Mediterranean Inspired Sauce for Pasta

I made this up one evening, while trying to use up a few of the many jars of artichoke hearts I had accumulated. It actually turned out really well and with this dish I trained myself to like Kalamata or Greek Olives!



You will need:
Artichoke hearts, already marinated ( at home or store bought)
Kalamata Olives, pitted and diced
Boiler or pearl onions
Pimentos
Fresh Garlic, crushed
Fresh Basil, chopped
Fresh Oregano, chopped
Fresh Rosemary, plucked
s/p
Favorite Olive Oil

In the marinade, pour artichokes into skillet and heat. Add pimentos, onions, olives, s/p. Heat and let simmer. Simmer until half the liquid is left. Pour over freshly made pasta of any kind and add the olive oil, basil, garlic and oregano. I add these in last and off the heat because for this dish it is not necessary to add them before and they keep their flavor and the great benefits from the olive oil and garlic are only useful to your body when not heated to a high temperature. The heat from the sauce will be enough to help infuse the flavors but not enough to harm the benefits!

Cranberry and Orange Zest Granola

This is another one of my family's favorites. It is very similar to the other granola recipes, but I mix in orange zest and cranberries.


You will need:

*in the same measurements as the Pecan and Cherry Granola
butter (or substitute)
oats
sugar
flour
pecans (finely chopped)

to that add:
2 Tbl Orange zest
2 Tbl vanilla extract
1 1/2 Cups dried cranberries

** to make it soft add the milk

Mix all and follow baking instructions for the Cherry and Pecan Granola.

Pecan Cherry Granola

I love to make granola, especially around the winter time when it is cold. I also love to make my granola soft, almost like I took an oatmeal cookie and crumbled it up. Eating it like cereal with warm milk is the best on a cold morning!


You will need:
3 cups oats
1 1/2 all whole wheat flour
1 1/2 cups pecans
1 cup dried cherries
1 1/2 cups brown sugar
1/2 cup softened butter ( I use a vegan substitute )
1/2 cup honey or agave syrup
cinnamon and all spice to taste


Preheat oven for 350d. Spray down a cookie sheet or two and mix all the ingredients together in a bowl. When the ingredients are all mixed, spread out on the cookie sheets and bake. If you want softer granola for cereals, put it all on one cookie sheet with edges, if you want crunchier granola spread it out over two. Bake until you feel the top get crunchy and pull it out to mix it up and bake it some more. Because there is nothing that needs to cook all the way through you may bake it as long or as short as you want, or until it is the consistency you want. Let the granola cool on the cookie sheet completely. The honey or syrup will continue to cook the granola outside the oven and will let the crunchy chunks set, so this is important. Bag up and enjoy!

Easy Yet Sophisticated Garlic Bread

Don't give your secret away. Once you have made this and served it, your diners will wonder where you had it catered from, never suspecting that it is easier than blinking an eye. A great side for salads, pastas or soups.


You will need:
Loaf of your favorite bread, sliced
Good quality olive oil
Kosher salt (large grained)
Freshly Ground Black Pepper
Freshly minced : Rosemary &
Garlic cloves
* amounts will all vary depending on you choice of bread and the number of people being served.
** depending on my guests, I like to add a little kick and put in some Cumin and Cayenne as well!


Preheat oven to 350d. Mix salt, pepper, rosemary and garlic together and set aside. On a plate large enough to fit the entire face of your largest piece of bread, pour a good amount of olive oil to cover the bottom. Lay each slice of bread in the oil until one side is completely coated and place, oil side UP, on an ungreased cookie sheet. When all of the bread has been 'oiled', sprinkle the herb mixture on generously and bake until the tops of bread are golden or crispy. Some breads won't brown, they will go from white to burned, so watch them! Serve warm.

Garlic Bread Crunchies

I work in a preschool and we hate to waste money but no one could figure out how to get the kids to eat bread ends, until I threw this together for an afternoon snack!


You will need:
Bread, each slice cut into four rectangles
olive oil
s/p
garlic
parsley or basil or oregano ( or Italian seasoning)
*opt* Parmesan cheese
** keep in mind that the quantities will change depending on how many people you are serving or how much you want to make.


Preheat oven to 350d. Toss bread with oil and seasoning until the bread pieces have a light coating and bake until golden brown. Great with soups, on salads, pastas or finger foods. And you can use those bread ends and no one will know!

Pumpkin Apple Cider

I served this for a Holiday Party at the preschool I work in. It was a hit with adults and children alike!


