Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Cabbage and Potato Casserole
2 Tbs butter
2 medium onions, chopped
1 small cabbage, shredded
2 green apples, thin sliced
1-1/2 tsp white wine vinegar
1-1/2 tbs sugar
1 tsp salt
1/4 tsp pepper
2 cups veggie broth
1/2 cups leftover mashed potatoes
In large skillet, over medium heat, melt the butter and saute onion til golden brown. In crockpot, make alternate layers of cabbage and apple. Add the onion, vinegar, sugar, salt and pepper. Mix the broth into the mashed potatoes to make a thin sauce and pour it over the cabbage. Cover and cook on high setting for 3-4 hours.
Serves 6.
BROCCOLI-CORN CASSEROLE (MEATLESS)
1 can cream style corn
1 (10 oz.) pkg. frozen broccoli, thawed and drained
2 eggs, beaten
2 tbsp. diced onion
Salt and pepper to taste
1/4 c. cracker crumbs
2 tbsp. butter
Mix together cream style corn, broccoli, eggs, onion, salt and pepper.
Put in buttered casserole. Top with cracker crumbs and 2 tablespoon
butter. Bake at 350 degrees for 45 minutes or until firm.
Baked Broccoli Omelet Casserole
1 tablespoon Olive Oil
1/2 Onion — Finely Chopped
1 Clove of Garlic - Minced
1 cup Broccoli — Chopped
1 tablespoon Minced Basil
6 Eggs
1/2 cup Low-fat Cottage Cheese
1/4 cup Parmesan Cheese
In a large frying pan, with ovenproof handle, heat the oil over medium heat. Sauté the onions for 5 minutes, or until soft. Add the garlic, broccoli and herbs, sauté for a few minutes. In a small bowl, whisk together the eggs, Parmesan cheese and cottage cheese. Pour over broccoli in pan. Stir a few times to blend. Cook for 3-5 minutes. Transfer to the oven and bake at 375 F until the eggs are set, about 15 minutes. Serves 2.
Tennessee Cornmeal Cakes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
2 cups cornmeal
1/2 teaspoon baking soda
2 1/2 cups buttermilk
2 eggs
2 tablespoons oil
Mix wets. Mix dries. Mix wets and dries together. Cook like pancakes.
Description:
Wonderful cornmeal cakes. Please serve with real maple syrup and real butter.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 407 Calories; 11g Fat (25.7% calories from fat); 14g Protein; 61g Carbohydrate; 5g Dietary Fiber; 99mg Cholesterol; 348mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 1 1/2 Fat.
WHOLE WHEAT WAFFLES
Mix dry ingredients:
1 1/4 cup whole wheat flour
2 tsp baking powder
Mix wet ingredients, beating eggs first then adding the
rest:
2 eggs
1 1/2 cup milk
3 tablespoons melted butter or oil
2 tablespoons honey
Stir wets into dries. Lumps are OK. Bake on oiled,
preheated waffle iron.
Makes about 5 waffles.
CORNMEAL WAFFLES
Mix dry ingredients:
1 cup cornmeal
1/3 cup whole wheat flour (or soy flour)
2 teaspoons baking powder
Mix wet ingredients, beating eggs first then adding the
rest:
2 eggs
1 cup milk
3 tablespoons oil
3 tablespoons molasses
Add dry to wet ingredients. Stir. Bakes on oiled and
preheated waffle iron.
Makes about 6 waffles.
Slow Cooker Breakfast Cobbler
Serves: 4
2 cups peeled, sliced tart apples
2 cups granola cereal
1 teaspoon cinnamon
1/4 cup honey
2 tablespoons melted butter
Spray inside of 3-4 quart crockpot with nonstick cooking spray. Combine apples, cereal and cinnamon in crockpot and mix well. Stir together honey and butter and drizzle over apple mixture. Mix gently. Cover crockpot and cook on LOW 8 hours until apples are tender.
