Baked Crispy Potatoes Recipe

Makes:  4 Servings, about 1/2 cup each, plus 4 servings for snack

Ingredients:

 Potatoes                   4 pounds

 Vegetable oil            4 tablespoons

 Ground cumin           1 teaspoon

 Red pepper              1/4 teaspoon

PREPARATION TIME:  10 MINUTES

COOKING TIME:  20 MINUTES

1.  Lightly coat a 7 by 12 by 1 inch pan with oil.

2.  Wash potatoes; cut in half lengthwise.

3.  Place cut sides of potatoes on the oiled pan; rub potatoes in the oil; turn potatoes over so that cut sides are facing up.

4.  Mix cumin and red pepper together; sprinkle over potatoes.

5.  Bake at 400° F until potatoes are golden brown and tender, about 20 minutes.

Chickpea Dip Recipe

  (Note: Garbanzo bean is another name for chickpea.)

Makes:  4 Servings, about 3 tablespoons each, plus 4 servings for another meal or snack.

Ingredients:

 Canned chickpeas, drained           1 15-1/2 ounce can

 Vegetable oil                                    2 tablespoons

 Lemon juice                                      1 tablespoon

 Onion, chopped                                2 tablespoons

 Salt                                                    1/2 teaspoon

PREPARATION TIME: 10 MINUTES

1.  Mash chickpeas in a small bowl until they are smooth.

2.  Add oil and lemon juice; stir to combine.

3.  Add chopped onions and salt.

4.  Serve on bread or crackers.

Turkey Stirfry Recipe

Makes:  4 Servings, about 1/2 cup each

Ingredients:

 Chicken bouillon cube         1

 Hot water                               1/2 cup

 Soy sauce                             2 tablespoon

 Cornstarch                            1 tablespoon

 Vegetable oil                        2 tablespoons

 Garlic powder                       1/2 teaspoon

 Turkey, cubed                       1 pound

 Carrots, thinly sliced            1-3/4 cups

 Zucchini, sliced                     1 cup

 Onions. thinly sliced 1/2 cup

 Hot water                               1/4 cup

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10 MINUTES

1.  Combine chicken bouillon cube and hot water to make broth; stir until dissolved.

2.  Combine broth, soy sauce, and cornstarch in small bowl.  Set aside.

3.  Heat oil in skillet over high heat.  Add garlic and turkey.  Cook, stirring, until turkey is thoroughly cooked and no longer pink in color.

4.  Add carrots, zucchini, onion, and water to cooked turkey.  Cover and cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.  Uncover, bring turkey mixture to boil.  Cook until almost all liquid has evaporated.

5.  Stir in cornstarch mixture.  Bring to boil, stirring constantly until thickened.

 Zucchini Sticks

Ingredients:

• 3 large zucchinis (about 1 1/2 pounds)
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup finely grated Parmesan
• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 teaspoons cayenne pepper
• 2 egg whites
• 2 sprays olive oil cooking spray

Directions:

Preheat oven to 450 degrees F.

Cut each zucchini into pieces 3 inches long and then into quarters.  Set aside.

In a shallow dish, mix together the bread crumbs, Parmesan, oregano, basil, salt, and black and cayenne peppers until well mixed.

In the bowl of a mixer, whip egg whites until just frothy and then pour into a separate shallow dish.  Coat zucchini sticks with egg white and then roll in bread crumb mixture until completely covered.

Place a wire rack on top of a baking sheet.  Arrange the coated zucchini on the wire rack, about 1-inch apart from each other.  Spray lightly with cooking spray.  Bake for 7 minutes, or until crispy.  Serve immediately.

Bean Burritos

 You can either make these burritos yourself or put the ingredients on the table and let

 everyone build their own.

