Colcannon or Potato-Cabbage Dish

Colcannon is a Irish Dish served all year round but it's especially popular on Halloween.

I made this today and it is a real comfort food.

• Ingredients:
  3 cups finely shredded green cabbage




• 1 onion, finely chopped




• 6 cooked potatoes, mashed-I used Yukon Golds




• 1/4 cup Rice Milk-more if needed




• 1/3 cup Earth Balance or to taste




• Freshly ground black pepper




• I also added some kale that I chopped fine




• 1 Granny Smith Apple




• 1/3 cup Nutritional Yeast




• Kelp for salty taste-optional




• and Mrs Dash salt free Southwest Chipotle Seasonings

Directions:

1. I put cabbage, kale, 1 Tablespoon Earth Balance, onion and a couple of Tablespoons water in a kettle and cooked until just aldonte.




2. I cooked the potatoes and apple in a separate container, drained and mashed with the Earth Balance and seasonings.




3. I then added Kale and cabbage to the potatoes an mixed well.
   

Season to your taste and Enjoy!!!

New recipes

I did up several new recipes this week, that where said to be the best. They did not turn out.
The chocolate pudding needed to be revised, and the second time it turned out yummy!!!
Aren't you glad that I am experimenting with new recipes, so you don't have to.

Have a super wonderful day!!!

Majool Date -Chocolate Pudding

This is really good and very creamy.

I picked up some Majool Dates at Sam's Club. Free Market , on Wisconsin Ave. would have them also.

Majool Dates are a larger, sweeter and creamier than other dates. they are considered the diamonds of dates.

If you don't have Majool you can use regular dates, just add more Agave Nectar if needed.

Ingredients:

• 10 Majool Dates -use kitchen sheers and cut into small pieces.



• 2 ripe avocado's



• 1/2 cup organic cocoa powder



• 3/4-1 cup water1



• 1 Tabelspoon Agave Nectar-optional, I did use.



• 2 teaspoons vanilla-no imitation please



• 1 teaspoon mint flavoring-optional

Directions:

1. In a small kettle, add cut up dates and 1/2 cup water. Cook for a few minutes until dates and water become one. Cool.



2. In a food processor, or blender, put in cooled dates, avocado's, cocoa powder and vanilla, and mint flavoring if using.



3. Process until very smooth, stopping the machine and scraping down sides of machine a few times.



4. Add the rest of the water



5. Continue blending, until very creamy.



6. Put in small bowl and refrigerate for several hours.

Enjoy!!!Avocados are a healthy fat. We need a certain amount of fat for our brain to be healthy. Don't overdo though.

It is very easy to cut this recipe in half if desired.

Cranberry Salad

We think of cranberries for Thanksgiving, and of course that is good. But this is a very tasteful
salad any time fresh cranberries are available. The tartness of the cranberries, sweetness of the apples and crunchiness of the walnuts makes for a perfect salad.
It is great by itself or I am sure with any vegan burger or vegan meatloaf would be great.
What I like about it is that it is quick and easy. I chopped everything in the food processor.
Ingredients:

• 1/2-1 cup toasted and chopped walnuts


• 12 oz. bag of fresh cranberries- washed and chopped


• 2 Granny Smith Apples chopped-I left the peel on


• 1/4-1/3 cup maple syrup


• 1/4 cup fresh parsley-chopped


• 2 oranges-I used the zest and juice


• Fresh ground pepper if desired

Directions:

1. Chopped each ingredients in the food processor.


2. I did each ingredients separately to get the consistency that I wanted.


3. Chill for at least 2 hours.


4. Serve on a bed of baby greens.

Enjoy!!!!

Lemon Treats

These are really good.

My Japanese Dr. friend who I met when traveling with Dr. Diehl, sent me this recipe. My Japanese friend eats only raw foods. She would like me to do it also, but I have not come to that point. I think it is a great idea, BUT!!!!!!!!!!

When making this recipe, don't do like I did. I put the dates in the food processor whole. My food processor did not like me very much. Make sure to cut the dates in small pieces before putting in the food processor. .

Ingredients:

• 1 cup chopped pitted dates


• 1 cup raw walnuts


• 1 cup sesame seeds


• 1/4 cup fresh lemon juice


• 2-3 Tabelspoons grated zest


• 1 cup unsweetened coconut

Directions:

1. Put all ingredients, except coconut in food processor. Pulse until completely combined.


2. Roll a Tablespoon of mixture into a ball and roll in the coconut.

These where more putsy then I wanted, plus I was in a hurry. So I put the coconut in with the mixture and added about 1/4 cup agave Nectar. Then I rolled them into the balls.

They where excellent.

Enjoy!!!!!

Elly, My Nosy Kitty!!!!

Unloading a few groceries last evening, I dropped a brown bag on the floor. It didn't take very long for my nosy Elly to be inside of it. She doesn't miss anything that comes into this house. She always has to investigate. What a cat!!!

Great Granddaughter and Great Grandma Verna

I had a very nice surprise this morning.

My daughter stopped by with my great granddaughter, Layla.

