INGREDIENTS:
1 can coconut milk (I like to use Light)
1 tsp. green curry paste (you can find this at King Soopers – it’s in a little jar)
oil (peanut oil for authentic flavor, otherwise anything will do like olive oil)
peanut butter (optional)
1tsp.-1Tbsp. brown sugar (add desired amount to taste)
Basil
Salt
Pepper
Ginger
Tofu / Chicken / Shrimp / Beef/ or add nothing (whatever you’d like)
Asian stir-fry style vegetables (you can use a frozen mix, or fresh – like snow peas, baby corn, red & yellow bell pepper, broccoli, mushrooms, etc.).

DIRECTIONS:
In a wok over medium heat, add coconut milk, curry paste, and oil and stir continuously to blend. Add peanut butter if you so choose and brown sugar. Season as desired. Then add your main ingredient and let it cook in the curry sauce. If it’s tofu, you may want to brown your tofu separately first. If you’re using chicken or beef, cook until all pink is gone in the meat. Add vegetables last. If you’re using frozen, you can just put them in their frozen state and let them thaw as they cook. When done, spoon curry mixture over rice.

I hope this turns out well for you – again, you just kinda have to play with the flavors until you get what you want. If you want spicy, add more curry paste. If you want sweet, go for more peanut butter and brown sugar.

Peel/cut potatoes and fry with onions & garlic until golden brown. Add water, and rest ingredients. Simmer until the potatoes are tender and sauce thickens & season with salt/pepper/parsley & oregano.

1 tsp salt or another slightly course type
11/2 T olive oil
1 C long-grain rice
1 md. Onion, chopped (about 1/2 C)
1 green or red bell pepper, chopped (about 1 C)
1 Clove of garlic, minced
115-oz can of black beans, undrained
1/2 C chicken broth
1 T red wine vinegar
2 bay leaves
1/2 t freshly ground black pepper
1/4 t ground cumin

In md. Saucepan combine 2C of water with 1 t of salt and 1 t of olive oil. Bring to boil. Stir in rice and cover (I tend to follow the cooking instructions on whatever rice I buy). Cook for 20 minutes.

Heat remaining oil in a large saucepan over medium heat. Saute garlic, onion and pepper until softened, about 5 min. Add broth, beans, vinegar, bay leaves, pepper, cumin and salt. Cover and bring to a boil. Reduce to low and simmer for 10 minutes. Remove bay leaves and serve over rice.

Spice Mixture
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground tumeric
1/8 tsp ground red pepper (cayenne)

1/2 tsp fennel seeds, coarsely ground with a mortar and pestle
1 tsp salt
2 tsp water or more as needed
2/3 cup fresh or frozen peas
1 tsp fresh lemon juice

Preheat oven to 475. Spray roasting pan with non-stick cooking spray and add onion, potatoes and cauliflower. Drizzle with oil and mix to coat. Add spice seasoning, fennel and salt. Toss to coat spices. Drizzle water over vegetable. Cover pan with foil and place in oven, cook for 30 minutes. Take of foil and stir vegetables, place back in oven uncovered for 25 minutes. Add peas and cook for 3-5 minutes. Remove from oven, drizzle lemon juice and serve.

We like to eat this dish with Indian scented Basmati rice or with Lentil Rice Pilaf (Near East brand – prepackaged).

INGREDIENTS (Nutrition)
• 3 cups water
• 1 cup lentils, rinsed
• salt to taste (optional)
• 1 cup chopped onion
• 3 tablespoons olive oil
• 2 cups chopped tomato
• 2 cloves garlic, minced
• 1/2 (6 ounce) can tomato paste
• 1/2 cup ketchup
• 1 teaspoon mustard powder
• 1 tablespoon chili powder
• 3 tablespoons molasses
• 1 dash Worcestershire sauce
• salt and ground black pepper to taste
• 4 hamburger buns, split

DIRECTIONS
• Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.
• Meanwhile, cook onions with the olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worcestershire sauce; simmer 5 to10 minutes until thickened.
• Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired “sloppy joe” consistency. Serve on buns.

Mix together in a large skillet until heated through.

Combine vegetable broth, diced potato, celery, green onions, parsley, thyme and sage in large 6 qt sauce pan. Simmer over medium heat until potato is tender (about 20 min). Add V8 juice and elbow pasta. Simmer until pasta is tender, stirring to prevent pasta from sticking on bottom of pan (about 10 min).
Season to taste with garlic salt and pepper.

