AROMATIC RED CABBAGE

AROMATIC RED CABBAGE
Sharon Wolff

INGREDIENTS

• 2 C shredded red cabbage
• 1 t cumin seed
• 1 t ginger
• 1 t dry mustard
• olive oil

DIRECTIONS

• Heat oil and sauté cumin seed until aromatic, about 2-3 minutes
• Stir in cabbage and continue cooking, stirring often as it starts to soften
• Add ginger and dry mustard
• Cook until desired tenderness
• Eat warm or cold

SAUTÉED KALE & QUINOA

SAUTÉED KALE & QUINOA
Sharon Wolff

INGREDIENTS

• Bunch of fresh kale - washed, drained and removed from stems (softer stems ok)
• 1 C red quinoa
• 1 small sweet yellow pepper, chopped
• 1 small sweet orange pepper, chopped
• 1 clove chopped garlic
• olive oil
• 1 C Vegetable or chicken stock
• Black pepper and smoked paprika to taste

DIRECTIONS

• Heat 1-2 T olive oil
• Sauté garlic for 1 minute
• Add peppers and saute until beginning to brown
• Add shredded kale and stir until beginning to wilt
• Add quinoa
• Add stock and stir to blend
• Reduce heat to low and cover
• Cooked until quinoa has absorbed water and kale is at desired tenderness, kale will wilt as it cooks
• Adding more water/stock if quinoa needs more moisture
• Add black pepper and smoked paprika to taste

OVEN ROASTED VEGETABLES

OVEN ROASTED VEGETABLES

Sharon Wolff

Ingredients:

Your favorite spices (we used cumin, curry, black pepper, cayenne and garlic powder)

Peeled sweet potato

Peeled beet

Brussel sprouts

Olive oil

Directions:

Slice all vegetables as thin as you like

Spread on oiled cookie sheet

Sprinkle with desired spices

Flip to coat both sides

Bake at 350 until veggies begin to brown or to desired tenderness

ENJOY!

VEGAN VEGGIE WRAP

By Sharon Wolff

INGREDIENTS

OF COURSE YOU CAN ALSO INCLUDE
WHATEVER VEGGIES YOU LIKE!

• 1 package extra firm tofu, cubed
• 2 cloves minced garlic
• 2 cups sliced carrots
• 2 cups fresh spinach
• 1 cup fresh kale

• Gluten-free tortilla (I used La Tortilla Factory Ivory Teff Gluten Free Wrap)
• Shredded vegan cheese (I used Trader Joe's Vegan Mozzarella Style Shreds)
• Sliced red onions

DIRECTIONS

• Sautee tofu in olive oil until it begins to slightly brown
• Mix in carrots and garlic and continue to cook until garlic is brown
• Add spinach and kale
• Reduce heat and cover until leaves are wilted
• Serve on warmed tortilla and top with vegan cheese and red onions

KALE CHIPS

Sharon Wolff

Crispy, crunchy, munchy & healthy!

Preheat oven to 350
Spray a large cookie sheet
Spread kale pieces around in a single layer
Lightly spray the pieces
Bake 10-15 minutes or until lightly brown and crispy
Be sure to watch chips and stir as needed to avoid burning edges

Sprinkle with garlic powder in the last 3 minutes
Eat warm
Allow to cool before storing in airtight container

QUICK PASTA & VEGGIES

Sharon Wolff

Sautee in olive oil until browned:
1 sliced carrot
chopped onion

Add 1/2 C vegetable broth
1/2 bag frozen broccoli & cauliflower
1 T parsley
1/2 C kale
Cook until desired tenderness
Add 1/2 C chopped roasted red peppers
1 C parmesan cheese

Toss with your favorite pasta

Eat warm or cold

CREAMY BROCCOLI KALE SOUP

Sharon Wolff

2 C chopped fresh kale
2 C chopped fresh broccoli
1 cube vegetable bouillon
2 T parsley
1 C soymilk
1/2 C shredded cheddar cheese

Place broccoli in soup pan with just enough water to cover it (about 3")
Add bouillon cube and parsley
Cook until broccoli is beginning to become tender
Add kale and stir
Cook until broccoli is tender - about 5 more minutes