She had her tierra on and of course I had to put mine on also. Queen for 5 minutes.

We are both holding our cats. Layla's cat is make believe and mine is Tasha, a Ragdoll cat.

How fun to have grandchildren and great grandchildren. The joy of my life!!!

Carrot Cake Oatmeal

I got this recipe from my Meatout Monday Recipes. I made a triple bath as I had carrots from my garden that I wanted to use. I found it to be more tasty the next day.

Ingredients:

• 1 cup almond milk


• 1/2 teaspoon fresh lemon juice.2 Tablespoons coconut milk cream-optional


• 1/2-1 teaspoon cinnamon


• 1/4 teaspoon ginger


• 1/8 teaspoon nutmeg


• pinch of salt


• 1 large carrot finely grated-1 heaping cup


• 1/2 cup regular oats


• 1 teaspoon vanilla extract-no imitations please


• 2 Tablespoons pure maple syrup


• 1/3 cup nuts


• 1/3 cup raisins

Topping:

• 1/3 cup chopped walnuts


• 1 Tablespoon coconut milk cream-optional


• 1/2 teaspoon maple syrup


• 1/3 cup unsweetened shredded coconut


• 1/4 teaspoon cinnamon

Directions:

1. In a small kettle, heat the milk, lemon juice and coconut cream.


2. Stir in spices and salt .
   Add carrots and oats and cook for about 8 minutes, or until oats is soft.


3. Remove from heat, stir in vanilla, maple syrup, and walnuts.


4. Mix topping ingredients, Serve on top of oatmeal.

Enjoy!!!

Sweet Potato Casserole

This recipe was in the Thanksgiving issue of the Penzey's magazine. I had to make several changes to make it CHIP friendly. I took it to my son's home last evening for the evening meal. Dean's and Michelle's teenage girls said that they really like it.

Ingredients:

• 3 medium sweet potato's-1 1/2 lbs or so.



• 1/2 cup unflavored soy creamer



• 1/2 cup raw brown sugar



• 1/2 teaspoon Stevia



• 2 teaspoons cinnamon



• 1/8 teaspoon ground cloves



• 1/4 teaspoon ginger



• 1/4 teaspoon nutmeg



• 1-2 teaspoon pure vanilla extract-no imitations please



• 1-2 Tablespoons WW Pastry flour



• 1/2 cup Earth Balance melted



• Egg Replacer to equal 2 eggs

Topping:

• 1/2 cup WW Pastry flour 1 cup chopped pecans or walnuts



• 3/4 cups raw brown sugar



• 1/2 teaspoon cinnamon



• 5 Tablespoons Earth Balance-melted

Directions:

1. Preheat oven to 400 degrees. Poke holes in the sweet potatoes with a fork. Bake for about 1 hour till fork tender.



2. Cool sweet potatoes.



3. Return the oven to 350 degrees.



4. Scoop out baked sweet potatoes, mix with the soy creamer. I used my immersion blender for this.



5. Add all the rest of the ingredients. Continue using immersion blender. Makes everything so easy.



6. Spoon into a sprayed 9" by 9" pan glass pan.



7. Combine all of the topping and top sweet potato dish.



8. Bake at 350 degrees for about 30 minutes, until topping is bubbly and browned.



9. Let cool 10 minutes before serving.

Enjoy!!!

Carrot Spread/Dip

This carrot spread,dip is great on vegetables ( Cucumber in picture), on crackers or as a dip.

Ingredients:

• 1 lb. carrots, scrubbed, ends cut off cut into smaller pieces


• 2 teaspoons sesame oil/walnut oil a vegan mayonnaise


• 2 clove garlic minced fine


• 1 1/2 teaspoon curry powder or to taste


• 1 teaspoon cumin


• 1/4 teaspoon Cinnamon


• Freshly ground black pepper


• Siracha sauce to taste

Directions:

1. In a food processor processor carrots until very fine.


2. Add minced garlic and toasted sunflower seeds.


3. Continue blending.


4. Add all seasonings (not Siracha Sauce)


5. Continue blending.


6. Add black pepper and Siracha sauce to taste.


7. Refrigerate at least 1 hour before serving.

Enjoy!!!

Red Peppers on Sale

I just came from Woodmen's and they have red peppers, 2 fpr $1.00. This is a very good price. Stock up for winter months as they will be very costly then.

Butternut Squash Bisque with Gremolata

Large Butternut Squash

Butternut Squash Bisque with Gremolata

I came home from the CHIP Class and could not sleep so got up and made this bisque.
I had this really large Butternut Squash and needed to use it up as I have had it for about 2 weeks.

I did double the following recipe as you can see the squash is quite large

. The sweetness of the bisque and the tartness of the Gremolata makes for a very tasty recipe.

This is a single recipe.

Ingredients:

• 1/2 cup chopped onion


• 1 clove garlic


• 1 small Butternut Squash-peeled and cubed into 1 inch.


• 2 1/2 cups vegetable stock-I used my frozen home made stock


• 2 Herb Ox -No Sodium Chicken Bullion was my addition


• 4 (4 inch) stalks fresh Rosemary


• 2 Bay Leaves


• Freshly ground black pepper to taste


• Pinch of salt-I did not use.


