Portabella Mushroom Slidders

I had some small portabella mushrooms in the frig that I needed to use up. I decided to make some sliders out of them.

I put the mushrooms (6-8) in a  heated pan and lightly sprayed them with oil. Sprinkle with onion powder and garlic powder. Cook mushrooms 8-10 minutes turning once.
 In the same pan saute 6-8 green onions  until transparent. Stuff the chopped sauteed onions in the cavity of the mushrooms.
 I cut rounds out of high fiber bread.
Spread  toasted rounds with avocado spread,  top with a slice of roasted red pepper, the stuffed mushroom and top with a slice of avocado.
Avocado Spread:
1/2 avocado, mashed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
dash pepper and (salt optional)
2 Tablespoons plain yogurt-vegan
Mix together.

Enjoy!!!

Verna's Scalloped Potatoes

I found several recipes that sounded good and picked out what I liked best in each recipe.
This is what I came up with and the potatoes where oh so very good. It is one of my new favorite recipes.
Ingredients:

• 4 1/2 cups potatoes. I used  almost half sweet potatoes and half yukon gold potatoe, peeled and sliced.
• 1 clove garlic-minced
• 2 1/2-3 Tablespoons Earth Balance
• 4-6 green onions chopped,with some of the greens.
• 3 1/2 Tablespoon flour of choice
• 1 1/2 cups rice milk or soy milk,original without flavors in the milk.
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt-go easy
• Freshly ground black pepper to taste
• A couple good shakes Mrs Dash SOUTHWEST  CHIPOLTE Seasoning-or to taste
• 1 cup grated Cheddar Cheese- melteable vegan cheese.
• 2 slices hi fiber bread, processed in  food processor until the consistency you desired..
• Touch of Earth Balance for on top of crumbs.

Directions:

1. In medium kettle, saute green onions  and garlic in the melted Earth Balance, add the flour. Stir until nice and thick and lumps have disappeared.
2. Add rice milk. keep stirring until thick. Add the cheese, stir until melted.
3. Add all seasonings
4. Put half of the  peeled and sliced potatoes in sprayed casserole container.
5. Cover with half of the sauce. (Make sure sauce has been seasoned to your specifications.)
6. Add the rest of the potato's and the rest of the sauce.
7. Put bread in the food processor and blend to the consistency you would like. Dabble the topping  with a little Earth Balance.
8. Bake covered for 1 hour. Start by baking 375 degrees for 1/2 hour, turn the oven to 350 degrees and bake until the potatoes are al dante.

This is the second time I made it. I did not have as many sweet potato's in this time.
Enjoy.

Vegetable Tortilla Roll-ups

These are really good. A friend from Michigan made these on Christmas Day. She put bacon in them, obviously I didn't and they are just as good without the bacon.
The base of the shell had equal parts creamed cheese, sour cream and  mayonnaise spread over the tortilla. Humus would be just as good and so much better for you.
Directions

1. Buy low sodium tortilla shells.
2. Spread with equal parts cream cheese, sour cream and mayonnaise mixture, vegan of course, or hummus of choice.
3. Sprinkle chopped green onions, chopped red peppers, chopped spinach and dried cranberries or dried cherries over the shells. 
4. Roll up very tight. I put toothpick in to hold before I cut them
5. Cut into about 1 1/2 inch pieces.
6. If you are not going to serve immediately cover with press an seal and refrigerate.

I sprinkled about 1/2 teaspoon garlic powder, and  1/2 teaspoon onion powder an a few other seasonings into the cream cheese mixture. Do to your taste.

Very easy and very tasty.

Enjoy!

Just What we Need.
For weeks we have heard over and over what "we need" for Christmas. The advertisers try to convince you that you deserve these things. If the truth be told, whatever we get will not be what we deserve. It is so nice to receive gifts from those we love. But over the long haul things just don't satisfy.

Thankfully, God pays more attention to what we need, than what we say we want. What we truly need is a Saviour and someone to follow, and that would be our Lord Jesus Christ.
How I thank God for sending Jesus on this Christmas Day. As we look at the Bible we see their just is truly no other way to go but to follow Him. We cannot be who He wants us to be without His help.
With the world in the trouble it is, why don't you chose our Saviour's way!

Christmas can be very difficult for many, only He will satisfy and heal your broken heart. Turn to Him today and ask for His help.

To all of my blog friends, I so wish you the best Christmas ever, with the Lord being the most important part of Christmas, your special families and your loved ones.
Remember, Jesus is the reason for the season!

