New CHIP Classes Starting in Oct.

Just a reminder about the new CHIP Class's that are starting in October.
They will run from October 3- November 17.
As always the first week will be Monday - Thursday. There after they will run Tuesday and Thursday evenings.

Alumni we would love to have you back, Remember you can come for $99.00.

See you in October if not before.

Mac and Cheese

Are you hungry for a real comfort food?

I have been wanting to try this recipe for some time. When I saw broccoli in my frig, screaming to be used, I decided this was the day.

Ingredients:

• 1 lb WW elbow macaroni cooked according to directions-I used 1/2 lb


• 3 cups broccoli florets-I doubled the broccoli


• 1/4 cup Earth Balance


• 1/3 cup flour of choice


• 3 cups of soy, or rice milk-unflavored


• 1/2 cup Nutritional Yeast


• 2 Tablespoons tomato paste


• 2 teaspoons sea salt-I used about 1 1/2-desperately needs some salt


• 1 teaspoon garlic powder


• I also added 1 teaspoon onion powder and freshly ground black pepper


• 1 Tablespoon lemon juice


• 1 Tablespoon Agave Nectar

Directions:

1. Cook macaroni according to pkg directions. add broccoli for about 3-4 minutes.


2. Make a roux with the Earth Balance and flour.


3. Add milk of choice. I used my immersion blender to mix this. Went very quickly.


4. Add yeast, paste,salt garlic and onion powder. Continue to thicken.


5. Add lemon juice and agave and pepper to taste.


6. Add drained broccoli and macaroni.


7. Serve immediately


8. I added some low sodium pickle relish which gave it a great boost.

Enjoy!!!

Kale Slaw

Isn't this pretty!!!! Also tastes really great.

I had kale in my frig for a few days and needed to use it up. Also had all the other ingredients, which was great. I change several amounts in this recipe. If you have never tried kale give this a try, I think you will like it a lot.

This makes a really large recipe. Great for company. This can be used for the main dish or of course for a salad.

Ingredients:

1 bunch lacinato Dinosaur kale, thick stems removed and leaves thinly sliced

4 cups shredded red cabbage

4 oranges,peeled and segmented

1 small red onion, sliced thin

1/2 cups sesame seeds

Sauce:

1/4 cup Dijon Mustard

1/4 cup balsamic vinegar

1/4 cup orange concentrate, undiluted-the recipe called for juice, but I like more orange flavor.

freshly ground black pepper

Directions:

Mix all of the ingredients together

Whisk together sauce

Pour over kale mixture

Serve immediately or refrigerate up to two days

Enjoy!!!

Cucumber Dill Salad

This is so quick and easy and really very refreshing.

Ingredients:

Slice a few cucumbers-I remove the peel as the cucumbers where quite large. On the small cucumbers I would leave the peel on.

Red onion sliced-I didn't have a red onion in the house.

Fresh dill chopped fine.

Freshly ground black pepper.

Dressing:

a couple scoops of sour cream of choice

Apple Cider Vinegar with mother in.

Sweetener of choice.

Mix and pour over cucumbers.

Refrigerate for at least one hour before eating.

Enjoy!

Recipes

Hi I am still here.

I made a few new recipes this week but was not pleased with the results. It is so very frustrating as they came from vegan cookbooks that are quite popular. I ended up doctoring them up and they ended up being just ok. Guess what I have been eating all week??? Can't throw food away!! That is one of the big reasons I have this blog is to put on recipes that I have tried or made up and that have turned out so that you can enjoy the results .

Oh well, there is always another day to try a new recipe!!

Hope your doing well.

Also been busy coming up with recipes for my cooking class, on Tuesday September 20.The recipes will not be on my blog, Sorry, you have to come to the class to get them.

Red Peppers on sale

Woodman's still has Red Peppers on sale 3 for 99 cents

Do you have any idea what a deal that is? As I mentioned several posts in the past, slice them up in strips and freeze to use in the winter, when the price is high.
Roasting them is also a great idea. After roasting, I freeze 2 cups in a freezer bag to use in the winter in my soups, stews, tomato sauces, etc, etc.
I have a son that can's them for winter use. If you don't have freezer space maybe you want to consider that form of preservation.

Movie- The Help

A friend took me to a movie over the weekend called The Help.
It is a pg 13 movie as there was some swearing in the beginning of the movie.
It takes place in Mississippi in the 60's with the racial problem going on.
The movie theater was packed out, which I understand it was every evening. How often does that happen these days?
It was an unbelievable great movie, which you do not find to often anymore. I cried, and laughed throughout the movie. It was one of those movies you want to see again.

