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PERSISTENCEMIMI Posts: 14,707
5/30/21 9:46 P

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Sugar Free Kale Salad

Someone made this salad in an outdoor party I went today. There is sugar in the honey, but it is a better sugar....May be she meant no aditional of white sugar.

It looked amazing and it was wonderful. It will be the salad I'll make from now on, when I need to bring something.

1. Very easy to make!!!
2. Especially in the summer, use any fresh fruits you like. In the winter, apples and pears will work great.
3. For all the ingredients (except the 2 packages of Kale), be creative in the amounts you use.
4. it looked wonderful with some peaches and pecans also on the top, for good color.

INGREDIENTS

2 packages of Kale, already washed AND chopped
Peaches (fresh)
Pecans
Olive oil
Apple cider vinegar
Honey

METHOD

1. Mix olive oil, apple cider and honey
2. Add the dressing to the Kale and mix well.
3. Taste and adjust according to your taste.

enjoy


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PERSISTENCEMIMI Posts: 14,707
5/28/21 7:59 P

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Creamy Cauliflower Soup Without the Cream! Only 4 ingredients!

I got this recipe from a friend of a friend who said that this soup is delicious and very creamy, but there is no real cream in the soup.

INGREDIENTS (for a large amount of soup. I'll use my 10 quarts pot).

As many sweet onions you like, chopped (I'll use 5 onions)
Very little olive oil to sauté the onions (I'll use 1 tablespoon)
1 very large cauliflower
as many cloves of garlic you like, minced (I'll use 10 cloves)
1 carton of low sodium chicken stock, 32 oz. or more if needed
Spices, to your likening

METHOD

1. In a very large pot, heat the olive oil and cook the onions and garlic on medium-low heat until the onions are mushy, browned, but NOT burned.
While the onions are cooking, you can wash and cut the cauliflower into florets. DO NOT use the stems.
Put the florets in the food processor and pulse it, until they look like coarse rice cauliflower.(raw cauliflower)

2. When the onions are mushy, add the cauliflower and the chicken stock, use a hand blender, and keep blending until it looks like cream = creamy cauliflower soup.
I you don't have a hand blender move the onions and the rice cauliflower into a food processor and keep blending until it is creamy.

3. Add now the spices (see below my spice mixture, if you wish to use it), bring to a boil, lower heat and simmer until the cauliflower is cooked. Taste and adjust the spices if needed.

Bon Petite

Enjoy





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PERSISTENCEMIMI Posts: 14,707
5/27/21 4:11 P

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Sangria Gelatin Dessert
Serves 6
It is so refreshing and tastes wonderful.
I make sure we always have some in the fridge.

Notes:

1. Costco sells a big bottle of Sangria (I like the red one) for around $6.00 and some cents.
2. Now I'm using frozen berries, Mandarine oranges and fresh strawberries
Soon I'll use fresh peaches or any great fresh fruit.

Courtesy of Healthy cooking test kitchen

INGREDIENTS

1 Package (3 9z) sugar-free lemon Gelatin
1 package (3 09z) sugar -free raspberry Gelatin
1 1/2 cups boiling water
1 cup cold water
1 cup white wine
1 can (11 oz) mandarin oranges, drained
1 cup fresh raspberries ( I used frozen blueberries, but now I like the frozen assorted berries)
1 cup green grapes, halved (never used grapes)

METHOD

1. In a large bowl, dissolve Gelatins in boiling water.
Let stand for 10 minutes.
Stir in cold water and the wine:
refrigerate for 45 minutes or until spatially set.
2. Fold in the oranges, raspberries and grapes.
Transfer to six large wine glasses, 1 cup in each.
Refrigerate for 4 hours until set.

NUTRITION INFORMATION

1 serving equals 95 calories, trace fat (trace saturated fat)
0 Cholesterol
83 mg Sodium
13 g Carbohydrate
2 g Fiber
2 G protein

DIABETIC EXCHAGE: 1 fruit

Enjoy


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PERSISTENCEMIMI Posts: 14,707
5/26/21 7:17 P

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Exquisite Curried Parsnip Soup (Page 321)

We like this soup so much, that we eat it very often all year long.

Courtesy of Bernard Clayton, JR. from his cookbook:
The complete book of soups and stews.
I cooked many recipes already, and each recipe is amazing.

NOTES: Please read notes before cooking!

