Black Bean Salsa

I love the flavors in this salsa. It seems everyone has. I have made it on several occasions now, to test it out, and it has disappeared really fast every time! If you like cilantro, this is a great recipe for you!


You will need:
~16 oz , cooked black beans, rinsed and drained
~8 oz, corn
~2/3 large, white onion, finely chopped
~1 cup coarsely chopped, fresh cilantro
~2 limes
~olive oil
~dried, ground, Chipolte seasoning
~large grained, sea salt
~red pepper flakes


Mix beans and corn in a bowl as soon as you rinse them in COLD water. Mix in onions and cilantro. Drizzle some olive oil over until lightly coated and then add seasoning to taste.

Before cutting into the limes, roll them on the counter with your palm with some pressure. This helps break up the capilaries inside and allows for more juice to be squeezed. Cut each lime in half through the center and grab a fork. Stick the tines into the meaty part of the lime and squeeze the outsde around the fork. A lot of juice will come out especially if you twist the lime around the fork. It is preferable for bits of lime to go into the salsa, but watch for seeds and bits of rind. I love lime, so I use all four halves, but sometimes the dish tastes fine with three, so keep tasting as you go along! Don' follow a recipe, you're the one who is going to be eating it!!! Enjoy with corn chips, pita chips, tortillas, fingers, forks, spoons, etc. Serve chilled, or let marinate over night for GREAT flavor!

Stewed Apples

Adults and kids alike love this dish. It can be used as a side, as a dessert, as breakfast or a topping! Easy to make as well!


You will need:

~cubed apples, 1 1/2 cup per mouth
~ cinnamon/ sugar
~*opt* fresh or canned peaches (my favorite addition)

In a sauce pan place apples and fill with water leaving 2/3 of the apples above the water. Turn on heat and let simmer until apples are soft and almost transparent. Drain off most of the water if there is a lot left and add cinnamon and sugar and peaches if you fancy them. This is a great topping for toast or oatmeal or waffles. Delicious on their own or with some warm milk or soy milk.

Delicious Oatmeal

I love this. I was able to use up some leftovers and create a new way to eat oatmeal that I will not get tired of. Oatmeal is one of the best things for anyone to eat, at anytime. It stays with you throughout your day and is a nutritious way to enjoy many flavors. It is so versatile! This is a new way to enjoy an old treat.


You will need:
~ Oatmeal, amount for number of mouths
~Stewed apples ( recipe to follow )
~Tbl.Sp/serving, organic peanut butter or almond butter or any nut butter

Cook oatmeal normally and add in the apples and nut butter. Stir in really well and enjoy with a refreshingly cold drink!

Marinated Cucumber and Onion Shish Kabobs

A nice light flavor to add to any picnic or lunch. And attractive too! They are easy to make and very delicious.


You will need:
~3 cucumbers
~1 large red onion
~2 cups apple cider vinegar
~4 leaves basil, coarsely chopped
~freshly chopped black pepper
~ 3 sprigs fresh oregano
~2 Tbl.Sp. Extra Virgin Olive Oil
~2 Tbl.Sp. Lemon juice


Slice the cucumber down the middle length wise, and chop into crescent chunks about 1/3 of an inch thick. Chop the onion into 1x1 inch chunks. Mix the cukes and onion into a bowel. All of the little pieces set aside. Into a blender pour the vinegar, oil, lemon juice and seasonings. Blend until mixed and add the small onion bits. Blend until smooth and pour over veggies. Let soak for three hours or chill overnight and string onto skewers. Serve chilled. I keep the marinade and use as a salad dressing, its very delicious!

Stuffed Tomatoes

A great recipe for a summer lunch or dinner or snack! I make these all summer and play with the filling but the favorite is this recipe. They are served cold usually, but my mom loves to heat hers a little in the microwave.



You will need:
~8 large Roma tomatoes, sliced in half length wise and cored
~1 can black olives, chopped finely
~1 can sweet corn, chopped coarsely
~9 pepperoncinis, chopped finely
~5 leaves fresh basil, chopped finely
~s/p to taste
~1 white onion, thinly sliced into long curves
~*opt* grated Parmesan cheese


Core the tomatoes and set aside. Chop all ingredients and mix in a bowel, add salt and pepper and taste to adjust. Spoon a healthy amount into each tomato half. Garnish with onion slice and the optional Parmesan. Serve immediately or chill and serve. Apparently they are good warm as well, but barely heated.

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.

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!

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!

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

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.