Bike Riding

It is Wednesday March 30th.

My bike was raring to get out and do some bike riding today.

It was only about 40 degrees, but I went a little over 5 miles. I usually do about 20 miles in a day, but the air was still quite cold. It was just great to get out. Last year I had almost 100 miles of bike riding in by this time.

Is the warm weather ever going too come!!!!!!!

Have a super wonderful day.

Tuna Salad

I updated my Tuna Salad Recipe. This is really good.

Ingredients:

1 -15 oz. can Garbanzo Beans-I used Kuner's -no sodium Garbanzo Beans

1 1/2 celery stalk-chopped

3-6 green onions with some of the greens-chopped

1 medium carrot- chopped

1/2 red bell pepper-chopped

1/4 cup Grapeseed Oil Vegenaise

2-Tablespoons pickle relish-I used low sodium

1 1/2 Tablespoons fresh parsley- chopped-optional

1/2 cup walnuts-finely chopped

1/4 teaspoon Old Bay Seasonings

1/4 teaspoon curry powder

Fresh ground black pepper

Mrs Dash-Southwest Chipole Seasoning-optional

Siracha Chili Sauce-optional

Directions:

In a food processor, chop chickpeas until flaky. Put in a large bowl.

Put onions, red pepper and celery in food processor. Chopped to consistency wanted. Add to mixing bowl.

Put carrots in the food processor,chop very fine. Add to bowl.

Chop walnuts in food processor until you have very small pieces. Add to bowl.

Add all seasonings. Taste, and add more seasonings if desired.

Refrigerate overnight to marry the flavors.

I doubled this recipe when I make it.

This is wonderful as a sandwich or put on bed of salad greens.

Enjoy!!

Have a super wonderful day!!!

Recipes

Hi, I am still here. I have been trying new recipes and didn't like any of them. - I was hoping to put this wonderful German Potato Salad recipe on my Blog today. - Well the problem is, did you ever make German Potato salad with out the bacon? The original recipe called for 12 slices of bacon fried and then sauteing your onions and garlic in the fat. (heart attack waiting to happen) Oh course it is going to taste a whole lot different then without the bacon. Mine ended up being a sweet sour sauce without the German Potato salad flavors.It was alright, just didn't taste like German Potato Salad. - Will be back with a salad recipe that I will be making later this week. - Have a super wonderful day.

Coconut Bliss

This is a new, all organic, non-dairy, ice cream that I found at Woodman's in the Natural Food Aisle in the freezer. It comes in many different flavors.

It is made from coconut milk and OH SO VERY GOOD!!!!

Peas with Mixed Greens

I think you will enjoy this recipe. I especially liked it with my baked potatoes.

(previous post)

I found the recipe in Better Homes and Garden. April , 2011.

I did a little tweeking.

Quick and easy.

Serves 8.

Ingredients:

• Pat of Earth Balance
• 6 green onions, trimmed, chopped fine
• 1-1/2 cups or so mixed greens-chopped in food processor
• 2-16 oz. frozen peas
• Freshly ground black pepper
• 1 1/2 teaspoons all purpose flour
• 1 to 1 1/2 cups stock or water.
• 1 Teaspoon Wyler's sodium free Chicken Flavoring
• A few sprigs fresh mint leaves, chopped
• Juice from 1/2 lemon

Directions:

• Saute green onions in Earth Balance.
• Add peas, greens and pepper.
• Cook for 1 minute.
• Add flour, Chicken Flavoring, mix well.
• Pour in the stock, mix well, turn heat up and cook 2-3 minutes.
• Add lemon juice and mint.

Serve on a bed of greens. As a side dish, or over baked potatoes.

Comments from Verna's Kitchen:

I did not use mint as it was not ready in my Herb Garden.

Enjoy!!!

Have a super wonderful day.

Is This Spring!!!!!.

It's March 23-my calendar says it is SPRING!!!!
This looks more like WINTER!!!!

I got my bike all tuned up, as I am so anxious to get outside and bike ride. By the looks of this it is going to be a few weeks. Hopfully not any longer than that.

Spring is coming!!!! Isn't it?????