1. I always triple the recipe, so instead of 6 tablespoons of butter, I use 2 tablespoons.
2. you don't taste the curry powder in it, but it adds flavor (only 1 teaspoon)
3. I chop the onions together with the garlic in the food processor.
4. Also the parsnips can be chopped in the food processor, because at the end, they are
mashed.
5. I use Madaras Curry that I purchased in an Indian store
6. I buy LOW SODIUM chicken stock from Walmart
7. I use my smart stick blender that I can mask the parsnips in the pot I'm cooking the soup
IT HAS TO BE UNDER THE LIQUID, when using the hand blender
8. I do not use a different vessel (pot) to heat the chicken stock. I just add the chicken stock to the same pot. But I add it slower.
9. I do not add salt to the soup. At the end I taste it and if desired, I add a little salt
10. I do not heat the bowls at the final step.

Serves 4 - the way it's written here

INGREDIENTS

2 tablespoons butter
2 cups chopped onions
2 cups chopped parsnips ( 1 package of 1 pound, or 5-6 loose parsnips
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 teaspoon curry powder
3 cups chicken stock
1 teaspoon salt, if desired
Pinch freshly ground black pepper
1 tablespoon toasted silvered almonds, to garnish

SPECIAL EQUIPMENT Blender, food processor or hand blender

METHOD

In a medium (3 - quart) saucepan, with lid, melt the butter until it foams but does not brown.
Add the onions, parsnips and garlic and cook over medium - low heat until parsnips are tender, about 10 minutes.

Sprinkle flour over the vegetables and add the curry powder. Stir to blend and cook for 2-3 minutes.Scrape the contents of the saucepan with a wooden spoon to loosen all the particles.
In the meantime, in another vessel, heat the stock to a simmer. Add to the stock and simmer for about 10 minutes. Taste for seasoning.
Add salt and pepper, if needed.

In blender or food processor, depending on the creaminess wanted, puree contents of saucepoan. Taste again for seasoning.

FINAL STEP
Serve in heated bowls. Sprinkle with toasted almond silvers.

Bon Apetite

Enjoy










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PERSISTENCEMIMI Posts: 14,707
4/30/21 4:12 P

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I ate this salad a week ago, and asked for the recipe. Made it yesterday. Yum.
Two ingredients are unique:
1. Mini marshmallows
2. Cool Whip

INGREDIENTS

6 large Apples, peeled, cored, cubed (I like Fuji apples)
1 Celery packaged, chopped
Can(s) of fruit cocktail and Pineapple slices, cut
Mayonnaise (I used light. 2 tablespoons), mixed with Cool Whip (4 oz)
Sugar, to taste (I used Stevia)
Walnuts, chopped coarsely

Mix all and refrigerate

Enjoy!



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PERSISTENCEMIMI Posts: 14,707
1/10/21 5:22 P

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High in Protein

Quinoa, black beans and avocado tortilla with Mustard-Aioli sauce.

The chef of the restaurant told us the secret ingredients the Mustard Aioli sauce.

MUSTARD AIOLI SAUCE

Mix # 1
In a medium size ball, combine all the ingredient together and whisk it well.

1/2 cup low fat Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon fresh garlic, minced
1 teaspoon fresh lemon juice
Black pepper and salt rot taste

Note! For one Tortilla, use about 1-2 tablespoons of mix # 1, to you likening.


Mix # 2
Mix together cooked Quinoa, black beans, canned, drained and rinsed, and slices of Avocado.

Combine both mixes together.

Fill a tortilla with the mix. Roll well and enjoy




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PERSISTENCEMIMI Posts: 14,707
12/24/20 3:33 P

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Roasted Vegetables

I got it from a friend. she says it's wonderful.

Pre-heat oven to 350F
As many as you want vidalia onions, sliced (2-4)
1 large yellow squash, unpeeled, sliced
1 large zucchini, unpeeled, sliced
6 potatoes, peeled
1 pound carrots, peeled sliced

Bake at 350F until it's roasted. not burned




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PERSISTENCEMIMI Posts: 14,707
10/25/20 7:19 P

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Quinoa Tabouleh (Tabuli) Salad
Usually this salad is made with Burghul (bulgar), but Quinoa makes it gluten free salad and it tastes great.

