
3 eggs, separated into the yolks and whites
1/4 tsp cream of tarter
Heat oven to 350 degrees F. butter ( or use a good spray) a 4 cup souffle dish or 1 quart casserole, even 4 smaller souffles can be made. Make a 4 inch band of alum foil and butter one side and place, buttered side in, around the dish, securing at the top. (this will keep in the mix as it rises.) Next you'll make the rue. Heat margarine in 2qt saucepan over low to med heat until melted. Stir in the flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until smooth and bubbly (maybe a min or two)- then remove from heat and add the milk. A whisk works best. Return to the heat and boil and stir l minute. You'll see it start to thicken, stir in the cheese until melted, remove from the heat. Beat egg yolks on high speed until thick and lemon colored, about 3 minutes, stir into the cheese mixture. **
Clean out the bowl so no yolks are remaining. Then dry and add egg whites and cream of tartar to bowl and beat on high speed until stiff but not dry. Take about a 1/4 of the egg whites and add to the cheese and egg yolk mixture to lighten it up. Then carefully transfer cheese mix to a bowl for folding. Then add the whites. You are trying to keep the air in it. Folding is a way of mixing that you take a spatula or large spoon into the center of the bowl and stir to side of bowl & lift it up and mix over to the top of the mix, spin bowl a little and do again until completely mixed. When you're through, carefully pour into your prepared dishes. Bake uncovered until knife inserted halfway between center and edge comes out clean. I usually don't test mine so they don't deflate, cook 50-55 minutes-yummy, and serve immediately. You'll want to look in on it, but try to resist at least the first 20-30 minutes, the oven remaining a constant temp. is crucial. (I have this with Thanksgiving dinner often)
** This is a super versatile recipe. You can change it for your own preferences. I like cheddar cheese, it has enough flavor to hold up-any cheese should be ok. Also I often add grated raw zucchini just before the egg white are added or fresh corn off the cob etc. They cook well and taste great. Note-they will rise up higher without the vegetables added, especially those containing a lot of moisture like zucchini but the taste is awesome and the texture is very nice.
** Do Ahead TIP : This can be made ahead of time. Don't do the egg white and cream of tartar until the last min. but the cheese mixture and veg can be done ahead and refrigerated. Simply remove from fridge about l5 min to bring to room temperature and you're good to go./ Let me know how they turned out for you.
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Soup-Butternut Squash & roasted Orange Bell Pepper Soup-2cups chicken broth or vegetable stock, 2 c boiled & pureed (blended in Cuisinart) butternut squash, ½ roasted orange bell pepper, s& p, dill, & nutmeg. Add back all but ¼ cup of the chicken broth or vegetable stock it was cooked _____________________________________________________________________________
Spring rolls-Vegetable
(can be made with the addition of chicken-how I made mine.)
Ingredients:
1/2 sweet onion- sliced top to bottom into strips
1 1/2 large carrots-cut julienne (thin 1/4" x 2"-3"long strips)
celery-2 stalks cut julienne (thin 2"-3" strips)
1/2 cup cheddar cheese
herbs-salt, pepper, rosemary, dill
3/4 cup chicken (optional)
8 spring roll wrappers (available at the supermarket ready to use)
l egg-beat with fork
If you want sauce-Hoison sauce-(avail at the market)-2 tsp per person
Apricot Preserves (jelly)-2 tsp per person
Mix these 2 together and sauce is ready.
Directions: heat your pan, add olive oil to the pan, maybe 3 tbsp. , then the vegetables. Add the herbs & Saute until almost done, stop. cool. Then mix with the cut up chicken (opt.) and the cheese. Use store bought spring roll wrappers (won ton wrappers work too if that all they have, just make more little ones). Use the wrappers putting one corner toward you. brush the 3 edges with beaten egg.add the mixed filling, trying to get some of all of the ingredients in each one. roll tightly but not so tight they break. place filling in the middle, pull up the corner nearest you and fold it over, pull it back slightly. then tuck in the sides, and roll forward, it should close up nicely. then fry in canola oil until crispy, and serve with hoisin sauce or the hoisin and apricot preserves mix. Hope you like this one.
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Rosemary Bon Sai and how to grow your own Rosemary for years V
This is the Fountain in my back yard, my husband and I built it from rocks we found, all but 1 flat one we purchased. The large Bon Sai tree on the bottom right is Rosemary. I've been growing my own rosemary for over 8 years now. To do so, snip off some branches or twigs, wash very well. Then cut the shoots from the stem off to form their own single stem, so to speak. Place on a clean towel on a baking sheet, and let air dry for a few days. You can cover them if you want, I leave to air dry. When dry, they are now easy to remove the rosemary leaves from it's stem as it is just one easy length. Then I store them in old washed out spice jars. When ready for a new bottle, I take the leaves and process through a coffee grinder I use for spices. If you can, I highly recommend getting a coffee bean grinder for spices._____________________________________________________________________________
Fresh Summer Salad V
2 large romaine lettuce leaves with salsa of mango,tomatoe, avocado, and homegrown peas, with a balsamic reduction on top. To make a balsamic reduction, simply pour 1/2 cup balsamic vinegar into a sauce pan over medium heat, and reduce by half. Done.
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Slivered Almonds, the easy way
Place a handful of nuts into a ziplock bag.
Using the flat side of a meat tenderizer, lightly hit the nuts, they'll splinter, but only a little, a slivered walnuts, without flinging them all over your kitchen trying to use a knife.
