By Cole :: March 03, 2006 @ 08:04 PM
Sweet Potato and Red Bean Stew
from Cooking Light
2 tsp. olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups peeled cubed sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 14.5 oz can diced tomatoes, drained
1 4.5 oz can chopped green chiles, drained
3 T. creamy peanut butter
3 T. chopped dry roasted peanuts
6 lime wedges
1. Heat oil in nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
2. Place onion mixture in 5-quart slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter, stir well with a whisk. op with peanute, serve with lime wedges.
Yield: 6 servings -- 1 1/3 cups stew, 1 1/2 tsp. peanuts, and 1 lime wedge
NI: 308 calories, 10.2 grams fiber, and 8.8 grams fat
By Cole :: January 30, 2006 @ 09:15 PM
1 8-pack can of biscuits - quartered
2 cans cream of mushroom soup
2 cans water
2 cups chicken seitan
black pepper to taste
add all ingredients to crockpot, cook 4 hours on low
By Cole :: January 07, 2006 @ 07:50 PM
Cornbread (day old, made from 2 boxes of Jiffy cornbread mix)
1 lb loaf of country white or sourdough bread
(Cube both and toast in 375° oven)
2Tbs. Olive oil
1 Yellow onion
2 Stalks Celery
1/4 cup chopped fresh herbs - sage, rosemary and thyme
Combine bread with items in saute pan.
Approximatel 3 C. Vegetable Stock (until stuffing reaches preferred consistency/wetness)
Transfer to oven, bake 35-40 minutes.
By Cole :: January 07, 2006 @ 07:31 PM
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 1/2 cup Half and Half
3 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Reserve one third of corn, combine remianing ingredients in food processor, process until blended. Combine remaining corn, bake in 8x8 pan at 350° for 45 minutes, or until set and golden brown.
By Cole :: March 26, 2005 @ 11:11 AM
• Salt and pepper
• 1 cup frozen peas
• 1 pound penne, ziti or other cut pasta
• About 1 cup ricotta, preferably fresh
• 1 tablespoon softened butter
• 1 cup freshly grated Parmesan cheese.
1. Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
2. Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
By Cole :: February 19, 2005 @ 07:58 PM
1/8 C olive oil
1 large onion, chopped
3-4 cloves garlic, minced
1 t dried basil
1 t dried oregano
2 28oz cans diced tomatoes
1 15oz can tomato sauce
1 6oz can tomato paste
2 TB of sugar
1 TB salt
4 T parm cheese
Heat olive oil over medium-high heat until it shimmers. Add chopped onion and garlic. Saute until onion softens. Add oregano and basil and stir well. Add remaining items, simmer for at least 1 hour.
By Cole :: January 20, 2005 @ 09:56 PM
• 8 oz. cellophane noodles
• 1 TB PB
• 2 TB soy sauce
• 1 TB rice wine vinegar
• 1 Shredded carrot
• 1 minced shallot
Seasonsings to taste. I recommend a Chinese spice blend of some variety (Penzey's Bangkok Blend works very well).
Add tofu and vegetables for a full meal.
By Cole :: January 20, 2005 @ 09:51 PM
• 1 LB of veggie ground beef
• 1 15 oz can of tomato sauce
• 2 tsp of yellow mustard
• 1 T. sugar
• 6 cups of shredded cabbage ( or 1 bag od coleslaw mix)
• 1 C. chopped onion
• 1 C. cooked bulgar
Brown onion, stir in veggie crumbles, tomato sauce, mustard and bulgar. Stir in cabbage and allow to cook 10 minutes.
Can be made spicier with the addition of chili sauce.
Makes 6 1 C. servings at 3 points
By Cole :: January 18, 2005 @ 07:32 PM
1 lb Vegetarian Hamburger Crumbles
2 Cans cream of Mushroom soup
72 tater Tots
Layer tater tots, hamburger, and soup. Sprinkle with cheese, bake at 350° for 45 minutes
By Cole :: December 12, 2004 @ 09:20 AM
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) shredded smoked Gouda cheese
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 5 cups coarsely chopped fresh spinach
• 4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Preheat oven to 350°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.
Yield: 4 servings (serving size: 1 1/4 cups)
CALORIES 399 (25% from fat); FAT 10.9g (satfat 6.2g, monofat 3g, polyfat 0.8g); PROTEIN 20.1g; CARBOHYDRATE 54.9g; FIBER 3.7g; CHOLESTEROL 33mg; IRON 3.6mg; SODIUM 725mg; CALCIUM 421mg;