Yield    6 burritos

Time   15 minutes (once tortillas and beans are prepared)

Ingredients:   

    * 6 10-inch flour tortillas

    * 2 c refried beans (canned ok) and/or black beans (soaked and cooked or canned,

       drained, and rinsed)

    * 1 c cheddar or Monterey Jack cheese, grated (optional)

    * 1-2 c lettuce, finely shredded

    * 2-3 tomatoes, finely diced

    * diced onion (optional)

    * sour cream or vegan sour cream (optional)

    * salsa (optional)

Directions:

Wrap tortillas in foil and keep warm in 400° oven while you prepare other ingredients. When ready to serve, transfer to a plate.

Add a bit of water to beans and heat on the stove, stirring occasionally.

If allowing everyone to make their own burritos, place each ingredient in its own bowl with a spoon and set on the table along with the plate of tortillas.

To make the burrito, spread beans down the center of a tortilla and, sprinkle with cheese and vegetables.  Roll up and eat.

 Note - I like to dip my burrito in sour cream and salsa, but you could also spread them   

            inside where they will get warm and the sour cream will melt.

Cream of Zucchini Soup

  A simple soup that can be served hot or cold.

Yield    6 servings

Time   30 minutes

Ingredients:   

    * 2 T butter or olive oil

    * 1 medium onion, minced

    * 2 pounds zucchini, grated

    * 4 c vegetable stock or water

    * 2 T dill, minced

    * 1 c sour cream

    * salt

    * white pepper

Directions:

Heat the butter or oil over medium heat, add onion, and sauté, stirring frequently, until soft and beginning to color.

Add zucchini and cook another 5 minutes, stirring occasionally.  Add stock, bring to a boil, lower heat, cover, and simmer until tender, about 10 minutes.  Remove from heat.

  Optional: Purée some or all of the soup at this point.

Stir in remaining ingredients, taste, and adjust seasonings.  Serve hot or cold.

 Note - If you need to reheat the soup, don't allow it to boil.

Fried Green Tomatoes

 If you have unripe tomatoes available, make good use of them with this easy recipe for

 fried green tomatoes.

Yield    4 servings

Time   15 minutes

Ingredients:   

    * 4 medium green tomatoes

    * ¼ c fine cornmeal

    * 3-4 T oil or melted butter

    * salt

    * pepper

    * 3 T herbs, chopped (basil, parsley, chives, etc.)

    * several T mayonnaise, vegan mayonnaise, or aïoli (optional)

Directions:

Cut the tomatoes crosswise into ½-inch slices.  Put the cornmeal in a bowl, then press each tomato slice into it to coat both sides.

Heat oil over high heat.  Place the tomato slices in a single layer and reduce heat to medium.  Fry until golden, turn, and repeat.

Arrange tomatoes on plate, season with salt, pepper, and herbs, and serve with optional mayonnaise or aïoli.

 Note - Fried green tomatoes are great as an appetizer, side dish, or garnish.

Split Pea Soup

 Vegetarian split pea soup is easy and just as flavorful as the kind made with ham.

Yield    4-6 servings

Time   1 hour

Ingredients:   

    * 2 c dry split peas, rinsed

    * 6-8 c vegetable stock and/or water

    * 1 large onion (2 c)

    * 1 carrot

    * 2 T butter or olive oil

    * 3-5 cloves minced garlic

    * 1 t minced rosemary

    * 1 t salt

    * 2 t pepper

Directions:

Place the peas and 6 c water and/or stock in a Dutch oven/saucepan over high heat. Bring to a boil, lower heat, and partially cover.

Meanwhile, chop the onions and carrot and sauté in butter/olive oil for about 10 minutes, until onions are somewhat translucent.  Add the garlic and rosemary and sauté for another 5 minutes.

Add the onion mixture into the peas along with the salt and pepper.

Simmer for another 40 minutes or so, until the peas are mushy and falling apart.  If at any point the soup seems too dry, add more water or stock.

Serve hot, with croutons, bread, crackers, or just plain.

 Note - If you like a thick, hearty soup, you can purée some or all of it.

Back