Quinoa Pilaf with Cranberries and Almonds

Serves 6
Quinoa is naturally wheat and gluten free and is a good source of complete protein for vegans and vegetarians. Try it in this quick and flavorful pilaf.
Ingredients
1 tablespoon extra virgin olive oil
1 small red onion, chopped
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted
Method
Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds and serve.
Nutrition
Per serving (about 5oz/140g-wt.): 220 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 240mg sodium, 32g total carbohydrate (4g dietary fiber, 9g sugar), 6g protein

Basil and Pesto Hummus

spread for sandwiches or dip for vegies
Prep Time:10 Min Ready In:10 Min
Original Recipe Yield 10 ounces
Ingredients
• 1 (16 ounce) garbanzo beans (chickpeas), drained and rinsed
• 1/2 cup basil leaves
• 1 clove garlic
• 1 tablespoon olive oil
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon soy sauce
• salt and ground black pepper to taste
Directions
1. Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.
Nutritional Information -Amount Per Serving
Calories: 134 | Total Fat: 3.8g | Cholesterol: 0mg
Thanks to Jenny from Allrecipes.com

Fusion Hummus -Rosemary & Garlic

spread for sandwiches or dip for veggies
Prep Time:10 Min Ready In:10 Min
Original Recipe Yield 10 ounces
Ingredients
• 2 sprigs fresh rosemary
• 1 clove garlic, peeled
• 2 (15.5 ounce) cans garbanzo beans, drained
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup cold water
• salt and pepper to taste
Directions
1. Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.
2. With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.
Nutritional Information
Amount Per Serving Calories: 157 | Total Fat: 6.4g | Cholesterol: 0mg
Thanks to Jenny S. Allrecipes.com

Winter Squash Soup

by Intoyoga53: 1/31/11

Winter Squash Soup, From Weight Watchers November 2010 magazine

2 16oz packages of peeled and cut up butternut squash

1 32 oz carton of vegetable broth

1 stalk celery, chopped.

Spices as desired- rosemary, garlic ?

Cook time 40 mins, Serves 8

Baked Corn and Tomatoes

By Intoyoga53: 2/28/11

Baked Corn and Tomatoes ,About.com Southern Food

Ingredients: 2 cups cooked corn kernels, 2 cups chopped tomatoes, 1 teaspoon salt, pepper, 1 cup fresh bread crumbs, 2 tablespoons butter

Combine corn and tomatoes with salt, and pepper, pour into a greased baking dish. Sprinkle the bread crumbs over mixture and dot with the butter. Bake in a 350° oven for 30 minutes.
Baked corn and tomatoes recipe serves 4.

Summer Squash Souffle

by Intoyoga53: 2/28/11

Summer Squash Souffle, From the Vegetarian Feast by Martha Rose Schulman

1 and ½ pound yellow squash, ½ onion. minced, Olive oil or spray, 2 eggs beaten, ¼ cup grated cheddar cheese, ½ cup cottage cheese, ½ cup whole wheat bread crumbs, Salt and pepper to taste

Cook squash and drain water, Sauté onion in olive oil and mix with eggs, both cheeses and bread crumbs, Mix squash into egg mixture.Place squash mixture into a greased 2 quart casserole and bake for 45 mins-1 hour at 350 degrees.

New Year’s Soup

By Intoyoga: 2/28/11

New Year’s Soup, In the south turnip greens and black-eyed peas are a tradition on New Year’s Day, The greens symbolize wealth and the beans are for prosperity.

Donna Ratray, About.com Southern Food

1 cup diced celery, 4 cups celery or veggie broth,  3 cups black-eyed peas or 2 15 oz cans drained and rinsed, 1 and ½ cup cooked greens ( fresh will cook down quite a bit), 2 15 oz cans tomatoes with juice

Cook all ingredients in stock pot for 45 mins – 1 hour, Serves 6-8 people

icebox pickles

12/13/10 by intoyoga53

From Dock and Opal Everett’s fruitstand in waco texas.

16 cups cucumber slices, 6 large onions, 1 tablespoon celery seed, 1 tablespoon tuneric, 1 cup pickling salt, 8 cups sugar, 8 cups white vinegar

combine spices, salt, sugar and vinegar until dissolved. Pack cucumber and onion into glass jars. Pour spice mixture  or syrup over the cucumbers making sure all are covered. Pickles are ready as early as 5 days later and can be kept in refridgerator for up to one year. Best after 3 months.

btw, need lots of refrigerator space if you make a full batch.

Freezer pickles (Sam’s favorite)

12/13/10 by intoyoga53

From a good Pennsylvania Dutch kitchen ( my cousin)

2 quarts of cucumber slices, 2 onions, and 2 tablespoons of picking salt. Mix this together in a large bowl and let stand for 2 hours. Stir occassionally and pour off water.  Then mix the syrup. Heat 1 and 1/2 cup cup sugar, 1/2 cup cider vinegar and 2 tablespoons of water.

Mix all the syrup and drained cucumbers together and then freeze.

Edamame Succotash                                 adapted from Vegetarian Times
Serves 8-10
2 tsp. olive oil
1 tablespoon butter
1/2 cup chopped red bell pepper
1/2 cup chopped carrots (nice color & vitamins)
1/4 cup chopped onion (about ½ onion) sweet or yellow
4 cloves garlic, minced
1 bag frozen shelled edamame  (1 Pound)
2 cups fresh or 1 bag frozen corn kernels

! bag frozen flat Italian beans
1 pint grape tomatoes – sliced in half (if in season – nice color and flavor)
1/4 cup white wine ( I used rice vinegar)
zest & juice of lemon
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil

Cook and drain corn, edamame, and green beans per directions; do not overcook.  Drain and set aside.  Melt butter in saute pan and add olive oil.  Saute onion, bell peppers, carrot, and garlic in olive oil until soft, about 5-6 minutes.  Add beans, corn , and edamae.  On low heat, bring up to temperature.  Mix vinegar, lemon zest & juice, salt, pepper, parsley, and basil. Add to pan and cook for 3-5 minutes.  Add sliced grape tomatoes.  Serve.

I have also seen a spicy version with hot peppers and cilantro!!  Mmmmmmm!

In the summer this is a nice cold salad.