Don't Make Me Bake

COCONUT CARROT MACAROONS

2013-05-02T13:33:00.000-07:00

This is a very healthy not too sweet energy snack. It is very simple.

1 cup grated or shredded carrots
1/4 cup water
3 cups shredded coconut (I used unsweetened, larger flakes)
1/2 cup honey
1 tsp vanilla
1/2 cup whole wheat flour
1/2 tsp salt
Mix and let sit for 10 minutes. Scoop into balls onto a greased baking sheet. Bake at 350 for 25 min.

PUMPKIN MUFFINS 1,2,3 GO

2013-05-02T13:25:00.001-07:00

Skip the eggs and oil in the box cake mixes, use an
8 oz can of pumpkin. This recipe came from my mom who got it from my sister. Do not follow the cake mix directions.

1 8oz can of pumpkin
1 chocolate cake mix
1/2 bag chocolate or carob chips.
Mix, put into muffin tin or papers...bake 375 for about 25 min.

Here's another version....

1 8 oz can of pumpkin
1 yellow or white cake mix (I've even made it with a carrot cake mix)
1/2 cup raisins
1/2 cup chopped dates

These are the date-raisin version made with a coffee cake mix.

Go...

Here's another version....

1 8 oz can of pumpkin
1 coffee cake mix
1/2 cup chopped nuts
1/2 cup coconut flakes
brown sugar on top.

Go....

You can use any cake mix and add any additions like
nuts (walnuts, pecans, almonds) dates, raisins, coconut, dried fruit. etc.....

Go......
What a healthier way to eat muffins.

SPLIT PEA SOUP

2013-03-20T17:00:00.001-07:00

Yes! Split pea soup can be Delicious! It's not the kind you have had that taste like paste. Even my kids love it. I always try to freeze some for my mom too. Its wholesome, healthy and filling. Delicious
You will need some simple ingredients and it is so easy you can make it in one hour.
2 sliced garlic cloves
1/4 diced onion
3 sliced carrots
1 diced potato (use two if omitting the sweet potato)
1 diced sweet potato (optional)
1 lb bag of green split peas
8 cups water
2 tbsp olive oil (or your favorite oil)
3 vegetable bullion cubes
1/2 tsp turmeric
1/2 tsp imitation bakon bits
1/2 tsp fresh ground pepper
salt to taste (at end of cooking)
1 cup dried instant potato flakes
1/2 cup of half/half cream (optional)

Saute' the garlic, onion, carrots,potatoes in the oil for two minutes on med heat. Do not burn the garlic. Add the water and split peas, bullion cubes and spices except salt. Simmer covered for about 50 min. or until peas and potatoes are tender. Remove 3 cups into a blender and blend with the cream. Add it back into the pot. I like to blend about half the soup so it is creamy but yet have some chunks of carrot, potato & peas. Lastly, add potato flakes to thicken. Salt to taste.
Serve with a grind of fresh Parmesan & pepper.

You can use this same recipe with brown, yellow or red lentils. I would remove the bakon bits and add a can of diced tomatoes if you decide to make lentil soup. But follow the same recipe.

HOT SOFT PRETZELS

2013-02-22T12:12:00.003-08:00

SALTED PRETZELS

Have you ever had "Aunt Annie's" Pretzels? They are soft and buttery. I have that recipe that I would like to share.

SWEET PRETZELS

EAT HOT FROM THE OVEN

1 1/2 cup warm water
1 TBSP Yeast
2 TBSP Brown sugar
dissolve yeast and sugar in water.

add
1 1/8 tsp salt
1 cup bread flour
3 cups all purpose flour
knead until smooth, cover with towel and let
rise for 1/2 hr.

For after baking:
(4 TBSP melted butter)
Coarse sea salt or Cinnamon &Sugar)

Prepare baking soda water (2 TBSP baking soda and 2 cups water.)