A very Blessed and Merry Christmas to everyone!!

I care so very much about each and everyone of you. You are so very special to me.

Broccoli Stuffed Mushrooms

Ingredients:

• Nonstick cooking spray
• 1-12 oz pkg. portabella mushrooms
• 3 Tablespoons Earth Balance-melted
• 1 1/2 cup chopped broccoli-I used the food processor as I wanted the broccoli chopped quite fine.
• 1/2 cup low sodium panko crumbs
• 1/4 cup cheese of choice
• 4-5 green onions chopped. I would not use a regular onion as it would be way to strong.
• Freshly ground black pepper
• 1 1/2 teaspoon Italian Seasonings
• 1 teaspoon balsamic vinegar

Directions:

1. Heat oven to 350 degrees. Remove stems from mushrooms. Chop in food processor until medium fine. Set aside.
2. Place mushroom caps, stem side down on a parchment lined baking sheet. Spray mushrooms lightly with nonstick cooking spray.
3. Bake at 350 degrees for 10 minutes.
4. Meanwhile, melt Earth Balance in medium saucepan over medium heat.
5. Add chopped mushroom stems, and broccoli.
6.  Saute and stir 3-4 minutes or until broccoli is tender. Stir in panco crumbs,add the rest of the ingredients.
7. Remove mushrooms from oven. Turn mushrooms stem side up and spoon broccoli mixture into the mushrooms.
8. Return to oven. Bake at 350 degrees an additional 10-15 minutes or until heated through.
9. Serve warm.

Enjoy!!!

Sweet Potato Cranberry Bake

This would be a really pretty dish for Christmas Dinner. It is really very tasty. This is a recipe that I changed a lot from the original.

• Ingredients:
• 1 1/2 pounds sweet potato, peeled and cut into 1/2 " cubes
• 3/4 cut dried cranberries
• 2 large apples with peel on, cut into 1/2 " cubes
• 1/4 cup Earth Balance-melted
• 1/4 cup turbinado brown sugar-go easy-Next time I would not use any sugar.
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg-freshly grated if possible
• 1/2 cup frozen cranberry concentrate undiluted
• 1/3 cup pecan halves- toasted

Directions:

1. Preheat oven to 350 degrees.
2. Combine sweet potato, cranberries and apples in a bowl.
3. In another bowl, combine earth Balance, sugar, seasonings.
4. Mix well and add to the sweet potato mixture.
5. Put in a sprayed 2 quart casserole.
6. Pour the undiluted cranberry juice over the top.
7. Cover and bake 50 minutes, stirring about eery 15 minutes.
8. Add pecans and continue cooking for 10 minutes uncovered.
9. Leave stand 10 minutes before serving.

Enjoy!!!

Ripping off Wallpaper

Hi,

Just wanted to let you know what I am doing in my spare time. I am taking one of my Victorian decorated bed rooms and going to make it into a craft room. I am just tired of wrapping presents on the dining room table. I need a place for my two zillion recipes and books usually laying on my table.
There are 2 layers of wallpaper on the walls. Oh it is so much fun putting it up and just a pain to rip it all off, especially when there are two layers.

I have a  white, fancy day bed if anyone needs one. I bought it when some of my grandchildrem where a lot younger. They never wanted to sleep in it but slept in my room with me.  So it has never been used.  The mattress, bed skirt, and spread are included.  Also have a netting that hangs from the ceiling which I will include in the price. I need the room for a table in there.

If you are interested, email me at verna.v@att.net 

Yes we are stripping off wallpaperer as you can tell. I am also selling the vanity. I was told it was a antique when I bought it over 30 years ago. It is ivory rubbed in gold. Sorry the top of the picture is cut off. I will sell the vanity also.
thanks!!

Taco Soup

This is a combination of several recipes. There is a recipe out there with Hidden Valley Seasonings in the taco soup. I would love to use it but it is way to high in sodium. This turned out really good. Has lots of flavor.