Dice eggplant and sprinkle with lemon juice and a generous amount of salt
Drain eggplant in colander for about 20 minutes
Rinse thoroughly and squeeze out all moisture with paper towels
Heat oil in large frying pan
Add onion and saute´ until transparent. Add celery and pepper and cook for 10 minutes
Add eggplant and cook until golden. Add tomato sauce, olives, parsley, sugar and vinegar
Season with salt, pepper and garlic. Simmer, stirring frequently, for 20-30 minutes
Serve with toasted French bread, rice or pasta

2 eggplants about 2 pounds total, stemmed and cut into ½ inch slices
Salt and pepper
3 red onions
2 red bell peppers, cored, seeded and quartered
½ cup chopped fresh basil
¼-1/2 cup chopped fresh mint (to your taste)
4 cloves garlic, minced
½ tsp dried red pepper flakes
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 pound dry farfalle or rotini pasta

Optional: (which I always do!!)

1 zucchini sliced
Portobello mushroom slices

Lay eggplants slices on a baking sheet and liberally sprinkle both sides with salt; let sit for 15 to 20 minutes (this draws out excess moisture along with any bitterness the eggplant may have). Wipe off the salt and pat dry.

Preheat grill or broiler. Grill/Broil eggplant, onion, (zucchini and mushroom) slices until just tender, turning occasionally. Let cool slightly and coarsely chop them. Grill red pepper skin towards heat until skin becomes charred. Put the peppers in a plastic bag for 10 minutes. Take them from the bag and peel off and discard skin. Coarsely chop the peppers.

Combine the eggplant, onion,( zucchini and mushroom) pepper, basil, mint, garlic, and red pepper flakes in a large bowl and toss to mix. In a small bowl, whisk together the olive oil and balsamic vinegar and pour over the vegetables. Toss to coat them well and season to taste with salt and pepper. Let stand at least one hour.

Just before serving, bring a large pot of water to boil and add pasta and cook until al dente. Drain well and toss pasta with grilled vegetables and herb mixture.

Makes 6 servings. (I usually halve the recipe because it makes a lot!)

2 Tablespoons Olive oil
1 ½ cups chopped onion
1 green pepper, cored, seeded, and chopped
1 red or yellow pepper, cored, seeded and chopped
3 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons ground cumin
1 tsp salt
½ tsp black pepper
½ tsp oregano
½ tsp dried basil
Dash of cayenne pepper
2 cans (14 ounces each) vegetable broth
1 can (28 ounces) stewed tomatoes
2 Tablespoons Dijon mustard
1 Tablespoon Worcestershire sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed, and drained
1 can (15 ounces) kidney bean, rinsed, and drained
1 can (15 ounces) white cannellini beans, rinsed and drained
½ cup chopped fresh parsley

Heat the olive oil in a large pot over medium heat. Add the onions, bell peppers, and garlic, and sauté until slightly softened about 5 minutes. Add the chili powder, cumin, salt, pepper, oregano, basil, and cayenne and cook 2 minutes longer, stirring constantly to evenly coat the vegetables with the spices. Stir in the broth, tomatoes, mustard, Worcestershire and bring to a boil. Cover, reduce the heat to low and simmer 20 minutes. Add the beans and parsley and cook until the beans are heated through, about 10 minutes longer.

1 Med. Onion
2 Med. Green Zucchini
2 Med. Yellow Zucchini
1 Tbs. chili powder
2 Tbs. sugar
æ tsp. salt
1/8-1/4 tsp. cayenne
2 – 28 oz. cans organic fire roasted crushed tomatoes
2 – 15-19 oz. cans organic pinto beans
2 – 15-16 oz. cans organic black beans
1 – 4 oz. can chopped mild green chilies
2 C. fresh or frozen organic corn kernels

Chop onion and cut zucchini (lengthwise into quarters) into _ inch thick slices. In 5 qt. Saucepan over medium heat, add olive oil and cook onion until tender. Add zucchini, chili powder, sugar, salt and cayenne and cook 1-2 mins.

Add crushed tomatoes, pinto and black beans with their liquid, green chilies with their liquid and corn over high heat until boiling.
Reduce heat to med./low; simmer, uncovered 20-30 mins. I like to make this the day before so the flavors can really come together.

This can be served over brown rice or whole grain noodles. It’s also great with broiled crusty bread topped with olive oil and garlic salt. Enjoy!
Makes 10 -12 servings.

1 pound Morningstar Farms Crumbles
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon Italian Seasoning
28 ounces Italian-style tomatoes, canned
1 can tomato sauce
1 can corn
1/4 teaspoon pepper
7 ounces pasta (abc), cooked
1/4 cup parmesan cheese or imitation parmesan
1 cup mozzarella cheese or imitation shreds

Preheat oven to 350 degrees.