• Next time I would use 2 apples- peeled and diced.

Cranberry Gremolata

• 1/4 cup chopped walnuts- I used a whisker more


• 1/4 cup chopped fresh cranberries


• 1 teaspoon minced jalapeno


• 3 teaspoons orange zest


• pinch of sugar-I used a pinch of Steviatime I would add 2 pealed and diced apples to the kettle.

Directions:

1. Combine all the Cremolata topping and set aside.


2. Spray kettle with oil. Add onions and saute until softened, 3-5 minutes. Add garlic, continue sauteing 2 minutes or so.


3. Add squash, stock, rosemary, bay leaves, Simmer 10 to 15 minutes until squash is tender.


4. Remove an discard rosemary stalks, bay leaves.


5. With an immersion blender, blend soup till creamy.


6. Season with salt an pepper, Serve with Gremola on top.
   

Enjoy!!

A Really Fun Day-October 8/11

My great grandson, Drizzt in front of the granite and waterfalls in Montello

Waterfalls in Montello!!

Ferry we went across in Lodi!!

An old steam engine. I got to sit in the drivers seat. The driver asked me if I wanted to drive and I said no as I was afraid I would run everyone in the ditch. But at one point I did take over the wheel. Wow!!!

My son in, in law Terry with my daughter, Colleen, myself and great grandson,
Drizzt.

What a fun day. My daughter and her husband Terry asked If I wanted to see the fall leaves with them on Saturday. It ended up being so much more. We had a fun day that was packed full of exciting things to do. We had a picnic lunch at Devil's Lake, which was beautiful beyond words. I didn't post any pictures from their as none of them did the place justice.

At the farm Terry and my great grandson went through a corn maze, while Colleen and I went on a horse-wagon ride. Picked out a pumpkin in the field and did several other things, waiting for the guys to return,

The weather could not have been better. It was October 8, and 82 degrees. The best part of that was there was no humidity or bugs.

Thank you Colleen and Terry for the coolest day possible.

Parsley-Garlic Creme

I found this recipe in the latest Vegetarian Magazine. I made a few changes and additions.
I love it on toast with a thick slice of fresh tomato on top, or other veggies that you may prefer . It also would be good anywhere you would use hummus.

Ingredients:
2 cups flat leaf parsley-I used 1 cup parsley plus 1 cup fresh basil
1/4 cup EVOO-I used about 1/8 cup or less
2 Tablespoons Red Wine Vinegar-I used 1 1/2 Tablespoons
1 large clove garlic
1 teaspoon salt-didn't use
One [inch red pepper flakes
I also added 1/2 cup pine nuts
Blend all of the ingredients in a food processor.

Enjoy

How is that for quick and easy.
I had lots of parsley in my herb bed and enjoyed this very much.

Black Bean Quinoa Salad

Hi I am back from the Jump Start. I am on the 5th day and decided to make this recipe last evening when I got home from class.
I found this recipe in the Penzey's Magazine and found it to be very good.

Ingredients"
1 mango peeled and diced small
1 red pepper, seeded and diced small
1 cup thinly sliced scallions
1 cup chopped cilantro
2 Tablespoons balsamic vinegar-I used Raspberry Balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon Italian seasoning-Verna's addition
2 cups cooked quiona
1 15 oz. can black beans rinsed and drained
1-2 finely diced jalapeno peppers

Directions:
Mix all together.
Refrigerate to marinate flavors.
Serve on a bed of greens.

How is that for easy!!!

Enjoy!!!

Jump Start

Hi
I am on my 4th day of the jump start, and lost 6 lbs. so far. Yippee!!! Oh yes I know that is all water but that is just fine. Whatever it is I am just glad to get rid of it.

We have 21 people in our class, and what a cool class. 6 Alumni members are back, and it is so great to have them back as it is like having old friends in the class. Makes everything so much easier.

Enjoy this gorgeous weather.

Jump Start

Hi

I probably will not have any new recipes on my blog this week as I am on the good old Jump Start with the class.
I am on the second day and doing well. Can't wait for tomorrow when I can have bread and veggies. Yippee!!!

If your not doing well join me. Hope to stick to the program 100% these next six weeks.
I got in the bad habit of eating at bed time. I justified it because it was CHIP approved. Hopefully I can break that habit very quickly.

Lions Park-Greenville Sunday, Oct 1---9-5 o'clock

I am not selling these on Sunday, but will at future craft shows, plus many Christmas and winter lamp swags.

This Garden Art Ornament was one I just put in my yard as someone wanted to see it
outside

A Garden Ornament on display in my yard.


On Sunday I will be set up at Greenville Lions Park for there craft show. In case you are looking for me I will be outside at, 88 Green Section. Thank God the forecast is in the 60's. I decided last week if it is raining or really cold I was not going to go as it is not worth getting sick over.

If you stop by bring something hot--something to drink. You will be my new best friend forever.

These make wonderful Christmas presents for that person that has everything!!!!