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Fresh Summer Salad V
2 large romaine lettuce leaves with salsa of mango,tomatoe, avocado, and homegrown peas, with a balsamic reduction on top. To make a balsamic reduction, simply pour 1/2 cup balsamic vinegar into a sauce pan over medium heat, and reduce by half. Done.
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Pear & Walnut Salad w/ Balsamic Dressing
makes 2 nice size salads from this bowl.
You can use fresh pears and fresh peas, but this is a quick version, and really good.
Canned Pear halves-you’ll need 2 ½ pear halves , cut each ½ into 2 pieces
Handful of walnuts w/ enough honey to coat + 1-2 tbsp, heat up in fry pan until reduces, remove to wax paper, separating them as you go.
Iceberg lettuce or a green you prefer
Chopped celery
½ can or 4oz of canned peas
3 soft boiled eggs, boiled 7 minutes and peeled, and sliced
Tomato, thick slice and then cut into triangles, reassemble in the middle of the salad to show slice
Place peas around the tomato to form a ring. Place pears in a flower petal pattern, eggs between the pears, sprinkle with celery, and the nuts. Drizzle with Balsamic Dressing
Balsamic Dressing
1/8 cup 10yr old Balsamic Vinegar (regular Balsamic vinegar is okay, but the aged vinegar, makes a difference)
1/16 cup olive oil, extra virgin
S, P, Dill, Rosemary, & basil
Shake up like crazy, in Tupperware is best, use right away, or re-shake___________________________________________________________________________
Slivered Almonds, the easy way
I like roasted, salted Blue diamond almonds, but whatever you prefer.
Place a handful of nuts into a ziplock bag.Using the flat side of a meat tenderizer, lightly hit the nuts, they'll splinter, but only a little, a slivered walnuts, without flinging them all over your kitchen trying to use a knife.
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Soup-Butternut Squash Consomme, super healthy and super easy.
I like to serve this in Saki cups like these. A great amus bouche (and vegan too)Peel and cube 1/2 of a small butternut squash. Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon and save for use in other recipes, and use the liquid for consomme (*just strain with a fine mesh strainer {picture below}, and serve warm-so so good-a vegan treat too) I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. Pour through a Fine Mesh strainer for remaining liquid to become a pure consomme. If you don't have one, it's still good as it is.
* Butternut squash Consomme-great stuff, and great vegan treat too. See above recipe for how this is made.________________________________________________________
Potato, Leek,Onion, & celery soup, 1/2 Blended
Ingredients:
Chicken Stock-2-3 cups
1 potato cubed and boiled in chicken broth (remove to side bowl)
salt, pepper, dill, nutmeg
1/2 large leek, white end, saute in olive oil
2 stalks of celery, fine chop
5-6 small carrots, fine chop
1/2 of sweet Onion, fine chop, saute in olive oil
1 tbsp balsamic vinegar at the end
Boil potato in chicken stock, strain saving the liquid, set potatoes aside. Then chop your vegetables. Sautee your leek and onions. Then add all of each of the celery and carrots to the liquid. Simmer until the vegetables are done. Add 1/2 of the potatoes, the leeks and the onion back in. Strain out vegetables, putting 1/2 of them to a side bowl, trying to get all kinds in the side bowl. Put the other half into a Cuisinart.
Using a Cuisinart, Put half of the vegetables into the Cuisinart with all but 1/3 cup of the liquid. You want to add enough liquid to easily blend up fine. You can use a tami screen to make super smooth, but not necessary here as this is a rustic soup.
Add the mixed vegetables and the whole reserved vegetables back into your remaining chicken stock, and add 1/2 tsp salt,1/4 tsp pepper, and 1/2 tsp nutmeg. I then add a tbsp of balsamic vinegar-this time I used 25 year old balsamic.
Simmer another few minutes and done.
Serve with a nice french bread if you like
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Soup-Wonton soup
Ingredients:
3 cups of chicken stock
1 1/2 carrots, peeled and chopped
1/2 sweet onion, chopped
5 mushrooms-diced or sliced
10-15 won ton wrappers (available at grocery stores already made)
won ton filling-below
Won ton filling:
1 boneless chicken thigh, remove fat, and cut into 6-8 pieces
1 Bratwurst (I prefer the Johnsonville bratwurst, they taste the best to me)
1 1/2 tbsp soy sauce
1/2 tbsp sherry
1/2 tbsp sesame oil
1/2 tbsp brown sugar
dash of pepper
1 1/2 tbsp cornstarch
10-15 won ton wrappers
1 egg for sealing the won tons
Filling directions:
Note, you can fill these with anything you like, I like this recipe for filling because it cooks in the liquid within 3-5 minutes. You can even not fill them, and place in at the end with the mushrooms, still a very nice noodle addition.
Slit the bratwurst casing with a knife and remove inner meat, throw away the casing. Chop up the chicken and the bratwurst in the cuisinart.
Remove into a bowl. Add all the other ingredients including the cornstarch.
Put the egg in a bowl, and stir slightly. Use a basting brush or your finger to brush 2 sides of the square won ton wrapper.
Place about 1/2-1 tsp of filling onto a wrapper. Fold over like a triangle, and then if you want to be fancy, put a little more of the egg wash on one corner and connect the 2 corners like a ring. They are ready for the soup.
Soup Directions could not be easier. Heat up 3 cups of chicken stock to a boil, add carrots, celery and onions and simmer for about 2-3 minutes until almost cooked. Then add the won tons, and cook for about 2 minutes, add the mushrooms. Lower heat, simmer a couple of minutes and enjoy homemade healthy soup. If you make it yourself, all the nutrients from the vegetables stay in your food, and no preservatives.