If you get a chance go see The Help!!!!

Chocolate Zucchini Muffins

My friend Jean brought these to me over the weekend. They are really good.
Ingredients:

• 1 1/4 cups whole wheat pastry flour


• 1/4 cup unsweetened cocoa


• 1 1/4 teaspoon baking powder


• 3/4 teaspoon baking soda


• 1/2 teaspoon salt
  1 teaspoon cinnamon


• 1 whole banana mashed


• 1/2 cup raw sugar-I would use 1/2 teaspoon Stevia


• 1/2 cup unsweetened applesauce


• 1/4 cup non-dairy milk


• 1 teaspoon vanilla extract-no imitation please


• 1 cup shredded zucchini


• 1/2-3/4 cup walnuts-chopped

1. Directions:
   Preheat oven to 350 degrees.


2. Spray muffin tins-I like using the smaller tins


3. Whisk together flour, cocoa, baking powder, baking soda,salt and cinnamon.


4. In another bowl cream together mashed banana and applesauce and sugar of choice.


5. Add soymilk, vanilla, zucchini and nuts.


6. Stir until evenly combined. Add flour mix to wet mix in 3-4 bathes and stir until just combined.


7. Spoon into sprayed muffin tins, bake 18-25 minutes or until a toothpick inserted in the middle comes out clean.

These muffins store well in the refrigerator. They also freeze well.

Enjoy!!!

Pineapple Coleslaw

This is very good!!!
and very easy to make!!!

Ingredients:
1- 8 oz. can unsweetened pineapple tidbits in it's own juice. Do not drain
3 cups finely shredded cabbage
1 1/2 cups diced red apple-leave the peel on.
3 Tablespoons pineapple juice
3/4 cup celery
1/2-3/4 cups walnuts- chopped

1/2 cup Grapeseed Vegenaise Mayonnaise
Freshly ground black pepper to taste.
Directions:
Reserve 3 Tablespoons of pineapple juice. Put over apples as soon as they are diced so they don't turn brown. Mix well
Mix all the rest of the ingredients saving a few nuts for the top.

I added the nuts to the recipe. Also toasted coconut on the top would be a nice addition.

Serve on a bed of greens-I only had parsley in my garden so that is what you see.

Enjoy!!!

Zucchini Chips

• 
  
  
  

  These where really good.

  
  
  

  Turn on the oven to 400 Degrees. I think nest time I will do 425 degrees.

  
  
  

  Ingredients:



• 
  

  Onion powder



• 
  

  Garlic powder



• 
  

  Bragg 24 Herb Seasoning-or seasoning of choice

  
  
  

  Small zucchinis cut thin



• 
  

  Egg replacer

  
  
  

  Panco crumbs-low sodium

  
  
  
  
  • Directions:
  
  
  
  
  
  1. Turn oven to 400 degrees
  
  
  
  2. Mix egg replacer and leave stand at least 5 minutes before using
  
  
  
  3. Mix seasoning in Panco Crumbs
  
  
  
  4. Scrub and slice zucchini thin.
  
  
  
  5. Dip zucchini in egg replacer than in the Panco Crumb mixture.
  
  
  
  6. On a baking sheet put a sheet on parchment paper. Spray lightly.
  
  
  
  7. Put dipped zucchini on parchment paper- make sure zucchini is not touching.
  
  
  
  8. Bake about 25 min, when golden brown turn and bake the other side until golden Brown and crisp.
  
  
  

  They tasted flat when I ;took them out of the oven, so I sprinkled them very lightly with salt.

  
  
  

  Enjoy!!

Yellow Beet Cold Soup

Yellow Beets

I went to Festival Foods on Northland Ave. yesterday to pick up some groceries.

Of course I had to stop at the Farmers Market which is there between 8-1 o'clock on Wednesday morning's. I was looking for some yellow beets and found a bunch which was perfect. You can get them at Festival also. You need to let them know you want them and they will have them for you the next day.

I love beets in all different ways. Roasting them is a super way to go.

I found this recipe on the PPK Blog. If you like beets you will enjoy this recipe. Yellow beets are sweeter than the red beets.

This soup is very smooth and so quick and easy to make. The hardest part is roasting the beets.

The recipe called for wrapping the beets in foil and baking at 350 degrees. Any of you that know me, know I will not use tin foil. (believed to cause dementia and alshemiers)
I put parchment paper on a baking sheet. which I sprayed lightly
I then put the scrubbed beets on the parchment paper and baked at 400 degrees for about an hour, turning once halfway through. Beets are done when easily pierced with a steak fork.