Confederate Pudding
12 slices homemade-type bread (sliced thin)
jelly or jam to taste
butter
1 pint milk
2 beaten eggs
Cover each slice of bread with jam or jelly. Butter a glass baking dish and arrange bread in 2 layers. Mix milk and beaten eggs well. Pour over bread. Let stand until milk mixture has soaked bread thoroughly, 10 to 15 minutes (or you can refrigerate overnight). Bake at 325 degrees until pudding is firm, about 20 minutes (longer if refrigerated)
These recipes are from: [above and to follow]
http://groups.yahoo.com/group/healthycheapcooking/
I made a breakfast bread pudding this morning that was terrific. It
has 7 to 8 grams of protein per serving, serving size 6.
Recipe:
1 loaf whole wheat bread
4 eggs
1/4 cup sugar (I think this could be omitted)
1 tsp cinnamon
1 tsp vanilla
2 1/2 cups unsweetened soy milk (can use regular milk)
1/2 cup blueberries (frozen okay)
1/4 cup pecans (could use more)
1/4 cup sunflower seeds (could use more)
Heat oven to 350. Cut bread in to 1” cubes. Whisk together eggs,
sugar, vanilla, and cinnamon. Add bread to egg mixture and pour into
greased casserole dish. Cook for 45 minutes.
Serve plain or with berry sauce (recipe below):
Heat 1 cup mixed berries (I used strawberries and blueberries, if
frozen, thaw first) with honey. When have a good syrup, mix into
plain soy or dairy yogurt. Pour over pudding.
I think this recipe could be modified easily to use seasonal berries
and fruit, such as apples in fall.
Enjoy.
CONTRIBUTED BY: LESLEY
Breakfast Tacos
1 cup cooked rice
1/8 - 1/4 lb sausage
chopped onion
corn or flour tortillas
2 eggs, beaten
chopped jalapenos
hot sauce/salsa
Fry sausage (or bacon, or ham) with the onion and drain the grease. Add rice, jalapenos, and beaten eggs, scramble together with the sausage.
Meanwhile, heat the tortillas on a griddle or directly over a low flame. Divide sausage/rice mixture among the tortillas, add hot sauce/salsa, and/or cheese as desired. Makes 6-8 tacos.
Variations: (1) use fried potatoes instead of cooked rice. (2) Add a can of hot dog chili sauce to the mat mixture. (3) Add fresh chopped tomatoes, and/or chopped black olives, and/or chopped green onion.
[Out west we call these ‘burros’...granny]
Baked Chicken Supreme
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 chicken — cut-up
pepper
herb of your choice - tarragon is good
here
3 tablespoons lemon juice
1 tablespoon tamari soy sauce
1/4 cup dry sherry — (or chicken stock)
onions — sliced - lots
paprika
Preheat oven to 425 F.
Put the chicken in a baking pan, put the onions around it.
Sprinkle with the herb, and a little paprika if you want to (the paprika is just to make it pretty).
Mix the liquids and pour over chicken and onions.
Bake, uncovered, about 25 minutes.
Cover pain with foil, lower heat to 375 F, and continue to bake for 30 minutes more, basing occasionally with accumulated liquid.
Remove cover after 30 minutes and continue to bake 15 minutes more, or until chicken is nicely browned and is tender and fully cooked.
All In One Chicken
Serves 4-6
4 medium potatoes
1 lb. carrots
2 medium onion
1 - 1-1/2 lb boneless skinless chicken breasts
1 cup dry white wine, vermouth, beer or chicken stock
2 bay leaf, broken in half [Pat’s Note: I would sprinkle this with
basil or herbes de Provence rather than using a bay leaf.]
2 (10 oz) pkg frozen green beans
Preheat oven to 350F.
Wash the potatoes but do not peel. Cut in quarters [Pat’s note: Well, you can certainly peel the potatoes if you want to. I would, but only b/c my husband will not eat unpeeled potatoes ever.] Wash carrots and cut into 2 inch chunks.
Peel onion and cut into wedges.
In an ungreased 8x12” or 9x13” baking dish, arrange the chicken, potatoes, carrots and onion. Pour the wine or other liquid over the chicken. Add the bay leaf. Cover baking dish with foil.
Bake the chicken for 1 hour. Uncover the chicken and add the frozen green beans. Continue baking for 10-15 minutes or until the chicken is thoroughly cooked and vegetables are tender.
