I made 1/4 of this recipe and used a 1 1/2 quart slow cooker. It was very tasty!
2 c. dried lentils
2 c. uncooked long grain rice (white or brown)
1 c. chopped carrots
½ c. chopped celery
½ onion, chopped
8 c. water
1 c. vegetable broth
1 tsp. garlic powder
½ tsp. black pepper
1 T. salt
1 c. sliced fresh mushrooms, opt.
Place lentils, rice, carrots, celery, onion, water, broth, garlic powder, black pepper and salt in a slow cooker. Cover & cook on low setting for 7-8 hours. Stir in mushrooms 1 hour before serving.
Sunday, January 25, 2009
Sunday, January 18, 2009
Eggy Veggie Bake
If you would like to see more recipes during the week, check out the website: Allrecipes.com. That's where this one came from and was submitted by Leslie Athens. I made this today and it puffed up real high and was very tasty and low in fat!
1 T. olive oil
1 c. sliced halved zucchini
3 green onions, chopped
½ sweet onion, thinly sliced
2 roma (plum) tomatoes, chopped
½ c. chopped fresh mushrooms
3 c. chopped baby spinach
½ lemon, juiced
Worcestershire sauce to taste
Hot sauce to taste
Garlic powder to taste
Salt and ground black pepper to taste
1 ½ c. liquid egg substitute
¼ c. shredded Cheddar cheese
1. Preheat oven to 350°F (175°C). Spray an 8x8” baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
1 T. olive oil
1 c. sliced halved zucchini
3 green onions, chopped
½ sweet onion, thinly sliced
2 roma (plum) tomatoes, chopped
½ c. chopped fresh mushrooms
3 c. chopped baby spinach
½ lemon, juiced
Worcestershire sauce to taste
Hot sauce to taste
Garlic powder to taste
Salt and ground black pepper to taste
1 ½ c. liquid egg substitute
¼ c. shredded Cheddar cheese
1. Preheat oven to 350°F (175°C). Spray an 8x8” baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese.
3. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
Sunday, January 11, 2009
Confetti Veggie Pancakes
Now, for the Recipe of the Week! Two young kids, Grace 13 & her brother, Ben 11, created this recipe I found in the magazine: Every Day with Rachael Ray. I've tried them and they were delicious! My daughter loved them, too, and took a few to work the next day! The second time I made these I used sweet potatoes instead of white. They were good but a little sweeter and didn't stick together as well. The next time I'll use a sweet potato and a white potato.
1 large baking potato, peeled & shredded
2 carrots, peeled & shredded
1 zucchini, shredded
1 small onion, finely chopped
1 large egg & 1 large egg white
¼ c. whole-wheat flour
¼ c. cornstarch
½ tsp. baking soda
Salt & pepper
2 T. extra virgin olive oil
½ c shredded sharp white cheddar cheese
1. In large bowl, cover the shredded potato with cold water & stir to rinse. Drain & transfer to a towel-covered surface. Cover with another towel and roll up to remove excess moisture. Rinse & dry the bowl. Squeeze carrots & zucchini in another towel to remove excess moisture.
2. Combine potato, carrots, zucchini, onion, egg and egg white, flour, cornstarch, baking soda, ¾ tsp salt and ¼ tsp. pepper.
3. Heat a large skillet over medium-high heat.* Add 1 T. oil & swirl to coat. (Use other T. of olive when necessary.) Spoon ¼ cupfuls of veggie mixture into the pan and flatten into 3” pancakes. Fry until golden on bottom, about 3 minutes. Flip, cook for about 2 minutes more and add a little cheese on top of each. Transfer to a plate.
*I put the patties on a cookie sheet sprayed with cooking oil and baked them at 425ยบ for about 10 minutes on each side. I then put the cheese on top before serving.
1 large baking potato, peeled & shredded
2 carrots, peeled & shredded
1 zucchini, shredded
1 small onion, finely chopped
1 large egg & 1 large egg white
¼ c. whole-wheat flour
¼ c. cornstarch
½ tsp. baking soda
Salt & pepper
2 T. extra virgin olive oil
½ c shredded sharp white cheddar cheese
1. In large bowl, cover the shredded potato with cold water & stir to rinse. Drain & transfer to a towel-covered surface. Cover with another towel and roll up to remove excess moisture. Rinse & dry the bowl. Squeeze carrots & zucchini in another towel to remove excess moisture.
2. Combine potato, carrots, zucchini, onion, egg and egg white, flour, cornstarch, baking soda, ¾ tsp salt and ¼ tsp. pepper.
