Asian-Style Fried Rice and Beans

I found this recipe in Better Homes and Garden Magazine-the October Issue.
Besides being very attractive it also tasted very good. I made a few minor changes but not to many.
 I have found over the years, Better Homes and Garden usually has good recipes.
This was easy to make, plus for the most part the groceries it calls for I had on hand. that is always really cool when that happens.

I really enjoyed this recipe. It was my evening meal today. I hope you give it a try.

Ingredients:

• 1/2 pineapple, peeled, cored and sliced into size as on picture. I added more pineapple as I really like it.
• 1 Tabelspoon coconut oil, heated. I added a touch of Earth Balance with the coconut oil to brown the pineapple.
• 2  medium carrots sliced on the bias. I used 3 medium carrots from my garden.
• 4 cloves garlic-minced
• 2 teaspoons grated fresh ginger-I used more
• 2 cups cooked brown rice
• 1 - 15 oz. can garbanzo beans drained and rinsed-low sodium
• 1 cup frozen peas thawed
• 3 tabelspoons soy sauce- I used low sodium worchrshire sauce
• 1/3 cup snipped fresh cilantro
• 1 lime-juiced
• Oh yes and I did add freshly ground black pepper which the recipe did not call for.

Directions:

1. Quarter pineapple slices, add coconut oil and earth Balance to pan.
2. Brown the pineapple in a medium hot oil/Earth Balance until golden brown. About 2 minutes on each side to caramelize.
3. Remove the pineapple from the skillet and set aside.
4. Add carrots to the skillet, cooking and stirring for about 5 minues.
5. Add garlic and ginger, stirring for aout 30 seconds.
6. Stir in brown cooked rice, garbanzo beans, peas and worchershire sauce.
7. Cook and stir abut 5 minutes or until heated through.
8. Stir in cilanro.
9. Squeeze 1 lime over entire mixture, stirring well.

**
Note:

• I did add about 1/2 cup vegetable broth while cooking carrots as I felt it was to dry and did not want the carrots to burn. I added about 1/4 of a cup  after the rice was added also.
• Also fresh ginger is a freezer gem. Place unpeeled fresh ginger in a freezer bag. When a recipe calls for fresh ginger, just grate it in its frozen state, no thawing required. (No I do not peel the ginger)
• Refreeze any leftovr ginger.

Serves 4.
I put this on the plate and put my pineapple over the top and sprinkled  the pineapple with chopped cilaantro.

Enjoy!!!

Portabella Stroganoff

I found three diffeent recipes on the internet and didn't like the sounds of any of them. I came up with this concoction and thought it was really good. . I hope you give it a try.

 

Ingredients:

• 4-5 medium sized portabela mushrooms cut in strips-I removed the stems.
• 2 cups coarsely grated onion
• 2 clove garlic-minced
• 1 cup button mushrooms cut into small pieces.
• 3 tabelspoons flour
• 2 cups low sodium vegetable broth
• 1 Tabelspoon Dijon Musturd
• 1 cup sour cream of choice
• Cooked whole wheat noodles of choice.
• 1/3 cup fresh parsley
• 2 -3Herb Ox sodium free seasoning
• Fresh ground black pepper
• A touch of salt

Directions:

1. Saute portabella mushrooms over medium heat, stirring frequently 4-6 minutes until just cooked.
2. Remove the portabellas and put in a bowl.
3. Saute the onions and button mushrooms, until  the onions are translucent.
4. Sprinkle the flour over the onion-mushroom mixture-stir for three minutes.
5. Stir in the vegetable broth and bring the mixture to a boil.
6. Lower temperture and add musturd and sour cream.
7. Return the potabella mushrooms to pan,
8. Serve over noodles and rice.

 

 

 

Twiced Baked Yams

I was watching Chef Hubert Keller on Channel 38-3 over the weekend. He was busy making vegetarian burgers and these Twiced Baked Yams.
I loved the idea of putting broccoli and cauliflower with the baked yams so thought I would give it a try.
Just a note, if I made these again I would use fatter yams. The yams I used where thin and it was hard to get a nice shell after you scooped out the pulp.
There was only 4 ingredients in the recipe and no seasonings. Well for me that was way to flat so I added a bunch of seasonings. Actually they where very good the next day.
His recipe was.
Ingredients:

• 4 yams-baked
• 1 bag (14.4 oz.) Birds Eye Broccoli and Cauliflower-thawed
• 1/2 cup plain soy milk or rice milk
• 1/2 cup shredded vegan cheese

Directions:

