Ratatouille

This is a wonderful summer meal.  Especially in the August/September time frame because all of the ingredients are in season!  I made this in my thermal cooker from Saratoga Jack's.  My recipe is really big and I hope you enjoy!

Ingredients
1/4-1/2 cup olive oil, plus more as needed
3 cups small diced yellow onion (or any kind of onion you have on hand)
2-4 teaspoons minced garlic 
4 cups medium diced eggplant, skin on
1 teaspoon fresh thyme leaves (or 2-4 tsp dehydrated)
2 cups diced green bell peppers (or any sweet pepper..I used Biscayne the first time)
2 cups diced red bell peppers (or any sweet pepper)
2 cups diced zucchini squash (or any summer squash) 

2 cups diced yellow squash (or any summer squash)
3 cups peeled, seeded and chopped tomatoes (or 2 cans of diced tomatoes)
2 tablespoons thinly sliced fresh basil leaves (or 2 TBS dehydrated)
2 tablespoons chopped fresh parsley leaves (or 2 TBS dehydrated)
Salt and freshly ground black pepper (if you like pepper)

Directions:

• Place thermal cooker on stove over medium heat and add the olive oil.
• Once hot, add the onions and garlic to the pan.
• Cook the onions, stirring occasionally, until they are transparent and lightly caramelized, around 5 to 7 minutes.
• Add the eggplant and thyme to the pan and continue to cook stirring occasionally, until the eggplant is partially cooked. (around 5 minutes)
• Add the peppers, zucchini, and squash and cook for 2-3 minutes. 
• Add the tomatoes, basil, parsley, and salt and pepper, to taste, water to the level of the veggies and boil for 2-3 minutes. Leave in thermal cooker for 4-8 hours.   
• Stir well after opening to mix veggies and serve either hot or at room temperature over rice or over pasta. 
• You can make the rice in your thermal cooker or you can make your pasta and have the ratatouille ready to serve over it.

Lovely Lentil Taco Filling!

I love this recipe for taco filling, a layer in 7 layer dip and all kinds of other taco-ish foods :) 

3/4 cups dry lentils
3/4 cups brown rice (I have used white as well--but use less water)
4 cups water
4 tsp-TBS (to taste) veggie bouillon (I use either my own or Better Than Bouillon)
2 tsp chili powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder

Bring the water to a boil.  Add the lentils and let cook 10 minutes, then add the rest of the ingredients.  Wait until it is all at a boil and reduce heat to low.  Place lid on and simmer for 45-50 minutes more. 

You can also do this in a crockpot on low for 6-8 hours.  I can't wait to try this in my Saratoga Jack's thermal cooker!

Veggie Stir Fry with a twist :)

Veggie stir fry is super easy and fast! It's also a great way to get veggies into your kids. Well, at my house it is :) There can be great variety in the sauces and the "starches" that you use as well.

Being tired lately, I typically buy the bag of mixed vegetables at the grocery store. We use at least an entire bag. It has cauliflower florets, broccoli florets and baby carrots in it. Then I chop them into smaller pieces. I often add other veggies that I have on hand. Here are some vegetable ideas:

Carrots
Broccoli
Cauliflower
Bell pepper
Celery
Bok choy
Green onions
Green beans
Chinese cucumbers
Sugar or snow peas (whole)
Onions
Bamboo shoots (canned are okay, but only needs warmed, not cooked)
Water chestnuts (canned are okay, but only needs warmed, not cooked)
Baby ears of corn (only needs warmed)
Summer squash
Mushrooms
Cabbage

Be sure to put the firmer things in first and add the ones that need less cooking later. For example, if you are doing carrots and broccoli, they could be together, but summer squash would cook MUCH faster. I use coconut oil and you can use peanut oil, which is traditionally used. Many oils have a lower combustion temperature, so be sure to check them. I know that coconut oil and peanut oil are both safe.