After dough has risen, pinch off bits of dough, roll into ropes
and shape into pretzels or knots. Dip into water soda mixture and place onto a greased baking sheet.

Bake 450 for 10 min.

Whether you like salty pretzels or sweet you can sprinkle with sugar & cinnamon or coarse sea salt. We made both.

Brush with melted butter, coarse sea salt or brown sugar and cinnamon.

Eat fresh and hot.

VEGETARIAN CHICKEN NOODLE SOUP

2013-02-10T11:02:00.001-08:00

This soup is so comforting and makes you feel so good inside. On a cold winter day or when you don't feel so well what is more nourishing than a hot bowl of healthy vegetarian chicken noodle soup.

1/2 package Gardein chicken strips cubed
4 chopped carrots
4 stalks chopped celery
1/2 diced onion
1 diced garlic clove
4 leaves of greens (collards, kale, swiss chard)
1 qt. box vegetable broth
4 cups water
1 tsp salt
1 tsp pepper
1 tsp dried thyme
1/2 tsp dried sage
1/4 cup nutritional yeast flakes
2 TBSP Extra Virgin Oil Oil
1 vegetable bullion cube
1/2 cup brown rice
1/2 cup barley
2 cups dried or homemade noodles

Gardein Chicken Strips Gardein

I begin with my fake chicken. I recently changed from using TVP (dried textured and reconstituted vegetable protein) to frozen "Gardein" brand chicken strips. I cut them into bite size pieces and if the package comes with any sauce just refrigerate it for another use.

Chop your carrots, celery and dice the onion and garlic.
I remove any hard stems from the kale or collard greens and roll the leaves and cut them into ribbons.
called (Chiffonade)
http://localfoods.about.com/od/basics/ss/Chiffonade.htm
I buy kale, collards, or swiss chard every time I grocery shop. It can be used so many ways.

I purchase my olive oil at World Market. They have the best bang for your money. Using EVOO is a must. It gives the soup that mock taste of the meat version. World Market Olive Oil

Collard ribbon and Gardein Chicken strips

I prefer to have large cuts of carrots in my soup.

Vegetable bullion cubes

Nutritional Yeast Flakes (I find this in bulk at Sawalls)

Sawalls Health Foods Portage,MI

This is dried onion, garlic and other spices that I add to alot of my food. It's kind of like the no salt seasoning.

Garlic

Barley and noodles . Adding barley and brown rice will give
your broth that extra fullness that will make this soup a meal.

Begin by saute' the veges in the EVOO for about 5 minutes on med-low heat. Add all the spice then add the veggie broth and water. Add all the ingredients except for the noodles. They go in last.

Simmer your soup on med- low for about 30 min. and then low for another 30 min. until the rice and barley are tender. Add the noodles last and turn off soup when the noodles are cooked. You may have to add more salt to taste.
As the soup cools the broth will thicken from the starch on the noodles, rice, barley. Add water if you prefer a thinner broth. Especially on day 2 when you have left overs.

WET BURRITOS

2013-02-03T12:23:00.001-08:00

Wet Burritos

Wet Burritos are easy to make and can be made with so many different fillings. These are stuffed with my precooked pinto beans and brown rice.

Preheat your beans-
two cans of pinto,black or re fried beans
1 tsp cumin
1/4 diced onion
1 clove diced garlic
saute' the onion and garlic in some oil or butter.
add the beans and cumin, heat until hot. Set aside.

Rice
Make your rice ahead of time since it takes longer to cook.
2-Cups brown rice
4 Cups water
1 tsp salt
1 tsp oil
Cook on high with a lid until it begins to boil. Turn down to med/low and simmer for about 30 min. or until your rice is tender. Do not let water evaporate out. 4 cups should be the perfect amount, but if needed add a little more. Turn off heat and keep covered until you use it.