1. Cut cooled yams in half lengthwise and scoop out the pulp, leaving a 1/2 inch shell. (I forgot to do that and my potatoes would not hold there shape as you can tell on the picture.)
2. Place  the yam pulp in a large bowl and return shells to the baking dish.
3. Add the thawed vegetables and milk substitute to the cooled yams and mash together. (I used my submersible blender)
4. After I blended the above I felt it was way to flat so added some Earth Balance, garlic and onion powder. Braggs Sprinkles-24 Herbs and Spices. Also black pepper and a touch of salt.
5. Divide the filling amongs the shells and sprinkle with 1 Tabelspoon cheese per filled shell. I was in one of those moods and sprinkled all the cheese on half of the filled shells. Didn't want the leftovers in the frig just to get lost.
6. Return the filled shells to a 350 degree oven and bake for 15 minutes until cheese has melted.

I think this recipe has lots of possibilities with the additions I made and hopefully some ideas you may have. I think some chives would be good in here for color.
Your comments would be appreciated.

Tortilla Shells

These are so very cool. My friend Jean told me about these forms that you can purchase at Bed Bath and Beyond.
They are $10.00 with 4 in a pkg. and with a coupon you will get 20% off.
They are great for taco's or any salads. I made these yesterday for a friend and had my Southwestern Chipotle Salad in the shells.

Very Nice. Thanks Jean for the Tip.

Enjoy!!!

Lemon Bars

These are really good. I love anything that has a lemon flavor to it.Instead of a bar it is more like a torte. At least that is the way mine turned out. Give them a try, I think you will really enjoy the fresh flavor of these.

I found the recipe on Peaceful Plate. I have found several good recipes on this website.

Ingredients:

Crust:

• 1- 1/3 cup rolled oats


• 1/4 cup unsweetened shredded coconut


• 7-8 dates-I cut each date into 4 pieces


• 3/4 teaspoon sea salt-I used some less


• 1/4 cup almond meal or almond flour


• 1/4 cup coconut oil-melted

Lemon cream:

• 2 cups coconut milk. I used SoDelicious unsweetened Yogurt Plain-this is not the canned milk. I found it in the refrigerator case at Free Market on Wisconsin Ave.


• 2 Tablespoons agar agar flakes-I used arrowroot as agar agar is very expensive. (This was used as a thickener)


• 1/4 cup fresh lemon juice-I used a whisker more that is probably why mine turned out like a torte.


• 1/4 teaspoon Lemon Zest- Again I used more like 1/2 teaspoon.


• 3 Tablespoons plus 1 teaspoon Agave Nectar


• 1/4 teaspoon vanilla extract- I used a whisker more.


• 3 pinches of turmeric-for color


• A pinch of salt-I use Pink Himalayan


• 1-6 oz, container non-dairy plain yogurt

Directions:

1. Preheat oven to 350 degrees.Spray a 8 by 8 inch glass pan.


2. Place the oats,shredded coconut dates and salt into a food processor and process until dates are chopped fine.


3. Add almond meal and pulse 4-5 times until everything is well mixed.


4. Add coconut oil and pulse until it comes together as a dough.


5. Press this into your glass pan-I felt the crust was too thick so I took out about 3/4 cup of the crust and put in another container to brown when baking the crust. (I sprinkled this on the finished dessert.


6. Bake the crust and the extra crumbs for about 10-15 minutes until the edges are golden. Set the pan on a wire rack to cool.


7. Place the 2 cups coconut milk into a medium saucepan. Sprinkle the arrowroot over the top. Let sit for a few minutes.


8. Add lemon juice, zest, agave, turmeric and salt. Whisk to combine.


9. Bring mixture to a slow boil. One the mixture comes to a rolling boil, set your timer for 10 minutes. reduce heat a bit and let mixture boil for the 10 minutes, stirring frequently.


10. Remove from the heat and whisk in the yogurt and vanilla.


11. Pour over the cooled crust, and sprinkle the top with the extra crumbs.


12. Cover with plastic wrap and refrigerate to set. Leave in the refrigerator at least 1 hour before serving..


13. Keep in the refrigerator when not being served.

Enjoy!!!

Skinny Overnight Oats in a Jar

This recipe came from Skinnytaste.com. Someone brought it to the potluck on Wednesday evening.

I made this recipe last evening and doubled it as I hate dibs and dabs in my freezer just to get lost in my freezer and never to be seen again. And if you are lucky enough to ever find it you wonder what in the world it is. In case you are wondering what I am talking about the recipe calls for only 1/4 of the banana. I used it all.

I love this recipe, it is very tasty and oh so very quick and easy. Next time I may add more crunchy seeds to it. I love the chia seeds in it.

Ingredients:

• 1/4 cup quick oats



• 1/2 cup unsweetened almond milk



• 1/4 medium banana, sliced-freeze the rest for future use.