[Pat’s Note: You could use regular bone-in, skin-on chicken parts if you prefer. And of course, fresh green beans would be nicer if you have them
Light & Easy Chicken and Veggies
3 boneless skinless chicken breasts, cut in half Garlic cloves, minced (to taste ~ I used 1 per breast half) onion powder, to taste salt & pepper to taste
1 large red onion
1 red pepper
2 small yellow squash
fresh basil, to taste
fresh chives, to taste
olive oil or non-stick spray, for spritzing
Preheat oven to 325F.
Cut a slit into each chicken piece. Add garlic into each slit (I used
1 clove per breast half). Sprinkle onion powder, salt, & pepper to taste. Spray frying pan with just enough olive oil to coat, or use non-stick spray. Brown each side of the chicken (approx 2-3 minutes per side).
In a 9x13 pan, spray with nonstick spray or drizzle with olive oil.
Cut onions, peppers, and squash into large pieces. Sprinkle with salt & pepper to taste. Add a fresh basil chifinade (I used approximately 6 leaves). Cover with tinfoil and bake for 40-45 minutes until veggies are to desired tenderness. Sprinkle with fresh cut chives and serve.
Serves 6.
Roasted Turkey Breast with Sauteed Vegetables
2 cloves garlic, smashed
1/2 red onion, thinly sliced
1 medium carrot, cut into 1/2-inch pieces
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/2 turkey breast (about 2 pounds), boned, skin on Salt and pepper
Sauteed Vegetables, recipe follows
Preheat the oven to 350 degrees F.
Scatter the garlic, onion, and carrot along the bottom of a baking dish.
Combine the herbs and stuff them under the skin of the turkey breast.
Season turkey with salt and pepper. Place turkey in the baking dish, on top of the vegetables. Add about 1/4-inch of water to the dish and place in the oven. Bake for 35 to 40 minutes, or until juices run clear when pierced with a fork. Serve with Sauteed Vegetables.
Sauteed Vegetables:
1 tablespoon olive oil
1 clove garlic, smashed
1 red onion, thinly sliced
1 carrot, thinly sliced
1 red bell pepper, thinly sliced
1 bunch white Swiss chard, cleaned well and torn into large pieces [Pat’s
note: by white chard, they really mean the stems are white. The leaves are green. This is the most ordinary kind, actually, and the kind I prefer to grow.]
1 bunch red Swiss chard, cleaned well and torn into large pieces
1 bunch fresh spinach, cleaned well and torn into large pieces
1/2 lemon, juiced
Salt and pepper
Heat olive oil in a nonstick skillet over medium heat. Add garlic, onion, carrot, and bell pepper and saute until tender. One at a time, add the white chard, red chard, and spinach, and cook just until each is wilted.
Sprinkle with lemon juice and then season, to taste, with salt and pepper.
Serve immediately with the turkey breast.
[Pat’s Note: Unless you have them all ready in your garden, this would be expensive - to use two different kinds of chard, PLUS spinach. So you could just use the chard if you wish. Or just spinach. Beet greens would be good here too.]
Nutrition Information
Nutritional Analysis per serving Calories 187
Fat 3 grams Saturated Fat 1 gram
Carbohydrates 10 grams Fiber 4 grams
First, you cook either brown rice or any Asian style noodles
you prefer. If using noodles, after you have cooked them,
toss with just a tiny bit of oil (tiny bit!) so they don’t
stick together.
Cover a large plate or platter with lettuce, if you have
extra lettuce. Otherwise, don’t. :)
Put the rice or noodles on the large plate or platter- it’s
nice to have a row of cucumber slices around the edge of the
dish - looks pretty, and they are a good accompaniment.
Tomato slices would work here also. Put this in the fridge
while you do the chicken.
MILLIONAIRE CHICKEN
This is adapted from a recipe in ‘The Pleasures of Chinese
Cooking’ by Grace Zia Chu, Simon and Schuster Pocket Book,
1977. I’ve had this cookbook all this time and I’ve only
used this one recipe from it! (I’m sure that Madame Chu
would *not* appreciate the way I serve this though: cold
rice or cold noodles!... shocking...)