You will need:
1 gallon apple juice or cider
4 oz pumpkin (paste form)
2 cups apple sauce
Tbl Allspice
Tbl cinnamon
1 apple, sliced thinly


In a large pot, large enough for all ingredients, place the 2 cups of the juice and whisk in the spices, the pumpkin and the applesauce. Add the rest of the juice in and heat on medium to medium high, do NOT let boil. Add in apple slices with the juice and let them infuse. Serve warm and stirred ( the pumpkin will settle), with an apple slice in each glass.

Poor Man's French Toast

This was my favorite as a young child and I guess when I was a young adult I didn't think much about it... It wasn't until I was making dinner at my grandmother's house and attempted to use 'garlic powder' and it came out cinnamon and sugar, did I remember. I love this toast and it is so easy and fast to make. Reminds me of my wonderful childhood.


You will need:
Bread
Butter ( I use vegan butter)
Sugar
Cinnamon
*Toaster oven or broiler setting on your oven... DO NOT USE TRADITIONAL TOASTER!

My family always had a jar or some reused spice container to mix 2 parts cinnamon and 3 parts sugar. If you like cinnamon a lot, use more or just sprinkle on buttered bread separately and toast. The sugar caramelizes and adds a neat crunchiness to the toast when finished. Eat at home with a full breakfast or make as a sweet snack whenever you get the urge...

Praline Pecans

I get in such the mood for pecans and sweet stuff around this time of year and almost nothing can beat roasted pecans... unless you praline them. I like to have little decorative bowls around the house with these inside and this year I handed them out for Halloween! I also use them as stocking stuffers and in gift baskets.


You will need:

2 cups pecans
1/4 cup heavy whipping cream
1/2 cup brown sugar
tsp. vanilla(opt.)
3Tbl. flour


Heat oven to 350d and spray roasting tray. Mix all ingredients and spread on tray and bake 1n minutes, turn, then bake another ten minutes. Let cool before you try them, these suckers are HOT!

Roasted Veggies

You can roast anything, but a favorite combination of mine includes red and yellow bell peppers and red onion! I serve this next to pasta, mashed potatoes, etc. It is a fun and potentially festive addition to any meal!

You will need:
(for this version...)

1 large yellow pepper
1 large red pepper
1 large red onion
3 garlic cloves, minced
kosher salt and pepper
olive oil


After washing all veggies, cut into large chunks and place in a roasting tray (a cookie sheet with high edges). Add garlic, s/p and drizzle whit a healthy amount of olive oil and bake at 350d until soft ( about 35 minutes). Serve warm and covered in the oil form the tray, it holds amazing flavor. If you don't like oily foods, I like to save the oil in a little jar and add it to plain pasta or salads...

Garlic and Lime Bok Choy

Bok Choy is a Chinese cabbage that proves to be one of the best sources for protein and iron. I use it constantly and in many ways but my favorite is to use it as a bed for a hearty stew, roasted veggie or tofu. This is a versatile way to prepare bok choy and it is simple and fast. This time I served it along side a squash soup.

You will need:

6 large leaves of freshly washed Bok Choy
3 cloves garlic, chopped
3 boiler onions, sliced
Tbl. Grape seed Oil
s/p
Tbl. lemon juice


On low heat in a skillet, mix onions, garlic, oil, s/p and lemon juice; saute. Wash and chop bok choy into desired pieces and add to skillet once the onions and garlic are browned. Raise head to medium and mix. Wilt the bok choy just until the leaves are a vibrant dark green. This is a dish to prepare when all other food is 5 or so minutes away from being finished. IT DOES NOT TAKE LONG once the bok choy is in the skillet. A trick I have learned is to heat everything to the point of adding the bok choy and then turn it off. Finish the other food, place the bok choy in the skillet and with your hands turn the leaves in the oil until coated and then bring up to heat.

Avocado and Carrot Salad with a Citrus twist

Avocado is so good for your body and a really delicious fruit which is generally stuck in one dish! You can do so much with an avocado and this is one of many recipes I plan on posting proving just that! This is an easy salad to sue as a starter for a luncheon or a nutritious snack!

You will need:
(Feeds four to six)

2 large Avocados (chilled)
1 large, shredded or finely chopped carrot
1 lime
kosher salt
Tbl. freshly minced garlic


Peel and chop avocado into 1 inch chunks. Use 1/4 of the lime and juice over the avocado. Mix in carrot and garlic and wedge the rest of the lime. Salt the top and serve immediately with lime wedges available for extra citrus taste!