Verna's Twice Baked Potatoes-with Peas

I had all of these potatoes in my cupboard that needed to get used.So last Saturday I pulled out 8 Idaho potatoes and decided to twice bake them. Which happens to be one of my favorite foods.
After scrubbing and baking them, I scooped out the insides, after they had cooled

To the scooped out potatoes I added the following.

Ingredients:

• Plain Soy Yogurt
• Earth Balance Butter
• Rice Milk if needed
• Beat till smooth., and to the consistency desired.

Add the following:

• onion powder
• garlic powder
• freshly ground black pepper
• green onions-chopped fine
• Baby spinach-which I put in the food processor to chop.
• Mix together well.

Directions:

1. Fill the potato shells with the above mixtue.
2. Put on cookie sheet to freeze.
3. After frozen, I put 2 half potatoes in a small freezer bag and froze.
4. When ready to eat, bake in the oven.
5. Quick and easy and always available as long as you have some in the freezer.

Enjoy!!!!

Stuffed Cabbage Rolls

I wanted to make something for St. Patricks Day. Decided I better forgo the corn beef as it is really bad for us.

I ended up making stuffed cabbage rolls.

This is a Verna recipe. Feel free to adjust to your own taste.

Ingredients:

• Cabbage leaves- remove thick stem_Steam 4-5 minutes while preparing the filling.
• 1 large onion-chopped
• 5-6 garlic cloves-chopped fine
• 6-8 medium sized portabella mushrooms -chopped to look like hamburger
• 1 cup carrots-chopped fine-optional
• 1/2 red bell pepper- chopped fine-optional
• 2 1/2 cups cooked rice-brown or wild rice.
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon or so Liquid Smoke
• 3- Herb Ox Seasonings, No Sodium- Beef flavor
• fresh ground black pepper to taste
• Egg Replacer to equal 3 eggs-Do up and leave sit for 10 minutes before using

Directions:

1. Chop onions and garlic in food processor.
2. In large kettle, saute until translucent.
3. Chop carrots and red pepper in food processor.
4. add to kettle. Continue to saute.
5. Add mushrooms to food processor, mix until the consistency of hamburger.
6. Add to kettle and continue sauteing.
7. Add seasoning, and rice. Mix well.
8. Add Egg Replacer
9. Mix well.
10. In each drained leave add 1/2 to 1cup of filling depending on the size of the leave.
11. Fold one side over filling, bring in the ends, and fold in other side.
12. Put in glass pan.
13. Cover with tomato sauce and bake at 350 degrees for 30 minutes or so.

Enjoy!!!

Spanish Romesco Sauce

This is so very good, and so very versatile!!!!

I put it on pizza crust, over vegetables and spread on a piece of toast. Use also on pasta.

This recipe will be thick, like pesto.

-

How do you like my cool plate?? Almost looks edible.

-

I use a Fat Flush Tortilla shell for my pizza crust. I sprayed it lightly on both sides, put in my small oven for a few minutes, until golden brown. I then added the sauce to heat for a few minutes.

After taking it out of the oven I put on small pieces of raw broccoli, chopped green onions and chopped tomato. Shaved carrots and sprouts on top would be good also. How about some sliced black olives?

-

I remember going to Weight Watchers many moons ago. We would take a slice of high fiber bread, roll it out with the rolling pin. This would be our crust for our pizza. I am going to give that a try as so many pizza crusts are really high in sodium.

-

Ingredients:

• 1 " piece of crusty bread torn into pieces
• 1/2 cup slivered almonds
• 5-7 garlic cloves, chopped
• 1-15 oz. can Fire Roasted Tomatoes
• 1-cup roasted red peppers. I used the ones out of my freezer.
• 1/2 cup fresh basil torn into pieces. (optional)
• 1-1/2 teaspoon oregano
• 1 Tablespoon smoked paprika
• 3 Tablespoon red wine vinegar
• Freshly ground black pepper to taste
• Touch of Siracha Chili Sauce-(optional)
• -

Directions:

1. Over medium high heat saute the bread and almonds in a sprayed pan. (Watch carefully so it does not burn. Stir constantly. You could use just a little oil if preferred.
2. Add garlic, continue sauteing 3-4 minutes
3. Place in food processor with all the rest of the ingredients. Process until very smooth.
4. Spread in glass 13 by 9" cake pan, or baking sheet with sides.
5. Bake 350 in oven for about 20 minutes.
6. Store in refrigerator, for several days.
7. Freezes well.