Starches you can use under or in your veggies:
Brown rice
White rice
Noodles
Quinoa (one of my favorites)
Potatoes (you can add them to the stirfry or use like a mashed potato)

Sauces:

Orange sauce
2 TBS olive oil
1-2 TBS garlic (our family loves garlic, but I use less to bring out the orange flavor here)
1 cup water
3 TBS orange juice concentrate
2 TBS lemon juice
2 TBS rice vinegar
4 TBS Braggs Liquid Aminos/Nama Shoyu/Soy Sauce
1/2 cup honey (or to taste)
1/2 tsp red pepperp flakes
1 1/2 TBS arrowroot powder + 2 TBS water to mix before adding to sauce(though you COULD try cornstarch)
6-8 drops essential oil

Using a small saucepan you can saute the garlic and olive oil. Add the rest of the ingredients except arrowroot powder/water mixture and heat to a boil. Whisk in arroroot/water mixture. Lower temperature and stir constantly until it thickens.

Peanut-miso Sauce
3 TBS peanut butter
2 TBS lemon or lime juice
1 TBS yellow miso
1 TBS grated fresh ginger (or you can use the pre-minced ginger from the fridge)
1 tsp minced garlic (about 1 clove)
1/3 cup cup water

Whisk all ingredients together and set aside while you cook your veggies. After your veggies are done, place them on starch of choice and drizzle sauce over the top.

Savory Vegetable Quinoa Soup

When I made this I really didn't think my kids would like it. Surprisingly all ages 2-16 loved it and had seconds. This is very versatile. I add green beans, parsnips, zucchini and whatever vegetable I think would taste good. I have left out other vegetable because I didn't have them on hand.

Serves 6

1 clove garlic (minced)

1 yellow onion (diced into small pieces)

1 Tbsp. olive oil

3 very large red potatoes (about 14 oz.) (diced into small squares)

2/3 cup quinoa (uncooked)

3 vine ripened tomatoes (diced)

2 carrots (diced into small squares)

1 yellow squash (diced into small pieces)

9 cups unsalted vegetable broth (I used Rapunzel, Vegan)

1/2 tsp. oregano

1/2 tsp. coriander

1/8 - 1/4 tsp. cayenne pepper

2 tsp. salt

pepper to taste

1/4 tsp. stevia powder

1 Tbsp. nutritional yeast

1/4 cup fresh parsley (chopped)

4 fresh basil leaves (sliced)

1. Add olive oil to a large stock pot and add minced garlic & onion. Season by

sprinkling some salt and pepper while cooking.

2. Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt & pepper.

Continue to cook, stirring frequently, Cook for about 5 minutes.

3. Add vegetable broth and yellow squash. Bring to a boil and then turn to low and

simmer for 20 minutes.

4. Add nutritional yeast and stir well. Turn burner off and add in chopped parsley

and basil leaves.

5. Serve with crusty bread and a green leafy salad. ENJOY!!

Yerra Moolee (Yellow Coconut Rice)

My family loves Indian food which was introduced to us by a friend from India. Here is a family favorite.

2 cups finely chopped onions

2-3 Tbs oil (enough to saute your onions in)

2 tsp minced garlic

1 1/2 Tbs ground or crushed fresh ginger root

2 green chilies (anaheim or jalepeno, if you're brave)

1/4 tsp turmeric

2 Tbs ground coriander

3 cups coconut milk (2 cans will do)

1 1/2 tsp Salt

2 Tbs minced fresh coriander leaves or 1 Tbs dry(optional but wow what a flavor!)

2 cups potatoes

1 cup cauliflower

1/2 cup peas

Serve over:

4 cups cooked rice (Basmati is the best)

This can be a fast recipe if you do the following:

Cut up cauliflower & potatoes and have them steaming or boiling?(not my favorite method) while you are working on the sauce.

Also, start cooking the rice.

Now, heat oil and saute the onions until soft, reduce heat and add garlic, ginger & the chilies for another 2 minutes. Add turmeric and coriander, stir rapidly for another 15 seconds and add coconut milk and salt. Turn off the heat and let the ingredients sit to allow time for flavors to blend. Do not cook the coconut milk or it will turn sticky and slimy (not good). Add the steamed veggies and the peas (you can add them frozen and they will turn that pretty green and be the perfect texture).