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Vegan French Baguette
Ingredients:
1 ½ cups mildly warm water (not cold, not boiling, warm to activate yeast properly).
4 cups flour (all purpose flour is fine)
1 Tablespoon organic sugar
1 ¾ tsp salt
2 Tablespoons vegan margarine-Earth Balance is a good choice
1 ½ Teaspoon-Active dry yeast
Use your Kitchen aid mixer with a dough hook and prepare per unit instructions, or put into a bread machine-selecting the dough mode. When done in the machine-usually about an hour and a half, place into a greased bowl, flip over, cover with cling wrap and a clean towel
and place somewhere warm to rise for 1 ½-2 hours. Then with a little flour on your cutting board,
Cut into 4 equal pieces. Take each piece and roll it up jellyroll fashion, trying to roll it tightly,
and pinch the ends seams to seal. If you have time, let rest again for 30 minutes, otherwise continue
to next step. Create a salt wash for them-really adds a lot of flavor-1 teaspoon salt and ¼ cup of water.
Brush onto the baguettes. Using a knife, but diagonal slashes every 2 inches or so across the top.
See the picture. Preheat oven to 400 degrees F (450 degrees if using a stone). Throw a pan with a
few ice cubes into the bottom of the oven. Bake for 25-30 minutes, and cool on a rack for
10minutes-1 hour if you can wait that long with the smell of fresh bread in the house.
Hope you enjoy them.
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Vegetable Stuffed Cabbage w/corn,black olives,celery, and sweet onion,salt, pepper and dill. V
Take 1 sweet onion, 1-2 stalks of celery, and stir fry in a little olive oil, add salt and pepper. Cut corn off 1 ear of corn. Add 1 can of chopped black olives, 3 kalamata or specialty olives, and dill. Mix up in a bowl. Set aside. Prepare 6-8 cabbage leaves.
Then take the cabbage leaves, and remove the harder core at the bottom. Place the large cabbage leaves in boiling water, only for a few minutes, and then place in a bowl of ice water. This will end the cooking process. This is called blanching and then into an ice bath.
From the larger end of the cabbage, place 3/4-1 cup of the filling. Treat like an egg roll, place at the end, roll up once, tuck in the sides, and continue to roll up and place seam side down in a baking pan.
Bake covered at 350 degrees F for 35 minutes.
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Vegetable Tower
Orange Pepper. roasted, and sliced in circles to match your ring mold. They are kind of like a tube mold.
mashed potatoes1/2-1 cup
sweet onions-1/4 cup-sauteed in olive oil, salt, and pepper
Using a ring mold (spray with cooking spray oil) place 1 of the pepper circles at the bottom, then 1/2 of the mashed potatoes, another pepper ring, the sauteed onions, another pepper ring, mashed potatoes, and the final pepper ring. Reheat a little-350 degrees F, maybe 10 minutes. Put on the plate in the ring mold and right before service, you remove the ring to see this pretty tower.
I like to do these when I already have leftover mashed potatoes.
Vegetable Tower
Ingredients:
1 broccoli stem, peeled, chopped, boiled until done, then blanched in a cold water bath
1/2 tomato, Roma copped fine
yellow squash chopped fine
1/8-1/4 cup Parmesan
salt and pepper,
garlic powder
dill
place in a square mold, a ring mold one layer at a time, with Parmesan in between the layers. Press down a little and then remove mold.
Vegetables-Mixed Vegetables with Almonds
1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper
Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.
Place 1 can of vegetable broth in a sauce pan over medium heat. Add the diced beets to the broth and cook until they are soft and to your liking. Next, dice up the bok choy. Here I tend to separate the greens from the whitish stem as they cook in a different amount of time. Heat up a fry pan over medium heat, add olive oil to the hot pan. Stir fry the vegetables separately for best results adding salt and pepper to each batch. You can tell when each is perfectly done this way.
Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets. By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.Cut corn off the cob by standing it on end and cutting off with a sharp knife.Saute the corn kernels.Saute the mushrooms.
Mix the vegetables together. Not only is it a pretty mix, but the more colorful the vegetables, the better it is for you.
Mixed up and ready to serve or add to other dishes.
Place a handful of nuts (3/4 cup) into a ziplock bag.
Using the flat side of a meat tenderizer, lightly hit the nuts, they'll splinter, but only a little, a slivered walnuts, without flinging them all over your kitchen trying to use a knife.
Vegetables-Mixed Vegetables with Almonds
Ingredients:
1 15 ounce can of white beans, drained
5 small portabello mushrooms
handful of fresh peas
3 kalamata olives
1/2 diced avocado
1 baby bok choy
1/2 tsp summer savory
1/2 tsp garlic powder2-3 tbsp butter or vegan margarine
olive oil
top with slivered almonds.
Stir fry the vegetables, add the beans and herbs and olives. At the last minute, add the avocado. The avocado adds a surprisingly creamy texture to the mix.
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Vegan Vegetable Mix
Delightful combination of vegetables:
Ingredients:1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper
Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.Use a potato peeler to peel the outside of the beet. I leave the greens on while doing this to help you hold onto it. Then cut off the greens (they are edible I do believe, but didn't use them in this recipe).
|
| Peel and dice the Beet |
Place 1 can of vegetable broth in a sauce pan over medium heat. Add the diced beets to the broth and cook until they are soft and to your liking. Use a slotted spoon and remove the beets to a medium size bowl.
