Gibson’s Quick Pickle Recipe

Ingredients:

  • 1 gallon Kosher Dill Pickles
  • 5 cups sugar
  • 1 cup vinegar
  • 2 tsp celery seed
  • 2 tsp mustard seed
  • 36 whole cloves

Directions:

  1. Drain pickles and rinse once.
  2. Slice and put back into same jar.
  3. Add sugar and other ingredients.
  4. With lid on tight, shake frequently until sugar is dissolved.
  5. Store in refrigerator. Can be used in hours.

Source: Gibson’s cousin

Curried Rice and Lentils

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon curry powder
  • 3 cups water
  • 3/4 cup red lentils (also called dal)
  • 1 cup long grain rice (for South Beach Diet, use Uncle Ben’s Converted Rice, which is the lowest glycemic type of white rice)
  • salt, pepper to taste
  • 1-2 tablespoons melted butter (optional)
  • chopped parsley or cilantro, for garnish (optional)

Directions:

Put the oil in a large, heavy pan with a tight lid and heat for one minute. Add onion and saute 3-5 minutes, until starting to brown on the edges. Add curry powder and saute 1 minute, then add water and bring to a boil. Add lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.

Cook 20 minutes, or until lentils are tender. (Bittman says if the liquid is not all absorbed, boil off the excess, but after 20 minutes all my water had been absorbed.) Season with salt and pepper, then stir in the melted butter just before serving. Garnish with chopped parsley or cilantro if desired. Makes 4-6 servings.

Source: kalynskitchen.blogspot.com adapted from Mark Bittman, “The Best Recipes in the World.”

THM Menu #1

Sunday:

  • Breakfast: Protein Pancakes, Whipped Cream and Berry Sauce (handful frozen strawberries, blueberries and some water blended with 1/2 packet Truvia. Heat it up) *Review- so good. My kids never even realized they weren’t normal pancakes. This will be our go-to pancake recipe now. 
  • Lunch: Leftover Cheeseburger Pie (THM book), Salad
  • Snack: Fage greek yogurt, berry sauce, 1/2 packet Stevia *Review- as good or better as blended fruit yogurt from the store, with no chemicals and sugar.
  • Dinner: Oven Roasted Chicken Shawarma. *Review- Insanely good.

Monday:

  • Breakfast: (E) Cottage Blueberry Porridge (THM book, page 230) *Review- Surprisingly tolerable. I’d eat this a few times a week. I made it with leftover oatmeal that I warmed up and it was fine.
  • Lunch: (S) Crispy Salmon (THM book, pg. 282) and salad with avocado, walnuts and ranch dressing. (THM Book pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Frittata with side salad

Tuesday:

  • Breakfast: (S) Fried Eggs (THM pg. 215)
  • Lunch: (E) Warm Chicken Sandwich on Ezekiel bread (THM pg. 298)
  • Snack: Cottage cheese and berries or greek yogurt
  • Dinner: (E) Chicken and Brown Rice– Cook a whole chicken with the Crispy Chicken Recipe, then shred white meat. Add rice, and whatever you want. She suggests cucumbers, tomatoes, S&P, oregano, balsamic vinegar.

Wednesday:

  • Breakfast: (S) Cheesy Omelet (THM pg. 219)
  • Lunch: (E) Broiled Salmon & Salad w 3/4 cup cooked quinoa  (THM pg. 284)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Chicken Taco Pizza

Thursday:

  • Breakfast: (S) Protein Muffins (THM pg. 221)
  • Lunch: (E) Deli Meat Rollups (THM pg. 299) with Waldorf Cottage Cheese Salad (THM pg. 301)
  • Snack: Greek Yogurt & Berries
  • Dinner: (S) Pearl’s Chili

Friday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Crispy Salmon and Salad with avocado, walnuts and ranch dressing (THM pg. 283)
  • Snack: 1 mandarin, 8 almonds
  • Dinner: (S) Velvet Scrambled Eggs with Green Salad