Your rice should now be done. You are ready to serve!

Tomato and lentil stew

Hi there everyone!

We have really enjoyed this meal. It is inspired by another recipe, but the way I made it was so different that I thought I would post how I did it.

3 cups of vegetable broth (or chicken broth/beef broth)
1 cup dry lentils

Boil the vegetable broth and add lentils. Simmer for around 20-30 minutes. While these are simmering add in this order:

3 TBS oil
1 onion chopped(or large if you like onions)
1 medium green bell pepper diced(I have used all color of bell peppers)
2 cloves of garlic minced or diced

Saute the onions, peppers and garlic until the onions are tender. Then add:

2 cans of diced tomatoes juice and all
spices to taste. I used:
1/2 tsp salt
1/4-1/2 white ground pepper

Continue to simmer for awhile until your lentils have simmered and are almost out of liquid. Add the veggies to the lentils and simmer until lentils are completely tender. It took mine probably another 20 minutes.

Serve as is, over rice (I think I want to try the sauce on quinoa sometime) and you can top with cheese if desired. Some children did, some didn't, I liked it both ways!

Slow cooker veggie curry

No Hurry Vegetable Curry

1 TBS peanut oil
2 large carrots, sliced
1 medium size yellow onion, chopped (I always use a little more)
3 garlic cloves, minced
2 TBS curry powder
1 tsp ground coriander
¼ tsp cayenne pepper
2 large Yukon gold potatoes, peeled and diced (I usually don't peel mine)
8 ounces green beans, ends trimmed and cut into 1 inch pieces (sometimes I use frozen green beans)
1 ½ cups slow cooked or one 15.5 ounce can chickpeas, drained and rinsed One 14.5 ounce can diced tomatoes, drained
2 cups vegetable stock
½ cup frozen green peas, thawed (I never have these…I always forget)
½ cup canned unsweetened coconut milk (optional—but man does it make it
tasty!)

1. Heat oil in large skillet over medium heat. Add carrots
and onion, cover and cook until softened. (around 5 minutes?) Add the garlic, curry powder, coriander and cayenne, stirring to coat.

2. Transfer the vegetable mixture to a 3 1/2 -4 quart slow cooker.
(mine is at least 5 quarts) Add the potatoes, green beans, chickpeas, tomatoes and stock; cover and cook on Low for 6-8 hours.
3. Just before serving, stir in the peas and coconut milk and season
with salt. Taste to adjust the seasonings.

Personally I would put more curry in it, but the kids liked it the way it was. It definitely needed the salt and I would maybe add red pepper flakes (not for my kids though). This was absolutely delicious served over long grain brown rice.

Pasta e Fagioli

It's soup time! This recipe is similar to Olive Garden's Pasta e Fagioli. I serve it with some sort of bread and a salad. It takes about 1 hour. I do not add the beef so to round off the flavor I add 3 tablespoons of olive oil. Enjoy!

Pasta e Fagioli

1 lb ground beef

1 small onion, diced

1 large carrot, julienned

3 stalks celery, chopped

2 cloves garlic, minced

2 14.5 oz cans diced tomatoes

1 15 oz can red kidney beans (with liquid)

1 15 oz can great northern beans (with liquid)

1 15 oz can tomato sauce

2 12 cans vegetable juice (like V-8 juice)

1 tbs white vinegar (optional)

1½ tsp salt

1 tsp oregano

1 tsp basil

½ tsp pepper

½ tsp thyme

1 handful small shell pasta

dash of cayenne pepper

1. Brown the ground beef and drain off most of the fat.

2. Add onion, carrot celery and garlic and saute’ for 10 minute

3. Add remaining ingredients except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, add the pasta and cook until al dente. Serve.

I like this soupier so I add a 46 oz can of V-8 and double the seasonings.

Pizza or pasta sauce

This is a super simple and flexible sauce. We LOVE it on our pizza and we stole it from Alicia. :)

2 roasted garlic cloves--you can also crush them and cook in 1/4 cup oil and add (though I always use fresh, I am too lazy)

2 14 oz cans of diced/whole etc tomatoes. I even use fresh ones and it turns out great!