• 1/2 Tablespoon Chia Seeds



• 1/2 cup blueberries



• 4-5 drops NuNatural liquid vanilla stevia. I just used my agave with a half teaspoon of vanilla



• pinch of cinnamon-I used almost a teaspoon in the double batch.

Directions:

1. Place all ingredients in a quart jar. Put on a cover and shake well.



2. Refrigerate overnight.



3. Before eating add toppings desired, such as nuts, granola etc.

Enjoy!!!

Fresh Fruit Crisp

This picture was taken at the potluck. After I tasted it, I went back and took a picture and there was not much, left. It has a vanilla cream sauce for the top which is not on this picture.

I believe Ed Adams brought this recipe and it is totally scrumptious.

Topping:

• 1/2 cup quick cooking oats


• 2Tablespoons cornmeal


• 2 Tablespoons pure maple syrup or agave nectar


• 1 teaspoon vanilla

Filling:

• 4-5 cups sliced fresh fruit


• 1/3-1/2 cup fruit preserves


• 2-3 teaspoons lemon juice


• 1/8 teaspoon nutmeg


• 3 Tablespoons white whole wheat flour

Directions:

1. Mix the syrup with vanilla and pour over the dry mixture use fingers if necessary


2. Preheat oven to 375 degrees


3. Place the fruit in a large bowl. Combine the preserves, lemon juice, and nutmeg in another bowl, spoon gently over the fruit and mix.


4. Sprinkle with flour and mix again.


5. Place in a shallow square glass baking dish.


6. Bake 20-30 minutes depending on the fruit used.


7. Remove from the oven, reduce temperature to 350 degrees.


8. Crumble the oat mixture over the fruit and return to the oven Bake for an additional 15 minutes.


9. Let rest 15 minutes before serving


10. Use apples for this recipe


11. If using fresh strawberries, use strawberry preserves and bake 20 minutes before adding topping.


12. If using fresh peaches or nectarines use apricot preserves an bake 30 minutes before putting on the topping. How about a combination of peaches and rhubarb.


13. Try putting these in individual ramekins and bake 20 minutes

Vanilla Cream Sauce:

• 1 12.3 oz. package low fat Silken Tofu-firm


• 1/2 cup soy milk


• 1/3 cup Natural Golden Cane Sugar


• 1 tablespoon vanilla


• Place tofu in a food processor and process until very smooth.


• Add remaining ingredients and blend until smooth and creamy.


• Chill before serving.


• This may be prepared in advance and kept in the refrigerator for at least 5 days.

If you don't want to make the sauce, how about serving this with a rice or vanilla soy ice cream.

Broccoli Waldorf Salad

I tried this salad last night at the potluck and really enjoyed it. I wish I knew who brought it as they did a really good job of picking a recipe. I have a feeling this will be my new quick recipe for company. It was really quick and easy to do. The recipe said to leave in larger chunks. I put the cauliflower in my food processor to make a bit smaller. I also did the apple in the food processor. So much quicker and I prouder my food in smaller pieces rather than large chunks. Is that a sign of my age?? I hope not.

Anyway Give this recipe a try, I am sure you will enjoy it.

Ingredients:

1. 6 cups broccoli Florette's


2. 1 large red apple, chopped into fairly large pieces


3. 1/2 cup raisins


4. 1/4-1/2 cup pecans chopped

Directions:

1. Combine dressing ingredients and whisk lightly. Refrigerate.


2. In large bowl, combine the broccoli, apple, raisins and pecans.
   Drizzle dressing over the salad. Toss to coat.


3. Refrigerate.

Cherry Love

Thanks Mary Klein for a really special treat that you brought to the potluck tonight.

Ingredients:

• 1/2 cup loosely packed, pitted Madjool Dates- About 6-7 the fresher the better. Those are the large sweet dates. Festival has them by the fresh fruit plus all the natural food stores I am sure.


• 1/2 cup packed dried, unsweetened sweet cherries or juice sweetened tart cherries.


• 2/3 cup raw almonds


• 1/3 cup pine nuts


• 1-2 Tablespoons water

Directions:

1. Combine dates, almonds and pine nuts in foo processor and process 1-2 minutes, scraping down the sides a couple of times. Mixture will first come apart, and then break down into finer crumbs, finally holding together in a clump of"dough" that will roll around in the processor. If the dough does not hod together after 1 minute of processing add water 1 Tablespoon at a time until it does.


2. When ingredients are well incorporated, roll dough into quarter sized balls. Store in refrigerator, covered with plastic wrap.

Enjoy!!

Thanks Mary.