Making the burritos

In a 9"x13" glass baking dish pour 1/4 jar of a large jar of salsa.Make sure bottom of the baking dish has sauce on it or your burritos will stick. I use my homemade salsa. You can use any salsa. If you prefer just a sauce..Mix one large can of crushed tomatoes with 1 tsp cumin, 1/2 tsp chili powder.

Begin filling large or small white or whole wheat
tor teas with half the bean and half the rice. Roll each one up and place into the baking dish. It should hold about 12. You can squish them together to make them fit or cut them in half if needed.

Pour the rest of your sauce over the burritos. Make sure the sauce gets down the sides of the dish so the burritos do not stick. Add more as needed. Cover with your favorite cheeses. I used
1 cup Shredded Mozzarella
1 cup Crumbled pepper jack.
Cover with foil and bake for 45 min. at 350 degrees.

Serve with toppings
Shredded Romain lettuce
sour cream
Avocado smashed with some sea salt and lime juice.
Black olives
Diced tomato
Diced jalapeno

ENJOY!

EGGPLANT PARMESAN

2013-01-18T10:50:00.000-08:00

EGGPLANT

Start with 3-4 large eggplant.
Wash, cut ends off and slice about 1/2 inch thick.
Drizzle with a little olive oil and pinch of salt and dip into
a bowl of seasoned bread crumbs. Place on sprayed sheet pan.
Bake at 400 for approx. 25 min. turning once at the half way point.
Remove when they are golden brown.

Breaded and ready to bake

SAUCE

Saute two diced garlic cloves with 1/4 chopped onion
in a large pan with a TBSP of olive oil. on med-low heat

When onion and garlic are tender add two large cans of whole tomatoes.
Break up tomatoes with your hands.

Add tsp of Italian seasoning, tsp oregano, 2 TBSP fresh chopped basil.
salt and pepper to taste,. Let it simmer on low until sauce reduces for about 30 minutes.

Simmering marinara sauce

MAKING THE CASSEROLE

Begin with spooning some sauce in the bottom of a glass casserole dish 9x13.
Layer your breaded, baked, eggplant on top the sauce.
Add a sprinkle of Parmesan cheese and a sprinkle of mozzarella cheese.
Keep layering the sauce,eggplant and cheese about 3 times. Ending with cheese on top.

Cover with foil and bake for about 30 minutes or until hot and bubbly at 350 degrees.

CHERRY CHEESECAKE

2013-01-18T10:22:00.000-08:00

CRUST

Mix one yellow cake box mix with 1 egg and 1 TBSP oil.
Put this crumb mixture into a greased glass baking dish 8x8 or 9x13.
Bake for 50 minutes/300 degrees

FILLING

Mix 2- 8 oz cream cheese (room temperature softened)
3 eggs
1 1/2 cup milk
2 TBSP Lemon juice
2 tsp vanilla
1/4 cup sugar

Feel free to substitute with Tofui Cream Cheese or Tofu

Blend until creamy with an electric mixer

Pour into baked crust, bake again at 300 degrees for about 1 hour.
Cool and top with 1 can cherry pie filling.

any topping can be used

KALE CHIPS

2012-11-07T10:56:00.001-08:00

We were eating Wasabi Seaweed Snacks this week and the taste of seaweed is not our favorite but super healthy. A healthy snack to make yourself. This is so easy and very good for you. A good way to eat a lot of kale. Kale is a belly fat blast. Kale will help reduce belly fat.

Tear leaves into one inch pieces off washed kale stems. The stems are too thick to toast.
Rinse kale leaves, use a salad spinneror towel dry them really good.

Then place in bowl and toss with olive oil and sea salt.

Place on a baking sheet and spread them out. You do not want them on top of each other. However, they will be overlapping a bit since the leaves are curly.

Bake at 375 degrees for about 15 minutes.

Remove the crispy kale and put the softer leaves back into the oven for only a minute or two. They will cook fast. I prefer them a little softer than too crispy, You might not like that burnt taste.

Delish snack instead of an unhealthy one.

Even the kids will like them. Enjoy and eat right away, they do no save well.