1. I made this salad today and it is so delicious.
2. I added 2-3 tablespoons of roasted pine nuts (or substitute roasted walnuts, small pieces)
3. Next time I'll double the recipe, for sure.


toriavey.com/toris-kitchen/q
uinoa-tabb
ouleh-salad/


***********************
emoticon
This salad is made with Burgul wheat instead of Quinoa.
This is the original Table salad.


www.thedeliciouscrescent.com
/tabbouleh
-salad-with-pine-nuts/





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PERSISTENCEMIMI Posts: 14,707
10/15/20 6:07 P

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How to make Vietnamese Rice Paper Rolls

I tasted them lately, and I want to experiment with different fillings for the rice paper rolls.
They are delicious and so healthy.


www.mykitchenstories.com.au/
how-to-mak
e-vietnamese-rice-paper-rolls/


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PERSISTENCEMIMI Posts: 14,707
10/14/20 5:59 P

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Healthy Vegetables Dish

I got this recipe from a neighbor, and she said it's not only good for you, but it tastes great.
I'll make it tomorrow. I'm sure I will like it. What's not to like......

Notes:
1. Clean, but DO NOT peel zucchini and squash
2. Peal potatoes and carrots
3. The secret ingredient is lots of Italian Seasoning spice

INGREDIENTS

1 large zucchini
1 large yellow squash
Carrots, as many as you like
6 large potatoes or more (the smaller ones)
2 sweet onions or more
Extra virgin olive oil (to taste)
Italian seasoning
Salt (optional)

METHOD

Cut the vegetables in a large bowl into SMALL cubes.
Mix all the small cubes of veggies
Mix in oil to cover all vegetables
Place on a baking sheet in one layer (if possible) and sprinkle a lot of Italian seasoning to cover everything

Bake at 350F for 30-45 minutes, until carrots (and potatoes) are soft
Add salt to your preference

Enjoy


Edited by: PERSISTENCEMIMI at: 10/14/2020 (18:04)
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PERSISTENCEMIMI Posts: 14,707
10/8/20 7:10 P

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CHICKPEA SALAD RECIPE

Ingredients:

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1 small to medium cucumber, diced

1/2 red onion diced

1 clove of garlic minced

1/4 cup Kalamata olives in Brine, chopped (I add some of the brine juice -it’s delicious! You can even add brine juice from green olives)

1-15 oz can of chickpeas

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1/4 cup chopped basil leaves

Salt and pepper to taste


Enjoy



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PERSISTENCEMIMI Posts: 14,707
10/5/20 5:01 P

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Yummy Garbanzo beans Salad

My friend gave me this recipe. I made it and it's fantastic.

INGREDIENTS

2 canes of Garbanzo Beans, drained and rinsed
1 red Sweet Onion, chopped
2 Red Peppers, cut up
1 can Olives
Olive Oil
Balsamic Vinaigrette

METHOD

Pre-heat oven to 375F

Sprinkle olive oil on garbanzo beans and red onion.
Bake Garbanzo Beans and red sweet Onion till both are done and browned ( 375 F ).
When done remove from oven and let cool .
Add cut up Red Peppers and a Can of Olives, drained ( cut olives in half)
Mix with a little balsamic vinaigrette (to taste)
Add to taste salt and pepper, if needed.

Enjoy


Edited by: PERSISTENCEMIMI at: 10/6/2020 (14:17)
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PERSISTENCEMIMI Posts: 14,707
9/28/20 8:55 P

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Sweet potato hash with apples


1. I wish I wrote down the website I got this recipe from. Really delicious.
2. I doubled the recipe, and put herbs according to my own taste.
3. Very easy to make!
4. I baked the sweet potatoes before making the recipe, for 40 minutes in a 350 F oven.
Cooled down, peeled and cubed.


5 small potato, peeled and cubed
3 apples, peeled, cored and cubed
1 small red onion, peeled, and diced
1 1/2 tablespoons olive oil
1 teaspoon dried rosmary
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons salt ( I used less)
1/4 teaspoon freshly grind black pepper

Pre heat oven to 350F

Mix all the ingredients in a large bowl.
Put it in one layer in an oven dish ( I used 2 large dishes(
After 30 minute in the oven, take it out, and turn it over. Pout back in the oven and continue to cook 30-35 minutes more.
Total baking time: 60-65 minutes. ( I baked it longer)

Enjoy



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PERSISTENCEMIMI Posts: 14,707
9/28/20 8:49 P

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Roasted Green Beans and Potatoes