Ingredients:

• 1 medium sweet onion, chopped and sauted
• 1 lb. portabella mushrooms, chopped
• 1 15 oz can Kuners, no salt added, kidney beans
• 2 Tablespoons taco seasonings-recipe below
• 2 cups low sodium vegetable broth
• 2 teaspoons low sodium chicken bouillon
• 1 15 oz. can Kuners, no salt added,black beans
• 1 pint salsa of choice-I used my homemade salsa
• 1 1/2 quarts tomatoes-I used mine that I canned
• 2 cups fresh/frozen corn
• Cheese of choice
• Sour cream of choice
• More water if needed

Directions:

1. Saute the onions, 3-4 minutes
2. Add portabella mushrooms, continue to saute, about 4-5 minutes.
3. Add taco seasonings, stir until well blended.
4. Add vegetable broth and chicken boullion.
5. Add corn, drained and rinsed beans.
6. Add salsa.
7. Add more water if needed.
8. Serve with cheese and sour cream of choice.
9. Oh of course, some tortilla chips crumbled on top of soup.

Taco Seasonings:

• 2 Tablespoons chili powder
• 2 teaspoons sweet paprika
• 1 1/2 teaspoons oregano
• 1/2 taspoon dried marjoram
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon crushed red  pepper flakes-or to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Directions:

1. Combine all ingredients in a jar ( I like using empty glass hummus jar).
2. Shake well.
3. I like doubling this recipe.
4. Make sure to label the jar.

Enjoy!!!

Cashew Nut Cheeze Dip

I found this recipe in the Vegan Comfort Food Cookbook by Alicia C. Simpson. It is amazing how cashews mimic the taste and texture of dairy products such as cream, milk and cheese.  This is a great party dip with crackers or veggies. It is also a great sandwich spread.

 

After I made it I didn't think I liked it. After it sat in the frig overnight, I thought it was very tasty. Oh boy, how I hate waiting for something to get to where I would like it. Patience is not my virtue! Maybe when I get way older.

 

Ingredients:

• 1 & 1/2 cups raw cashews
• 2 garlic cloves
• 1/4 teaspoon turmeric
• 2 Tablespoons lemon juice
• 4 whole oil-packed sun-dried tomatoes
• 1/8 teaspoon chili powder
• 3/4 cup water- I did not use it all.
• Dash of cumin

 

Directions:

1. The recipe didn't call for it but I soaked the cashews in water for several hours. This makes them softer so they blend better. Drain well.
2. Put all ingredients in a food processor or high powered blender, scraping down sides of the bowl..
3. Blend till very smooth.
4. This will keep up to 4 days in the refrigerator..
5. Oh yes, I did add 2-3 Tablespoons low sodium sour cream to the recipe.-or sour cream of choice.

Comments from Verna's Test Kitchen:

• I added several handsfull of fresh basil to the mixture at the end of the processing.
• Also added about 4 green onions with the tops. 
• I thought it tasted so much btter this way. 
• I did not add sour cream this time.

Enjoy!!!

Potato and Corn Chowder

Helen and Ed Adams brought this chowder to our Christmas potluck. Doesn't that look like wonderful comfort food and yet so healthy. The recipe came from All Recipes.com and Jennifer Raymond Cookbook.
Serves 4

Ingredients:

• 2 cups cubed red or Yukon Gold unpeeled potatoes
• 2 cups low sodium vegetable broth
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup  chopped green pepper
• 1/2 cup chopped red pepper
• 1 small can mushroom pieces
• 1 1/2 cup frozen corn
• 1 cup unflavored rice milk
• 1/2 teaspoon basil
• 1/4 teaspoon cumin
• 1/2 teaspoon Mrs. Dash Chipolte Southwestern Seasonings Blend
• 3 bay leaves

Directions:

•  Saute  the onions, carrots for 2-4 more minutes.
•  Cook cubed potatoes in 2 cups  vegetable broth 5-7 minutes or until tender. Do not overcook.
• When the potatoes are done, partially mash them in the same pan. Some potatoes should remain unmashed.
• Add the vegetables,peppers, corn and mushrooms.
• Add rice milk and stir into the vegetable-potato mixture.
• Add the seasonings and stir
• Heat over low heat about 5 minutes-do not boil.
• Add seasonings to taste.
• Sprinkle with parsley before serving.
•  

Enjoy!!!

Tomato & Black Bean Soup

I am not sure who brought this to our Christmas Potluck, but it was very tasty.

Ingredients:

• 1 large onion, halved and thinly sliced
• 1 cup celery, chopped fine
• 2 garlic cloves, minced
• 2 large carrots, shredded
• 1can 28 oz. Dei Tratelli, all natural, Petite Diced Tomatoes
• 2 cans, 8 oz. each Kuners, no salt added black beans, drained and rinsed
• 1 can Hunts, no salt added Ttomato Sauce
• 6-8 cups water
• 2-3 teaspoons Spike all purpose spices
• 2-3 teaspoons Braggs Organic Sprinkles
• 1 tablespoons crushed basil
• 1 bay leaf

Directions:

1. Saute the onion celery and garlic for several minutes. Add carrots and continue sauteing.
2. Add tomatoes, beans, sauce and water.
3. Add the spices and bay leaf.
4. Let simmer until it thickens.