ROASTED BUTTERNUT SQUASH LASAGNA

2012-11-07T10:46:00.000-08:00

PUREE THE ROASTED SQUASH WITH EGGS & SPICES

USE BUTTERNUT SQUASH

USE OVEN READY LASAGNA NOODLES

LAYER WITH COTTAGE CHEESE AND ROASTED SQUASH

TOP WITH MOZZARELLA

THE COMPLETED LASAGNA

MADE SOME MUSHROOM RISOTTO TO GO WITH IT.

SERVED WITH SAUTEED GREEN BEANS AND ALMONDS

Roasted Butternut Lasagna:

Slice and peel & de seed one large butternut squash enough to cover a large baking sheet.

drizzle olive oil,garlic powder salt and pepper. Bake at 350 for 30-40 min. until tender.

Remove and cool

Roasted squash

2 eggs
two heaping TBSP sour cream
salt pepper
1 garlic clove
1 tsp sage
pinch of nutmeg
1 cup cream or milk (consistency should be like a creamy soup) add water if needed to thin it a bit if it seems too thick.
layer:
Butternut mixture first then oven ready lasagna noodles (i use the whole box and break them to make them fit. one layer right to left, next layer top to bottom. so it holds the casserole together better.
and ricotta or cottage cheese (I used small curd low fat cottage cheese, the whole tub.) I would have used ricotta if I had some.
1 layer of shredded mozzarella cheese in middle
alternate layers
mozzarella over the top(fresh Parmesan would taste good too.)
bake at 350 for 60-70 minutes covered with lid or foil.
My lasagna was a little dry to make sure you have a lot of the butternut puree mixture and drizzle a couple of TBSP of water over it when you check it if it seems dry.

Process in food processor:

In 8x8 or square casserole dish

test noodles with a knife to make sure they are done. Check it half way through the cooking time to make sure its not too dry.

AN APPLE A DAY-PIE AND SAUCE

2012-10-26T15:58:00.001-07:00

Apples have negative calories!! You burn more calories eating a raw apple than there are in the actual apple.

I love fall! The colors, the leaves burning and the smell of them drying. We went camping in October and the woods were beautiful. I love sleeping with the window open in the fall and squeezing my cold pillow all night. I love fall apples, pears, grapes, squash, pumpkins. I love making soups and one pot meals. Roasting vegetables and going to the farmers markets. I love taking pictures of fall.

We got our apples from Shipshewanna this year. Apples in Michigan were just too expensive.

I have made three apple pie, two pumpkin pies, and apple sauce twice now. Here is how I do it.

WASH YOUR APPLES

IF YOU HAVE A FOOD MILL.......NO NEED TO PEEL OR REMOVE THE CORE, JUST CUT IN HALF

OOPS....HERE'S SOME APPLES PIES GOING IN THE OVEN

COOK YOUR APPLE HALVES IN WATER UNTIL THEY ARE SOFT. REMEMBER IF YOU HAVE A FOOD MILL, THERE IS NO NEED TO PEEL OR CORE THEM.

CHOOSE YOUR FOOD MILL SIZE....SMALL FOR SUPER CREAMY BABY FOOD APPLE SAUCE. MEDIUM FOR REGULAR APPLE SAUCE (THIS IS THE ONE I USED) LARGER HOLES FOR A CHUNKY APPLE SAUCE BUT THE SEED MIGHT GET THROUGH.

FOOD MILL, STRAIN COOKED APPLES AND PUT THEM HOT INTO THE FOOD GRINDER.

GRIND APPLES INTO PAN. THROW AWAY THE SKINS

IT LOOKS SO GOOD

ADD CINNAMON AND SUGAR

PLACE INTO CANNING JARS, LET IT COOL.

COVER JARS AND FREEZE.

HERE IS MY PIE. IT HAS A HOMEMADE CRUST AND A GRANOLA, BROWN SUGAR TOPPING.

