Sunday, May 08, 2011
1/2 cup onion
1/2 red and green pepper (or more)
1/2 cup mushrooms chopped
big pile of chopped up greens
1/2 cup of water or veggie broth
1 small can of tomato sauce (or paste)
2 cans of beans(I used Red Kidney and Pinto)
1 can of pumpkin
1 can of tomatoes
1/2 teaspoon of garlic powder, onion powder, pepper, chili powder, cumin, veggie spice
Saute the onion, green and red pepper and carrots in a large pot with some water over veggie broth.
Add mushrooms, all the spices, tomato sauce, pumpkin and stir.
Add beans, tomatoes, and more water or broth if needed. Stir.
Cover and heat on medium to low for around 30 minutes.
Add greens at the end and stir in.
These measurements are just estimates because I didÔŅĹt measure anything.
The pumpkin may sound weird but it makes it thick and a little sweet without adding fats and sugar.
I just got all these ideas from various recipes and put the different ingredients together.
Thursday, May 05, 2011
Sauteed Veggies and Beans
Various types of veggies:
broccoli, cauliflower, asparagus, peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, red pepper, green beans, corn, mushrooms, zucchini, spinach, kale, bok choy, swiss chard, collard greens, ect. (I just use a combination of what I have, itís a great way to use up what you have)
lentils (I like this one because they are small), kidney beans, pinto beans, lima beans, edmmen(soy) beans, garbanzo beans, great northern beans, black beans, ect. (I usually use only one type of beans but you could use several types)
Various types of spices:
onion powder, garlic powder, Mrs. Dash, spike. lemon juice, vinegar, liquid aminos, ect.(I just use what I have)
Start chopping up the veggies into small pieces.
Heat up a big pan with some water.
When the water is bubbling add all the veggies (except the greens) and the beans in the pan.
Keep stirring to make sure all the veggies are covered in the water.
Start to add some spices to taste.
Turn the heat off and add the greens, stirring until all the greens are covered.
This recipe never turns out the same because I never measure anything and I always have something different to add to the recipes.
I use fresh, raw, frozen, cooked and canned veggies and beans.
You could add some whole grains too.
This is my fast and easy meal when I need to cook something in the evening.
Saturday, April 23, 2011
Spinach and Red Pepper Hummus
1 Can Chick Peas
Bunch of Spinach
Ĺ Can Roasted Red Pepper
A little Chopped up Onion, Zucchini, Tomato
1Tablespoon of Tahini
1Teaspoon of Lemon Juice, Vinegar (any type)
Ĺ Teaspoon of Garlic Powder, Onion Powder, Spike Seasoning, Mrs. Dash
Put one can (drained and rinsed) on chick peas in the food processor and process.
Start to add the spinach, roasted red pepper, onion, zucchini, tomato and keep processing, then add some lemon juice, vinegar (to taste) and the tahini and process a little more.
Then add all the spices until you like the taste.
Note: I didnít measure any ingredients so they are just approximant. I just added ingredients I had and I got ideas from different recipes and this is what I came up with.
Friday, April 15, 2011
Chocolate-Chocolate Chip Cookies
3/4 cup whole-wheat flour
1/2 cup sugar
6 tbsp. unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup flax seed meal and water (let set for a while)
2 1/2 tbsp. mini semi-sweet chocolate chips
2 tbsp. brown sugar, not packed
3/4 tsp. vanilla extract
1/4 tsp. baking soda
1/8 tsp. salt
6 tbsp. cocoa
Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, sugar, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, flax seed meal and water, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS
What is nice about this cookies is that they only make one pan and there is not alot of sugar in them and you have fruit in the cookies instead of fat.
You can use half white whole wheat flour and 100% whole wheat flour if you want it more softer cookie.
You can use different sugars if you want. I have used Sucanat, Turbinado, stevia blend and sugar. I just use the brown sugar because you donít use a lot and Iím not sure what to use.
I have used banana in place of pumpkin (I couldnít find can pumpkin)
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