Recent Recipes
Page 5
- sweet potatoes
- salsa
- black beans
- onions
- bell peppers
- sour cream
- shredded cheddar cheese
- Preheat oven to 400
- Cut a few small slits in the top of the sweet potato
- Bake at 400 for about an hour or until potato is soft.
- Slice open and top with your favorite goodies.
Published: Friday, November 1st, 2013
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I love these sweet and spicy flavor for my corn.
- Corn on the cob, cooked
- Butter
- Chili powder
- Brown sugar
- Salt
- While corn is still hot coat with butter evenly.
- Sprinkle chili powder, brown sugar, and salt evenly over the corn.
- Enjoy!
Published: Monday, August 31st, 2015
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- 2 medium acorn squash, seeded and halved
- 1 cup brown rice, cooked
- 1 cup lentils, cooked
- 1 Tbsp olive oil, divided
- 1/4 cup onion, diced
- 1 clove garlic, minced
- 1 8oz pkg mushrooms, diced
- 1/4 cup dried cranberries
- 1/4 cup vegetable broth
- 4 oz goat cheese, crumbled
- 1/4 cup pistachios, chopped
- 1/4 tsp thyme
- salt and pepper to taste
- Preheat oven to 450.
- Cook squash face down in a baking dish with a small amount of water.
- Bake for 30 minutes or until tender.
- Saute oil, onion, garlic, mushrooms and cranberries until tender.
- Add broth and boil for about 5 minutes.
- Add rice, lentils, nuts, herbs and cheese.
- Place filling in acorn squash and serve.
Published: Monday, October 28th, 2013
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- 2 large eggplants
- 3 Tbsp olive oil, divided
- 1 large onions, thinly sliced
- 6 oz. mushrooms, diced
- 6 cloves garlic, minced
- 2 tsp dried oregano, crumbled
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 2 cups vegetable broth
- 1 can chickpeas
- 1 28-oz can diced tomatoes
- 1/4 cup finely chopped fresh parsley
- Meanwhile, peel eggplants and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and place in slow cooker.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and mushrooms and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, and bay leaf; cook, stirring, for 1 minute. Add broth and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
- Cover and cook until the chickpeas are very tender, about 4 hours on High 8 hours on Low.
- Remove bay leaf. Stir in tomatoes and parsley.
Published: Tuesday, October 22nd, 2013
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