Recipes Archive


Thai Green Curry (tofu or shrimp)

Thai Green Curry (serves about 4)

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)
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.).

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.


One pot potatoes and beans

3 lbs potatoes
1 can beans
1 c tomato sauce (you can add more if you want)
1 lb onions
1 c olive oil
3 c water
some parsley & oregano
clove garlic/salt/peeper to taste

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.


Rice and Beans (kid friendly)

Rice and Beans

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.


Potatoes and Cauliflower with Peas (Indian recipe)

3 TBL vegetable oil
1/2 small onion, sliced
8-10 small golden potatoes, quartered
1 small head cauliflower, separated into 1 in florets

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).


Sloppy Sams

“If you love the idea of Sloppy Joes, but you are a vegetarian – fear not! Sloppy Sams are for you. These yummy sandwiches are so good that even a child will eat them without question.”

• 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

• 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.


Vegetarian Chili

1 pkg. Morningstar vegetarian protein crumbles
1 can red kidney beans, drained
1 can pinto beans, drained
1 can diced tomatoes, undrained
1 16 oz can tomato sauce
1 small can tomato paste
1 8 oz. can tomato sauce (save for later, to see if you need it after adding the tomato paste)
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 cup chopped onion
pepper and chili powder/seasoning to taste (I always season my chili depending on the people eating it)

Mix together in a large skillet until heated through.


Zesty Tomato Soup with Pasta

2 (14.5oz) cans of vegetable broth
1 large russet potato, peeled and diced
1/2 cup celery, diced
1/4 cup green onions, diced
1/8 cup parsley, chopped
1/2 tsp dried thyme
1/2 tsp dried sage
2 cups V8 juice
3/4 cup elbow pasta
Garlic salt

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.



1 1/2 pound eggplant
1 cup onion, finely diced
1 cup celery, finely diced
1 cup green pepper, finely diced (may sub red/orange/yellow pepper)
1/4 cup vegetable oil
salt and pepper to taste
3 cups tomato sauce
20 green olives, chopped
2 Tbsp parsley, chopped
2 tsp sugar
2 tsp wine vinegar
Garlic powder to taste or 1 clove minced garlic

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