Place in food processor and blend until creamy
Return to pot
Add soy milk and cheese
Cook until heated through

Serve with crumbled Wasa Rye Crackers

GLUTINOUS SWEET POTATO SESAME BALLS

With Sesame seeds
Stock photo: http://passionateeater.blogspot.com/2007_07_01_archive.html

Sharon Wolff

This delight is frequently served at Chinese buffet restaurants. It brings to imagination what manna from heaven would taste like. Traditionally, these sesame balls are deep fried, but I make them into slightly flattened patties and pan fry with less oil. Picture to come. I did not use sesame seeds in my personal recipe because we have a sesame allergy in the house. They were delicious!

DIRECTIONS:
8.5 ounces glutinous rice flour (found at Asian grocery stores)
1 large sweet potato - peeled, cooked tender, cooled and mashed
1 C sugar
5 ounces of water (more or less to reach desired consistency)
Oil for pan frying or deep frying
2 ounces sesame seeds (optional)

Combine glutinous rice flour, cooled mashed potatoes, sugar. Add water slowly.
Mix until the dough is no longer sticky in your hand. Should feel stretchy.

Divide into small balls and roll in sesame seeds if you are using them.

Deep frying:
Heat oil and fry until golden brown. Watch at all times.

Pan frying:
Flatten slightly and fry each side until golden brown. Watch at all times.

Serve as they are. Since we did not use sesame seeds, we sprinkled cinnamon sugar on top. Delicious!
Like manna from heaven!

ASIAN RAMEN NOODLE SALAD

Naomi Weintraub

1 head Napa cabbage

1/2 head regular cabbage

Chop above 2 thin pieces

OR use prepared bagged coleslaw

Brown in skillet in 1/2 C  margarine or olive oil:

1C slivered almonds

3/4 C sesame seeds

2 pkg. Ramen noodles (without the seasoning packet)

Mix together

Dressing:

Blend 

1 C oil

1/2 C vinegar

2T soy sauce

1 C sugar

Toss with dressing not more than 20 minutes before serving

MASHED SWEET POTATOES

Sharon Wolff

Peel and cut 5 sweet potatoes
Boil until tender - 20-25 minutes
Drain
Mash to desired smoothness
For creamier consistency, place in food processor after slightly cooled
Add brown sugar, butter, vanilla extract and cinnamon to taste

PINEAPPLE CARROTS

10 medium carrots, diagonally sliced
1 15 1/2 ounce can pineapple tidbits
1 C orange juice
1 T cornstarch
1 t salt
1/2 t ground cinnamon

Cook carrots in boiling water for 10 minutes or until tender. Drain.
Drain liquid from pineapple and set aside.
Combine pineapple juice, orange juice, cornstarch, salt and cinnamon in a medium saucepan
Mix well
Cook over medium heat, stirring constantly until smooth and thickened
Add carrots and pineapple
Cook, stirring constantly until thoroughly heated

SAUTEED EGGPLANT TOFU AND PASTA

Sharon Wolff

firm tofu cubed
eggplant
onion
garlic
roasted red peppers
olive oil
parmesan cheese
your choice pasta
fresh basil

Sautee cubed tofu until browned. Set aside. Chop eggplant into 1/2" cubes. No need to peel. Sautee in separate pan in olive oil for 5 minutes. Add garlic, onion. Continue to sautee until vegetables are tender to your liking. Add chopped bottled roasted red peppers and chopped basil. Combine with tofu.

Serve over pasta, Sprinkle with parmesan cheese.

