Recent Recipes
Page 3
- 1/2 cup brown rice
- 1 cup vegetable broth
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 cup sweet corn
- 1 cup black beans
- 1 avocado, diced
- 1 small onion, diced
- 2 Tbsp lemon juice
- 1 head of romaine lettuce
- Place rice, broth and spices in rice cooker.
- When rice is done cooking combine with corn, beans, avocado, onion, and lemon juice.
- Scoop into a piece of lettuce.
- Eat plain or with your favorite salsa.
Published: Monday, February 9th, 2015
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Serves 3-4
A delicious vegetarian treat! Dress them up with lime juice, avocado, salsa, sour cream or anything else you can think of!
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 3 medium portabella mushrooms, sliced
- 2 cloves garlic, crushed
- 1 Tbsp oil
- 6-8 tortilla shells
- 1 Tbsp red wine vine vinegar
- 1 Tbsp water
- 2 Tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp worcestershire sauce
- 1/4 tsp smoked paprika
- dash of salt and pepper
Marinade:
- Slice all vegetables.
- Combine marinade ingredients in separate bowl.
- Marinade mushrooms for 30 minutes.
- In a large skillet over medium-high heat, saute garlic in oil.
- add peppers and onions and saute until peppers begin to soften.
- combine mushrooms and any remaining marinade and saute until vegetables are a desired softness.
- Serve in warm tortillas with your choice of toppings.
Published: Saturday, January 10th, 2015
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Published by: Maureen
Yield: 2 loves
- 3 eggs
- 2 cups finely shredded zucchini
- 1 cup vegetable oil
- 1 can (8 oz) crushed pineapple, drained
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 1-1/2 tsp ground cinnamon
- 1 tsp salt
- 3/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1 cup chopped nuts or raisins, optional
- Preheat oven to 350.
- In a large bowl combine the eggs, zucchini, oil, pineapple and vanilla.
- Combine dry ingredients in separate bowl; stir into egg mixture until moistened.
- Fold in nuts and raisins if desired.
- Pour into two greased 8-in x 4-in loaf pans.
- Bake at 350 for 50-60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool.
Published: Saturday, January 10th, 2015
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- 12 oz farfalle pasta
- 2 Tbsp butter
- 1 leek, chopped
- 2 cups frozen peas
- 1 cup whole milk or half-and-half
- 1/2 lb thick sliced deli ham
- 1 cup shredded Parmesan cheese
- salt and pepper
- Cook pasta to al dente according to the package directions
- Melt butter in a large skillet over medium heat. Add leeks and saute until softened (about 3 minutes)
- Add peas and milk and bring to a boil over high heat.
- Reduce heat and simmer until slightly thickened (about 5 minutes)
- Add ham and season with salt and pepper
- Drain pasta reserving 1/2 cup cooking water
- Add pasta to skillet and toss to coat. Use cooking water as needed to moisten.
- Stir in Parmesan cheese. Serve warm
Published: Wednesday, May 7th, 2014
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