Saturday:

  • Breakfast: (E) Oatmeal with frozen berries (THM pg. 228)
  • Lunch: (S) Chicken Salad w/ Mayo, Celery & Walnuts on Ezekiel Bread (THM pg. 299)
  • Snack: Cottage Cheese and Berries
  • Dinner: (E) Turkey Tacos- Using the leftover 1 1/2 lbs cooked turkey, season it with taco seasoning and reheat it. For me, wrap it in lettuce. For DH and kids, use taco shells.
    • E: Brown rice, greek yogurt, tomato
    • S:Cheese, olives, sour cream, lettuce

Notes: For the dinners, I got inspired by this post. Since I’m just starting on the THM program, it is overwhelming and I feel like I need some guidance on the menu planning side of things. So I’ve added the dinners she suggested into the menu above. For the rest I’ve used recipes from the THM book.

I’ve never kept this website for anyone but myself and my husband, so we will know what we are eating every night for dinner. I don’t expect that anyone will visit it, but if you have somehow happened upon it, please feel free to tell me anything about the THM diet that you feel I need to know.

 

 

 

 

 

Roasted Fall Veggies (with pizza and soup recipe)

Prep: ? |  Cook Time: ? |  Serves: 8 | 12 cups

Ingredients:

  • 2 lbs butternut squash (about 1 medium), peeled, seeded and cut into 2 inch pieces
  • 2 lbs red new potatoes (12-14), scrubbed and quartered
  • 1 lb medium red onions (2-3), peeled and quartered
  • 1 lb carrots (6-8), halved lengthwise, cut into 2 inch lengths
  • 4 to 6 garlic cloves, peeled and smashed
  • 3 TBSP olive oil
  • salt and pepper

Directions:

  1. Preheat oven to 450F.
  2. Diving veggies and garlic between 2 rimmed baking sheets. Toss with oil, 2 tsp salt and 1/4 tsp pepper.
  3. Roast until veggies are tender and beginning to brown, 40-50 minutes, tossing them and rotating sheets halfway through.
  4. Serve hot or at room temp.

PIZZA VERSION:

  • Flour
  • Olive oil
  • 1 lb store bought pizza crust, or fresh.
  • 8 oz part skim mozzarella cheese, about 2 cups
  • 6 cups (about 1/2 recipe) Roasted Fall Veggie recipe above)
  • 1 cup part-skim ricotta cheese
  • 1 TBSP fresh rosemary leaves
  • salt and pepper

Directions:

  1. Preheat oven to 475F. Brush a large baking sheet with oil.
  2. Roll and stretch dough into a 12 x 16 inch oval. Transfer to sheet.
  3. Sprinkle dough with half mozzarella. Scatter veggies on top, then dollop ricotta. Sprinkle with remaining mozzarella, and add rosemary. Drizzle with olive oil, and season with salt and pepper.
  4. Bake until bubbling and golden, 20 to 25 minutes.

SOUP VERSION:

  • 6 cups (1/2 recipe) Roasted Veggie recipe
  • 1-2 TBSP fresh lemon juice (from 1/2 lemon)
  • Salt and pepper
  • bread or crackers

Directions:

  1. Add 4 to 5 cups of water to veggies. Puree veggies with an immersion blender in a big pot. Pour through a fine-meshed sieve, pressing through with a spatula.
  2. Thin puree with additional water, if necessary. Heat soup over medium heat. Add lemon juice, salt and pepper. Serve with bread or crackers.

