by Chrmann » Sat Oct 18, 2008 7:24 pm
Here are some recipes that my Grandchildren LOVE:
Black Bean Pizza
Favorite pizza crust recipe
2 cups black beans or one 15 oz can, rinsed and drained
Spaghetti Sauce
Pickled Banana Peppers, sliced
Cook pizza crust about 5 minutes in a 450 degree oven. Take out of oven.
Spread beans on top of crust. Spread spaghetti sauce over beans to cover. Put banana peppers on top. I use these heavily. Put pizza back in oven to finish cooking.
You or they will not miss the cheese. I came up with this recipe years ago when I found out I could no longer eat cheese because I was allergic to dairy. AND, I love cheese. This is what I eat now. And, my whole family likes it.
Hawaiian Tacos
Lettuce, chopped
Cauliflower, separated
flour tortilla shells
Mixed Beans, rinsed and drained
Pineapple salsa
Make salsa and refrigerate at least 2 hours:
3 Roma tomatoes, chopped
1 cup seeded chunk cucumber
8 oz. crushed pineapple or tidbits, drained
1/3 cup chopped onion
7 drops habanero sauce or 2 jalapenos seeded and chopped
1 Tablespoon brown sugar
-Put tortillas into bowl shell shaper. Cook until crisp. Cool.
-Layer salad in tortilla bowls: lettuce
cauliflower
Beans
Salsa
Gingerbread
(delish! Tastes like ole-timey gingerbread)
1/2 cup raisons
1/2 cup chopped pitted dates
1 3/4 cup water
3/4 cup molasses
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups spelt flour
2 teaspoons Featherweight Baking Powder
-Use a non-stick 9 inch square pan or spray PAM in your pan.
-Combine dried fruit, water and molasses in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat.
-Pre-heat oven to 350 degrees F.
Mix remaining ingredients together in a mixing bowl. Then stir dry ingredients into cooked fruit mixture.
-Immediately pour into a 9 inch square pan (or pan of choice).
-Bake 35 minutes or until toothpick stuck in center comes out clean.
Chili
3 cups low sodium V-8 juice or tomato juice
3/4 cup Kasha
2 cans Del-Monte no-salt stewed tomatoes
with onions, celery and green peppers
3 carrots, sliced and cooked (pre-cook to tenderize)
1 tablespoon fresh lemon juice
sprinkle of black pepper
3 Tablespoons chili powder
1/2 teaspoon oregano
1 teaspoon dried sweet basil, crushed
4 medium cloves garlic, crushed
1 (15 oz.) can red kidney beans
1 (15 oz.) can garbanzo beans
1 (15 oz.) can black beans
-I cook this in a cast iron dutch oven. Place V-8 juice or tomato juice in dutch oven and bring to a boil. When juice starts to boil, add Kasha and let sit for 15 minutes.
-In another pan (I use pressure cooker for this), cook carrots until tender.
I pressure them for about 2 minutes. It takes much longer when just cooked on stove and I do what is quicker.
-Once Kasha has sat for the 15 minutes, add remaining ingredients and cook for 30 minutes .
-IMPORTANT: Add water as needed so Kasha will not stick. It sticks real easy so don't leave the room! I usually stir it every few minutes.
-Tastes great served with cornbread. I make milletbread because I'm allergic to corn.
Stuffed Potatoes
(8 servings)
4 large baking potatoes, cooked
1/2 cup plain soy yogurt or vegan sour cream
1/2 of a 10 oz. package frozen, chopped broccoli
1 Tablespoon Mrs. dash Garlic and Herb Seasoning
-Pre-heat oven to 400 degrees F.
-Cook broccoli in microwave according to package directions. Squeeze dry.
-Cut the potatoes in half lengthwise and scoop out the inside, leaving a thin potato shell.
-Mash potato pulp with the sour cream or yogurt. Add the cooked broccoli
and Mrs. dash seasoning. Mix well.
-Add potato mixture back into the potato shells.
-Bake 15-20 minutes.
My Granddaughter is wild about the recipe that has large shells stuffed with potatoes and spaghetti sauce over them. Can't remember whose recipe it is. But, I add either chopped, cooked broccoli or cooked spinach and 1 teaspoon Mrs. Dash Garlic and Herb seasoning to the potato mixture before stuffing the shells. This is then put in a 9 x 13 dish with spaghetti sauce on the bottom, then shells and spaghetti sauce on top and baked. I cheat and use instant mashed potatoes because it is quicker to fix when the kids are ready to eat!
Mock Tuna Salad Pita's
(makes 8 sandwiches)
4 pita bread
1 teaspoon Mrs. dash Garlic and Herb seasoning
1 can garbanzo beans, drained and rinsed
1 stalk celery
mixture of: lettuce, carrots and rd cabbage
1 small container broccoli sprouts, rinsed and drained
-Put garbanzo beans and celery in food processor and process on high for a few seconds, until beans and celery are chopped medium-fine. Add Mrs. Dash seasoning to mixture and stir well.
-Cut pita bread in half. Ope and fill each pocket with 3/4 cup chopped lettuce mix. Put 1/4 cup garbanzo mixture on top of the lettuce mix. Then, top with broccoli sprouts.
Banana CranRaison Muffins -YUM! - they ask for this often
(12 muffins)
1 cup spelt flour
3 teaspoons Featherweight Baking Powder
1 teaspoon cinnamon
3/4 cup mashed banana (about 3 medium bananas)
1/3 cup sugar
2 teaspoons flax meal
1/4 cup water
1/4 cup unsweetened non-dairy milk
1 cup quick cooking oats
1/4 cup apple juice or pear juice
1/2 cup CranRaisons
-Pre-heat oven to 400 degrees F.
-Mix dry ingredients together and set aside.
-Mash bananas and mix other wet ingredients with the bananas.
-Add the wet ingredients to the dry ingredients and mix.
-Spoon batter into a non-stick muffin tin.
-Bake 18-20 minutes.
NOTE: can substitute Blueberries for the CranRaisons. Both taste good!
Potato Soup
6 large white potatoes, cubed
2 large carrots, chopped small
1 1/2 cups broccoli, chopped small
1 cup cauliflower, chopped small
1 teaspoon dry mustard powder
pinch tumeric
1/2 teaspoon Mrs. Dash Garlic and Herb seasoning
-I chop the broccoli, carrots and cauliflower in the food processor. (I came up with this recipe after I had chopped broccoli, carrots and cauliflower left over after making vegetable pizza for a wedding shower. You know, the kind with crescent rolls and a cream cheese frosting and then the veggies.
-Put cubed potatoes, ch. broccoli, cauliflower and carrots and seasonings in a saucepan. Cover with water to 1 inch above vegetables. Bring to a boil. Reduce heat and simmer until potatoes are tender. Will thicken as potatoes break down (like stewed potatoes). If gets too thick, add some water. If too thin, add a few instant potatoes to the soup. You want the mixture to look like stewed potatoes and not too thick.
Note: My grandchildren love this when they are sick!
I have more recipes but tired of typing!
Chrmann