Tuesday, February 15, 2011
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can garbanzo beans (chick peas) (drained and rinsed)
1 can vegetarian baked beans and sauce
1 can diced tomatoes and juice
1 can whole kernel corn (drained)
1 can tomato paste
1 cup water
1 small onion, chopped
½ - 1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1-2 teaspoons chili powder
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon ground red pepper
Stir all ingredients together well in a large crock pot. Cook on high heat for 2-3 hours. Garnish with shredded cheese, if desired. Enjoy!
Thursday, February 10, 2011
¨ 1 lb. cauliflower
¨ 1 lb. celery
¨ 1 lb. potatoes
¨ 1 lb. broccoli
¨ 1 lb. carrots
¨ ½ lb. onion
¨ 1 qt. milk
¨ 1 qt. half & half
¨ 1 lb. Velveeta cheese
¨ ¼ lb. butter or margarine
¨ ¼ C. flour
¨ ¼ C. cornstarch
Chop cauliflower, celery, broccoli, and onions. Peel and cube potatoes and carrots. Cook vegetables together in the minimum amount of water necessary (to conserve vitamins) until tender.
Combine milk, half & half, cheese, and butter or margarine. Thicken with flour and cornstarch. Season to taste.
Drain most of the water from the veggies and combine with sauce.
Reheats well, you can bottle it and give it as a gift, (or how awesome would your emergency food storage be with this around?!) and it compliments angel food cake, cheese cake, and almost any ice cream.
1 bag or 2 c. chocolate pieces. My favorites are a nice, reputable dark chocolate (what I usually use) or milk chocolate chips.
1/2 c. butter
2/3 to 1 c. sugar, really to taste. I wouldn't go less than 2/3 c.
1 (10-12 oz.) can evaporated skim milk. ('Cause skim makes it low-fat.)
Melt butter and chocolate in saucepan. Add sugar and milk. Cook, stirring occasionally, until boiling. Reduce heat to low boil and stir constantly 5-8 min. May be stored in fridge and reheats rapidly in microwave.
Optional flavorings: After boiling, you may add 1/4 c. peanut butter. You may also like it with cinnamon or a dash of hot pepper.
1 10oz. pkg. fresh spinach, washed and chopped
½ lb. feta cheese, crumbled
¼ lb. Swiss cheese, grated
¼ c. Parmesan cheese, grated
12 green onions, chopped
¼ c. fresh parsley or 1 heaping T. dried parsley
4 eggs, slightly beaten
¼ c. butter, melted
3 T. olive oil
½ tsp. freshly ground pepper
12 sheets filo pastry OR Pie crust dough (enough for 2 pies)
¼ c. butter, melted
Combine all the filling ingredients.
Brush the bottom of a 9X13 pan with melted butter. Then, brushing each with melted butter, place 6 sheets of filo in the bottom of the pan. Add the spinach-cheese mixture to the pan. Again, buttering between each layer, add 6 more sheets of filo to serve as a top crust. Score through the top crust only, lengthwise, to vent pita. Bake at 375° for 1 hour and 15 minutes.
Pie Crust Method:
Roll out pie-crust very thin and line the bottom and sides of a 9x13” baking dish. Place the spinach-cheese mixture into the crust. Roll out remaining dough and make a cover. Bake at 375° for 1 hour and 15 minutes.
8 oz split peas
8 oz lentils
1 1/2 cups carrots (cut into bite size pieces)
2 stalks celery (cut into small slices)
2 large tomatoes (chopped)
1 large onion (chopped)
4 chopped garlic cloves
10 basil leaves (chopped)
1 tsp olive oil
1/4 tsp pepper
1 tsp paprika
1 bunch of baby spinach (I used A LOT more than this- like 2 bunches)
1 (12 oz) can V-8 juice
1) Rinse the lentils and split peas well then add to boiling water & simmer until done, about 40 min. Keep checking water before this adding if water goes below beans, drain.
2) Heat olive oil in large pot, saute onions & garlic over medium heat until onions are clean(5 min)
3) Add celery, carrots, & 1 cup of water, simmer until al dente
4) Add 4 cups water & cooked lentils and split peas
5) Squeeze tomatoes and juice in the pot. Chop up the pulp of the tomatoes.
6) Add v8 juice, pepper, paprika, & basil to the pot.
7) Bring to a boil. Reduce heat and simmer. Add spinach & simmer about 30 min.
2 cups chicken broth
2 cups milk
2 T. butter
2 T. flour
½ a medium onion, finely chopped
1-2 cups broccoli
1-2 cups uncooked macaroni
1 tsp. salt
dash powdered mustard
1-2 cups cheddar cheese, finely grated sharp
Start by cooking broccoli and macaroni, then set those aside for later. In a 5 quart pot melt butter and sautee in onions. Add flour to make a paste. Slowly whisk in milk to make a sauce. Whisk in cheese until it melts in. Add in chicken broth and seasonings. Add in broccoli and macaroni.