Soup is always better the second day.

Enjoy!!

Baked Yams

"T" an Gene Van Asten brought this dish to our Christmas potluck. It is so very festive and really tasty.
Thanks "T" and Gene for a wonderful recipe.

Ingredients:

• 2 yams, medium sized
• 2 cups pineapple juice.
• 10 cranberries, fresh or frozen
• 2 Tablespoons cornstarch
• 1 can pineapple rings-20 0z.

Directions:

1. Wash,puncture yams several times with a table fork. Microwave raw unpeeled yams for 10 minutes.
2. Peel and slice yams,  arrange on glass baking dish.
3. Arrange pineapple rings over the top of the cooked yams.
4. In a small saucepan dissolve cornstarch in pineapple juice and then bring to a boil over medium heat stirring constantly. Simmer until mixture becomes thick ad turns clear in color.
5. Pour thickened mixture evenly over yams and pineapple rings.
6. Place a cranberry in the center of each ring.
7. Bake in oven at 350 degrees for about 30 minutes or yams are tender.

Tips from Verna's Test Kitchen.

1. I would pick out yams that where very chubby so that the pineapple would not hang over the side.
2. Maybe cut the yams about 1 1/2 inches thick
3. Enjoy a wonderful recipe.

Wed. Dec. 5, 2012, Christms Alumni Potluck

I thought I took pictures of everyone last evening. I am so sorry if your picture is not on my blog. For whatever reason quite a few of the pictures did not turn out.You are still very sspecial too me.

Above is Gordan Cole from Olive Cellar.

As always the food was superb. Will publish some of the recipes tomorrow.

Endurance Crackers

These are the easiest crackers to make. I find so many of the crackers that you buy in the store, are either very high in sodium or if low in sodium have no flavor.
Because it was the first time I made these, I wasn't real sure how much seasonings to put in the crackers. The recipe left it up to our own discretion. Next time I would add more seasonings and maybe a touch of hot sauce.(so says Jean)

 

I found this recipe on the web by Angela Liddon
Prep time 5 minutes
Baking time 60 minutes

 

Ingredients:

• 1/2 cup chia seeds
• 1/2 cup sunflower seeds
• 1/2 cup pepita/pumpkin seeds
• 1/2 cup sesame seeds
• 1 cup water
• 1 teaspoon grated sweet onion-I used 1/2 teaspoon onion powder
• 1 large garlic clove finely grated-I used 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt or to taste

Directions:

1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
2. In a large bowl mix the seeds together.
3. In a small bowl mix the water, garlic and onion powder, and any other seasonings or herbs you may add.
4. ( I added 2 teaspoons Italian Seasonings )  Whisk well.
5. Pour the water mixture over the seeds and mix very well.
6. Spread the mixture on the parchment paper, with the back of a spoon (hands work better) until it's less than 1/4 inch thick. Patch up any holes in the mixture.
7. Bake at 325 degrees for 30 minutes.
8. Remove from oven, slice into crackers. Carefully flip over to the other side.
9. Bake another 30 minutes, watching closely after 25 minutes so they don't burn.
10. Let cool completely on the pan.
11. Store in airtight container or plastic baggy.

Tips from Verna's Test Kitchen:

1. I sprinkled the crackers very lightly with salt, just beore going into the oven. By sprinkling the top of the crackers, it will give the crackers much more of a salty flavor.
2. Next time I would add a touch of Siracha Sauce.
3. I also would like to try Mrs. Dashes Tomato, Basil Garlic, Blend. Maybe 2 1/2 teaspoons to 3 teaspoons. 
4. I am really excited to experiment with this recipe as I feel it has tons of possibilities.

Enjoy!!!!

