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DEMURALIST's Photo DEMURALIST SparkPoints: (21,196)
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11/15/09 9:53 A

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These are great to put out for a party, but also great to keep on hand for a crunchy sweet spicy nibble. I have a large jar I keep them in and try to have them on hand often.

Pickled Vegetables

2 C small cauliflower florets
2 small summer squash, cut into 3” spears
1 ½ C baby carrots cut in half lengthwise
1 ½ C pearl onions, peeled
1 red bell pepper, cut into ½ inch strips
3 C water
3 C Cider Vinegar
2 ¼ C sugar
4 cloves garlic, peeled and smashed
1 ½ Tblspn. Fennel seeds
1 Tblspn. Coriander seeds
1 Tblspn. Salt
½ tsp. red pepper flakes or 1 whole dried hot pepper

1. In a large nonreactive bowl, combine vegetables.
2. In a large saucepan, combine water, sugar, garlic, seeds, salt and pepper. Bring to a boil, stirring to dissolve sugar, cook for one minute.
3. Pour the brine over the vegetables. Weight with a plate to keep vegetables submerged in liquid. Cool to room temperature, then refrigerate for at least 24 hours.
4. Will keep easily for up to one month.


Chris
54 y.o. Wife and Mother of 2 (19 and 17), living in Middle Tennessee.


You can't leave footprints in the sands of time if you're sitting on your butt. And who wants to leave buttprints in the sands of time?"
BOB MOAWAD





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CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
11/10/09 6:32 P

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I have to start using my slow cooker. Especially now that winter is drawing close. Stews and soups taste so good when it's cold outside!

Callie
CSMALONE's Photo CSMALONE Posts: 4,408
11/10/09 4:18 P

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You are welcome Chris. I like using the slow cooker too.
Cathy

Making my way to the goal line!


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DEMURALIST's Photo DEMURALIST SparkPoints: (21,196)
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11/10/09 8:21 A

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ooo, thanks, love the idea of using the slow cooker.

Chris
54 y.o. Wife and Mother of 2 (19 and 17), living in Middle Tennessee.


You can't leave footprints in the sands of time if you're sitting on your butt. And who wants to leave buttprints in the sands of time?"
BOB MOAWAD





 current weight: 247.4 
 
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CSMALONE's Photo CSMALONE Posts: 4,408
11/9/09 10:12 P

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I made this nice veggie 'chili' today. It is not very chili like--it is more a veggie stew.

Slow Cooker Roasted Veggie Chili

4 cups fresh or frozen cauliflower florets
1 can kidney beans - rinsed and drained.
1 medium leek - white part chopped finely.
1 medium stalk celery
2 cups mushrooms
2 cloves garlic
1 Hungarian peppers (I used 1/2 an Anaheim pepper)
1 can black beans - rinsed and drained.
1/2 tsp ground oregano
1 tsp Ground cumin
2 tsp chili powder
1 tsp table salt
1/4 tsp black pepper
cooking spray
1/2 tsp crushed red pepper flakes
1 can Swanson Organic vegetable broth - add enough water to make 2 1/2 cups liquid.

Coat saute pan/skillet with spray; Add leek, Hungarian pepper, red pepper flakes, celery, mushrooms and garlic. Saute over medium-high heat until golden, about 5 minutes.
Spoon mushroom mixture into a 5 quart slow cooker. Add caulifower, beans, oregano, cumin, chili powder, salt, pepper, and broth. Cover and cook on low setting for 7 - 8 hours.
Just before serving, remove 1 cup of beans and vegetables and about 1/4 cup liquid. Place in blender or processor and puree. Return to slow cooker and stir to combine. Yeilds about 1 heaping cup per serving.

This is really delicious!

Cathy



Making my way to the goal line!


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DEMURALIST's Photo DEMURALIST SparkPoints: (21,196)
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11/9/09 5:21 P

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This is a salad for a crowd, and I have never served it that the recipe was not requested multiple times...