Tofu with Green Beans and Cashews

Prep: ? |  Cook Time: ? |  Serves: 4

Ingredients:

  • 1 carton extra firm tofu
  • 1 red bell pepper
  • 1/4 lb green beans or thin asparagus
  • 4 TBSP soy sauce
  • 2 TBSP brown sugar
  • 3 garlic cloves, minced
  • 1/4 cup water
  • 5 tsp roasted peanut oil
  • 5 green onions, sliced diagonally
  • 1/4 cup roasted cashews

Directions:

  1. Drain tofu. Cut it cross wise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels.
  2. Cut bell pepper in half lengthwise, remove veins and seeds, and cut into triangles. Cut ends off green beans and cut into 2 inch lengths.
  3. Combine soy sauce, brown sugar, garlic and water in a small bowl and stir.
  4. Heat 1 TBSP peanut oil in a nonstick skillet over medium high heat. Add tofu and cook without disturbing, about 5 minutes. Turn and cook the other side. Tofu should be golden. Remove and set aside.
  5. Add another teaspoon of oil. When hot add green beans. Stir fry over high heat for 2 minutes, then add bell pepper and cook for another 5 minutes. Return tofu to pan, and season with a few pinches of salt.
  6. Pour in the soy-sauce mixture and cook, coating the tofu and peppers. Turn off heat before it reduces too much. Top with cashews, and serve over rice.

Guacamole

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: ?

Ingredients:

  • 3 ripe avocados
  • 1 large ripe tomato, chopped
  • 1 small onion, chopped
  • 1 TBSP lemon juice
  • 1 tsp salt
  • 2 garlic cloves, minced
  • Tabasco to taste

Directions:

  1. Mash avocados until lumpy. Add rest of ingredients. Serve.

Vegetarian Gumbo

Prep Time: 10 minutes | Total Time: 1 hr 30 mins | Yield: Serves 8

Ingredients:

  • 1/3 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1- 28 oz can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 2- 19 oz cans kidney beans
  • 3 carrots, sliced
  • 1 parsnip, diced
  • 1 cup fresh or frozen sliced okra

Directions:

  1. Stir together oil and flour in deep pot or Dutch oven until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color. Stir constantly.
  2. Add onion, bell pepper and celery, and cook 5 minutes or until veggies are softened.
  3. Stir in remaining ingredients and 4 cups water. Season with salt and pepper.
  4. Reduce heat to medium low and cover. Cook 60-80 minutes or until carrots are tender.
  5. Serve over rice.

 

Notes:

Recipe Origin:  I think I tore this out of a vegetarian magazine. We’ve made it several times and like it.

Saucy Shrimp…

Notes: My husband describes this as “life changing”… it was one of the first things I made for him when I met him. He likes me to double the sauce recipe so he can sop it up with the French bread. The quality of your shrimp is everything. Fresh, large, Gulf shrimp are best. They must be in their shells.

Servings: 4-6 | Prep Time: 5 minutes | Total Time: 20 minutes

Ingredients:

  • 4 TBSP butter
  • 5 TBSP olive oil
  • 1/2 cup Italian vinaigrette salad dressing (store bought is fine)
  • 6 cloves garlic, minced
  • 1 tsp hot pepper sauce
  • 1/4 cup Worcestershire sauce
  • 8 bay leaves
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 pounds raw, large shrimp, in shells
  • 1/4 cup white wine
  • good quality French bread. 1/2 loaf per person.

Directions:

  1. In heavy skillet over medium heat, melt butter.
  2. Add olive oil, Italian vinaigrette, garlic, hot sauce, Worcestershire, bay leaves, paprika, oregano, rosemary, thyme, pepper and salt. Cook until sauce begins to boil.
  3. Add shrimp and cook 15 minutes (I have marked this out and written “8 minutes” in my cookbook, fwiw.)
  4. Add wine and cook 10 minutes (I have marked this out and written “5 minutes”)
  5. Serve shrimp with sauce and crusty French bread for dipping.

Recipe Origin: Originally from The Square Table Cookbook with my alterations for time.

Risotto in the Oven!

Notes: So easy! No more slaving over the stove when I want some risotto. The family liked it and I’m looking forward to trying this with lots of different ingredients.