Black Bean and Spinach Stuffed Onions

This recipe is a wonderfully healthy dinner option, with flexibility, and is a wonderful opportunity to create something with friends and family. I made it in under 30 minutes and was making it up the whole time!

You will need:
(recipe for three people)

~3 medium to large Yellow Onions ( one per person)
~8 oz. cooked Black Beans
~ Tbl. minced Garlic
~s/p and a pinch of cumin
~2 Tbl. Olive Oil
~1/2 cup chopped Spinach
~1/2 cup shredded mozzarella ( I used a vegan version)
~1/2 tsp. liquid smoke


To start, heat oven to 350d then start coring out the onions by using a knife. Begin at the top and cut out a small cone about an inch deep, 1.5 inches around. Using a spoon start carving away the insides leaving the top of the hole smaller than the cavity to allow the stuffing to stay put while serving. The onion shavings can ether be added o a salad later or used in the stuffing.
Mix together the other ingredients in a bowl and let sit. Grab your oven safe, glass dish with a lid and put a little olive oil in the bottom; not much just enough to allow the onions to not stick. Begin to stuff your onions with the stuffing and really pack it in there. Put a few drops of water in each one to prevent dryness and top with more cheese.
Let them bake for an hour with the last 15 lidless allowing the cheese to brown on top. Serve with a light leafy salad or some fruit. Any extra filling you may have can be used in more onions or on top of a salad the next day or eaten chilled as a bean salad!

Spicy, Asian Inspired Salad

I love the idea of using oils without cooking them, allowing to gain all of the nutrients I can from them. I also love using dark green veggies and brightly colored veggies, which are the ones that give us the most vitamins, minerals and proteins. Another thing I added was the spicy aspect which I love applying to things that are, here in the states, not generally found spicy.

You will need:

Salad~
Spinach, washed and drained
Purple cabbage, washed and sliced
White onion, washed and sliced

Dressing~
Olive Oil
Apple cider Vinegar
Lemon Juice
Basil
Garlic
Black Pepper
Cayenne


Add all the veggies into a bowl and toss to taste with the dressing ingredients. I usually never measure with anything but my taste buds, so it is always hard for me to tell someone how much of what to put in. Especially when it doesn't matter! It should be up to the cook and the eaters as to how much of what they eat. So for the dressing, until you get practiced and just drizzling straight into your bowl and knowing it will be great, use a seperate bowl and taste test and if you want, document it.

Sausage and Onion Potato Cakes

A great and fast breakfast! I used vegan sausage and organic red potatoes for the pictures. It is a good way to use up leftover mashed or roasted potatoes as well!

You will need:
Two medium red potatoes, mashed
I cup sausage, ground
1/2 medium onion, finely chopped
s/p
garlic
oregano
cayenne
Tbs. grape seed oil
1/8 cup Bacos (opt)


Mash potatoes, and sausage and mix in onion and seasoning and oil Heat grittle on medium heat. Do not raise temperature any higher than medium. This is to allow the cakes to get warm in the middle and brown on the outside.
Make cakes using your hands and modeling 'discs' approximately 3/4'' high and 3.5'' across. This recipe makes about six. Place on warm grittle and flip when golden brown on bottom. Serve warm and with fruit!

Canteloupe and Yogurt breakfast bowl

A vegetarian breakfast that will surprise the taste buds. It is a funny sounding recipe, but wait until you try it before you judge. It's wonderful.


You will need:
~freshly cubed cantaloupe
~vanilla or plain yogurt
~toasted pecans
~cinnamon

As simple as it sounds. Toast the pecans in your toaster oven until you can smell them. They toast fairly fast, so watch them so they don't burn. Place your cantaloupe in a bowl and spoon on some yogurt. Toss some pecans on top and sprinkle with cinnamon. The amount of anything, base on your likes, how hungry you are etc. Not a strict recipe, basically here to suggest the combination!

Mango and Raspberry Fruit Salad

This makes such a pretty dish and has a tropical flavor with such great health benefits! I love it served with a heavier meal along side some dark greens and potatoes! Pictures coming soon!

You will need:
1 large, ripe Mango
8 oz. Raspberries, rinsed
1 large Nectarine

Easiest thing on our planet! Cut, mix and serve!

*** The trick to Mangoes!***
Cut rind length ways in quarters and peel it of. Then dice the fruit on the pit and shave off into the bowl! I will post pictures of the process to make it easier to understand asap.

Lasagna with Eggplant and Kidney Beans

I have never made Lasagna before so I picked up the ingredients I knew usually go into the dish and added a few to make it heavier and full of flavor. Hope you like it!