IT GOES FAST!!

MAKING CARMEL APPLES

2012-10-03T09:48:00.001-07:00

CARAMEL APPLES

ANY TOPPINGS CAN BE USED

CHOPPED UNSALTED ALMONDS AND PUMPKIN DECORATING CANDIES

YUMMY RED DELICIOUS APPLES AND CARAMEL KIT

KEEP STIRRING AND FOLLOW DIRECTIONS UNTIL CARAMEL IS THICK

COAT APPLES AND IMMEDIATELY SPRINKLE TOPPINGS ON. WE ALSO ADDED A BIT OF COARSE SEA SALT SINCE THE ALMONDS WERE UNSALTED.

REFRIGERATE AND THEN WRAP APPLES WITH WAX PAPER AND TIE INDIVIDUALLY
IF YOU DON'T HAVE A KIT, USE THIS SIMPLE RECIPE AND CRAFT STICKS.

1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8 -10 wooden sticks
8 -10 medium tart apples

http://www.food.com/recipe/kittencals-caramel-apples-73274

COOKING DRY BEANS

2012-09-25T10:35:00.000-07:00

IT IS SO MUCH CHEAPER TO PURCHASE DRIED BEANS AND COOK THEM YOURSELF. PLUS YOU KNOW WHAT IS IN THEM. "JUST BEANS" ! I LIKE TO BUY BLACK BEANS, GARBANZO BEANS, WHITE NAVY AND PINTO BEANS DRIED.

SOAK BEANS OVER NIGHT IN COLD WATER RIGHT IN THE PAN YOU WILL COOK THEM IN. DO NOT ADD SALT OR SEASONING. ADDING SALT CAN CAUSE THE BEANS TO NEVER GET TENDER..MY HUSBAND HATES UNDER COOKED BEANS. IF YOU WOULD LIKE YOU CAN ADD WHOLE GARLIC CLOVES.

IN THE MORNING DRAIN BEANS AND PUT FRESH WATER ON THEM AGAIN AND BEGIN COOKING THEM ON HIGH HEAT. WHEN THEY BEGIN TO BOIL, TURN THEM DOWN TO A MED-LOW SIMMER. COOK FOR ABOUT 1 1/2 HRS UNTIL THEY ARE TENDER. DO NOT SEASON OR SALT THE BEANS !!! YOU CAN DO THAT WHEN YOU USE THEM IN YOUR RECIPES.
COOL AND FREEZE THE BEANS IN CONTAINERS OR FREEZER BAGS UNTIL YOU ARE READY TO USE THEM.

VEGETARIAN CHILI

2012-09-25T10:27:00.002-07:00

YOU KNOW THAT CORN BREAD I MADE THE OTHER DAY? WELL ...WE STILL HAVE SOME AND WE NEED TO EAT IT UP. THERE IS NOTHING MORE SATISFYING THAN CHILI ON CORN BREAD ON A CHILI DAY.

GET THAT FOOD PROCESSOR OUT

THE COLORS ARE SO PRETTY

FIRST CHOP IN A FOOD PROCESSOR

1/2 ONION
6 MILD PEPPERS OF YOUR CHOOSING (I USED 4 BANANA PEPPERS, 4 CHERRY PEPPERS, 3 BELL PEPPERS.
REMOVE THE STEM AND SEEDS.
(MAYBE THROW IN A HOT PEPPER OR TWO) I DIDN'T HAVE ANY SO I ADDED THE CRUSHED RED PEPPER.
2 GARLIC CLOVES
4 ROMA TOMATOES OR ANY TOMATOES

BLEND UNTIL FINELY CHOPPED

SAUTE ON STOVE, IN OLIVE OIL FOR ABOUT 10 MIN.
ADD SPICES

1 TSP CUMIN
1 TSP ONION POWDER
1 TSP CHILI POWDER
1 TSP SEA SALT
1/2 TSP GROUND BLACK PEPPER
1/2 TSP RED CHILI FLAKES FOR HEAT IF YOU HAVE NOT ALREADY USED HOT PEPPERS
1 CAN DICED TOMATOES