Servings: 4-6 | Prep Time: 10 minutes | Total Time: 30 minutes

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 shallot, chopped
  • salt and black pepper
  • 1/2 cup dry white wine
  • 3 cups chicken broth
  • 1 cup Arborio rice
  • 1 cup frozen peas
  • 4 ounces flat-leaf spinach (about 2 cups)
  • 1/4 cup grated Parmesan, plus more for serving

Directions:

  1. Heat oven to 425° F.
  2. Heat the butter in ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes.
  3. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  4. Add the broth and rice and bring to a boil.
  5. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
  6. Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine.
  7. If the risotto is too thick, stir in up to ¼ cup hot water.
  8. Sprinkle with additional Parmesan before serving.

Recipe Origin:

Comeback

Comeback dressing is the stuff of my childhood. A dressing/sauce native to the South, I remember it eaten on crackers, or salads, or turkey sandwiches after Thanksgiving. It is just the best. Of course, everyone says their Comeback recipe is the best. I leave that to your judgement.

Here are 3 of the best. Since the Mayflower and Dennery’s don’t give out their recipes, we are left with the following 3 to try:

Hal & Mal’s: I feel this is real since Malcolm White posted it on his Facebook page.  Click here

The Elite: I’m not sure this is real. Someone posted it on Facebook.  Click here

NYT recipe: This is more complicated than the other two, but even the author admits she is guessing. Click here

Chicken Crock Pot Pie

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
  • 4 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour (I like White Lily)
  • 4 sprigs fresh thyme (don’t skip this)
  • 2 bay leaves
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1 sheet puff pastry, thawed first
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream

Directions:

  1. Thaw your puff pastry sheet before you do anything else.
  2. In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
  3. Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
  4. Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  5. 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
  6. 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.

Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!

Recipe Origin:  Real Simple, modified with more spices and changed timing around a little.

Roast Tomato Frittata

Servings: 8 | Prep Time: 30 minutes

Ingredients:

  • 12 plum or Roma tomatoes
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves
  • 4 thyme sprigs
  • Salt
  • 1 medium thin skinned potato
  • 1 large onion
  • 3 TBSP unsalted butter
  • 8 eggs
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup minced fresh Italian (flat) parsley
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 500F.
  2. Core the tomatoes and cut them in half. Scoop out the seeds and pulp.
  3. Spread half the 1/3 cup of olive oil onto a 9×13 Pyrex dish. Do not crowd the tomatoes. Distribute garlic and thyme on top. Drizzle remaining olive oil and some salt.
  4. Roast, turning the pan around in the oven once, for about 30 minutes, or until tomatoes are shriveled and a little blackened. Remove and let cool.
  5. Lower oven temp to 350F.
  6. Wash potato, cut into thin slices. Cut onion into wedges.
  7. Put butter into a 10″ ovenproof nonstick skillet, and turn heat to medium high.
  8. When butter melts, add potatoes and onions and cook until potatoes are browned on both sides.
  9. While you are waiting for potatoes to brown, beat eggs in a bowl; stir in Parmesan and parsley, along with salt and pepper.
  10. When potatoes are brown, turn heat to low and wait a minute, then add eggs. Cook until frittata is set on the edges, then transfer into the oven and bake until the mixture is barely set on top. Serve in wedges, hot or at room temperature.

Notes:

Recipe Origin: Minimalist Cooks Dinner, by Mark Bittman. This is one of my very favorite cookbooks. Bittman makes cooking easy, and fun. I’ve adapted it just a little to suit our preferences.