You will need:

Meat Filling:
1 lbs. Ground beef (imitation)
1/2 Eggplant
8oz cooked Kidney Beans
4 Garlic cloves
s/p to taste
oregano to taste
basil to taste

Veggie Filling:
1/2 cup Broccoli
1/2 cup Cauliflower
1/2 cup Carrot
1 white or yellow onion
1 cup Fresh Spinach

Sauce:
2 cans Tomato paste
2 cans Crushed tomato
Oregano, Basil, Garlic, Salt to taste
Three 'dashes' of of Hot Sauce
Three 'dashes' of Soy Sauce
1/2 cup heavy cream (lactose free opt.)


Ricotta Cheese
Mozzarella Cheese (I have found both cheeses in a vegan form)
Three small fresh tomatoes

The picture is lame and once I make it again in my own kitchen I will provide better pictures but... It was so good I wanted to share it as quickly as possible!

Here is how to make it:

~First using a cheese grater shred the eggplant until you have the same quantity as the 'beef'. Add into a deep skillet and heat with olive oil and garlic, crushed and chopped. Then add the 'beef'.
~Cut the veggies into smaller pieces and steam until barely soft, remember they will soften more while baking, we are just giving them a head start. Leave Spinach out. This will steam on it's own wonderfully while baking. Once the steamed veggies are drained, thinly slice the spinach and mix into the others.
~Heat lasagna noodles in water and watch.
~Into the 'meat filling', add seasonings and beans and continue to heat. Cut tomatoes in half one way and thinly slice the other way, creating a half moon shape.
~When noodles are ready strain and place to the side. Grab a 9x13 pan and put a tsp. of olive oil and spread with fingers and place one layer of noodles on the bottom. I use three or four. Lay half of the fresh tomato on top and sprinkle with mozzarella. Add another layer of noodle, and the 'meat filling', then more noodle. Veggie's turn. Add ricotta on top of that and sprinkle with a little salt and garlic, more noodle. This is the top layer of noodle. Lay down the last of the mozzarella and then the tomato slices. Sprinkle with oregano and basil for garnish and bake at 375d for 30 minutes. The cheese on top will be brown and crunchy and the noodle a little stiffer than the others. This is desirable to hold the pieces together!

Leek and Seitan Soup

I made this soup just the other day, trying to make room in my refrigerator for more produce. It was also a 'soup day'. The days when you want to wear pj's and eat soup.

You will need:

1 stem Fresh leek, washed and sliced into rings
1 small Yellow squash, quartered and sliced
1 long Broccoli stem, peeled and sliced
1 cup Seitan, marinated in soy
1/2 Red Bell pepper, sliced
1/2 small Onion
2 cloves Fresh Garlic, crushed
2 tbl. Soy sauce
4 cups Vegetable Broth
oregano, black pepper, cayenne all to taste


Slice veggies and add into cooking pot. Measure broth based on how many veggies are in the pot and how thick you want your soup. I usually add enough to cover the veggies (refer to picture). Add broth and soy sauce and heat on med-high until simmering then add the spices to taste. Let simmer for only a few minutes. Don't boil! The squash will disintegrate and the veggies will lose their nutritional value. That's the trick to soups. Never boil them! In the end it will have diminished nutritional value, all taste the same and have the same texture. Serve the soup hot and with anything you want... Crackers, sandwiches, salad etc.

If the soup wasn't already so busy, I would have added some celery and carrot as well, either way it is delicious!

~Enjoy

Citrus Boiler Onions with Sweet Potato Garnish

An easy little side dish to tie together a heavy meal, adding a light flavor using a traditional veggie.

You will need:

Boiler onions
Small sweet potato
Clove of garlic
Fresh lime
Olive oil
s/p

Preheat oven to 375f. In oven safe casserole dish with lid, add onions, olive oil and s/p. Cut lime in half and use a fork to juice on top of onions. Crush garlic and grate the sweet potato very finely. Add on top and bake until onions are soft. Keep in juice until served scooping out a bit to put on top.

Finished product garnished with twisted lime.

Neat Sites to Visit

Everyone should visit these sites, omnivores, vegetarians and vegans alike! It will tell you how to get the 'stuff' our bodies need and what we illusion ourselves into thinking we are getting. Let me know what you think! There is also a link to Vegan Outreach and a blog by Jack Norris, both of which are amazing sites and provide free weekly enewsletters for those who want them.

http://www.veganhealth.org

http://www.veganoutreach.org

http://www.JackNorrisRD.com

http://www.veganorbit.com

Let's Change the Idea of A Salad, Shall We?

