Marinara Sauce
2 (28-oz.) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano and sugar. Bring to a simmer over med-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. Makes 1/1/2 quarts
Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano and sugar. Bring to a simmer over med-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. Makes 1/1/2 quarts
Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma
Spinach and Cheese Frittata
4 large eggs
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese
Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.
Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat. Pour egg mixture into skillet and cook until partially set, abt 5 minutes.
Sprinkle cheese over eggs. Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes. Remove from oven and let stand 1 minute before cutting frittata into 8 wedges. Yields 2 wedges per servings.
(from weight watchers eating smart)
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese
Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.
Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat. Pour egg mixture into skillet and cook until partially set, abt 5 minutes.
Sprinkle cheese over eggs. Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes. Remove from oven and let stand 1 minute before cutting frittata into 8 wedges. Yields 2 wedges per servings.
(from weight watchers eating smart)
Favorite Sweet Potatoes
3 c. yams or sweet potatoes, cooked
3 eggs
1/2 c. half and half
4 T. butter
2 t. vanilla
pinch of salt
Mix the above ingredients well and pour in a quiche pan.
Top with 3/4 c. brown sugar
3-4 T. butter
1/2 c. flour
1/2 to 1 c. nuts (walnuts, pecans, etc.)
Combine the above and top the sweet potato mixture.
Bake in a 400 degree oven for about 24 minutes or it is brown. DELICIOUS!!
3 eggs
1/2 c. half and half
4 T. butter
2 t. vanilla
pinch of salt
Mix the above ingredients well and pour in a quiche pan.
Top with 3/4 c. brown sugar
3-4 T. butter
1/2 c. flour
1/2 to 1 c. nuts (walnuts, pecans, etc.)
Combine the above and top the sweet potato mixture.
Bake in a 400 degree oven for about 24 minutes or it is brown. DELICIOUS!!
Bonnie's Oatmeal Cookies
4 cups rolled oats (not instant)
3/4 c. oil
1 cup brown sugar, firmly packed
1/2 c. white sugar
2 eggs, beaten
1/2 c. water
1 c. craisins or raisins
1 c. nuts
2 t. vanilla
1 c. flour
2/3 t. salt
1/2 t. soda
2 t. cinnamon
1 t. nutmeg
1 t. allspice
1/2 t. cloves
2 t. baking powder
Heat oil to smoking, pour over oats and stir. Add sugar, stir. Bring water to boil, steep craisins or raisins. Add beaten eggs to cooled oats. Drain raisins, put soda in drained water and add with vanilla. Add all dry ingredients, craisins, and nuts. Drop on greased cookie sheet or foil. Bake 10-12 minutes at 350 degrees. Makes 3 dozen. Recipe can be doubled and stored in freezer, if they last that long.
3/4 c. oil
1 cup brown sugar, firmly packed
1/2 c. white sugar
2 eggs, beaten
1/2 c. water
1 c. craisins or raisins
1 c. nuts
2 t. vanilla
1 c. flour
2/3 t. salt
1/2 t. soda
2 t. cinnamon
1 t. nutmeg
1 t. allspice
1/2 t. cloves
2 t. baking powder
Heat oil to smoking, pour over oats and stir. Add sugar, stir. Bring water to boil, steep craisins or raisins. Add beaten eggs to cooled oats. Drain raisins, put soda in drained water and add with vanilla. Add all dry ingredients, craisins, and nuts. Drop on greased cookie sheet or foil. Bake 10-12 minutes at 350 degrees. Makes 3 dozen. Recipe can be doubled and stored in freezer, if they last that long.
Bean Soup (White)
2 cans white beans (rinsed and drained)
1/2 c. onion, diced or 1/4 c. dried onion
1/2 c. onion, diced or 1/4 c. dried onion
2 minced garlic cloves
3 c. chicken stock
1/2 c. half and half or heavy cream
Rosemary (preferably a sprig from your garden)
Salt and pepper to taste
If using real, diced onions, saute in olive oil over medium heat until translucent and add minced garlic for the last few minutes. Then add the rest of the ingredients and simmer about 25 minutes. If using dried onions just put all ingredients in the pot and simmer on low for 20 to 30 minutes. Once the soup is done, please remove the rosemary sprig and blend in food processor. Return to pot and stir in cream and reheat. Excellent with sour cream and Parmesan cheese.
Egg Replacers
Possible Egg Replacers from Bob's Red Mill
1. Apple Sauce -- Use 1/4 to 1/3 cup of applesauce per egg. Uses works best in muffins and sweet breads. Leaves no additional taste.