2. In a large pan, sauté crumbles, add onion powder, garlic powder, pepper and salt to taste, cook until brown

3. Stir in tomatoes, sauce, Italian seasoning and corn.

4. Bring to boil, then reduce heat and simmer 10 minutes.

5. Stir pasta and parmesan cheese into mixture. Pour mixture into a greased casserole dish.

6. Sprinkle top with cheese. Bake 30 minutes

Combine chickpeas, tahini, olive oil and lemon juice in a bowl (food processor if you have). Whip until smooth and creamy, pausing to add a bit of the juice from garbonzo beans to make creamy. Continue until it is the proper consistency – Not too runny. (May not need all of the juice). Add garlic, salt, cumin and pepper to taste and process to blend. Taste and correct seasoning, if necessary.
Put in plastic container, cover and refrigerate until ready to use.

Cut Pita Bread in Equal Triangle and spread on Hummus

1 ½ cup all purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup orange juice
½ cup vegetable oil
1 tablespoon grated orange zest
1 tablespoon white or cider vinegar
1 teaspoon vanilla

1. Preheat oven to 350. Spray 8x8in pan with cooking spray.
2. Combine dry ingredients and whisk thoroughly.
3. Add and stir remaining ingredients. Stir until smooth.
4. Scrape the batter into pan and spread evenly. Bake until toothpick inserted into the center comes out clean, 30-35 minutes. Let cool on cooling rack.

Orange Glaze

½ cup powdered sugar
1 ½ tablespoons orange juice
Whisk together powdered sugar and orange juice until smooth. Pour over cooled cake.

*Recipe is easily doubled to bake in a 9X13. Don’t forget to double the glaze when you double the cake.

2 tsp. vegetable oil
1 cup chopped onion
3 cup water
4 cup vegetable broth
1 Tbsp dried oregano or basil
¾ tsp salt
½ tsp pepper
½ lb cut carrots
1 can navy beans
1 can whole tomatoes
½ cup orzo

Heat oil in soup pan, add onion and garlic; sautee 5 minutes or until tender. Add remaining ingredients. Bring to boil. Cover, reduce heat and simmer 20 minutes. Add orzo; cook uncovered over medium heat an additional 10 minutes, serve.

Good with zucchini added in the last five minutes. Or serve with helping of fresh spinach on top. Also good with tortellini instead of orzo.

1. Heat red wine and olive oil in medium skilled over medium heat until hot. Ad onions and garlic; cook and stir until onions are tender. Transfer to Crock-Pot slow cooker.

2. Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, red pepper, oregano, and coriander. Mix well. Cover cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Tip: For 5,6, or 7 quart cookers double all ingredients.

Revisions:

Use vegetable oil vs. olive oil

add 1 regular can tomato sauce (15 oz)

1 can beer (any type) instead of wine

1 small can green chilies

2 cans Rotele tomatoes w/chilies

I omit the oregano

Sautée the onions and garlic in vegetable oil. Add the beer to all when in crock pot, Use 1 can pinto beans 1 can kidney beans. If too spicy, omit the can of chilies. Increase the corn to 2 cups

Ingredients:
Whole wheat berries (Sunflower market, Whole Food, Middle Eastern Stores)
Kalamata Olives
Marinated Artichoke Hearts
Pasely
Capers
Diced red & green peppers
lemon / lime juice
cucumber
tomatoes
Carrots
lettuce/mixed greens
Scallions
vinegar
garlic

Preparation ahead of time:
Soak the wheat berries overnight. Maybe a cup or so, covered with water.
Drain. Boil/ simmer with berries just covered, for 2 hours. Drain again.

This is the point where you can keep the boiled wheat in a closed container in your fridge
for however long you feel comfortable, to use in making the salad later.

To make the salad:Variation #1
Add the following ingredients to the boiled wheat, diced or chopped:
kalamata olives, marinated artichoke hearts,parsely, capers (these are salty so easy on the salt seasoning),diced red & green peppers, cucumber, tomatoes, scallions. You can add anything to this, even grate in some carrots.
When you serve, add some lettuce or mixed greens if you like to.

Make the dressing from a little bit of vinegar, garlic, lemon/lime juice and whatever seasoning you like.

To make the salad:Variation #2
Another version of a boiled wheat salad is very different
Boil the wheat as per step 1 & 2 above.
Add chopped dates, sliced bananas (sprinkled with lemon juice) and drizzle on some honey,
add some walnuts or pecans. My original version included yogurt mixed in, but you can leave the yogurt out for lent. Add the bananas last, otherwise they get mushy and brown.