Garlicky Mushroms, from Gael

Garlicky Mushroms, from GaelDelicious side dish or filling for crepes. Gael made these May 11, 2011 as part of an all-vegetarian dinner. From June 2011 Vegetarian Times magazine.

2 T olive oil
10 cloves sliced garlic
40 large button mushooms, quartered
2 c dry white wine (I subbed water, but it took a long time to cook off)
2 T chopped parsley or dill

Heat oil in skillet over low heat. Add garlic and cook 1 minute or until transparent.

Add mushrooms and cook 10 minutes without stirring.

Add wine and cook 15 minutes or until liquid had evaporated and mushrooms are browned. Stir in parsley or dill and cook 2 minutes.

Season with salt and pepper if desired

69 calories per 1/2-cup serving. Serves 8.

Salt and vinegar potato bites, from Gael

Salt and vinegar potato bites, from Gael
What a fabulous little side dish, and only 89 calories per half-cup.

6 medium red potatoes, cut into 1-inch cubes (3 c)
2 T vegetable oil
1 c malt vinegar
3 T sugar

Soak potatoes in large bowl of cold water 30 minutes. Drain and pat dry

Preheat oven to 425. Toss potatoes with oil on baking sheet and spread in single layer. Roast 45 minutes or until golden and crisp, turning 2-3 times. Season with salt and pepper if desired.

Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook at least 20 minutes or until liquid is reduce by half (this takes a while, I am impatient but it is MUCH better if you wait for it to thicken into a syrup. Stir occasionally.

Serve malt sauce on side for dipping or drizzle over potatoes.

Serves 8. 89 calories per half-cup. From March 2011 issue of Vegetarian Times magazine.

Thai Veggie Stir-fry, from Gael

Thai Veggie Stir-fry, from Gael

A friend made this -- apparently it's acceptable on the South Beach Diet. It sounded good regardless of what diet it's from! She says it takes 25 minutes to prepare and cook. I might try it with chicken added.

1 can (14 oz) light coconut milk (no sugar added)
2 cloves garlic, minced
1/2 tsp grated lemon peel
1/2 tsp grated lime peel
2 cups sliced asparagus tips
1 cup halved mushrooms
1 small red bell pepper, sliced
1 small head bok choy, stems sliced and leaves left whole
1/4 cup unsalted peanuts
1/2 tsp crushed red pepper flakes
1 TB light soy sauce
1 TB fresh lime juice
1 TB fresh lemon juice
1 small bunch fresh basil, slivered

In a food processor, combine the coconut milk, garlic, lemon peel and lime peel. Pulse to process into a paste.

Remove to a large skillet. Place over medium-high heat and cook,stirring for 1 minute.

Add the asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes and simmer for 10 minutes.

Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes. Serves 4.

Smitty's Veggies, from Gael and Rob's friend, Dan Dosen

Smitty's Veggies, from Gael and Rob's friend, Dan Dosen

Dan brought this over to a barbecue at our house in July 2009 and just loved it. It's a cooked veggie spread that can be used to top bread, hot dogs, sandwiches, whatever.

Preheat oven to 450

Caramelize onions:
1) slice up 2 or 3 white or yellow onions (they cook down a lot)
2) coat a frying pan with olive oil (~2-3 tbsp)
3) add the onions once the oil is hot
4) sprinkle brown sugar (~1/2 - 3/4 cup (dependent on how much caramelized goodness you want)) over the top
5) I add walnuts because I think they're tasty & it adds protein & omega 3's. Maybe ~1 cup
.6) stir constantly for ~10 mins on med/high heat
7) add ~1/2 cup white wine, mix it all around - the wine will mostly evaporate
8) voila

Slice veggies:
1 eggplant
2 zucchini
1 bell pepper
2-3 serrano peppers (I like spicy, you can leave this out if you don't)
1-2 portobello mushrooms

Throw all the veggies in a big bowl & mix it up with equal amounts of olive oil & vinegar (enough to lightly coat everything)

Bake: at 450. Oil a baking sheet & spread the veggies in an even layer, bake for ~25 mins (until the veggies are tender)

Extras & condiments:
roasted bell peppers (in a jar)
artichoke hearts (in a jar)
mayo
pesto
tapenade
sliced tomatoes

Throw it all on toasted ciabatta bread or foccacia bread (some crispy bread)

Marinated broccoli, from Grace

Marinated Broccoli, from Grace

Grace gave me this in April, 2008. She says: "This is so good you cannot stop eating it!"