Enjoy.

Mexican Corn, Red Pepper Salad

I am off the dessert kick. Yippee!!!!!
-


Had some cilantro I needed to use up. Of course what else , but a Mexican Salad. This again is a Verna recipe. I concocted it as I went. It was kind of a no-brainer.

When you are my age , that is very easy to do. My daughter informed me a few weeks ago, that my kids are old. That makes me reeeeeally old.
But I love being this age and healthy at that!!!!! What more could I want!!!!

-
Isn't this a beautiful salad, with all of it's colors.? It would be great for a family get together or potluck.
-

Ingredients:

• 1- 16 of bag frozen corn
• 1 large red bell pepper-chopped
• 1 1/4 teaspoon garlic in a jar-I was in a hurry as it was 9:30 pm
• 2.25 oz.jar -sliced black olives
• 5 green onions- chopped with half of the greens
• 2 medium tomatoes- chopped-seeds removed
• 1/4-1/2 cilantro-chopped fine.
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2Tablespoons Braggs Apple cider Vinegar
  Several healthy shakes-Mrs.Dash Southwest Chipolte Seasoning-to taste.
• Siracha Hot Chili Sauce -to taste

Directions:

1. Spread the bag of frozen corn out on a sprayed 13 by 9" glass pan. Bake at 425 degrees for about 45 minutes. Turning once, until golden brown.
2. While the corn is roasting, chop and mix all the rest of the ingredients.
3. Add corn when cooled.
4. Mix well.
5. Refrigerate.
6. I put this on a bed of baby greens!!!

Roasting corn gives it a nutty, chewy texture that is really good in this recipe.

-

Remember this is Mexican Recipe. Mexican is HOT!!!!

We like it hot, because it is good for our metabolism.

So go HOT!!!

-

Enjoy!!

Verna's Black Bean Patties with Mango Salsa

I made the Mango Salsa first. You could make it a day or two before needed.
Isn't that pretty with all the different colors!! and oh so very good for you
.
Ingredients:

• I used 6 Chanpange Mangoes-If I was using other mangoes I probably would use 3 mangoes.
• 1- large Sweet Red Bell Pepper chopped
  I bunch green onions with some of the greens-chopped fine
• 3 japepeno peppers-chopped fine
• 1/4 to 1/3 cup chopped cilantro
• Juice of 3 limes
• Agave Nectar to taste
• A touch of chopped garlic-optional

Directions:

1. Mix all ingredients together.
2. Refrigerate.

This is an excellent Mango Salsa Recipe.

When I made my Black Bean Burgers, I used my salsa as a guideline, on the ingredients to use.

I made it up as I went. I thought they turned out very tasty.

Verna's Black Bean Burgers:

In a Food Processor blend :

• 1 small onion -quartered
• 1-15oz can black beans-rinsed and drained
• 3-4 garlic cloves-peeled and halved
• Blend to consistency desired. You want everything to be in small pieces..
• Put in a large bowl

Continue with food processor to blend:

• 1 small red sweet pepper - cut into pieces
• 2-3 jalapeno peppers
• 4- green onions with some of the greens cut into 2" pieces.
• Blend very well.
• I did these veggies separate as I wanted them blended finer than above mixture.
• Add to mixture in bowl.
• To mixture add 3 pkg's No Sodium Herb Ox Beef Seasonings.
• 1 teaspoon-Mrs. Dash Southwest Chipotle Seasonings-optional.
• Healthy dose of freshly ground black pepper
• 1/4 cup ketchup
• About 1/4 cup cilantro
• 1 cup Kikkoman Panko Crumbs. I used this brand as it had 40 Milligrams of sodium.
• Oh yes I almost forgot. I found 2 large portabella mushroom caps in the frig that needed to be used.
• After cleaning them, breaking in smaller pieces, I put them in the food processor then added to mixture.