Pasta with Cauliflower

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: Serves 4-6

Ingredients:

  • 1 head cauliflower
  • Salt
  • 1/4 cup olive oil
  • 1 TBSP minced garlic
  • 1 Cup coarse bread crumbs
  • 1 pound Penne, Ziti or some other kind of cut pasta
  • Ground black pepper

Directions:

  1. Bring a large pot of water to boil.
  2. Trim the cauliflower and divide into florets.
  3. Salt the water, add the cauliflower and cook until it is tender, but not mushy.
  4. Remove it from the boiling water with a slotted spoon and set it off to the side, and chop cauliflower into smaller pieces.
  5. Cook the pasta in the same water you just cooked the cauliflower in.
  6. While the pasta is cooking, combine oil and garlic in a large deep skillet on medium low heat. Cook, stirring until garlic is golden, about 5 minutes.
  7. When the garlic is golden, add cauliflower and bread crumbs and turn the heat to medium. Cook, stirring occasionally.
  8. When the pasta is just about done – it should be 2 or 3 minutes away from al dente- RESERVE  1 CUP of the cooking water, and drain the rest.
  9. Add the pasta to the skillet with the cauliflower and toss with a large spoon until combined. Add salt and pepper to taste, along with some of the pasta water. When it is hot and the pasta is nicely glazed, serve.

Notes:

Recipe Origin:  Mark Bittman’s excellent book called The Minimalist Cooks Dinner. I love this book and I highly recommend it.

Roasted Vegetable Pasta

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes | Yield: Serves: 6

Ingredients:

  • 3/4 pound strozapretti pasta (Montebello is great), or spaghetti or linguine
  • 1 medium eggplant, cut into 3/4-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 8 cloves garlic
  • 1/2 cup olive oil
  • kosher salt and black pepper
  • 1 pound cherry tomatoes, halved or quartered if large
  • 1/4 cup fresh thyme or oregano (I like thyme) leaves
  • grated Parmesan, for serving

Directions:

  1. Heat oven to 450° F.
  2. Cook the pasta according to the package directions. DON’T POUR ALL WATER OUT! Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  3. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
  4. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes.
  5. Add the thyme or oregano and toss to combine.
  6. Sprinkle with the Parmesan.

Notes: Add sliced grilled chicken to the top. The first time I made this I forgot to save the pasta water. It was fine. I cooked the tomatoes with the other veggies instead of adding them to the end. It was fine. I forgot to add the oregano and “toss to combine” at the end. I just threw a few oregano leaves on the top. I don’t think it matters, really. It was delicious! Easy, good and enough leftovers for another meal. Original recipe calls for spaghetti, which I don’t like, so I used this excellent strozapretti I found from Whole Foods.

Recipe Origin:  Real Simple.

Deviled Eggs

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Makes 12

Ingredients:

  • 6 hard boiled eggs
  • 3 TBSP Hellman’s mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp Dill Relish
  • 2 tsp mild hot sauce
  • Minced chives for garnish

Directions:

  1. Cut eggs in half lengthwise.
  2. Remove yolks and place in a small bowl.
  3. Mash yolks with a fork and add remaining ingredients, except for chives.
  4. Spoon mixture back into egg white halves.
  5. Sprinkle with chives.
  6. Cover and refrigerate until ready to serve.

Notes:

Origin: Torn out of a catalog.

Roasted Butternut Squash and Sweet Potato Soup

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6

Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1″ pieces
  • 1.25 lb butternut squash, halved, seeded, peeled and cut into 1″ pieces
  • 1 onion, quartered
  • 1 TBSP fresh thyme
  • 1 TBSP fresh sage
  • 1.5 TBSP olive oil
  • 5 cups chicken or vegetable stock
  • pinch of nutmeg and white pepper

Directions:

  1. Preheat oven to 425.
  2. Combine sweet potatoes, squash, onion, thyme and sage in large bowl.
  3. Add olive oil and toss to coat vegetables.
  4. Spoon mixture onto large baking sheet in single layer. Roast for 35-40 minutes or until carmelized.
  5. Remove from oven and puree in batches with chicken stock.
  6. Add nutmeg, salt and pepper and bring to simmer over medium heat.