2 tsp Italian mix (or any Italian herbs you have on hand--basil, marjoram, oregano, sage)

1/4 tsp pepper

Blend in your blender and put on your pizza. I have read that you can let it "marinade" for awhile and it makes a great raw (assuming you use fresh tomatoes and garlic) tomato sauce for pastas.

I have also been known to blend other veggies into it...like summer squash, cauliflower, spinach etc ENJOY!

3 Bean Mexican Soup

16 oz jar of salsa

15 oz can of mexican stewed tomatoes (I also use crushed, whole)

3 cups of vegetable broth or chicken broth

1 Tbsp chili powder

½ tsp minced garlic

1 tsp cumin

3 15 oz cans of beans (kidney, pinto, chickpeas, black & etc.)

15 oz can of hominy (optional, I don’t use)

15 oz can of corn or frozen corn (I just throw some in)

3 cups of cooked chicken (opt.)

1 medium zucchini chopped and diced (opt.)

I put the first 6 ingredients in the blender, even the garlic whole so I don’t have to mince it. I then put it all in a big pot and add the beans, corn and sometimes zucchini if I have some. If you are serving it with chicken add it now. Warm your soup and serve.

I used to blend up the zucchini also so my kids couldn’t tell it was there but now I know they like it. I also make my own bouillon found at this website http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html

I add 3 Tbs of my own bouillon to 3 cups of water instead of chicken broth. It is so much cheaper than the products I was buying and so flavorful for all kinds of soups.

Blender Tortilla Soup

This soup is very tasty. My children all gobbled it up! We had the awesome experience of sitting through a demo of the blendtec guy at Costco and so this is inspired by his demo. I don't have the real recipe, but this is what I did.

◦6 Roma tomatoes cut in half (You can use a can of diced tomatoes I bet)

◦2 handfuls of grated cheese (optional)

◦1 whole onion or two small onions

◦2 teaspoons veggie boullion

◦2 tablespoons taco seasoning

◦1 clove of garlic (or half if it's really big, I used one and it was pretty spicy *smile*)

◦4 cups warm water

-salt to taste


Place ingredients in blender. (I did it in that order) Secure lid and turn on. When heated to my liking, I added a few handfuls of tortilla chips. Secure your lid and blend for a second or two...not long, that way it's a little chunkier :)

I did not make mine so hot we couldn't eating it as I am trying to increase the amount of raw veggies that we eat. It was so awesome!

Red Rice (Indian Rice) & Lentils w/Garlic Butter

Hi! I am Melanie's friend, Alicia, of 13 very great years. We decided it might be fun if I submitted some of my favorite dinners. My family eats mostly vegan (Friday has always been pizza night and sometimes we still add cheese.)

This recipe is one of my family's favorite dinners. We call it "Red Rice." It is very flavorful and quick if you keep the ingredients on hand. I serve it fresh but Indian food often tastes better when it sits.

Red Rice for 8

Start cooking rice before preparing sauce. You should be done at the same time as the rice.

3 cups Basmati Rice (sold at Costco) to 6 cups water

Add the following to your blender

2 15 oz cans of crushed tomatoes or whatever kind you have on hand

4 green chiles or 1 anaheim pepper (optional but adds a little heat)

2 Tbsp chopped fresh ginger or 1 tsp of dried ginger

4 tsp ground cumin

1 Tbsp paprika

2 tsp salt

1 1/2 cups cashew milk (1 cup cashew & 3/4 cups blended smoothly) or heavy cream

2 tsp garam marsala (which is cloves, coriander, cumin & cinnamon)

1/4 cup fresh coriander leaves

Blend until smooth. I pour the whole sauce over the rice and mix it in so nobody runs out of sauce. I set aside some of the rice for lunch before serving or we will eat it all.