1. Form into small patties ( I got 10 patties out of this recipe)
2. Pack, patties tight.
3. Put Panko Crumbs on a pie plate. Pat patties into the crumbs.
4. Fry in a sprayed, hot skillet until golden brown.
5. Gently flip and do the same on other side.
6. Serve hot on bun, or plate with salsa on top.

The extra patties froze up very nice.

Enjoy!!

Champagne Mangoes

These are Champagne Mangoes that are from Mexico. I picked them up at Sam's Club last week.

As you can tell, they are a very golden in color. The taste seems to be pretty much like the one's we usually see in the store.

Check in with me later for Black Bean Burgers and Mango Salsa on top. I need to run to the store for a few items before I can execute this project!!

In the meantime, have a super wonderful day.

Changing My Ways!

Didn't realize the last several postings on my blog where desserts. If I keep this up I will be known as the Dessert Lady. Not exactly my intent.

I was trying to get the dessert in AFTER the last CHIP Class and before Lent started.

Lent can be a really good way to help me get back to salads and entrees.

Anyway I see some really cool mangoes on my cupboard that I need to use up.
Maybe later today if my back is better ( I really twisted my back out of place, and spending a lot of time in bed, chiropractors orders) I will come up with a Black Bean Burger topped with a Mango Salsa.
Sounds really good. Hopefully I will have a great recipe for you by tomorrow.

Have a super great day.

Chocolate Pudding

This is decadent, delicious, wonderful, quick and easy-and oh soooooo good!!!!
Give it a try. It wouldn't be the only time you make it.

In a food processor add:

• 1/2 pkg Mori-Nu Silken Firm Tofu-DO NOT use Sprouted Tofu
• 1 pkg. New --Dream (No Dairy) Chocolate Chips-They are in a bright blue bag.
• 3 teaspoons vanilla extract
• 1/8 teaspoon nutmeg
• **Other options, check below

In small pan:

1. Heat 1 -2/3 cup Very Vanilla Soymilk.
2. Do not boil.
3. When steam comes off of soy milk, add to food processor and blend on high until all chips are melted.
4. Add options. Check below. Blend.
5. Pour into glass container, and refrigerate until set. This will take at least 2 hours.
6. It will thicken up as it cools.

Other additions to above:

• The first time I made it I added 2 teaspoons Mocha Instant Coffee. This was Very Good.
• This time I added 2 plus teaspoons Mint Extract. This was Excellent.
• How about peanut butter.

It is the best pudding I have ever had.

Enjoy!! Just once in awhile, treat, as it is still high in calories.

Have a super wonderful day!!!

KAVARNA'S Resturant-in Green Bay

I went to Kavarna's Restaurant today,

with two really special friends.

-

Kavarna's is located at 143 North Broadway in Green Bay.

It is a vegetarian Restaurant.

I have not been there for a long time, as they moved and where in the process of

making there business a lot larger. It is really nice, now that they are finished.

-

The three of us ordered three different items and then shared with one another.

If you have not been their, give Kavarna's a try.

They have many items on the menu that you would enjoy.

-

Have a super wonderful day!!

Youngest Grandchildren

Aren't they just the cutest!!!

How could you not love a face like that!!

They make you smile when you are having a bad day!!

Chocolate Mint Brownies

These are quick and easy to make. And oh sooooo very good!

-

Ingredients:

• 1 pkg-No Pudge Fudge Brownies. I bought this at Festival Food in the Natural Food aisle.
• (They are in a Pink Box.)
• 1-15 oz. can black beans with liquid
• 1 teaspoons cinnamon
• 1 teaspoon mint flavoring-optional
• 2 teaspoons vanilla
• 1/2 cup chopped nuts

Directions:

1. In a food processor blend black beans until creamy.
2. Add Vanilla-no imitation, please.
3. Add cinnamon and mint flavoring.
4. In a bowl, put in brownie mix.
5. Fold in black bean mixture. Do not over mix.
6. Fold in nuts.
7. Put in sprayed 8 by 8" glass pan.
8. Bake at 350 for 30 minutes. I baked mine for almost 40 minutes, until toothpick came out clean.
10. Wouldn't these be great with some Vegan Chips, sprinkled on top.
11. Put back in the oven for a few minutes until melted.
12. Remove from oven.
13. Smooth out melted chips with a knife.