3 bunches fresh broccoli
1 cup cider vinegar
1 1/2 cups salad oil
1 T sugar (or sweet and lo equiv)
1 T dill weed
1 T Accent
1 teaspoon salt
1 t garlic
salt and pepper to taste

Marinate for 24 hours

Simple Summer Pasta Salad, from Gael

Simple Summer Pasta Salad, from Gael




My friend Molly Motherwell shared this recipe but I tweaked it to our tastes. It's pretty much your basic cold pasta salad, but Rob and I loved it. I made it on April 28, 2008, and am sure I will make it again, especially as the weather gets warmer. It can be a main course or a nice side dish, especially if brought to a potluck or book-club meeting or other event.





1 package tortellini or other stuffed pasta (Molly uses rotini instead)
small can chopped black olives
small jar artichoke hearts, quartered
3 T Italian or red-wine vinaigrette or other premade salad dressing
couple handfuls grape or cherry tomatoes
3 T pesto sauce (I use readymade, comes in small refrigerated containers at the store. You could probably also leave this out easily enough.)
Freshly grated Parmesan, or packaged grated Parm (not the kind in the green shaker can)





Cook the pasta according to package directions. Drain and let cool slightly.


Put drained, cooled pasta in big Ziploc bag. Add 3 T dressing. Toss and then seal bag and put in fridge to marinate



When ready to serve, take bag out of fridge. Add all the other ingredients into the bag. Shake, shake, shake! Pour into bowl and serve. Good with garlic bread on the side.

Bernell's Calico Beans

Bernell's Calico Beans, from Mom

Mom recopies this recipe 10-11-05 from her original copy written 12-84.

She says: On a day in December 1984 I stopped at Bernell's house to drop off some of Ed's candleboxes that Bernell and Eileen had ordered. The two of them were out shopping but Don was home and they came home shortly after I got there. They had already had lunch but Don was having some of these beans for his lunch. Of course we all had coffee and the beans looked so good I had some too. We had a great visit.

Then, about 10 days later, Don died without any warning as he sat talking to Bernell who had the day off and was making her poppyseed coffeecake, so sadly, that was the last visit the four of us had. Earlier, Don had gone out to do some snowblowing -- not really very much at all -- and collapsed shortly after sitting down to watch Bernell and visit with her. Evidently he had a heart problem and didn't know it. This was much too sudden and sad. And, of course, every time I use this recipe, I remember that lovely winter day that I got it...and I miss days like that so much.

Gael says: Mom made these when I was visiting in fall of 2005 or 2006. They were delicious and I don't even think of myself as someone who likes beans! They're almost as much a meal as a side dish with all the meat in them.

1 can pork and beans
1 can kidney beans, rinsed and drained
1 can pinto beans
1 can butter beans
1/2 pound bacon, chopped fine
1 pound ground beef
1 onion, chopped
3/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon vinegar
salt, optional


Brown ground beef, bacon, onion.

Add brown sugar, dry mustard, vinegar. Salt is optional so skip that until you taste finished dish. Add beans.

Put in oven for 40 minutes or so at 325-350, really just to be heated so flavors can blend.

Mom makes this with more pork and beans than above and also adds a can of garbanzo beans. She likes to make it in the crockpot rather than the oven. It works well for a large group and can be kept warm that way.

Easy Microwave Applesauce, from Claudia

Easy Microwave Applesauce, from Claudia

Contributed on 7-7-07. Claudia says "Mom was making applesauce today and I told her that I make it in the microwave now---easy and healthy ."