I serve this with steamed cauliflower or raw carrot & celery sticks. We love to eat lentils as a side you'll find the recipe below

Lentils with Garlic Butter

Simmer together until lentils split:

1 1/2 cup lentils (mine happen to be yellow)

3/4 tsp turmeric

5 cups water

Blend together when finished but still hot:

5 Tbsp vegetable oil (I use coconut oil and even olive oil)

5-6 garlic cloves

Lentils (liquid and all)

1-2 tsp salt

Yummy Tomato Bisque

This is so yummy that as I was flipping through some of my recipes I wanted to make it right now! But, since I just ate dinner an hour ago that would be silly.

2 TBS butter or oil
2 onions chopped
2 minced cloves of garlic
1 15 oz can of tomatoes (either whole or diced)
2 cups vegetable stock (or chicken stock can be tasty)
1/4 cup uncooked rice
salt and pepper to taste
1/2-1 TBS dried basil
1/4 tsp dried thyme

2 cups half and half (1 cup milk with 1 cup heavy cream OR 1 can evaporated milk OR 2 cups cashew/almond/soy milk)
Tobasco or other hot sauce to taste

Melt butter/oil in a large saucepan and stirn in onions and garlic. Saute until soft and golden with a medium to low heat. Pour in the rest of the ingredients EXCEPT milk/cream and hot sauce. Bring to a boil, reduce heat, cover and simmer for 30-35 minutes.

Puree the soup in a blender and return to pan. Then stir in the half and half/milk in and add teh hot sauce to taste. If needed warm and then serve! This is really tasty with a dollup of sour cream on it! It's also wonderful with a sandwich. ENJOY!

Whole Wheat Pita Pockets

I LOVE this recipe. It works every time and I have had great success with it. I alternate making whole wheat and white flour. Here is the link: http://tammysrecipes.com/whole_wheat_pita_pockets I don't know how to do an actual link.....sorry :(

Pizza Crust Dough...SUPER FAST!

This pizza dough recipe is really great! You don't have to wait for it to rise and it has a nice flavor. It was really easy to work with and we really enjoyed it. Here you go!

2 1/4 tsp active dry yeast (I use SAF. Also, this is equal to one packet)
1 tsp white suar ( I used honey)
1 cup warm water (110 degrees F/45 Degrees C)
2 1/2 cups flour (original recipe called for bread flour, I used 1/2 whole wheat and 1/2 white...it would be great 100% whole wheat)
2 TBS Olive oil
1 tsp salt

Preheat the oven to 450 degrees. Dissolve the yeast, sugar and water. Let sit for around 10 minutes (it will be nice and creamy/foamy)

Stir in the rest of the ingredients and beat until smooth. Let rest for 5 minutes.

Now, the original instructions said to turn the dough onto a slightly floured surface and roll/pat into a round. I must admit, I am a lazy cook. I love to cook, but things like that I don't always do. What I did was I just shaped it into the best circle I could and then pressed it into a pan that had olive oil sprayed into it.

Spread with toppings and bake in oven for 15 minutes or until golden brown. If I am using toppings that really only need melted etc. (Like for Taco/Mexican pizza) then I put the crust only in first and bake it and then top and warm it.

This was a really tasty crust and got rave reviews from everyone that ate it! YAY!

The first time I made this, I was making it for a family of 8 that came over for dinner and for our own family of 6. I used about 6 pizzas. I quadroupled the batch and this was the math :)

9 tsp (3 TBS) yeast
4 tsp sugar
4 cups water
10 cups flour
8 TBS olive oil
4 tsp salt

Camping Food

Alicia again. We just got back from a visit with Melanie. We spent 5 days camping on Orcas Island. I thought it might be fun to post some of our camping favorites.

Navajo Tacos for 6

Dough

Place the following in a baggie labeled Navajo Tacos (Make sure you label or you will wonder what it is. Been there done that!)

1 1/2 tsp active dry yeast
2 1/4 tsp honey
1 1/2 tsp olive oil
4 1/2 cups flour (I use spelt)
1 1/2 tsp salt
Squirt a bit of Lecithin in there for good measure if you have it. Write on the baggie "add up to 1 3/4 cups water." I made this about an hour ahead of time and kneaded it in a bowl. I added 1 1/2 cups of water to start with and that was plenty.