These are really good and oh so quick and easy.

These come in;

• Original
• Mint
• Cappuccino

They freeze really nice.

Remember this is dessert and still high in calories. So please go easy with it. It is a once in awhile treat!!! OK!!

Enjoy!!

Have a wonderful super day.

Lemon Bars

These are really good. Very lemony and very refreshing.

Ingredients-crust:

• 1/2 cup Earth Balance at room temperature


• 2 Tablespoons Agave Nectar


• 1/2 cup unbleached white flour


• 1/2 cup Whole Wheat Pastry Flour

Filling:

• 1/2 cup silken tofu-soft


• 1/3 cup Agave Nectar


• zest from 3 lemons


• 1/3 cup fresh lemon juice


• 3 Tablespoons unbleached white flour


• 1 Tablespoon cornstarch

Directions:

1. Preheat oven to 350 degrees.


2. Spray 8 by 8" glass pan.


3. Cream the Earth Balance with the Agave Nectar.


4. Blend in the flour.


5. Press into sprayed pan and bake for 20 minutes or until golden brown.


6. Remove from oven and cool about 10 minutes.


7. In Food Processor cream tofu and Agave Nectar until smooth.


8. Add the rest of the ingredients in order given. Blend until smooth.


9. Pour over slightly cooled baked crust.


10. Continue baking 20 minutes or until center is set.


11. Cut into small bars.

These freeze up really nice.
I put the cut
bars on a plate to freeze. After frozen I put then in a freezer bag and marked an dated them..

Enjoy!!!

Have a super wonderful day!

March 2- 2011 CHIP Potluck at AMC

Wow!! What a Night!!!!

We had our CHIP pot luck with 78 people in attendance. Dr. Kay Theyerl and Trainer Megan Brandt, spoke on exercise.

After our big meal that is the last thing we wanted to do. But it was very informative.

It was such a joy to see such a nice turn out. Each and everyone of you is so very special too me. If I don't have your picture posted, your still special . Some of the pictures didn't turn out.

I so hope everyone had a great time.

-

Thank you to all the wonderful people who helped to make this a huge success. I could not have done it with out each and everyone of you helping as you did.

You are truly the BEST!!!!.

Smokey Black Bean Dip

Another recipe from my friend Diane. Thanks Diane for all the inspiration.

This is excellent.

Ingredients:
1-15 oz can black beans rinse and drained
4 large garlic cloves minced to a paste
1/4-1/2 teaspoon Chipotte Pepper
1-Tablespoon lime juice

1-Tablespoon white wine vinegar or white vinegar

2 teaspoons ground chili powder

1/4 teaspoon ground cumin

2 Tablespoon soy cream cheese

Directions:
Put all ingredients in a food processor and blend till creamy.

Serve with corn chips. Diane had garlic rounds. Yummy Yummy!!!

Lime Mango Sorbet

I wish I had a mint sprig to put on this. It would have looked a lot better than just like this. Didn't want to dig under the snow to see if my mint was usable.

-

My friend, Diane brought this last week for our CHIP Graduation. It is really very tasty and oh so easy to make. I had a bag of mangoes in my freezer from last fall so it was a great way to use them.

-

The recipe came from the Vegetarian Magazine.

-

Ingredients:

• 4 cups cubed frozen mangoes or 1 bag Dole Mango Chunks.
• 1/3 cup Agave Nectar
• 1/4 cup fresh lime juice

Directions:

1. Thaw mangoes for 15 minutes.
2. Put mangoes in a food processor. Process until very smooth.
3. Add Agave Nectar and lime juice.
4. Continue processing until very smooth.
5. Will be the consistency of a pudding.
6. Put in freezer, let sit for 30 minutes.
7. Stir every 15 minutes until ready to serve.

Enjoy!!!