Potato Salad with Portabella Sandwich without the Bun

I had a friend in for Memorial Day and these are two of the things I served. Oh and it was so very good and so very easy to make.

I made the potato salad using:

• Small red potatoes, boiled and peeled.
• Vegan Mayanaise
• lots of chopped celery, radishes, green onions, and chives
• For seasoning I used  a couple squirts of creamy horseradish sauce,  1 Tablespoon or so of apple cider vinegar and dijon mustard to taste.
• Oh yes and lots of black pepper.
• Make to your taste.
• Refrigerate overnight to marinate the flavors. This was really good.

For the Portabella Sandwich:

1. I roasted some cherry tomatoes at 425 degrees on parchment paper until lightly browned, about 30 minutes.
2. I used 6 portabellas, put in hot coconut oil about 1 Tablesopoon.
3. Sprinkle with black pepper to taste.
4. I sprinkled about 5-6 tablespoons of Olive Cellars, Cranberry Pear Balsamic Vinegar over the top of the mushrooms.
5. . Cover the pan and cook until golden brown about 4-5 minutes on medium heat. Flip the mushrooms and do the same on the other side in a covered pan.
6. In 3 of the mushrooms  put cheese of choice in the cavities. Top with the other mushrooms and continue cooking  in a covered pan until cheese is melted.
7. As you can see on the picture I served 1 1/2 mushroom sandwiches on greens.
8. I put baby spinach and roasted tomatoes on top of the cheese, and put the  portabella top back on.
9. Without the bun it saves lots of calories..

Serve with a steak knife as mushrooms are hard to cut otherwise.

These are so very good. I could eat them every meal.

Enjoy!!

Roasted Brussel Sprouts, Grapes and Walnuts

My friend Jean gave me the cookbook, Meatless from the kitchen of Martha Stewert. I tried this recipe last evening, (page351) and it was really very good. I lLOVE roasted fruit and vegetables. this is such an easy recipe with hardly any ingredients. Give it a try.

 

Ingredients:

• 1 1/2 lbs brussel sprouts halved-about 8 cups
• 1 1/2 red seedless grapes, about 4 cups
• 2 Tablespooms EVOO
• 1/4cup fresh thyme leaves
• salt and pepper to taste-I used no salt
• 2 teaspoons balsamic vinegar-I used Olive Cellers, Cranberry, Pear Balsamic Vinegar
• 1/2 cup walnuts toasted and coarsely chopped

 

Directions:

         Preheat oven to 450 degrees.

1. Toss brussel sprouts, grapes, oil and thyme in a plastic grocery bag to mix well.
2. Put on 2 parchment laden baking sheets, single layer.
3. Roast until tender and brown, stirring occasionally, about 20 minutes.
4. Remove from oven. Drizzle with balsamic vinegar and pepper.
5. Add walnuts and serve immedietly.

 

Enjoy.

 

I also added some green grapes I had on hand and a handfull of grape tomatoes.

 

 

 

Stuffed Celery

These are really good. I love the crunchiness of the celery and the creaminess of the filling.
Give it a try for that family get together. I think everyone will enjoy them.

Directions:

1. In a food processor, process 3  Medjool Dates and 3 tablespoons white onion.
2. Add 1 teaspoon Apple Cider Vinegar and 1 teaspoon prepared mustard.
3. Blend well scraping down sides several times.
4. Add 1 ripe avocado-peeled of course and pit removed.
5. Blend until creamy.
6. Add a touch or two of salt if needed.
7. Stuff celery pieces with above.
8. Refrigerate and cover until ready to serve.

Tips from Verna's Test Kitchen:

1-Next time I make these I would chop the dates and onions before putting in the food processor. Because of the small amount they do not want to chop real fine.
2-Be sure to scrape down the sides several times before adding anything else.

Enjoy!!!

Corny Peas

A new friend emailed me this recipe yesterday.
It is a really nice crunchy snack. also great on salads.

 

Ingredients:

• 1 16 oz.  bag yellow split peas

 

Directions:

• Soak split peas overnight in large bowl.
• Drain well.
• Use a large frying pan. Heat 2 tablespoons coconut oil over medium heat.
• Put about half the peas in your frying pan (depends on the size of the frying pan)
• Make sure they are single layer.
• Stir around well. Shake the pan, keep stirring until they sound hard or like popcorn kernels. Takes about 15 minutes to get golden brown.
• Sprinkle with garlic powder, onion powdered Mrs. Dash Southwest Chipolte Seasoning or whatever seasonings you like.
• After cool place in a jar.
• I will keep mine in the freezer because of the oil on them.