September Alumni Get Together

Considering we just celebrated Labor Day weekend, what a nice turn out we had for the September 5th, 2012 Alumni Get Together
As always the food was top notch, What do we eat as CHIP people? If anyone has that question they should come to one of our potlucks, they would never ask again.

A great big thank you to Mary Klein and Ed Adams for the wonderful job they did with there networking. The questions that each group had to discuss and share with the group at large where very thought provoking.

And of course the centerpieces where perfect. Thank you Jean Langenhuzin and Mary Klein for the great job.

Last but not least to each and everyone of you that came tonight. Your participation in the networking was really great. It's nice to hear what others are doing in difficult situations and be reminded of some things that we all know but are struggling with.

Thank you everyone. It is always such a treat to see each and everyone of you. As I keep telling you, you are so very special to me and the group at large.

If you where not able to make it, you where truly missed.

Thanks everyone for a wonderful evening.

Vegetable Pasta Salad

This is a quick and easy summer salad. I used my food processor to chop the vegetables. Cutting by hand is not all that it is rated. Just so much faster in our busy lives to use the food processor.
This is a new recipe that I made for the potluck tonight . It is so much more fun trying a new recipe when there are more than just me to eat it. I found this recipe on Peaceful Plate.com
They had lots of recipes on their that sounded interesting. I chose this one because of the fall bounty. Hope everyone enjoys the recipe.
Ingredients:

1. 8 oz. whole wheat small pasta-cooked al dente, drained, rinsed and cooled to room temperature.


2. 1/2-3/4 cup red, yellow or orange sweet pepper-diced


3. 1/3 plus carrots-diced


4. 1/2 plus frozen peas- I just add to the salad-do not need to be cooked.


5. 6 green onions -sliced-use some of the greens also.


6. 1 Tablespoon plus chopped cilantro.-optional


7. 1/2 cup plus-veganaise-I like the Follow Your Heart, Grapeseed Veganaise.


8. 1 teaspoon curry powder-I used more.


9. 1 teaspoon agave nectar


10. 1 teaspoon apple cider vinegar


11. salt and pepper to taste.

Directions:

1. Put the pasta, vegetables and cilantro in a large bowl, tossing gently to combine.


2. In a separate bowl whisk together Vegenaise, curry, agave and vinegar until curry has dissolved into the liquid.


3. Pour over pasta and stir gently.


4. Add salt and pepper to taste.


5. Cover with plastic wrap and refrigerate at least 30 minutes.

Granola

My friend Deb, knew that I was really busy canning and brought me this granola. Oh my gosh it is so very good. I had it with some yogurt mixed in and it was absolutely delish!!

This granola recipe won a blue ribbon at the San Juan County Fair. Also great as a snack or trail mix.

Ingredients:

• 4 cups of steel cut oats


• 3 cups of instant oatmeal


• 1/2 cup light olive oil


• 1/4-1/2 teaspoon sea salt


• 1/2 cup whole almonds


• 1/2 cup almonds


• 1/2 cup pecans


• 1/2 cup walnuts


• 1/2 cup cashews


• 1/2 cup pepitas-raw pumpkin seeds


• 1/2 cup sesame seeds


• 1/2 cup flax sees meal


• 1/2 cup millet


• 1/2 cup oat bran


• 1/2 cup unsweetened coconut


• 1/2 cup raw sunflower seeds


• 1/2-3/4 cup honey or agave nectar


• 1 Tablespoon vanilla-not imitation please


• 2 teaspoons ground cinnamon


• If you do not have all the nuts called for use what you have. Just make sure the total amount does not change to much.

Directions:

1. Preheat oven to 300 degrees


2. Stir all ingredients together in a large bowl. Season to taste. You will want to have some clumps remaining.


3. Spread on 2 large baking sheets lined with parchment paper and sprayed with non-fat cooking spray.


4. Bake for 45 minutes, stirring every 15 minutes.


5. Remove from oven and let sit on sheets, stirring periodically. Granola will continue to cook on sheets.


6. When completely cool, store in airtight containers.

Enjoy!!

Canning

Hi
I didn't leave, just been very busy canning. I put up almost 3 bushels of tomatoes this last week in every form, salsa, spaghetti sauce, V-8 Juice, chili sauce and stewed tomatoes. Plus I pickled some jalapenos that someone gave me. The week before I pickled a bunch of beans.
Also in the process of dehydrating 2 bags of bananas I picked up and Woodman's really cheap.

I guess I am like the squirrel stashing away for the winter.

Oh by the way Woodman's has the most beautiful huge green peppers on sale for 49 cents each. that is a steal. Hope you get a change to pick some up. I bought 10 yesterday and cut them into strips, and froze for winter use.

Hope you are enjoying the Holiday wekend.