Who uses a recipe for a salad? I had never heard of such a thing until I was instructed to help my grandmother make the salad for dinner. She had set out already the spinach and asked me to finish cutting up the vegetables and add them in. So I set out for the refrigerator and grabbed the carrots, some onion, celery, purple cabbage and whatever else I could find. I am cutting up the carrots directly into the salad bowl, consisting of just spinach, when my grandmother walks over and hollers, "What are you doing?" Stunned, I asked her,"What?" She preceded to tell me that carrots don't belong in a spinach salad... Huh? I had ruined dinner. The recipe she has always used called for nothing but spinach, celery greens, fresh chives and button mushrooms. Ok, cool. So lets put in some orange, purple, yellow, red, and more green! I have been stung by that my whole life! Who limits their salads to recipes? Remember to never restrict yourself to a recipe. They are guidelines and idea engines. Measurements are sometimes important, but in salads and many other dishes, put everything you can in there. Nuts, veggies, fruit, spices, breads, rubber duckies. It doesn't matter. And, yes, salads can be a main course! You can put them on a sandwich, in a pasta, on the grill, in a soup. You can char the greens, toast the nuts, grill the fruits and veggies. Puree half of it for the dressing! I aim to show so many different types of salads so as to break the mold. Use your imagination and don't follow the rules unless you are driving.

~Enjoy

How to Dry Herbs ~ As Promised

Drying herbs is a great way to have fun and save money. It is also a great way to know exactly where your food is coming from and what is in it, which is so important. Here are some simple instructions for drying herbs and as always, if you have questions please leave a comment or contact me and I would be glad to elaborate!

You, first, want to decide what type of herbs you are trying to dry. Are they wet herbs or dry herbs? Deciding what herbs are high or low moisture content (HMC or LMC) can be tricky but looking it up is very easy. This will decide on how you grow, dry and store the herbs when ready.

Some of the most commonly grown herbs:
HMC: basil, chives, mint and tarragon
LMC: bay, thyme, savory, marjoram, oregano and rosemary

Supplies: strong scissors, string (cotton ties well), hanger and clothespins, paper bags, open and vantalated space to hang for two weeks that will allow the herbs to not be damaged or soiled

Before you cut the herb from the plant, make sure to have all of your supplies gathered andready. The herbs should be hanging as soon as possible once cut.

When ready to dry cut from plant and remove the dead leaves. Make sure to remove spider webs, insects and drit, shake or lightly rinse patting dry with paper towle. Leave at least onve inch of stem at end of stalk. Bundle like herbs together and tie with string, being careful not to over bundle. For HMC herbs tie less together and hang farther apart. Larger bundles can be made form LMC herbs, but allow for each bundle to dry without touching another one. An ince or two is great spacing. Hang the herbs upside down and use excess string to tie to hangers or rack. Expect to hang for two weeks. At the end of the two weeks, inspect carefully for mold, dust, etc. If moldy toss immideately. Store good herbs in intact stalks in air tight containers until you are ready to use, then strip the leaves you need and crush with your palms. DO NOT FORGET to lable and date your containers!

My Spice Cabinet

I consider a well rounded spice cabinet to be a crucial point when cooking. It is a must for a person to have a good idea of different flavors and combination of flavors and to not be afraid to use all different kinds of herbs and spices in foods. I plan my kitchen, not on what I am going to make that night for dinner, but to have all the supplies necessary to make a good, healthy dish based on my time constraints, number of people, and my
mood. Fresh ingredients are always the trick. I have to do a little more planning when it comes to those but at for the staples of rice, beans, flour, grains, canned and frozen, I am always prepared! And my spice cabinet is always there at my side!

Spices I keep on hand: *I grow

allspice
cumin

*garlic

turmeric

*coriander

*dill

*basil

*oregano

*parsley
cayenne

kosher salt
whole black pepper

*rosemary

*thyme

*mint

*lemon balm

nutmeg
cardamom

*lavender
*chamomile

Pictures:
top: garlic, clove, cardamom, black pepper, anise
middle: lavender blooms
bottom: basil plant

Do It at Home; Save Money, Flavor and Nutritional Value!

I cannot stress enough my belief in the importance of fresh ingredients! Not only does it add to the taste and beauty of a dish, but if cooked properly, it adds greatly to the nutritional benefit as well.