I then took them out of the oven, put them on a cooling rack. I covered with a clean white towel and left sit for a good hour too cool. After cooled, I slid off the peels.

As usual I did change the recipe and added extra ingredients as I thought it was way to flat. This is my recipe with changes.

Ingredients:

• lbs. yellow beets trimmed and scrubbed




• 1 15 oz can lite coconut milk




• 3 Tablespoons fresh lime juice-I added more, go according to your taste.




• Lime zest




• 1/2 teaspoon salt




• 2 clove garlic minced




• 1 Tablespoon minced ginger




• 1 1/2-2 cups vegetable broth




• 1-2 teaspoons Agave Nectar




• 1/8 teaspoon allspice




• 2 Herb Ox no sodium chicken bouillon.

Directions:

1. Roast the beets-directions on top




2. Put all ingredients except ginger, garlic and broth in a food processor and blend until very creamy.




3. Saute garlic an ginger in sprayed pan for no more than 1 minute, or garlic may become bitter.




4. Add vegetable broth to deglaze the pan.




5. Add to food processor.




6. Continue blending until very smooth.




7. Put in glass container and refrigerate several hours till well chilled.




8. Serve cold.

Garnish with:

Thinly sliced green onions

Sriracha Sauce

Enjoy!

Red Peppers on sale

I just ran out to Woodman's about an hour ago to pick up some fresh ginger for a cold soup that I am making.'

Red peppers are on sale 3 for 99 cents. Do you know what a great deal that is!!! If your lucky you may get them 2 for a $1.00 which is a steal. This is the time to pick them up. Roast them or just cut up in strips to freeze. You know how very expensive they can get. I have quite a few roasted from a few months ago. The ones I picked up tonight I will just be cutting them in strips and freezing. It just helps on the grocery bill to get in on the specials.
Go get a bunch before the sale is off. You will be so glad that you did, especially when they go back up to$1.69 each or even more.

Book on Artificial Sweetners

I have such a thing about Aspartame and NutraSweet and the harm it does to our health. Many feel it causes dementia and alsheimers disease. Everyone is greatly affected but especially the young children.

If you get a chance please, buy, borrow, no not steal this book from someone and read it. You will NEVER use anything with Aspartame or NutraSweet in it again. Do you know it is in in so many items that are considered healthy. Such as yogurt (not all yogurts,) gum, etc etc etc.

Please, please read labels. If aspartame or NutraSweet is in anything, run from it.

Just want to tell you as I care so much about you and want you to live long healthy lives.

Enjoy this gorgeous weather/

Beet Burger

These are really good. Besides being tasty, they held together very nicely. If you have ever made bean burgers, you know what a problem that can be.

All the ingredients where in my home which is really great. Except the beet, that was in my garden.
I found this recipe on the Internet but changed so many ingredients in the recipe that I will give you my recipe. My friend Jean said they where very good. And she knows what she is talking about.
Ingredients:

1 medium to large raw beet-grated-I scrubbed the beet and peel

2/3 cup old fashioned oats1

1 cup portabella mushrooms chopped to the consistency of hamburger-what's hamburger?? 2 2 1/2 Tablespoons toasted sunflower seeds

1/3 cup onion-chopped

1/2 teaspoon celery seed

1/2 teaspoon garlic powder

1 1/2 teaspoons dried basil

1/4 teaspoon each of dried sage and thyme

1 teaspoon low sodium worcesterhire sauce

1 Tablespoon ground flaxseed

1 1/2 Tablespoons Nutritional Yeast

A couple squirts liquid smoke-be careful not to put too much in.

Siracha sauce-to taste

1 15 oz can garbanzo beans-rinsed and in food processor chopped to the consistency of hamburger

Directions:

Mix everything together well.

Form into small patties.

In a hot sprayed pan brown on both sides. that is what I did.

Or bake in a 350 Degree oven until nice and brown on both sides, turning once.

Serve on high fiber toast or bun.

Oh yes on the toast I put a avocado that I mashed, added a little lemon juice and Siracha Sauce to it.
Spread on toast or bun before putting on the beat burger. Was great with the tomato on top.
Enjoy!!!

I am so sorry that these recipes get so spred out. I have them all nice and close and when I publish it, it gets all spread out.

Sams Club

A little plug for Sams Club. I just picked up some peaches yesterday from Sam's Club. They where the kind that when you bite into them you need to be over a sink, as they juice all over the place. That is a good peach. I hate it when I buy fruit and it's pulpy and no flavor to the fruit.
The best part is, if you buy fruit or veggies at Sam's Club and they are not quality, they will give you double your money back. Yes even with one or two bitten into.
That's a good deal. Most grocery stores will not do that!!!
Groceries are getting way too expensive not to have quality.