Next, dice up the bok choy. Here I tend to separate the greens from the whitish stem as they cook in a different amount of time. Heat up a fry pan over medium heat, add olive oil to the hot pan. Stir fry the vegetables separately for best results adding salt and pepper to each batch. You can tell when each is perfectly done this way.Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets. By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.Cut corn off the cob by standing it on end and cutting off with a sharp knife.Saute the corn kernels.Saute the mushrooms.Not shown, but saute the bok choy white stem part for a few seconds, add the greens, a few more minutes.
Mix the vegetables together. Not only is it a pretty mix, but the more colorful the vegetables, the better it is for you.Mixed up and ready to serve or add to other dishes.________________________________________________________________________
Slivered Almonds, the easy wayI like roasted, salted Blue diamond almonds, but whatever you prefer.
Place a handful of nuts (3/4 cup) into a ziplock bag.Using the flat side of a meat tenderizer, lightly hit the nuts, they'll splinter, but only a little, a slivered walnuts, without flinging them all over your kitchen trying to use a knife.
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V-Vegan Recipes .
V Asparagus-Baked Asparagus
Trim asparagus by peeling the lower 1/3 of the stem. Place in a pan, and add 2 tbsp of olive oil , roll around in the oil, sprinkle with salt and pepper-Bake in 350 oven for 12-15 minutes.-easy and great, not mushy, trust me after you try this, you will never steam asparagus again. Instead of a1 minute window to remove them perfectly done like steaming, you have many minutes ignoring them in the oven, and they turn out al dente and done perfectly.
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V Baby Food-Butternut Squash Baby Food, super healthy and super easy.
No preservatives, get all the nutrients to your baby. (And some consomme for the cook)
Peel and cube 1/2 of a small butternut squash. Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon, and save the liquid for consomme (*just strain with a fine mesh strainer {picture below}, and serve warm-so so good-a vegan treat too) I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. * Butternut squash Consomme-great stuff, and great vegan treat too. See above recipe for how this is made.Pour through a Fine Mesh strainer for remaining liquid to become a pure consomme. If you don't have one, it's still good as it is.
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Breadcrumbs by Panko and Phyllo are Vegan VIn doing some research for a friend that is vegan, I have learned that panko breadcrumbs and Phyllo dough are vegan, yummy news.
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V Broccoli Secrets 
A broccoli secret, is the broccoli stem, often thrown away. Peel it with a potato peeler and slice up, cook the same, steamed or boiled, best part ot the broccoli. Steaming will preserve more of the nutrients than boiling.
How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.
Continue all around it, cutting off the nubs.
When done, it should look approximately like this.
Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.
2 Done sections, ready to cut. You can use these so many ways.Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.
How to Peel and Julienne a Broccoli Stem
First, use a paring knife to cut the larger rough stem that will clog your potato peeler.Continue all around it, cutting off the nubs.When done, it should look approximately like this.Next peel them with a potato peeler. The one on the left has been peeled and the one on the right still needs peeling.2 Done sections, ready to cut. You can use these so many ways.Often I boil them in vegetable or chicken stock until tender, add to a thousand recipes. Today, we're cuttin them into julienne.
Slice into long wide strips, then slice those strips into 1/2 or 1/3 the long way to form long thin strips.When steaming broccoli tops or stems, if they finish to a perfect doneness before your other items, simply dump out the water and leave in the pan, covered with a lid, and they will stay perfect for 5-10 minutes without getting mushy.
ok l more. when the broc stem is cooked. remove it. Blanch in cold ice bath. Now it's ready
for any stir fry or curry topper etc.
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2 large broccoli stems and Florette's
Wash well, and cut off the stem.
Do not throw the stem away, it's one of the best parts. I'll show to easily clean the stem in another posting.
Cut into smaller pieces trying to keep some stem on each one.
Peel the stem to remove any woody exterior.
Cover and steam for 3-5 minutes, until just tender and turns bright green. If the rest of your meal isn't finished when the broccoli is done, simply dump out the water and leave in the covered pan, it will give you more time to finish the rest of your meal while they remain warm.
Done, great as is, or with salt and vegan margarine.
for any stir fry or curry topper etc.
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Broccoli, Steamed Broccoli V
2 large broccoli stems and Florette'sWash well, and cut off the stem. Do not throw the stem away, it's one of the best parts. I'll show to easily clean the stem in another posting.Cut into smaller pieces trying to keep some stem on each one.Peel the stem to remove any woody exterior.Cover and steam for 3-5 minutes, until just tender and turns bright green. If the rest of your meal isn't finished when the broccoli is done, simply dump out the water and leave in the covered pan, it will give you more time to finish the rest of your meal while they remain warm.Done, great as is, or with salt and vegan margarine._________________________________________________________________________
V Butternut Squash Consomme, super healthy and super easy.
I like to serve this in Saki cups like these. A great amus bouche (and vegan too)Peel and cube 1/2 of a small butternut squash. Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon and save for use in other recipes, and use the liquid for consomme (*just strain with a fine mesh strainer {picture below}, and serve warm-so so good-a vegan treat too) I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. Pour through a Fine Mesh strainer for remaining liquid to become a pure consomme. If you don't have one, it's still good as it is.
* Butternut squash Consomme-great stuff, and great vegan treat too. See above recipe for how this is made.___________________________________________________________________
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V Carrot chips-(Vegan)
big carrots, sliced thin ( I used a mandolin but not necessary)-canola oil med high heat,275-300 degrees, then sprinkle with a mix of salt, pepper, garlic powder ,nutmeg, dill and rosemary. They are quite unique and look like bacon. They are fun alternative for potato chips and are vegan as well.