2. Bananas -- Use 1/4 to 1/3 cup of smashed banana per egg. Also great for muffins and sweet breads but does a little banana taste.
3. Starches -- Combine 1 T. of corn starch or potato starch and 3 T. water. This is a simple egg replacer and probably works best with something like cookies.
4. Tapioca Flour -- Replace 1 to 2 T of each cup of flour with an equal quantity of tapioca flour. Great for wheat-free baked goods
5. Flaxseeds -- Use 1 part seed to 4 parts water. Simmer 5 to 7 minutes. Allow "gloop" to cool, then pour into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the "gloop," until the cloth contains only seeds. 1 egg equals 1/4 c. "gloop" (Great for cookies, cakes, muffins and moor)
1. Apple Sauce -- Use 1/4 to 1/3 cup of applesauce per egg. Uses works best in muffins and sweet breads. Leaves no additional taste.
2. Bananas -- Use 1/4 to 1/3 cup of smashed banana per egg. Also great for muffins and sweet breads but does a little banana taste.
3. Starches -- Combine 1 T. of corn starch or potato starch and 3 T. water. This is a simple egg replacer and probably works best with something like cookies.
4. Tapioca Flour -- Replace 1 to 2 T of each cup of flour with an equal quantity of tapioca flour. Great for wheat-free baked goods
5. Flaxseeds -- Use 1 part seed to 4 parts water. Simmer 5 to 7 minutes. Allow "gloop" to cool, then pour into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the "gloop," until the cloth contains only seeds. 1 egg equals 1/4 c. "gloop" (Great for cookies, cakes, muffins and moor)
Old-Fashioned Berry Gelatin Salad
2 small pkg. raspberry jello
2 c. boiling water
1 can 16 oz whole-berry cranberry sauce
1 can 16 oz. crushed pineapple
1/2 c. red wine or grape juice
1/3 c. chopped pecans
Chill about 2 hours and put in a mold sprayed with Pam. Top with whipped cream.
2 c. boiling water
1 can 16 oz whole-berry cranberry sauce
1 can 16 oz. crushed pineapple
1/2 c. red wine or grape juice
1/3 c. chopped pecans
Chill about 2 hours and put in a mold sprayed with Pam. Top with whipped cream.
Richard's favorite Lentil Soup
Olive oil
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4 cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes
Saute onions, carrots, celery, and cloves. It may take ten to fifteen minutes because of the quantity. Add the parsley, broth, lentils, and tomatoes. Bring to a boil and reduce heat and cook until lentils are tender. (approximately 40 minutes) Place about half of the soup in blendtec or blender. Pour back into pan and add more bouillon or broth, if needed. Season with salt and pepper and a little balsamic vinegar. Enjoy!
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4 cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes
Saute onions, carrots, celery, and cloves. It may take ten to fifteen minutes because of the quantity. Add the parsley, broth, lentils, and tomatoes. Bring to a boil and reduce heat and cook until lentils are tender. (approximately 40 minutes) Place about half of the soup in blendtec or blender. Pour back into pan and add more bouillon or broth, if needed. Season with salt and pepper and a little balsamic vinegar. Enjoy!
Sweet and Sour Lentils
2 1/2 c. chicken broth, far removed
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian paprika
Lettuce leaves
Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven't lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves. Makes 6 servings.
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian paprika
Lettuce leaves
Heat broth and lentils in 2-quart saucepan; bring to a boil. Reduce heat and simmer for 20-30 minutes, until lentils are done but haven't lost their shape. Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully. Sprinkle with paprika. Serve warm or cold on a bed of lettuce leaves. Makes 6 servings.
Vegetarian Chile
1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers, and Galapagos. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chili cook for 20 minutes. Stir in salt, pepper,, and cilantro or parsley. Serve Makes 4 servings.
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onion, carrot, garlic, red and green peppers, and Galapagos. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chili cook for 20 minutes. Stir in salt, pepper,, and cilantro or parsley. Serve Makes 4 servings.
Steamed Carrots with Apricots and Cauliflower
1 c. dried apriots
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 c. water
1 t. butter
Pinch of sugar
Garnish with fresh dill or parsley
Soak apricots in hot water for 20 minutes. Pat dry and cut into julienne strips. In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar. Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender. Shake occasionally to prevent sticking. Stir in apricots and heat through. Serve garnished with dill or parsley. Makes 8 servings.