Also a friend brought me some sweet corn from Allens produce, which is across from Copps Grocery Store on West WI Ave in Appleton. It is the bi-color and was fabuous. Nothing like fresh produce.

September Cooking Class

Hi Everyone

Our Fall Cooking Class is coming up:
When-Tuesday, September 20th, 2011
Time-6:30 pm
Where-Verna's home

Cost-$25.00 per person-to be paid by September 10th at the latest.
My dining room can hold approximately 15 people. If you are interested please send in your money ASAP to reserve your place.

Menu:
Will be fall oriented recipes.
Beverage
Appetizer
Soup
Main Entree
Salad
Dessert

I am really excited to have my son, Dean adding his expertise, and joining me for this class. He is a very talented chef in his own right.

Thank you so much for being a part of my Fall Cooking Class.
As I mentioned before the cost of the class is $25.00 to reserve your place.
If you enjoy the class, and are able to make a contribution in excess of my cost, a box will be available the night of the class. These additional monies will be used to run my business and will allow me to offer similar, high quality classes in the future.
Thank you and God Bless you for donating to my mission: which is helping my friends to live full and healthy lives.
Because the Alumni Graduating class is way to large to send this to everyone, I am sending to people who have shown interest in the cooking class. But remember anyone is welcome to join us.

If interested email me at verna.v@att.net I will let you know where to send the check.

Something New

You maybe have seen this in the stores. I bought in at Wall Mart in the glassed produce section. I have such trouble with fresh basil, which happens to be one of my favorite herbs. My basil that I planted from small plants has mites on them,. Just do not want to spray with any chemicals. I am growing basil in my garden from seeds. It's coming up but not ready to be picked. Basil does well when it is very warm outside. The problem I have is when I buy fresh basil, I put it in a small jar of water and keep at room temperature. (which is what you are suppose to do-it hates the refrigerator)
I find it just does not keep very long and I hate throwing anything away, especially food,

I found the Gourmet Garden tubes, and was thrilled. It is all organic, and actually lasts for awhile in the frig. Yes it has oil in it to keep in moist.
Anyway with my sore back I have been trying to make quick and yummy food.

I toasted Farmers WW Bread (from Breadsmith's)
in my small oven. After it was toasted, I spread some of the basil on the warm toast, spread with daiya mozzarella cheese shreds. I put it back in the oven until the cheese was melted and then topped with cherry tomato. (waiting for the large tomatoes in my garden, but this is what I have at this time.

OMG this is so easy and so very good. There is just nothing better than basil, cheese and tomato's'

The Gourmet Garden comes in other flavors also, such as lemongrass, etc.

Have a great day.

Movin' and Groovin' with Miss Joanie

kathleen, Joanie and Ed

Gene, "T" and guess who--Oh that is Jean

Peter, Kathleen, Robbie and Miss Joanie

Carol, Mary and friends

Ed and Jean

Jean, Peter and Kathleen

Robbie, Ed and Carol

Kathleen, Ed and Gene

It's Jean

Gene "T", Carol, Mary and Robbie

Rick, Peter, Robbie and Gene

What a fun night!!!!! We didn't have a very large group, 13 with me. But what a great time everyone had. You where so missed if you where not there.

Joanie did a wonderful job leading the group in some fun moves.

I was not able to participate as I was still struggling with back problems.

Took lots of pictures which didn't turn out as everyone was so busy with their fancy moves. I wish I had more pictures of Mary K. as she was so adorable in her white cap.

Jean had an opportunity to lead the group in one of their dances. WOW, was she ever kicking up her heels. Go Girl!!!!

Thanks so much everyone for coming. It is always so great to see you. You are all so very special to me!!!!

Cauliflower Poppers

I found this recipe on Vegan Dad's blog. If you want to make something quick and easy

- and taste good give this recipe a try.

Ingredients:

1 head cauliflower cut into florets

Juice of 1 lemon

3 clove garlic minced

2 teaspoons Dijon Mustard

1 Tablespoon olive oil

1 teaspoon dried dill

1 teaspoon salt-I did not use

Freshly ground black pepper

2 Tablespoons Nutritional Yeast

Directions:

Cut cauliflower into florets.

In separate container, mix all the rest of the ingredients.

Put over the cauliflower and mix well.

Put on a baking sheet with parchment paper.

Bake 400 degrees, for 40 minutes turning once.-I baked more like 50 minutes to get them more crunchy,

Give them a try. I am sure you will enjoy them.