Adapted from a recipe in Country Woman magazine; I left out the soy sauce, onion and garlic because I’m sensitive to these. This dish works well for a potluck.
3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 T. soy sauce
2 T. butter or margarine, melted
1/2 tsp. dried thyme
4 cups chopped cauliflower
4 cups broccoli florets
2 medium red peppers, julienned
2 cloves garlic, minced
3 T. oil
1 cup salted cashew halves
2 cups (8 oz.) shredded cheddar cheese, optional
In a greased 3 quart baking dish, combine broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350 for 65-70 minutes or until rice is tender. Meanwhile, in large skillet, saute cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese, if desired. Bake 5-7 minutes longer or until cheese is melted. Yield: 8-10 servings. This recipe can easily be halved. To save time and effort, and perhaps money given the cost of cauliflower these days, use frozen vegetables such as a broccoli/cauliflower blend.
Gluten free, egg-free, dairy-free, sugar free no-bake, and yummy
1.5 cups walnuts, or hazelnuts, ground
1/4 c. liquid – milk, juice, water
8 dates, pitted
1/4 c. cocoa powder
1 tsp. vanilla
Grind the nuts in a food processor. Add liquid, process some more. Add dates, process some more. Add remainder of ingredients and process until completely blended. Can use as a spread or roll into balls and roll the balls in nuts, coconut, etc. for truffles.
2 cups diced vegetables – I used a mixture of celery, green onions, and carrots)
1/2 c. each dried cranberries and chopped walnuts
1/2 c. crumbled soft cheese – I used Boursin, but feta or goat cheese would work well too
1/2 c. oil
1/4 c. vinegar
2 – 3 T. each maple syrup and mustard
2 T. soy sauce
salt and pepper
While this version is vegetarian, chopped diced chicken, canned tuna, or tofu can also be added.
Bring water to a boil. Add rice and barley. Cover and lower heat to medium low and cook for about 40 minutes. Remove from heat and let stand 5 minutes or until any remaining water is absorbed. Combine with remaining salad ingredients in a large bowl. Mix up dressing in a jar and pour over salad. Refrigerate for a few hours to cool and let flavors meld. Serves 4- 6.
I’m not a fan of overly bitter tastes. I’m also not a fan of overly sweet tastes but that’s another blog entry. I find kale super bitter. Somehow, this recipe takes the bitter taste out of the kale. This recipe is from Cheryl, a friend of mine.
Place kale in a large pot of boiling water and cook for 5 minutes. Drain, rinse and set aside. In the meantime, saute the leek in 2 T. butter in large skillet on medium heat for 5 minutes. Add 2 T. flour and 1 c. milk to leek – butter mixture and cook until thickened. Add cheese and kale to the white sauce mixture. Pour into a large casserole dish and bake, uncovered, at 350 for about 30 minutes.
Pile all ingredients on a plate in order given. You could heat the beans / lentils if you wish and sprinkle them with a little chile powder or tex-mex seasoning mix. To make this with meat, use cooked ground beef or chicken in place of, or in addition to, the lentils or beans.
My husband, after 15 years of marriage, and many, many bowls of soup served for dinner, announced last week at a potluck that he isn’t a big soup fan. I was a bit gobsmacked. My girlfriend replied that “women like soup” and I think it’s true. There’s something comforting about soup. I’m not fond of the cream-of-something canned soups however. Here’s a quick Cream of Mushroom soup. Add some crusty rolls and salad-in-a-bag and you’re good to go.
1/2 c. whipping cream, sour cream or half and half
Brown mushrooms and onions until moisture evaporates and mushrooms turn golden. Add flour, cook two minutes. Add spices, stock and wine and simmer on low 15 minutes. Remove from heat and stir in cream (I used sour cream.) Serves 4 – 6