Grow a little herb garden in the summer and bring it indoors for the winter, or learn how to dry the herbs and save them for the winter. It is a fun process and can be a fun activity for kids and adults alike. Seasonings for foods, and herbs and spices for teas can be preserved and used whenever you like and can save a bundle when faced with the grocery store.

Can or freeze veggies and fruits in the summer and fall months to allow for easy and nutritious meals in the winter! This will not only allow you to eat and feed friends and family with food that you know is good, but will allow you to support your farmers markets and groceries by purchasing produce that is in season and prevent purchasing out of season produce which is more likely to be loaded with pesticides and much older than 'fresh produce' stickers lead us to believe.

I will post instructions explaining the drying process for herbs and spices, along with a list of good ones ( the staples so to speak ) soon. As well as instructions for canning and my family's recipe for "Goop-it". A 'tomato based / garden leftover/ this is going to go bad before I can use it' recipe that I grew up on. It can be used for soup or the base for a lot of wonderful dishes!

A good resource to elaborate on this and more is to go to the National Center for Home Food Preservation and learn how to can or dry or freeze anything you can imagine! Here is their link:

http://www.uga.edu/nchfp/index.html

Blueberry and Celery Salad

This is a summer favorite!

You will need:

~ Celery, chopped

~White Onions, sliced

~Purple cabbage, chopped

~Carrot, chopped

~Fresh Blueberries

~Balsamic vinegar/ olive oil

~s/p

Mix all and chill. Serve with toasted pita and hummous for a great lunch!

Zucchini with Beans

This is a neat one I came up with attempting to make a meal out of random things in another persons' kitchen, in a time crunch. It got a ten out of ten with the eaters! It is neat because you can use any type of bean and completely change the flavor. Lentils and Navy beans were my family's favorite. Wild rice can bee added or substituted for a complex protein combo or for a change!

You will need:
~one whole Zucchini, thinly sliced bite sized pieces
~half cup onion, chopped
~garlic ( fresh if possible), salt, black pepper, basil ( fresh if possible), all to taste
~1.5 cups cooked lentils or navy beans
~medium tomato, bite sized pieces
~olive oil
~~Parmigiana cheese (if vegan~ seasoned bread crumbs are wonderful!), liberally to taste

In pan, saute onions, zucchini, and tomato. Add seasonings. Add beans and cook until hot. Mix in parm. or bread crumbs and keep on heat until it is lightly browned. Serve with salad or on crackers!

Fun Salad with Black Olives

Fun salad to make when you don't have a lot of time but you do have some random ingredients!



You will need:
~Broccoli
~Black olives
~Baby spinach
~Arugula
~Onion
~Carrot
~Home made vinaigrette or favorite dressing

Slice veggies into bite sized pieces, add olives whole or cut. Toss with dressing and serve!



Sandwich featured in picture:


A silly little sandwich I made with fake chicken strips and stale hot dog buns.

~ Toasted hoagie
~ Red pepper
~ Sweet potato
~ Onion
~ Chicken strips, I use vegan 'chicken' strips
~ s/p, olive oil

Cut potato into thin strips almost like thick fries, place in microwaveable bowl with a little little water in the bottom and microwave until soft. Or steam until soft using any technique you chose. In a pan, saute onion, peppers and chicken strips in a little olive oil. Add potato asap. Sprinkle with salt and pepper and saute until browning on each side of chicken and veggies are soft. Toast hoagie open faced, fill with veggie mix and serve warm.

Baked Beans with Apple

After an evening of experimentation and heavy ingredients... This came forth!


You will need:

1 cup kidney beans

1 cup navy beans
*canned or boiled. If canned, drain before adding to heat.

1 medium white onion

1/4 apple, chopped


Tbl. Agave Nectar


4 cloves fresh garlic, chopped

salt to taste


extra virgin olive oil







Instructions:




In sauce pan or deep skillet, slice onion into long strips, add olive oil and heat on low. Add beans, salt and garlic. Let sit with onions on bottom and beans on top. Do not mix. Wait until beans are warm and add the Agave. Stir. Add apple and stir. Wait until heated all the way through.

Hello there!

This site is designed to broaden the ideas of cooking and hold at bay the ingredients which destroy the art of eating. Eating is living. Just like breathing, smiling, experiencing etc. Too many things are wrong with the picture of food. Why we need it, what it is used for, how we get it, why we like it, how it is prepared... I could go on and on. I am creating a place for questions, research, comments and best of all recipes I have devised to, in a very appropriate term, 'tortilla' my findings and share it with you! There is food here for everyone, so enjoy health!

~Elizabeth