__________________________________________________________________________V Corn on the Cob
Ok, perhaps to basic, but including because I love fresh corn.
Fresh Corn on the cob could not be easier. Bring water to a boil in a dutch oven or stock pot. Add 1 tbsp of salt to the water. Boil for 2-3 minutes. Serve as is for purists, or with additional salt with some vegan margarine like Earth Balance.
You can cook it longer if you prefer, but I like it best barely cooked. Heck, I've eaten it straight from the garden and loved it. When my son was a toddler, he did the same thing.
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V _____________________________________________________________________
Edible Flowers-These varieties are safe to eat when home grown (Safety note, grow at home, make sure no pesticides are used and don't just eat any flower without making sure it's edible and don't eat flowers from a florist shop). If you buy a growing plant from a nursery, be sure and wait for 1 month of growing time in your pesticide free garden to dissipate any items sprayed etc. at the nursery.
Nasturtium
Elder Flowers
Borage Flowers
Zucchini flowers
Please see my nutrition page for a complete list of all the beautiful edible flowers you can try.
Simply Cut into a fine dice, drizzle with a little balsamic vinegar, done.
Mango
Tomato
Kiwi
Avocado
Edible Flowers-These varieties are safe to eat when home grown (Safety note, grow at home, make sure no pesticides are used and don't just eat any flower without making sure it's edible and don't eat flowers from a florist shop). If you buy a growing plant from a nursery, be sure and wait for 1 month of growing time in your pesticide free garden to dissipate any items sprayed etc. at the nursery.
Nasturtium Elder FlowersBorage FlowersZucchini flowers
Please see my nutrition page for a complete list of all the beautiful edible flowers you can try.___________________________________________________________________________
Fruit Salsa V Simply Cut into a fine dice, drizzle with a little balsamic vinegar, done.Mango
Tomato
Kiwi
Avocado
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Fruit Smoothie V
2 cups Orange Juice (I really like the Simply Orange-fresh squeezed OJ you can buy)
4 large strawberries, or 1 cup
1 cup of blueberries
1 banana
1 1/2 cups ice
4 large strawberries, or 1 cup
1 cup of blueberries
1 banana
1 1/2 cups ice
Blend up in a blender, let run a few minutes to help with any seeds from the berries. I like to use Puree, and Blend to really mix it up.
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Garlic-Roasted Garlic Cloves VThis is done by oven roasting for 35 minutes at 350 degrees F. Take the head of garlic, and remove some of the exterior papery leaves. Cut off the top of the head, exposing the tips of the ends of the garlic cloves inside. Next drizzle a little olive oil and salt and pepper on them, and cover tightly with foil.
When done, use a paper towel, because they are hot, and squeeze from the bottom of the head, and all the cloves will fall out for use-much milder than fresh garlic.
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When done, use a paper towel, because they are hot, and squeeze from the bottom of the head, and all the cloves will fall out for use-much milder than fresh garlic.
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V Layered Vegetable Terrine -(Vegan or Vegetarian )
My vegetable terrine-a layered vegetable dish with summer yellow squash, tomato, sweet Anaheim chili pepper, olive oil, balsamic vinegar, salt, pepper, and dill. Vegetables are sliced thin, roasted in the oven with olive oil and herbs, then layered (alternating vegetable colors in each layer) into a (cling wrap lined) loaf pan. Then put in the refrigerator with a weight on it to compress layers. Slice it from top to bottom in l” slices, into colorful stripes. Serve cold with balsamic vinegar.
( Also good as a vegetarian dish-as you are layering, add some cheese (Parmesan or Fontina is quite good) and before service, reheat in 350 degree F oven for about 20 minutes until the cheese melts-Yummy.)
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V Mushrooms-Cheese Stuffed Mushrooms
Ingredients:
8 large regular mushrooms
1/4 cup of sweet onion
3 cloves of garlic , minced (roasted is nice too)
olive oil (optional)
1/8 cup Vegan margarine (Earth Balance works well)
1/4 cup panko plain breadcrumbs
1/4 cup panko plain breadcrumbs
1/4 cup Vegan Parmesan (I found at Whole Foods)
herbs- l tbsp dill and 1/2 tsp basil, 1/4 tsp salt, few shakes pepper
herbs- l tbsp dill and 1/2 tsp basil, 1/4 tsp salt, few shakes pepper
Cut the ends from the mushroom stems. Wash or brush the mushrooms. (one of the few places you can wash and prep ahead mushrooms as the dipping in margarine will keep then ok in the frig. until cooking. Remove stems from the mushrooms by lightly twisting from side to side. Chop stems,garlic, and onion finely and saute in olive oil (or margarine.), until tender 5 minutes. Remove from heat and stir in remaining ingredients. Melt the margarine (microwave is ok), and put in small bowl. dip each mushroom into the margarine and get inside and out. then fill the caps and place filling side up in a cooking pan. Cook 350 degree for 15 minutes. I almost always make these ahead of time and they go from frig to oven and cook 15 minutes and are prefect.
Customize this for your like too, fine chop of another vegetable- whatever you like.
Orange Supremes-(Vegan) V
These are beautiful slices of oranges that have no rind or membrane remaining.
They are wonderful atop curry dishes, orange sauces, or served alone.
This is accomplished by cutting off the top and bottom of the orange just past the peel.
Set it on one of the flat sides on your cutting surface.