Notes:

Recipe Origin:

Jeannie’s Minestrone

Prep Time: ? minutes | Total Time: ? | Yield: Serves 6

Ingredients:

  •  ¼ cup extra virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots chopped
  • 1 celery stalk, chopped
  • 1 tsp garlic, minced
  • 3 small potatoes, chopped
  • 1 cup cabbage, diced
  • Salt & freshly ground pepper
  • 6 cups water, boiling hot with 3 cubes Knorr Vegetable Boullion* added
  • 1 can diced tomato with the juice
  • 1 cup chickpeas, drained and rinsed (if using canned)
  • 1 cup pinto or kidney beans, drained and rinsed
  • 1 cup white beans (cannellini), drained and rainsed
  • 1 cup flat green Italian beans (canned)
  • 1 zucchini- sliced lengthwise and then cut into thin half moons
  • ½ cup chopped Italian flat-leaf parsley leaves
  • 1 cup small pasta. I use mini Ziti, which is called Piccolino and is made by Barilla.
  • Freshly grated Parmesan cheese

Directions:

  1. Put 3 TBSP of the olive oil in a large deep soup pot over medium heat. When hot, add onion, carrot, celery, and garlic. Cook until onion is soft, about 5 minutes.
  2. Add potatoes and cabbage and sprinkle with salt and pepper. Stir for a minute or two, then add hot bullion water (or stock). Then add tomatoes. Bring to a boil, then adjust the heat so the pot bubbles gently. Cook, stirring occasionally, until vegetables are fairly soft and tomatoes are broken up, about 15 minutes.
  3. Add the Italian green beans, zucchini, chickpeas, pintos, cannellini beans, pasta, and parsley and adjust the heat once again so the pot simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasonings. Add the remaining olive oil and serve, passing the freshly grated Parmesan cheese at the table.

Notes:

* You  can find these cubes at any Asian market if you can’t find them at your regular grocery store.

* If you want to add fresh herbs, such as oregano, marjoram or rosemary, add it when you are cooking the onions, carrot and celery at the beginning. At the very end when you add the soft vegetables and beans, you can add a few more leaves. Or, finish with ½ cup or so shredded fresh basil.

Recipe Origin:  Adapted from Mark Bittman’s How to Cook Everything Vegetarian. A wonderful book if you don’t own it.

“Fool the Meateaters” Chili

Prep Time: 10 minutes | Total Time: 40 | Yield: Serves 4-6

Ingredients:

  •  1 1/2 cups TVP granules, rehydrated
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 jalapeño, optional
  • 1/2 green bell pepper, chopped
  • 2 stalks celery, diced
  • 2- 19 oz cans kidney beans
  • 1 – 28 oz can diced tomatoes
  • 1-2 TBSP chili powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/8 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 tsp cumin

Directions:

  1. Rehydrate TVP if needed.
  2. Spray or oil a large pot.
  3. Chop onion, peppers, and garlic and add to the pot.
  4. Chop remaining veggies, add to pot and brown lightly.
  5. Add beans, tomatoes and spices. Stir and simmer at least 15 minutes.
  6. Taste. Adjust spices. Simmer additional 15 minutes.
  7. Serve with garlic bread, toast or on rice.

Notes:

Recipe Origin:  No idea. I’ve made it many times and it is great. It tastes very meaty even though there is no meat in it.

Slow Cooker Moroccan Lentil Soup

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Yield: Serves 12

Ingredients:

  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water 3 cups chopped cauliflower
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 TBSP lemon juice

Directions:

  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
  2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  3. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  4. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Notes:

Recipe Origin:  Adapted from an EatingWell recipe.

Cucumber Mint Raita

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 2 1/2 cups

Ingredients:

  • One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
  • 2 cups plain whole milk yogurt
  • 10 large mint leaves, thinly sliced (can sub cilantro)
  • 1/2 teaspoon ground cumin
  • Pinch of cayenne
  • Pinch of paprika
  • Salt and pepper

Directions:

  1. Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.
  2. Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Notes: Great with grilled meat in the summertime, and with pita bread.

Recipe Origin:  No idea.