Enjoy!!!

Verna's Rhubarb Strawbrery Crisp

Rhubarb is so plentiful this time of the year. It just has to be teamed up with strawberries..
I made this recipe for some friends  tonight and they really enjoyed it. this is what I did.

Ingredients:

• 1 & 1/2 lbs chopped rhubarb
• 1 & 1/2 lbs of fresh strawberries hulled and quartered
• 1 ripe banana cut into small pieces
• 2 teaspoons orange zest
• 1/2 large orange,  juiced
• 1 teaspoon powdered Stevia
• 2 Tablespoons Whole Wheat Pastry Flour

Topping:

For the topping I used :

• 1 1/2 cups of granola that I made a few weeks ago.
• I added 2 Tablespoons Earth Balance 
•  1/2 cup brown sugar
•  1/2 of a large orange juiced

If you don't have granola, do the following:

• 3/4 cup all purpose flour
• 3/4  cup rolled oats
• 1/2 cup brown sugar
• 2 Tablespoons Earth Balance
• 1/2 large orange, juiced

Directions:

1. Preheat oven to 375 degrees.
2. Mix together all of the items listed in the ingredients and press down in a 13" by 9"  glass pan that has been sprayed.
3. Mix granola mixture or the topping together. 
4. .Sprinkle the topping over the fruit.
5.  Bake about 40 minutes. The fruit should be bubbly and the topping golden.

This is really good, give it a try.

Enjoy!!!

Sweet Potato with Black Beans, Corn and Quinoa

I have had sweet potatoes on my cupboard for a month and wanted to use them as it was getting to be time.
This is the recipe that I came up with:

Ingredients:

• 7-8 medium sweet potatoes, baked and mashed
• 1 cup prepared quinoa
• 1 onion- chopped
• 1 cup cauliflower -chopped
• 1 can Kuners Black Beans-rinsed and drained.
• 1/2 cup corn
• 1 can Italian Diced Tomatoes-I used a can of tomatoes that I canned and added 1 healthy teaspoon of Italian Seasoning.
• 1- 4 oz can of green chilies
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• Chili powder to taste
• Black pepper to taste

Directions:

1. Wash and bake sweet potatoes at 400 degrees until tender-about 55 minutes or so. Make sure to poke holes in sweet potatoes before baking.
2. Prepare quinoa according to pkg. directions. (I used red quiona)
3. Saute onions until tender. add cauliflower, continue to saute for 2-3 minutes.
4. Add all the rest of the ingredients.
5. Cover and cook on low heat until the ingredients have a chance to blend.
6. Serve over mashed sweet potatoes.
7. Top with low sodium sour cream and cilantro.

Enjoy!!!!

Family

Family isn't always blood. It's the people in your life who want you in theirs. The ones who except you for who you are. The ones who would do anything to see you smile and who truly love you, and are there for you no matter what.


How I thank God for friends like that, Thursday evening my youngest brother (who lives on a farm ), ended up being killed in a  horrible farm accident.

How I thank God for my extended family. Friends who are there for me no matter what. 
We all have friends like that and they are truly a gift from God. Treasure them as we could not get through life without God and them in our lives. 

We are half way through with this CHIP Class. The very first night I told the class that I loved them because they where so full of life.. Every class has a different feel. IF you are a teacher you are aware of that.

The  first night the people came in laughing and sharing with one another.  The second night I was  struggling with personel stuff, teaching the Jump Start and fighting back tears as I was reading. I asked the class to read and they were just awsome. I am overwhelmed by the love and concern the class has had for me. If you are in this class and reading this, just know how very special you are to me. I couldn't have made it through this class without your love and kindness and prayers.

It is truly an honor and priviledge to know each and everyone of you!!!

Be a lover to your family and friends and even to the people you hardly know. Oh yes and the people that don't like you-love them also. they will wonder what you are up to.

Life is just way to short to hold grudges and be angry at  people. It's way easier to forgive, not for there sake but do it for our own sake.

We never know when our time is to leave this earth.
I thought my time was last week coming home from class when it was pouring out and a huge semi  truck ( arn't all semi's huge) almost hit me. Yikes!!!!

Well I am still here and very much ALIVE!!!!

Have a super wonderful day and be kind to everyone you come in contact with today!