Then,using your paring knife, you cut away the remaining peel in strips from top to bottom until all the peel is removed.
Don't worry if you see additional white membrane or peel, simply cut it away before the next step.
Look at the sections
in the orange, holding the orange, cut down the edge of the interior membrane and when you reach the bottom of the section, angle the knife to the right and slice out the supreme into a bowl.
Continue until the entire orange is done. Remember you can use the rest of the orange too, give it a quick squeeze and use the juices in your recipe.
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Pizza Sauce V
Mix all ingredients over medium heat and simmer for 15-20 minutes.
Done.
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Orange Supremes-(Vegan) V
These are beautiful slices of oranges that have no rind or membrane remaining.
They are wonderful atop curry dishes, orange sauces, or served alone.
This is accomplished by cutting off the top and bottom of the orange just past the peel.
Set it on one of the flat sides on your cutting surface.
Then,using your paring knife, you cut away the remaining peel in strips from top to bottom until all the peel is removed.
Don't worry if you see additional white membrane or peel, simply cut it away before the next step.
Look at the sections
in the orange, holding the orange, cut down the edge of the interior membrane and when you reach the bottom of the section, angle the knife to the right and slice out the supreme into a bowl.
Continue until the entire orange is done. Remember you can use the rest of the orange too, give it a quick squeeze and use the juices in your recipe.
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Pizza Sauce V
Ingredients:
1-15 ounce can of tomato sauce
1/2 tsp salt
1/4 tsp pepper
1 tsp dill
2 tsp oregano
1/2 tsp paprika
1/2 tsp rosemary
1 tsp cumin
Mix all ingredients over medium heat and simmer for 15-20 minutes.Done._______________________________________________________________
Pomegranates, the super food-V
Benefits of Pomegranates
- SKIN: Pomegranate Juice has an excellent mixture of antioxidants that keep skin moist and firm. It is thought to slow down the aging process.
- Antioxidants : Contains 3 times as many antioxidants as red wine.
- All 3 Major Antioxidants are in Pomegranates. It is the only fruit to contain all three (tannins, anthocyanins and ellagic acid)
- Blood Flow: The juice promotes optimal blood flow to your heart by reducing plaque in the arteries.
- Pregnancy ,during pregnancy, they are a rich source of folic acid, potassium, niacin, vitamin C, iron, calcium, and fiber.
- Precaution: You are advised against taking any pomegranate herbal or pomegranate supplement without consulting your doctor. Pomegranate juice may interact with some prescription medications, such as high blood pressure medications and statins.
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V Potatoes-Baby Roasted Potatoes in the shape of Mushrooms
Step by Step Instructions, trust me they are easy, and look so pretty I use them during the holidays!
You will need a paring knife and an apple corer.Ingredients:
1-2 pounds of baby new potatoes
2-3 Tbsp Olive Oil
Sprinkle of salt, pepper, 1/2 tsp rosemary herb
2 Tbsp Vegan Margarine-(Earth Balance works well in this recipe)
That's it, Now, how to make them:
You will need a Paring knife or small kitchen knife and an apple corer, shown above.After washing the potatoes, of course, you take the apple corer and insert into the end of a potato about 3/4" in, I usually go until the top metal is almost inside the potato. Next, leaving the corer still in the potato, you use your paring knife to cut around the entire potato. You will feel the corer as you cut, it can be your cutting guide.Then remove the corer, and you're left with a beautifully shaped mushroom. Potatoes can brown easily, so after each one is cut, place in a bowl of cool water with 1 tsp salt. Do Ahead Tip: At this stage, you can place in the refrigerator for hours, and put in the oven later.Next, when ready to bake. Preheat oven to 350 degrees F. Put potatoes in the pan. Add the olive oil, and simply shake the pan to roll them around in the oil.Next sprinkle with salt, pepper, and rosemary, or your own favorite herb. Add the 2 tbsp of Earth Balance Vegan margarine cold. It will melt while cooking, and add a browned butter taste. Bake for 60 minutes, shaking a few times during cooking, to distribute that yummy butter flavor over all the potatoes and give you some nice browning on the final presentation.
Voila ! You can make these too, seriously easy.And in these tough times, don't we all need a cheap grocery item, that we can make into something delicious?
Let me know what you think.
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V Soup-Butternut Squash & roasted Orange Bell Pepper Soup-2cups vegetable stock, 2 cups boiled & pureed (blended in Cuisinart) butternut squash, ½ roasted orange bell pepper, s& p, dill, & nutmeg. Add back all but ¼ cup of the vegetable in which it was cooked.
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V Rosemary Bon Sai and how to grow your own Rosemary for years This is the Fountain in my back yard, my husband and I built it from rocks we found, all but 1 flat one we purchased. The large Bon Sai tree on the bottom right is Rosemary. I've been growing my own rosemary for over 8 years now. To do so, snip off some branches or trigs, wash very well. Then cut the shoots from the stem off to form their own single stem, so to speak. Place on a clean towel on a baking sheet, and let air dry for a few days. You can cover them if you want, I leave to air dry. When dry, they are now easy to remove the rosemary leaves from it's stem as it is just one easy length. Then I store them in old washed out spice jars. When ready for a new bottle, I take the leaves and process through a coffee grinder I use for spices. If you can, I highly recommend getting a coffee bean grinder for spices.________________________________________________________________________________
Fresh Summer Salad V
2 large romaine lettuce leaves with salsa of mango,tomatoe, avocado, and homegrown peas, with a balsamic reduction on top. To make a balsamic reduction, simply pour 1/2 cup balsamic vinegar into a sauce pan over medium heat, and reduce by half. Done.