6 medium apples (1 1/2 pounds) peeled. halved and cored). I use organic or regular and scrub them and don't peel them--the fiber is in the skin, then I cut them in chunks (remove core)
1 T lemon juice
1/2 cup Splenda Granular

1/2 t cinnamon
Mom adds a little nutmeg
Optional-- 1 T or less brown sugar
(recipe calls for 2/3 cup water. I never use this as it gets too watery for me. Apples are mostly water. You could add a little extra lemon juice or a little water if you think it needs it)

Place apple chunks in deep microwave-safe dish

Add lemon juice, Splenda, cinnamon, nutmeg

Microwave uncovered on high for 5 minutes, stir mashing apples with a fork (or potato masher) into the liquid

Cook for an additional 5-8 minutes or until apples are tender. Mash apples again, mixing with liquid, until desired texture. I don't add sugar BUT if you like you can add a little brown sugar and stir it into the hot mixture

Mom likes to add those little red cinnamon things--but I think they may have sugar in them. I have added things like sugar-free maple syrup, vanilla, almond, or maple flavoring -- a little of whatever you like to enhance the flavor.

People who like applesauce really smooth usually put it in a blender or food processor. Serve hot, or cool and store in the refrigerator

1/2 cup serving is about 60-70 calories
18 grams of carbohydrate, 0 fat, 2 fiber, 0 salt
Diabetic exchange = 1 fruit

Beer batter, from Marge (for onion rings or whatever)

Beer batter, from Marge

Mom writes: 3/30/00. Marge had onions soaking in milk and she fried them in this. Very good. We (Ed--Marge--me) ate all!

1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup beer

Mix flour, powder, salt. Add egg, beer.

Wild-Rice Salad, from Clio and Erin

Wild-Rice Salad, from Clio and Erin

This was served at Erin’s wedding in 1990. Best when made the day before serving.

2 boxes Uncle Ben's long-grain wild rice
chicken, diced
water chestnuts, chopped
celery
onion
Lawry seasoning
salad dressing

Mix everything together. No specific proportions given!

Veggie Pizza, from Anne via Gael

Veggie Pizza, from Anne via Gael

Gael says: I’m pretty sure this is Anne’s recipe, though I found it in my recipe box. Makes 60 appetizer-sized pieces.

2 8-ounce cans Pillsbury Crescent Rolls
2 packages cream cheese
1/3 c sour cream
1 package Hidden Valley Ranch
¼ t salt
1/8 t pepper
2 c chopped mushrooms
1 c chopped seeded tomatoes
1 c broccoli florets (small)
½ c chopped green pepper
½ c chopped red pepper

Heat oven to 375. Separate dough into 4 rectangles. Place them crosswise in ungreased 15 x 10 x 1 inch baking pan – press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375 for 14-19 minutes or until golden. Cool completely.

In small bowl, combine cream cheese, sour cream, Hidden Valley packet and salt and pepper. Spread evenly over cooled crust. Top with veggies. Store in fridge.

Tom’s Twice-Baked Potatoes, from Tom

Tom’s Twice-Baked Potatoes, from Tom

Bake 6 good size bakers. When done, let cool for a bit and then slice length-wise. Scoop out as much potato as you can without breaking the potato skin

In bowl, beat together:
Scooped potatoes
1 pint light onion/chive sour cream
1 16 oz. Light plain sour cream
chopped onions (optional)
a little milk if needed for consistency

Scoop potato mixture back into potato skins.
Sprinkle with paprika.
Heat in oven at 325 until creamy.
Serve hot

Thai Peanut Pasta Salad, from Anne

Thai Peanut Pasta Salad, from Anne

Supposed to serve cold – but also good heated up. I usually double the recipe – also make more dressing than it says – otherwise the salad can be dry.

3/4 lb grilled or broiled chix breast
1/2 lb uncooked spaghetti
1/3 cup shredded carrots
4 green onions, thinly sliced
1/3 c dry roasted peanuts chopped

Dressing:
1/3 c. soy sauce
1/4 c. vegetable oil
2 T white vinegar
2 T peanut butter
2 T sugar
2T toasted/plain sesame seeds
dash crushed red pepper (optional)

Slice cooked chicken into julienne strips. Next cook pasta until tender. Drain. Rinse with cold water. Drain again. In large bowl combine chicken, pasta, carrots, onions and peanuts. In small bowl combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add dressing to salad. Toss. Cover and refrigerate until ready to serve.