ADD HALF 2 LITER BOTTLE OF TOMATO JUICE, V8, OR VEGETABLE JUICE....ABOUT 4 CUPS AND 1 LITER OF WATER. ABOUT 4 CUPS

ADD COOKED PINTO, BLACK, OR NAVY BEANS LAST. (I USED THE FRESH BEANS I JUST COOKED THIS MORNING) APPROX 2-4 CUPS.

LET CHILI SIMMER ON LOW FOR ABOUT 1/2 HOUR

ADD SOUR CREAM, QUE SO CHEESE OR CHEDDAR CHEESE ON TOP.

SERVE OVER CORN BREAD.

USE FRESH TOMATOES IF POSSIBLE

TOP WITH JALAPENOS AND ENJOY

EATING IN CHICAGO AT QUARTINO

2012-09-23T17:00:00.000-07:00

POLENTA FRIES WITH ROASTED RED PEPPER SAUCE

EGGPLANT PARM

ONE OF OUR VERY FAVORITE SPOTS TO EAT IN CHICAGO IS AT QUARTINO. THIS IS AN AUTHENTIC ITALIAN RESTAURANT THAT IS OLD FASHIONED AND VERY QUAINT. IT HAS OUTDOOR BISTRO TABLES AND A NEW YORK ITALIAN STYLE DECOR INSIDE. THEY OFFER SMALL PLATES AND EVERYONE SHARES.
WE ALWAYS START WITH AN OLIVE AND CHEESE SAMPLER OR SOME POLENTA FRIES.

THEN HOMEMADE PASTA, PIZZA, SALAD, CAPRESE, AND OF COURSE EGGPLANT PARMESAN.

COFFEE, ESPRESSO, AND ITALIAN SORBET CHOCOLATE, LEMON OR RASPBERRY.

CHECK IT OUT NEXT TIME YOUR IN THE WINDY CITY. ON NORTH STATE ST. WE NEVER GO TO CHICAGO WITHOUT STOPPING BY FOR LUNCH OR DINNER.
www.quartinochicago.com

CORN BREAD WITH DATES

2012-09-23T16:43:00.000-07:00

USE THIS RECIPE AND TAKE NOTE OF THE CHANGES I MADE BELOW.

DOUBLE THE RECIPE FOR A 9"X13" PAN (I USED 2 EGGS, SUBSTITUTED SHORTENING WITH 1/2 STICK SOFTENED BUTTER AND ADDED 1/2 CUP OF PLAIN YOGURT TOO !) THE BAKING TIME IS DOUBLED SINCE YOU DOUBLE THE RECIPE TO 40 MIN. OR UNTIL A KNIFE COMES OUT CLEAN.

YES DATES, THEY ARE REALLY GOOD IN THERE. I GOT THIS IDEA FROM MY MOMMY.

VERY MOIST AND DELISH.

VERY MOIST AND BEST WHEN WARM WITH BUTTER.

SQUASH TACOS

2012-09-23T16:29:00.002-07:00

USING MY DAD'S PENNSYLVANIA DUTCH CROOKNECK SQUASH:

TASTE JUST LIKE BUTTERNUT

BUTTERNUT CAN BE USED TOO.
PEEL SQUASH AND SLICE IN STRIPS FOR EASY EATING INSIDE A TACO.

PURPLE CARROTS ARE ORANGE INSIDE

SAUTE SQUASH WITH SLICED CARROTS (I USED MY PURPLE CARROTS), ONION, & SWISS CHARD IN OLIVE OIL.
(YOU CAN USE ANY VEGETABLES THAT YOU HAVE BUT PLEASE INCLUDE THE FALL SQUASH, THIS IS WHAT MAKES IT SO YUMMY)

WE WARM OUR SOFT FLOUR TACO SHELLS OR USE CORN TORTILLS.
MY HUSBAND LIKE TO PUT CHEESE IN BETWEEN TWO CORN TORTILLAS AND HEAT ON A SKILLET.