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Fresh Summer Salad V
2 large romaine lettuce leaves with salsa of mango,tomatoe, avocado, and homegrown peas, with a balsamic reduction on top. To make a balsamic reduction, simply pour 1/2 cup balsamic vinegar into a sauce pan over medium heat, and reduce by half. Done.
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Slivered Almonds, the easy way
I like roasted, salted Blue diamond almonds, but whatever you prefer.
Place a handful of nuts into a ziplock bag.Using the flat side of a meat tenderizer, lightly hit the nuts, they'll splinter, but only a little, a slivered walnuts, without flinging them all over your kitchen trying to use a knife.
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V Soup-Butternut Squash Consomme, super healthy and super easy.
I like to serve this in Saki cups like these. A great amus bouche (and vegan too)Peel and cube 1/2 of a small butternut squash. Boil in 1 can of vegetable stock (fat free and salt free) for 4-5 minutes until soft enough to mash. Remove the cooked pieces with a slotted spoon and save for use in other recipes, and use the liquid for consomme (*just strain with a fine mesh strainer {picture below}, and serve warm-so so good-a vegan treat too) I prefer to use a Cuisinart to blend up, but you can mash by hand if you prefer, just get it smooth, and no lumps if by hand. Pour through a Fine Mesh strainer for remaining liquid to become a pure consomme. If you don't have one, it's still good as it is.
* Butternut squash Consomme-great stuff, and great vegan treat too. See above recipe for how this is made.____________________________________________________________
Soup-Potato, Leek,Onion, and celery soup, 1/2 Blended V
Ingredients:
Vegetable Stock-2-3 cups
1 potato cubed and boiled in vegetable broth (remove to side bowl)
salt, pepper, dill, nutmeg
1/2 large leek, white end, saute in olive oil
2 stalks of celery, fine chop
5-6 small carrots, fine chop
1/2 of sweet Onion, fine chop, saute in olive oil
1 tbsp balsamic vinegar at the end
Boil potato in stock, strain saving the liquid, set potatoes aside. Then chop your vegetables. Sautee your leek and onions. Then add all of each of the celery and carrots to the liquid. Simmer until the vegetables are done. Add 1/2 of the potatoes, the leeks and the onion back in. Strain out vegetables, putting 1/2 of them to a side bowl, trying to get all kinds in the side bowl. Put the other half into a Cuisinart.
Using a Cuisinart, Put half of the vegetables into the Cuisinart with all but 1/3 cup of the liquid. You want to add enough liquid to easily blend up fine. You can use a tami screen to make super smooth, but not necessary here as this is a rustic soup.
Add the mixed vegetables and the whole reserved vegetables back into your remaining stock, and add 1/2 tsp salt,1/4 tsp pepper, and 1/2 tsp nutmeg. I then add a tbsp of balsamic vinegar-this time I used 25 year old balsamic.
Simmer another few minutes and done.
Serve with a nice french bread if you like
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V Vegan French Baguette
Ingredients:
1 ½ cups mildly warm water (not cold, not boiling, warm to activate yeast properly).
4 cups flour (all purpose flour is fine)
1 Tablespoon organic sugar
1 ¾ tsp salt
2 Tablespoons vegan margarine-Earth Balance is a good choice
1 ½ Teaspoons-Active dry yeast
Use your Kitchen aid mixer with a dough hook and prepare per unit instructions, or put into a bread machine-selecting the dough mode. When done in the machine-usually about an hour and a half, place into a greased bowl, flip over, cover with cling wrap and a clean towel
and place somewhere warm to rise for 1 ½-2 hours. Then with a little flour on your cutting board,
Cut into 4 equal pieces. Take each piece and roll it up jellyroll fashion, trying to roll it tightly,
and pinch the ends seams to seal. If you have time, let rest again for 30 minutes, otherwise continue
to next step. Create a salt wash for them-really adds a lot of flavor-1 teaspoon salt and ¼ cup of water.
Brush onto the baguettes. Using a knife, but diagonal slashes every 2 inches or so across the top.
See the picture. Preheat oven to 400 degrees F (450 degrees if using a stone). Throw a pan with a
few ice cubes into the bottom of the oven. Bake for 25-30 minutes, and cool on a rack for
10minutes-1 hour if you can wait that long with the smell of fresh bread in the house.
Hope you enjoy them.
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Vegetable Stuffed Cabbage w/corn,black olives,celery, and sweet onion,salt, pepper and dill. V
Take 1 sweet onion, 1-2 stalks of celery, and stir fry in a little olive oil, add salt and pepper. Cut corn off 1 ear of corn. Add 1 can of chopped black olives, 3 kalamata or specialty olives, and dill. Mix up in a bowl. Set aside. Prepare 6-8 cabbage leaves.
Then take the cabbage leaves, and remove the harder core at the bottom. Place the large cabbage leaves in boiling water, only for a few minutes, and then place in a bowl of ice water. This will end the cooking process. This is called blanching and then into an ice bath.
From the larger end of the cabbage, place 3/4-1 cup of the filling. Treat like an egg roll, place at the end, roll up once, tuck in the sides, and continue to roll up and place seam side down in a baking pan.
Bake covered at 350 degrees F for 35 minutes.
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V Vegetable Tower
Orange Pepper. roasted, and sliced in circles to match your ring mold. They are kind of like a tube mold.
mashed potatoes1/2 cup made with vegan margarine and no cream.