3. Heat a large skillet over medium-high heat.* Add 1 T. oil & swirl to coat. (Use other T. of olive when necessary.) Spoon ¼ cupfuls of veggie mixture into the pan and flatten into 3” pancakes. Fry until golden on bottom, about 3 minutes. Flip, cook for about 2 minutes more and add a little cheese on top of each. Transfer to a plate.
*I put the patties on a cookie sheet sprayed with cooking oil and baked them at 425ยบ for about 10 minutes on each side. I then put the cheese on top before serving.
Sunday, January 4, 2009
Lentil Stew with Butternut Squash
This recipe is from Good Housekeeping Magazine and uses a slow cooker. I made it and it was quite good. It combines two ingredients I would never think of cooking together. I also cooked up some small pasta to add. I have a 1 1/2 quart slow cooker, so I divided the recipe into thirds.
3 stalks celery, cut into 1/4" slices
1 large onion, chopped
1 butternut squash (2 1/2 lbs) peeled, seeded & cut into 1" cubes
1 lb. brown lentils
4 c. water
1 can vegetable broth (1 3/4 c.)
1/2 tsp. dried rosemary
Salt & pepper
1 oz. Italian cheese, shaved with vegetable peeler
1. In a 4 1/2 to 6 qt. slow cooker, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp. salt & 1/4 tsp. pepper. Cover with lid and cook on low for 8 hours. (I cooked it on high for 4 hours.) If using pasta, add now.
2. To serve, spoon into serving bowls and top with cheese shavings.
3 stalks celery, cut into 1/4" slices
1 large onion, chopped
1 butternut squash (2 1/2 lbs) peeled, seeded & cut into 1" cubes
1 lb. brown lentils
4 c. water
1 can vegetable broth (1 3/4 c.)
1/2 tsp. dried rosemary
Salt & pepper
1 oz. Italian cheese, shaved with vegetable peeler
1. In a 4 1/2 to 6 qt. slow cooker, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp. salt & 1/4 tsp. pepper. Cover with lid and cook on low for 8 hours. (I cooked it on high for 4 hours.) If using pasta, add now.
2. To serve, spoon into serving bowls and top with cheese shavings.
Saturday, January 3, 2009
Chutney from Leftovers
My niece, Amie, had a few leftovers and decided to put them all together for a sauce to top her pork chops. She said it was delicious! The next couple recipes will be how to use some of your holiday leftovers. Then, on Monday, January 5, I will begin putting a new recipe on every week, instead of every day. I guess it's been a bit overwhelming for those who don't check their email every day!
3 pineapple rings
1/2 c. cranberry sauce
1/2 c. mandarin orange sections
Chop all together in a small food processor and serve on meat.
3 pineapple rings
1/2 c. cranberry sauce
1/2 c. mandarin orange sections
Chop all together in a small food processor and serve on meat.
Friday, January 2, 2009
Easy Granola Bars
This recipe is from Allrecipes.com and submitted by Allceyn Fakuhl.
3 c. quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 T. butter, melted
1 c. flaked coconut
1 c. sliced almonds
1 c. miniature semisweet chocolate chips
½ c. sweetened dried cranberries
1. Preheat oven to 350°. Grease a 9x13 inch pan.
2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
3 c. quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 T. butter, melted
1 c. flaked coconut
1 c. sliced almonds
1 c. miniature semisweet chocolate chips
½ c. sweetened dried cranberries
1. Preheat oven to 350°. Grease a 9x13 inch pan.
2. In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
Thursday, January 1, 2009
Carol's Bean Soup
Happy New Year! Hope you have a happy and healthy year! My friend, Carol, just told me what she did with the ham bone she had left from dinner. It sounds great!
1 ham bone
About 1-2 qts. water
1 onion, chopped
1 clove garlic, chopped
1 carrot, chopped
1 can cannelloni beans
1 can chick peas
1 can small navy beans
Salt & pepper to taste
Boil the ham bone in water first to make a stock (maybe an hour). Take out the ham bone. Cut any meat from the bone and return the pieces to the stock. Then add the other ingredients and simmer to soup consistency.
1 ham bone
About 1-2 qts. water
1 onion, chopped
1 clove garlic, chopped
1 carrot, chopped
1 can cannelloni beans
1 can chick peas
1 can small navy beans
Salt & pepper to taste
Boil the ham bone in water first to make a stock (maybe an hour). Take out the ham bone. Cut any meat from the bone and return the pieces to the stock. Then add the other ingredients and simmer to soup consistency.
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