Grilled Vegetable Sandwich with Garlic Aioli

This was suppose to be put into a sandwich. I didn't because I did not want a loaf of high fiber bread in my house. Good bread is one of my trigger points, so I ate it with some of the Aioli Sauce on top of the roasted vegetables. Oh my gosh, it was so very tasty. It would make a supperb sandwich, served with a crisp salad.
Ingredients:
Aioli Sauce:

• 1/2 cup vegan mayanaize
• 1 head garlic, roasted- squeeze out roasted garlic, directions below.
• 3 Tablespoons freshly diced basil
• 3 teaspoons freshly chopped chives
• 1/4 teaspoon salt-go easy
• Freshly ground black pepper

Grilled Vegetable Ingredients:

• 1 eggplant peeled, and cubed  (I used 5 very small eggplants from my garden.)
• 2 small white onions cut into nice size pieces.
• 2-3 medium portables caps-diced
• 2 red bell peppers cut into strips
• 1 1/2 tablespoons oil-I used way less
• 1/2 teaspoon salt
• Freshly ground black pepper
• High Fiber Bread, for sandwiches

Directions:

1. Mix together all of the Aioli ingredients till smooth.
2. Set Aside
3. Turn oven on to 425 degrees.
4. Put all vegetables in a bag with the oil salt and pepper.
5. Shake well. .
6. Roast vegetables 25-30 minutes or until caramelized.
7. Toast bread
8. Cover  toasted bread, with 1/4 of the Aioli sauce.
9. Place roasted vegetables on top with top slice of bread to make a sandwich.
10. Makes 4 sandwiches.
11. These vegetables would be great on the grill also.

Directions to roast garlic:

1. Cut the top of the clove to expose the garlic.
2. Wrap in parchment paper than in tin foil. Roast in oven for about 45 minutes.
3. Squeeze garlic into aioli sauce.

Enjoy!!!!!

Mrs. Santa with Santa Claus

Yes that is yours truly with Santa Claus, or more often know as Tom Langenhuzin We where in the Christmas Parade in Freedom this evening. Of course I got to sit on the float with the most important person, which of course is Santa Claus. What a gorgous night we had. Had a nice turn out of people. So much fun being Mrs. Santa for a night.
Thanks Tom for another great opportunity to reach out to the people.

It was 45 degrees outside and stopped drizzling just as the parade was about to start.

Sweet Potato Stew

Oh my, if you want a real comfort food  give this recipe a try. The best part is, yes it is CHIP approved.
I had these Garnet Yams on my chopping block for way too long and needed to  use them before they spoiled.
This flavorful stew is the courtesy of Colleen Patrick-Goudreau. She recommends serving this over quinoa (which is incredibly nutritious) couscous (which is a traditional North African accompaniment) or over brown rice. I did not put it over anything, but just ate it like a stew. It is very enjoyable

Ingredients:

• 3 tablespoons water for sauteing
• 3 sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 medium yellow onions, chopped
• 3 garlic cloves-minced-( I used about 5)
• 2 red bell peppers, seeded and cut into 1/2 squares
• 1 15 oz. can kidney beans, drained and rinsed
• 1 can 15 oz. diced tomatoes or 2 fresh-(I used a bunch of grape tomatoes that I had on hand)1/2-3/4 cup smooth or crunchy peanut butter
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper ( I use Siracha Sauce)
• 3 teaspoon brown sugar
• 4 cups vegetable stock
• 1 teaspoon fresh grated ginger
• Fresh cilantro ( I had frozen cubed cilantro in my freezer and put in 3 cubes into the stew)
• unsalted peanuts-for garnish

Directions:

1. Heat water in a soup bowl over medium heat. Add onions and garlic, cook until softened about 5 minutes. Add bell peppers, cover and cook about 5 minutes.
2. Stir in brown sugar, ginger, cumin,cinnamon and cayenne pepper stirring or 30 seconds.
3. Stir in peanut butter and distributed in throughout. (you may want to thin out peanut butter first by mixing it in a small bowl with just a little water. Makes it much easier to incorporate it into the stew)
4. Add sweet potatoes, kidney beans, and tomatoes, stir to coat.
5. Add vegetable broth, bring to a boil. Reduce heat to low and simmer until the potatoes are soft, about 30 minutes.
6. Taste and add seasonings  to your taste. Serve in individual bowls, topped with chopped cilantro and peanuts.
7. (If you don't like cilantro, try chopped parsley.)

Thoughts from Verna's test Kitchen:

• I took a couple tablespoons of cornstarch with  about 1/2 cup vegetable broth, whisk it together to thicken soup.
• I also added 2-3 tespoons, no sodium Wylers Chicken Boullion.
• Remembr soups and stews are always better the second and third day.

I would be interested in you comment on this recipe!

Enjoy!!