EXTRA HOT SAUCE FOR SOME

PLACE YOUR COOKED VEGGIE FILLING INSIDE YOUR CHOICE OF TORTILLAA AND THEN GO CRAZY!

TOP WITH FRESH ROMAIN LETTUCE, OLIVES, BANANA PEPPERS, RANCH, TOMATILLO SAUCE (MY HOMEMADE GREEN TOMATILLO SAUCE*)
*BLEND 2-3 FRESH TOMATILLOS WITH A CLOVE OF GARLIC, 1 SEEDED JALAPENO, 2 TBSP LEMON JUICE AND SEA SALT. IF YOU DON'T HAVE TOMATILLOS JUST USE RED TOMATOES, I DID BOTH.

TOMATO SALSA OR TOMATILLO SALSA

JUST SIMPLE FALL SQUASH

2012-09-07T17:30:00.001-07:00

Peel butternut squash
Cut into cubes or quarters
Saute with olive oil
add sliced apples and onions
saute until tender and squash caramelizes.

Simple and so good.

HAYSTACKS

2012-08-27T08:08:00.002-07:00

HAYSTACKS (TACO SALAD) MAKE THEM ANYWAY YOU LIKE.

FRESH PICO DE GALLO WITH YELLOW AND RED TOMATOES. I THINK MANGO WOULD BE GOOD
TOO IF YOU DIDN'T HAVE YELLOW TOMATOES.

MY HAYSTACK (GRILLED VEGGIES, FRIED TOFU, BLACK BEANS, ROMAIN AND CABBAGE, FRESH PICO DE GALLO, FRESH AVACADO ALL ON TOP OF CORN CHIPS.

EGG ROLLS AND FRIED RICE

2012-08-21T10:08:00.001-07:00

So I saw these egg roll wrappers in the produce section at the store. I can make my own egg rolls. I think I have done this years ago. It was very easy.

THE FILLING

First I shredded a small zucchini, 1/4 head of cabbage, 1 carrot, 1 mushroom and 1/2 small onion. I shredded them in my food processor. Then....I sauted the veggies in a little olive oil. When they were tender I added a TBSP of soy sauce.

Set them aside and let the filling cool.

THE RICE

2 cups rice
4 cups water
1 TBSP oil
1 tsp salt
boil rice on med-high heat, then turn down and simmer
Stir occasionally.
After about 15-20 min. the water should be absorbed into the rice.
Check the rice to see if it is tender.
Turn off heat and set aside.

PREPPING THE FRIED RICE

In a separate skillet, Saute 1 chopped carrot and 1 chopped onion in a tsp of olive oil.
When these veggies are tender, add the cooked rice and 2 TBSP butter.
Continue to saute rice on med-low heat. Add half bag frozen peas.
Stir and add more butter until peas are cooked.

EGG ROLLS

Drain off liquid on the sauteed veggie mixture. Put 2 TBSP of filling in each egg roll wrapper.
face the wrapper corner ways toward you. Fold a corner over the mixture and then fold the sides in.
Finally wet the last corner with a little water and fold it up over the mixture and seal it in. The instructions are right on the package with pictures. :o)

PLACE FILLING INTO THE WRAPPER CORNER FACING YOU.

SAUTE CARROTS AND ONION FOR THE FRIED RICE

THE SAUCE: BLEND ONE LARGE JAR OR CAN ROASTED RED PEPPER WITH A CAN OF PINEAPPLE JUICE OR A CUP OF YOUR FAVORITE JAM. I USED CHERRY JAM. ADD SOME HEAT WITH SOME RED PEPPER FLAKES OR HOT SAUCE. SIMMER UNTIL HOT.