1 cup sweet onions-
1/4 cup-sauteed in olive oil, salt, and pepper
Using a ring mold (spray with cooking spray oil) place 1 of the pepper circles at the bottom, then 1/2 of the mashed potatoes, another pepper ring, the sauteed onions, another pepper ring, mashed potatoes, and the final pepper ring. Reheat a little-350 degrees F, maybe 10 minutes. Put on the plate in the ring mold and right before service, you remove the ring to see this pretty tower.
I like to do these when I already have leftover mashed potatoes.
V Vegetable Tower
Ingredients:
1 broccoli stem, peeled, chopped, boiled until done, then blanched in a cold water bath
1/2 tomato, Roma copped fine
yellow squash chopped fine
1/8-1/4 cup vegan Parmesan
salt and pepper,
garlic powder
dill
place in a square mold, a ring mold one layer at a time, with vegan Parmesan in between the layers. Press down a little and then remove mold.
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Vegetables-Mixed Vegetables with Almonds
1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper
Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.
Place 1 can of vegetable broth in a sauce pan over medium heat. Add the diced beets to the broth and cook until they are soft and to your liking. Next, dice up the bok choy. Here I tend to separate the greens from the whitish stem as they cook in a different amount of time. Heat up a fry pan over medium heat, add olive oil to the hot pan. Stir fry the vegetables separately for best results adding salt and pepper to each batch. You can tell when each is perfectly done this way.
Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets. By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.Cut corn off the cob by standing it on end and cutting off with a sharp knife.Saute the corn kernels.Saute the mushrooms.
Mix the vegetables together. Not only is it a pretty mix, but the more colorful the vegetables, the better it is for you.
Mixed up and ready to serve or add to other dishes.
Place a handful of nuts (3/4 cup) into a ziplock bag.
Using the flat side of a meat tenderizer, lightly hit the nuts, they'll splinter, but only a little, a slivered walnuts, without flinging them all over your kitchen trying to use a knife.
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Vegetables-Mixed Vegetables with Almonds
Ingredients:
1 15 ounce can of white beans, drained
5 small portabello mushrooms
handful of fresh peas
3 kalamata olives
1/2 diced avocado
1 baby bok choy
1/2 tsp summer savory
1/2 tsp garlic powder2-3 tbsp butter or vegan margarine
olive oil
top with slivered almonds.
Stir fry the vegetables, add the beans and herbs and olives. At the last minute, add the avocado. The avocado adds a surprisingly creamy texture to the mix.
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Vegan Vegetable Mix V
Delightful combination of vegetables:
Ingredients:1 beet, peeled and diced
1 baby bok choy
1/4 of large sweet onion, diced
l ear of corn
l small portabello mushroom
salt and pepper
Firstly, if you don't want red hands, I suggest either gloves or paper towels between you and the beet, and I cut it on a separate board so it doesn't stain my butcher block.Use a potato peeler to peel the outside of the beet. I leave the greens on while doing this to help you hold onto it. Then cut off the greens (they are edible I do believe, but didn't use them in this recipe).
|
| Peel and dice the Beet |
Place 1 can of vegetable broth in a sauce pan over medium heat. Add the diced beets to the broth and cook until they are soft and to your liking. Use a slotted spoon and remove the beets to a medium size bowl.
Next, dice up the bok choy. Here I tend to separate the greens from the whitish stem as they cook in a different amount of time. Heat up a fry pan over medium heat, add olive oil to the hot pan. Stir fry the vegetables separately for best results adding salt and pepper to each batch. You can tell when each is perfectly done this way.Sauteing the onions. When soft and caramelizing, remove to the medium size bowl with the beets. By the way, I learned the other day, that when you want to caramelize and get all those nice browned bits off the bottom of the pan, you should not use not-stick pans as they "don't stick", shown my old way here.Cut corn off the cob by standing it on end and cutting off with a sharp knife.Saute the corn kernels.Saute the mushrooms.Not shown, but saute the bok choy white stem part for a few seconds, add the greens, a few more minutes.
Mix the vegetables together. Not only is it a pretty mix, but the more colorful the vegetables, the better it is for you.Mixed up and ready to serve or add to other dishes.________________________________________________________________
Slivered Almonds, the easy way VI like roasted, salted Blue diamond almonds, but whatever you prefer.
Place a handful of nuts (3/4 cup) into a ziplock bag.Using the flat side of a meat tenderizer, lightly hit the nuts, they'll splinter, but only a little, a slivered walnuts, without flinging them all over your kitchen trying to use a knife.
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Substituting Gluten-see alternatives below:
Making Substitutions at home for gluten:
Start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Gluten-free versions taste almost the same as their wheat-based cousins. These two gluten-free flour mixtures can be substituted for wheat flour cup-for-cup:
- Gluten-Free Flour Mix 1
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour - Gluten-Free Flour Mix 2
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
You can purchase gluten-free baking mixes at health food stores and some supermarkets.
Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix it a little with water first, then substitute potato starch flour for flour in your recipe, but use half the amount called for. It can be purchased in a health food store.
Tapioca Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.
Soy Flour This nutty-tasting flour has a high protein and fat content. It's best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit, which will mask any "beany" flavor.
Cornstarch A refined starch that comes from corn, it's mostly used as a thickening agent for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.
Corn Flour This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.
Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.
White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, and also in Asian markets. Look for types called fine-textured white rice flour.
Brown Rice Flour Made from unpolished brown rice, brown rice flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.