Toppings

Can of chili (I actually made my own but let's keep it simpler)
olives
tomatoes
salsa
Vegenaise with dill mix (our ranch subsitute)
avacado (or a little packet of guacamole)
lettuce
corn
onions

I used a dutch oven tipped slightly and fried the bread in a small amount of coconut oil. I turned it with tongs and a pair of gloves. I always try to get the kids involved so they cut up the veggies and it was a hit! Half of the scones got eaten with honey. Yum!

Summer Macaroni Salad

A friend gave me her recipe, it's one she came up with on her own.

2 cups uncooked macaroni (or 4 cups cooked)
2 cups cottage cheese/feta cheese/cheddar cheese or any other cheese
1 can diced tomatoes OR same amount fresh
2 cucumbers diced (optional)
2 six ounce cans tuna or chicken chunks
Oregano to taste
Basil to taste
Olive oil (a few shakes)
Sliced olives (I use 2 cans)
Sliced green onions

Mix and eat. Great served warm or chilled. I like it after it has been refrigerated for 6 or more hours.

Crispy top potatoes

Melt ½-1 cube butter in the bottom of a 9X13 pan, sprinkle enough grated parmesan cheese to kind of soak up the butter, I then sprinkle garlic and herb powder across the bottom and sometimes onion salt (I am a HUGE fan of garlic and onions) then slice potatoes about 1-2 inches thick and place (face down if it’s an end) into the mixture. Bake at 350 for 40-60 minutes. These are so tasty. I actually use them for a meal sometimes, but really they should be side dish.

BBQ Tofu :)

Hey everyone!

Don't be turned off by the name, this stuff is DELISH! Even meat eaters have enjoyed it!

1. First purchase extra firm tofu. My friend swears by “soy boy” brand, but I didn’t see it and have great results regardless.

2.Freeze overnight (at least) and then thaw completely. This step changes the texture of the tofu. This means you have to think ahead or buy some and keep it in your freezer.

3. You then steam the tofu (this step could be omitted, but I have heard rumors that if you don’t cook it completely it can give you a tummy ache) and then squeeze the extra liquids out.

4. Cut it up. I slice the tofu through the middle and then cut into triangles.

5. Pour your favorite BBQ sauce and ketchup onto them and let them marinade. 12 hours is best, but I have done it with only 2 hours for us. My friend doesn’t always have time to marinade it and when she doesn’t then she adds extra salt.

5. Then put in a pan with the sauce (I have to add extra) and warm clear through.

It is really great in pita pockets or wraps with avocados. We like it with homemade guacamole. It’s also nice with fresh tomatoes….use your imagination!

Veggie Burgers!

Hello everyone! I made these tonight and they were delicious. I doubled the recipe, which was a lot more than my family needed, however, I didn't want to make them again tomorrow

My friend Alicia gave me this recipe and I can't remember where she said she got it from. However, it is inspired by anothe recipe and is a very easy/relaxed mixture.

Veggie Burger!

6 cups of water
1/2 tsp olive oil
1/2 TBS parsley
1 tsp thyme
1 tsp basil
1/2 tsp marjoram
4 TBS dried minced onion
1/2 tsp garlic powder
1/2 cup nutirtional yeast
2 tsp light yellow miso
1/4 tsp celery powder
1/3 cup tamari sauce
1/2 cup sunflower seeds
6 cups oatmeal

In a large pot/pan bring your water to a nice rolling boil. While it is boiling add all of the ingredients except oatmeal. (I add lentils at this point) Add your oatmeal. It will thicken and might be harder to mix. Remove from the heat and let sit for 30 minutes. Preheat your oven to 350 degrees. Make burger patties and place on a cookie sheet. Bake 15 minutes on each side. These are great frozen for future use!

I added lentils and they were wonderful. I used 1 cup of dry lentils cooked up and added in.

You can use any combination of herbs and it will equal about 3 TBS of herbs. This does not include the onion. Fresh onion works well too. As does potatoes and shredded carrots. All of these things add flavor and nutrition! ENJOY!