One chicken, whole or quartered: Put the chicken in boiling
water in a large pan. Let it boil for 15 minutes. Then
turn off the flame and leave the chicken in the water in the
pan for at least 20 minutes. Then remove the chicken.
This is an excellent way to poach chicken, by the way.
Tear the meat off the bones; or cut it off, if you prefer. I
use my hands and tear it off. Tear the chicken (again, cut
if you prefer) into bite-sized pieces and scatter it
artistically over the platter of rice or noodles, etc. Set
aside or refrigerate.
Now you make two sauces, one hot (temperature) and one cold.
Cold Sauce:
4 tablespoons soy sauce (I use tamari)
2 tablespoons honey
1 close crushed garlic (or more, if you wish)
Mix the cold sauce ingredients together in a small bowl and
set aside for a few minutes.
Hot Sauce:
3 tablespoons mild tasting oil
2 scallions chopped (I rarely have scallions, and I use a
chopped onion instead)
4 slices fresh gingerroot, chopped (if you don’t have the
gingerroot, don’t try to make this dish: it really needs
it)
1/2 teaspoon crushed red pepper
Mix all the hot sauce ingredients in a small saucepan and
heat them up on a low flame for 3 or 4 minutes. Then pour
the hot sauce into the cold sauce. Stir. Pour the
combined-sauce over the chicken and serve.
You can do all this ahead of time, up to heating the hot
sauce on the stove. That you need to do at mealtime.
CONTRIBUTED BY: PAT MEADOWS
A Different Slaw
3 heaping cups finely shredded cabbage - red, green, or a mix of both.
Savoy cabbage can be used.
1 peeled carrot, shredded finely
1/4 cup apple cider vinegar
2 pickled jalapenos, diced finely - optional
1 tsp salt
a little freshly ground black pepper
Mix all the ingredients in a large glass or plastic bowl (don’t use metal).
Then transfer to a narrower container or leave in the bowl. Cover the top of the container loosely with plastic wrap, press it down on the slaw, and put the slaw in the fridge. Now put a heavy weight on top of the slaw - a can of beans, a jar of water - whatever you have. If you left the slaw in the bowl, you probably need to put a plate on top of it first, then the
can(s) on top of the plate.
Let sit in the fridge at least an hour, and up to overnight or a couple of days. It will be better if you let it sit overnight or all day.
When you’re serving it, squeeze out handfuls to release any excess juice.
[Pat’s Note: This comes out very good.]
GRATED CARROT SALAD
4 cups grated carrots (peeled unless homegrown, but uncooked
2 TBS aniseed (optional)
Juice of 2 lemons
1/2 cup peanut oil or other mild tasting oil (I’d use olive oil)
2 TBS cider vinegar
Mix all. Serve with a dab of cottage cheese on top, if desired.
VARIATIONS: 1. Omit aniseed and add 1/4 cup raisins and 1 8-oz can drained crushed pineapple. 2. Add two diced apples.
DRESSY WINTER SALAD
4 apples, diced
4 stalks celery, sliced
1 carrot, coarsely grated
2 very ripe bananas, sliced
1 tsp finely chopped fresh ginger
juice of 1 lemon
2 TBS olive oil
Top with dabs of cottage cheese, if desired.
CELERIAC SALAD
Peel and grate a raw celery root. Add lemon juice and olive oil to taste.
4 apples, diced
2 cups chopped celery
1/4 cup raisins
1/4 cup chopped nuts
1/4 cup oil
2 TBS lemon juice
VARIATIONS: If you are used to using mayonnaise in a Waldorf Salad, substitute a bit of sour cream, thick plain yogurt, or cottage cheese for the oil and lemon juice. Any of these three will give the salad a creamy consistency. Or - you could whirl some cottage cheese and plain yogurt in a food processor - and use that for a dressing.
Posted by Pat Meadows
These are all from Helen Nearing’s “Simple Food for the Good Life.”