Poppy Seed Salad

Dressing

½ C Sugar
1/3 C cider vinegar
1 tsp dry mustard
1 tsp salt
1 tsp onion powder (not salt)
2/3 C Oil, I usually use Canola or equivalent, no need for good Olive here
2 Tblspn Poppy seeds

Salad Mix (this is a starting point)

About 20 oz (2 to 3 bags) of mixed Salad Greens
½ C chopped dried dates
½ Craisins
½ C green grapes, halved
½ C red grapes, halved
1 pkg sliced mushrooms (baby portobellos)
4 oz. crumbled blue cheese
½ C walnuts
2 avocado or ½ C papaya chopped

In a small sauce pan over medium high heat (this boils over in a microwave) heat the sugar and vinegar until the sugar dissolves. Remove from heat and add the mustard, salt, and onion powder-blends best with a whisk. Then, whisking as you go, slowly drizzle the oil into the vinegar mixture. If you do this perfectly it forms an emulsion and will stay blended, if not then you just have to mix it before you pour it-I get it about 50% of the time-either way it tastes the same.

This is enough dressing for 1 or 2 salads of this size and holds for about 2 weeks in the fridge. It tastes best at room temperature, and if you like wilted salad allow the salad to “marinade” in the dressing for 20 minutes before serving. The dressing is very good as a dressing for a warm spinach salad, or on a fruit salad.


Chris
54 y.o. Wife and Mother of 2 (19 and 17), living in Middle Tennessee.


You can't leave footprints in the sands of time if you're sitting on your butt. And who wants to leave buttprints in the sands of time?"
BOB MOAWAD





 current weight: 247.4 
 
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CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
11/9/09 4:43 P

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I'll have to give those a try. They sound quite intriguing!

Callie
DEMURALIST's Photo DEMURALIST SparkPoints: (21,196)
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11/9/09 9:54 A

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weird but good...instead of dropping the cookies I roll into a log in saran wrap and keep a log of the raw dough in the freezer and slice off a cookie or two to pop in the toaster oven when I get a sweet tooth.

Lentil Cookies

9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 C sugar
3/4 C unsalted butter , room temperature
1 egg
2 teaspoons vanilla extract
1 1/2 cups lentil puree, recipe follows
1 C rolled oats
1 C dried fruit
1 C unsweetened dried shredded coconut

Chopped nuts would be a nice addition

*Cook's Note: If desired, a quarter of the whole-wheat flour can be substituted with lentil flour for a denser, stronger flavored cookie and obviously All purpose white will also work

Preheat the oven to 375 degrees F.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice.

In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut.

Drop dough about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes, or until an internal temperature of 195 degrees F is reached on an instant-read thermometer.
Lentil Puree:
4 ounces lentils, approximately 2/3 cup, picked over and rinsed
2 cups water
In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months.
Yield: 1 1/2 cups lentil puree


Chris
54 y.o. Wife and Mother of 2 (19 and 17), living in Middle Tennessee.


You can't leave footprints in the sands of time if you're sitting on your butt. And who wants to leave buttprints in the sands of time?"
BOB MOAWAD





 current weight: 247.4 
 
289
274.25
259.5
244.75
230
CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
11/8/09 12:45 P

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I love to make peanut butter noodles using Trader Joe's Soyaki sauce.

Equal parts peanut butter and the sauce (I generally use a 1/4 cup for me, but there are leftovers)

Add to taste:
Lime juice
Cilantro
red pepper

Cut it with a little water if the taste is too intense.

Peanut butter type is up to you. I like crunchy and have used both natural and Peter Pan with great results.

Mix it all together, then stir into noodles or rice with all the veggies you want. It's delcious and really simple!

Callie
CALLIOPEDAK's Photo CALLIOPEDAK Posts: 3,242
11/8/09 12:36 P

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If you're like me, you eat vegetarian or vegan a good number of days. So what are your favorite recipes? Share them here!

Callie
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