1 lb. fresh spinach 1/2 cup pine nuts or garbanzo beans and walnuts 1/2 large red onion – sliced in thin O’s 1/4 cup julienne carrots or dried cranberries and mandarin orange slices 1/4 cup olive oil 1 Tbs Balsamic Vinegar 1 tsp Grey Poupon or Dijon mustard Pinch of salt and… Continue reading
1 medium sized leek – washed, sliced, include most of the greens 1 can or bottle of beer – the alcohol will evaporate during cooking process 1 can each black beans and kidney beans – rinsed and drained 1/2 cup black olives, sliced 2 cloves garlic, crushed 4 oz can hatch green chilies… Continue reading
1 cup cooked short grain brown rice 1 – 16 oz can drained/rinsed red kidney beans 1/4 cup favorite salsa 1 tsp fennel seed – toast in a touch of oil in a hot skillet for a couple of minutes 1 tsp dried basil 1/2 tsp dried oregano 2 cups… Continue reading
Cooked Pasta – Penne, shell, sweet potato or black bean – lots of choices 1/2 each red and green bell pepper – diced 2 Roma tomatoes – quartered and diced or sliced 2 cloves garlic – crushed and diced 1 or 2 slices of red onion – diced 1/2 tsp crushed… Continue reading
6 small red or gold potatoes 4 – 6 corn tortillas – cut into 2 inch strips 1 red, yellow or green bell pepper – or a combination – cut into thin strips 2 diced Roma tomatoes 2 large minced garlic cloves 1/2 cup minced onion – red or yellow… Continue reading
1 red cabbage 1 small white onion 2 Tbs olive oil Pinch of salt Splash of Tamari or soy sauce (optional) It just doesn’t get any easier than this for a hot delicious side dish! Peel and slice onion in rounds, and quarter them. Heat 2 T olive oil in… Continue reading
1 Tbs “A Taste of Thai” Red Curry Paste (found in 1.75 oz packages) 1 Can (13.5 oz) Coconut Milk, regular or lite Canola oil – enough to pan fry tofu Salt to taste (optional) 1 lb package extra firm tofu Cooked Jasmine rice or crispy noodles Jazz up this fantastic… Continue reading
Corn tortillas or crispy tostadas or taco shells 1/2 Tbs vegetable oil 1 can chili, black, pinto, or refried beans 1 cup cooked short grain brown rice Toast the tortillas on both sides in a little hot oil on a skillet until soft. If you use the crispy tostadas or taco… Continue reading
1/4 diced yellow onion 2 large Russet or 3 medium red potatoes peeled and cut in 1 inch cubes 2-3 garlic cloves smashed and diced 1/2 cup diced carrots 1.5 cups sorted and rinsed green split peas 3 – 4 cups water (adjust as needed) 1/2 tsp each dried basil, oregano, marjoram 1 tsp… Continue reading
1.5 pounds Brussels sprouts 2 Tbs olive oil 1 veggie bouillon 1/2 tsp freshly ground black pepper 1 tsp Grey Poupon Mustard (optional) Look for firm, large Brussels Sprouts. If you can only find small ones, then cook them whole rather than cutting them up. With the large ones (at least… Continue reading