Winter Supper Salad
* 1/2 head lettuce or cabbage, finely chopped
* Outer stalks of one bunch celery, chopped
* 1 green pepper, chopped
* 3 apples, chopped
* 1/4 cup chopped nuts
* 1/4 cup oil
* 2 TBS vinegar
* 1 small head red or green cabbage, chopped
* 5 apples, chopped
* 1/2 cup raisins
2 TBS cider vinegar
3 TBS olive oil
* 4 cups shredded cabbage
* 2 TBS olive oil
* 1/2 cup pitted black olives
* 1 green pepper, chopped
* 1 onion, chopped
* 1 pimiento, chopped
* 1 TBS vinegar, or to taste
Mix all ingredients except vinegar with the oil and toss. Add vinegar to taste and mix again.
* 1 small head cabbage, chopped
* 2 apples, chopped
* 1 orange, peeled and cut in chunks
* 1/2 cup raisins
* 1/2 cup chopped pitted dates
* 2 TBS olive oil
* 1 TBS lemon juice
Posted by Pat Meadows who writes:
I’m not typing the directions for most of these recipes; most of the directions are the same - just mix the ingredients together and toss with the dressing. If the directions differ, I will include them.
From “Simple Food for the Good life”
Kidney Bean Salad with Mediterranean Dressing
Prep and Cook Time: 15 minutes
Ingredients:
* 1 ear of raw corn kernels
* 1/4 cup red onion, minced
* 1 15oz can kidney beans, rinsed and drained
* 1 medium tomato, chopped
* 2 TBS parsley or cilantro, minced
* Mediterranean Dressing
* 4-5 cloves garlic
* 1 cup extra virgin olive oil
* 1/3 cup fresh lemon juice
* sea salt and pepper to taste
Directions:
1. Combine all ingredients and toss with 1/2 cup Mediterranean Dressing.
Mediterranean Dressing
1. Press garlic and let sit for 5 minutes.
2. Whisk together the lemon juice, garlic, sea salt and pepper.
3. Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.
The dressing will store in the refrigerator for up to 10 days. It will solidify so you will need to bring it back to room temperature before using.
Servings
* Salad: Serves 2
* Dressing: Yields about 1-1/3 cup
Black Bean and Millet Salad
1 cup millet, uncooked
3 cups water
2 cups black beans, cooked
2 large tomatoes, chopped
1 medium onion, (or substitute green onions), chopped
1 medium cucumber
Dressing
1/3 cup water
3 Tablespoons lemon juice
1 Tablespoon balsamic vinegar
2 teaspoons garlic, minced
1/2 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon cumin
Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool.
In a large bowl, combine millet, black beans, tomatoes, and onion.
Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into 1/2-inch slices.
Add the cucumber to the salad.
Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.
Posted by Pat Meadows
Nine-A-Day Salad
Yield: 1 servings
2 tb Cider vinegar
1 ts Fresh lemon juice
1/2 ts Dried basil
1/2 ts Dried oregano
1 Clove garlic; finely chopped
1 ts Salt
1 tb + 1 teaspoon canola oil
Freshly ground black pepper
Salad
1 c Broccoli or cauliflower
-florets
4 Green bell pepper rings
4 Red bell pepper rings
2 Or 3 thin slices onion;
-separated into rings
1/2 c Black beans or chickpeas
1/2 c Sliced carrots
1/2 c Sliced zucchini
1 lg Mushroom; thinly sliced,
-(1/4 cup)
8 Whole cherry tomatoes; or 1
-cup halved
2 c Curly spinach torn in
-bite-size pieces and packed
2 tb Whole soynuts
“A powerhouse made with 9
-vegetables; beans, and
-soynuts, this meal-size
-salad was inspired by the
-USDA’s Nine-A-Day
-program..” Dana Jacobi, 12
-Best Foods Cookbook
For the dressing, in a 10-cup plastic container, combine the vinegar, lemon juice, basil, oregano, garlic, and salt. Shake gently to combine, then add the oil and several grinds of the pepper. Cover tightly and shake vigorously to blend. Set aside for an hour so the flavors can meld.
In layers, add the broccoli, green and red pepper rings, onion, beans, carrots, zucchini, mushroom, tomatoes, and spinach. Cover and shake vigorously to coat the salad with the dressing. Serve immediately or marinate in the refrigerator for 2 to 24 hours. Garnish with soynuts and serve.
Makes 4 servings.
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