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 c. water
1 t. butter
Pinch of sugar
Garnish with fresh dill or parsley
Soak apricots in hot water for 20 minutes. Pat dry and cut into julienne strips. In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar. Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender. Shake occasionally to prevent sticking. Stir in apricots and heat through. Serve garnished with dill or parsley. Makes 8 servings.
Orange-Glazed Sweet Potatoes
6 medium sweet potatoes
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt
Heat over to 350 degrees. Boil the unpared potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 A Day Recipe.
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt
Heat over to 350 degrees. Boil the unpared potatoes until tender, about 30 minutes. Drain; peel and place in a shallow baking dish. Cook remaining ingredients and pour over potatoes and bake 30 minutes. Makes 8 servings. This is an official 5 A Day Recipe.
Yam and Pineapple Casserole -- Kimberly
Ingredients
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows
Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.
Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).
Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows
Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.
Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).
Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.
Pie Crust -- Martha
Ingredients:
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water
Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.
Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water
Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.
Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.
Salsa Black Bean Soup
INGREDIENTS:
2 (15 ounce) cans black beans, drained
and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
|
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
|
DIRECTIONS:
| 1. | In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. |
| 2. | Heat the bean mixture in a saucepan over medium heat until thoroughly heated. |
| 3. | Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=14132&origin=detail&servings=4&metric=false |
Luann's Salsa (adapted to freezer)
23 to 25 med. tomatoes
3 lg onions
2 lg green pepper
2 lg red peppers
1 jalapeno pepper
1 c. white vinegar
4 t. black pepper
4 t. garlic salt
4 t. salt
3 T. corn starch
1 12 oz. can tomato paste
1. Blanch and peel tomatoes
2. Cut and squeeze most of the juice out as this will make it thicker
3. Chop onions, peppers
4. Chop jalapeno and remove seeds so it's not so hot
5. Add other stuff
6. Cook in 8 qt pot stirring often so it doesn't burn. Vegetables need to be soft--abt 20 min or more. I cook longer and then freeze.
7. Blend in a blender to get things really chopped up
8. Luann bottles and water baths boiling 20
9. I let cool and put in bags and freeze. Yummy
3 lg onions
2 lg green pepper
2 lg red peppers
1 jalapeno pepper
1 c. white vinegar
4 t. black pepper
4 t. garlic salt
4 t. salt
3 T. corn starch
1 12 oz. can tomato paste
1. Blanch and peel tomatoes
2. Cut and squeeze most of the juice out as this will make it thicker
3. Chop onions, peppers
4. Chop jalapeno and remove seeds so it's not so hot
5. Add other stuff
6. Cook in 8 qt pot stirring often so it doesn't burn. Vegetables need to be soft--abt 20 min or more. I cook longer and then freeze.
7. Blend in a blender to get things really chopped up
8. Luann bottles and water baths boiling 20
9. I let cool and put in bags and freeze. Yummy
Mediterranean Slow-Cooked Garden Stew from Deseret News
1 tablespoon olive oil
3 cloves garlic, diced
½ onion, diced
1 cup chicken stock
4-5 ripe tomatoes, diced
1-2 peppers (For jalapenos, only use one or half of one. If using sweet peppers, add another!)
2 ears of corn (corn shaved from the cob)
A handfull of something green based on what's growing in your garden, like green beans, peas, zucchini or yellow squash; shell it, slice it, peel it or put it in whole (My garden is exploding with okra right now.)
1 tablespoon curry powder
½ teaspoon cumin
1 teaspoon paprika
1 pinch of sea salt
pepper to taste
Sauté the onion and garlic until transparent, then add all the sautéed items to the slow cooker with the chicken stock. Add the rest of the vegetables, set your slow cooker to low and stew for one hour.
Serve over cooked rice and enjoy the fruits of your garden.
Silvina Niccum is a young adult fiction writer, a homeschooling mother of three and lives in Dallas. Her email is sbniccum@gmail.com
Apple Crisp Crunch
APPLE CRISP CRUNCH
Serves: 6
4 medium apples, peeled and sliced
1/4 cup honey
1 teaspoon cinamon
2 tablespoons butter, melted
2 cups granola cereal
Place apples in a lightly greased slow cooker. Mix together honey, cinnamon, melted butter and cereal. Spread on top of apples.
Cook on low 6-8 hours.
Tara Creel is a Logan native and mother of three boys. Her email is taracreel@gmail.com.
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