NASOYA EGG ROLL WRAPPERS

FRIED RICE WITH PEAS, CARROTS AND ONION

LET'S BAKE THEM AT 400 FOR 18 MIN. TURNING ONCE. SORRY I FORGOT A PICTURE OF THEM WHEN THEY WERE DONE. THEY GOT CATERED TO SOMEONES HOME AND ATE UP.

Place all filled egg rolls on a greased baking sheet. Bake at 400 for 18 minutes turning once.

ZUCCHINI BREAD

2012-08-15T18:02:00.001-07:00

MAKE EXTRA BREAD TO FREEZE FOR THE WINTER.

2 CUPS SHREDDED ZUCCHINI
3 CUPS ALL PURPOSE FLOUR
1 1/2 CUPS SUGAR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1 TSP VANILLA
1 TSP SALT
2 EGGS
1 CUP OIL
1 TSP CINNAMON
1 CUP COCONUT OPTIONAL
1/2 CUP CHOPPED NUTS OPTIONAL
(SOMETIMES I ADD 1/2 CUP CHOCOLATE CHIPS
SPRINKLE TOPS OF BATTER WITH BROWN SUGAR
BAKE 1 HR. IN A GREASED BREAD PAN @ 325 DEGREES

MAKING ZUCCHINI BREAD IS A GOOD WAY TO USE UP THE EXTRA ZUCCHINI

ONE OR TWO LOAVES REALLY NEVER MAKE IT TO THE FREEZER.

CRISPY FRIED TOFU

2012-07-30T12:44:00.001-07:00

THIS IS THE EASIEST WAY TO MAKE CRISPY RESTAURANT STYLE FRIED TOFU AT HOME.

Purchase the Extra Firm Tofu, drain on a towel for about 15 minutes.
Start some veggie oil cooking in a pan. I like to use Sunflower oil in a cast iron pan.

Test your oil with a splash of water off your fingers to make sure its hot.

Season your Tofu with salt, pepper and a little garlic powder.

Place half the tofu in the oil and cook, stirring with a metal spatula until it is crispy and golden brown.
Continue adding all your tofu as you take out the ones that are done and place them on a paper towel to drain.

ADD TO YOUR FAVORITE STIR FRY, PASTA, OR JUST EAT PLAIN.

ZUCCHINI BISCUITS

2012-07-30T12:34:00.000-07:00

Zucchini Biscuits or Zucchini pie whatever you want to call it. It's Good!!

4 cups shredded zucchini
1 cup shredded Cheddar cheese
3/4 cup Parmesan cheese
1 3/4 cup Bisquick or baking mix
4 beaten eggs
1 tsp salt
1 tsp oregano
1/2 cup veggie oil
1/2 chopped onion
2 chopped garlic cloves

Mix everything together, spread into a greased 9x13 baking dish. Bake at 400 for 25-35 min.

MY FAVORITE SPINACH DIP

2012-07-24T08:50:00.001-07:00

Thaw 1 box of frozen spinach. Squeeze all the water out and place in a bowl.
Chop 3 scallions (green onions)
Chop 1 can of sliced water chest nuts
1 pkg Knorr dry vegetable soup packet.
1 cup sour cream
1 cup mayonnaise

Mix everything in bowl and serve with bread, pita or crackers.

SUMMER SQUASH CASSEROLE

2012-07-24T08:44:00.002-07:00

Chop 6-8 yellow summer squash into small dice sizes.
Chop 1/2 white onion into small dice sizes.
Place in a cooking pot and cover with water.

Bring to a boil and simmer until squash is tender.

MY DAD PLANTED THE BUMPY CROOKED NECK SQUASH AND I PLANTED THE SMOOTH STRAIGHT NECK.

Drain water off.

Add 1 cup shredded Cheddar cheese or
Velveeta cheese.
Add 1 sleeve of crushed Ritz or round crackers.
Add salt and pepper and your good to go. So Good!!