Texas Caviar, from Clio

Texas Caviar, from Clio

Veggie Mixture:
1 can pinto beans
1 can black eye peas
1 can shoepeg corn-
1 large jar pimento
1-2 tbsp jalapeno peppers chopped (I use canned)
1 cup chopped bell pepper (red/orange) I use green/yellow too
1 cup chopped celery
1/2 cup chopped onion-(I prefer sweet onion-Vidalia)
(cilantro if you have it on hand)

Dressing--boil until dissolved:
3/4 cup oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt and pepper

Bring the dressing ingredients to a boil. Then combine dressing and veggie mixture and cool in refrigerator for 6 hours. Prior to serving I strain off the dressing so the mixture is not as runny. Serve with Scoop Fritos or Tostitos.

Spinach Dip, from Anne

Spinach Dip, from Anne

1 can water chestnuts -- chopped
2 cups sour cream
2 cups spinach blend
2 boxes frozen spinach -- drained, chopped
2 packages Knorr vegetable soup mix
1 onion – chopped (can use green onions)

Mix all together. Serve in hollowed out bread loaf with middle of loaf for dipping.

Soy-Sesame Mushrooms and Asparagus, from Gael

Soy-Sesame Mushrooms and Asparagus, from Gael

I combined two recipes I found online. Rob and I loved it.

1 bunch asparagus
3 tablespoons butter or margarine
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon brown sugar
2 tablespoons toasted sesame seeds, for garnish
2 cloves garlic, chopped
1 small box sliced mushrooms

Mix asparagus, mushrooms, oil, soy, brown sugar, garlic in bowl. Toss thoroughly. Melt butter or margarine in large skillet over medium-high heat. Add asparagus/mushroom mix, mix with liquid into pan. Cover and cook for 10-20 minutes, stirring occasionally or until asparagus is tender.

Pat Schuster’s Vegetable Salad, from Anne

Pat Schuster’s Vegetable Salad, from Anne

1 head lettuce -- torn into pieces
salt and pepper
1 small onion – chopped
2 tablespoons sugar
3/4 pound bacon, fried -- diced, drained
3/4 cup American cheese – shredded
3/4 package frozen peas -- thawed, drained
salad dressing

You can layer this, with lettuce, peas and onions on the bottom, topped by dressing and seasoning, topped by cheese, then topped by bacon. But Pat said she just mixes onions, lettuce, peas, dressing, seasoning and sugar together, tops with cheese, then with bacon. It's best in a glass 9 x 13 pan, covered and let to set at least a few hours or even overnight. Pat adds that some people add black olives and Parmesan.

Joby’s Salsa, from Rob’s Aunt Joby

Joby’s Salsa, from Rob’s Aunt Joby

Delicious fresh salsa from Rob’s Aunt Joby in Phoenix (“Joby” is short for “Joan, baby!”)

5 large tomatoes, diced
2 bunches green onions, finely chopped
7 ounces Ortega green chiles, diced
3/4 small can El Pato Mexican hot style tomato sauce (or any brand)
16 ounces regular tomato sauce
juice of 1/4 lemon
1 teaspoon garlic salt
no salt and pepper
teaspoon oregano
teaspoon sugar
touch seasoned salt if want

Mix it all together. Voila!

Italian Dressing Pickles (like at Mancini’s), from Anne

Italian Dressing Pickles (like at Mancini’s), from Anne

Can really use ANY type of pickles you want – this is a good way to get rid of half-empty pickle jars. Pickles will last a long time in this marinade.

1 jar baby dill pickles
1 jar sweet pickles
1 jar sweet peppers
1 jar hot banana peppers
I-2 jars black olives
1 jar green olives
1 box of cherry tomatoes

Drain all of the above. Put in large Tupperware container with a leak-proof lid. Add about 1/2 cup Wishbone House Italian dressing. Marinate for a few hours, flipping the container every once in a while.

Frozen Fruit Salad, from Anne

Frozen Fruit Salad, from Anne

Anne credits this to her friend, Pat Schuster

8 ounces cream cheese
3/4 cup sugar
1 can crushed pineapple -- drained
nuts (no amount given)
3 large bananas -- diced
8 ounces strawberries -- thawed
8 ounces Cool Whip

Cream together cream cheese and sugar, set aside. In another bowl, combine pineapple, bananas, and nuts. In a third bowl, whip together strawberries and Cool Whip. Combine pineapple mixture and cream cheese mixture. Add strawberry mixture. Put in 9 x 13 pan. Freeze at least 24 hours before serving.