BABA GANOUSH

Sharon Wolff

                                                                                   
1 eggplant
juice of 1 lemon
8 ounces plain Greek yogurt
1 clove garlic
1 cup plain or flavored hummous
2 T parsley

Bake eggplant at 350 degrees until soft (about 1/2 hour)
Cool, peel
Place in food processor and mix until desired consistency
Add chopped garlic, lemon juice, parsley, yogurt and hummous
Blend well

Serve chilled with pita bread or crackers

EGGPLANT PARMESAN

Sharon Wolff

 

EGGPLANT:

1 eggplant sliced thin

1 C breadcrumbs

1 egg
1/4 C milk
1/4 C parmesan cheese
2 T garlic powder
2 T oregano
flour
oil

Cut eggplant into 1/4" slices. Set aside.
Combine breadcrumbs, parmesan cheese, garlic powder and oregano in bowl
Mix egg, milk in separate bowl
Dip eggplant in flour, then egg mixture, then breadcrumbs
Evenly coat slices

Fry until golden brown but still slightly tough

OTHER INGREDIENTS:
Tomato sauce
8 ounces ricotta cheese
8 ounce mozzarella cheese
basil to taste
parmesan cheese

Layer ingredients in sprayed 9 x 13 baking pan:
eggplant, sauce, basil, dollops of ricotta cheese, mozzarella, parmesan 
REPEAT

Bake at 375 until top is golden brown







BREADED BAKED EGGPLANT SLICES

Sharon Wolff

1 eggplant sliced thin

 

1 C breadcrumbs
1 egg
1/4 C water
1/4 C parmesan cheese
2 T garlic powder
2 T oregano
flour
Cooking spray

Cut eggplant into 1/4" slices. Set aside.
Combine breadcrumbs, parmesan cheese, garlic powder and oregano in bowl
Mix egg, water in separate bowl
Dip eggplant in flour, then egg mixture, then breadcrumbs
Evenly coat slices

Spray baking sheet and evenly space eggplant slices. Spray over top of slices.
Bake until golden brown in preheated 400 degree oven

Serve with marinara sauce

VEGETABLE CREAM CHEESE SPREAD

Sharon Wolff

1 package low-fat cream cheese

1 cup plain Greek yogurt

carrots

chives

garlic

broccolli

onion

green pepper

Chop vegetables. Place cream cheese, yogurt and vegetables in food processor and mix until creamy and blended. Serve with your favorite crackers or bread. Use instead of mayo on sandwiches

ESCALLOPED CORN

Anita Keith


1 1lb can cream style corn

1 c. milk

1 egg (well beaten)

1 c. saltine cracker crumbs

¾ tsp. salt

½ c. buttered cracker crumbs (top)

Heat corn and milk. Gradually stir in egg and cracker crumbs. Salt and pepper to taste. Mix well. Pour into greased baking dish. (loaf pan or 8” round pan). Sprinkle buttered crumbs over top. Bake 20 minutes in a 350 degree oven. Serves 6.

BEAN SALAD

Anita Keith

1 can kidney beans

1 can yellow wax beans

1 can green beans

1 can bean sprouts (if desired)

¼ cup sugar

1/3 cup vinegar

1/3 cup oil

dash salt

chopped onion

chopped celery

let stand overnight

SAUSAGE STUFFED MUSHROOMS

Anita Keith


1 ½ lbs. med. Mushrooms

½ lb. Italian sausage

½ c. shredded mozzarella cheese

¼ c. seasoned bread crumbs

Parsley

Remove mushroom stems and chop. Set aside. In skillet, over medium heat, cook sausage until well browned. Remove with slotted spoon and drain meat on paper towels. Remove all but about 2 tablespoons drippings from skillet. In hot drippings, over medium heat, cook stems until tender (about 10 minutes); stir frequently. Remove skillet from heat and stir in sausage, cheese and crumbs. Fill caps with mixture. Place in 15 ½ x 10 ½ -inch pan. Bake 10 minutes at 450 degrees. Garnish with parsley.

PICNIC BEANS

Anita Keith

1 (1 lb.) can kidney beans

1 (1 lb.) can pork and beans

1 (1 lb.) can butter beans

1 (1 lb.) can lima beans

6 slices bacon

2 chopped onions

¼ C. vinegar

¼ C. water

¾ C. brown sugar

¼ tsp. mustard

Drain beans; save juices if needed later. Cut up bacon and fry. Remove bacon from skillet ; add onion and simmer until soft. Add vinegar, water, brown sugar, and mustard to skillet; add bacon and simmer for 20 minutes. Put drained beans in casserole; pour onion mixture over beans and stir. Bake at 350 degrees for 1 ½ hours. Cover for last ½ hour.