The best recipe ever for these veggies.
I doubled the recipe
Courtesy of cooktoria.com. I'll look forward to make more recipes from ccoktoria.com

Enjoy!


cooktoria.com/roasted-green-
beans-and-
potatoes/#wprm-recipe-contai
ner-9901





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PERSISTENCEMIMI Posts: 14,707
1/12/20 6:47 P

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Courtesy of power-hungry.com
Vegan, gluten-free, paleo recipes

I'm making now these vegan/gluten-0free muffins



www.pinterest.com/pin/436989
9700927879
22/


Well, It turned out not as I expected. I'll give it 5 out of 10.
It may be better to spread on top 1 teaspoon low sugar jam, or couple of slices of banana.
I may not make this muffin recipe again.




Edited by: PERSISTENCEMIMI at: 1/12/2020 (20:40)
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PERSISTENCEMIMI Posts: 14,707
1/3/20 3:32 P

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Curried Cauliflower, with rotisserie pieces of chicken on top (optional)

I ate it at friend's home and loved it.

Pre-heat oven to 400 F

*1/2 cup chopped roasted walnuts on top. (optional)
*2 tablespoons grated cheddar cheese on top (optional)

************************************

# 1
Separate the cauliflower florets, ad put in a large bowl.
Add:
1 large Vidalia onion, cut into eights wedges

****************************************
****

# 2
In a small bowl mix together the following:

2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon see salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil

Mix together # 1 and # 2

*********************************

Spread the cauliflower florets and onion wedges in a single layer on a baking sheet.

Bake for 30 minutes, mix once after 15 minutes.

To serve add 1/2 cup chopped roasted walnuts (optional) and 2 tablespoons grated cheddar cheese (optional)

You can also add rotisserie pieces of chicken on top






:


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PERSISTENCEMIMI Posts: 14,707
12/30/19 10:22 A

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Farro and Roasted Pepper Salad

Another wonderful recipe of Yotam Ottolenghi. I'm making it again today.

SERVES 4 AS A STARTER

NOTE! I purchased roasted red peppers in a jar, or pick them up from the salad bar of the grocery store.


DRESSING

Juice of 1 medium lemon
3 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon ground allspice
1/4 teaspoon smoked paprika, plus extra to garnish
1/2 garlic clove, crushed
1/4 teaspoon fine sea salt

******************

3/4 cup Farro
2 red bell peppers
10 pitted black olives, quartered lengthways
1 tablespoon chopped oregano or thyme leaves
3 green onions, thinly sliced
4 oz. feta, crumbled


METHOD

To make the dressing, whisk together all the ingredients in a bowl and set aside.

Bring a large pot of water to a boil.
Add Farro and simmer until tender. Drain in a sieve, rinse in a cold water and set aside (I started to check how tender it is after 20 minutes)

Preheat a grill pan to high. Use a small sharp knife to cut around the stem of each bell pepper and lift it out, with the seeds attached. Put the peppers on the grill pan and grill, turning them every now and then, until they are totally black on the outside.
This will take 30 minutes or more. When ready, remove the pan from the heat and cover it with foil.
Once the peppers are cool enough to handle, remove them from the pan and discard the skin. Tear them by hand into roughly 3/8 inch-wide slices.

Place the cooked Farro to a large mixing bowl and add the peppers, olives,pregano or thyme, green onions, and most of the feta, reserving some to finish.
Pour over the dressing and gently mix everything together. Taste, and add more salt if you like ( I did not add more salt)

To serve, pile up the salad on a plate or in a bowl and finish with the reserved feta and a sprinkle of paprika.

Enjoy


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12/22/19 10:47 A

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Mushroom and Herb Polenta - Courtesy of Yotam Ottolenghi

I made this recipe yesterday and it was wonderful, mostly because off the herbs and good quality parmesan cheese.

Yotam Ottolenghi wrote 5 cookbooks. Superb chef, lives in London.
Sometimes there are too many ingredients, mostly spices, but it's worth making his recipes.
The last book that he wrote is called "simple", which is great.
Every recipe that I made came out delicious.
I own all his cookbooks.


Definition of TALEGGIO

A creamy cheese made from the whole milk of cows
First Known Use of Taleggio: 1952, in the meaning defined above
History and Etymology for Taleggio: Italian, from Taleggio commune and valley in Italy.

Serves 2

INGREDIENTS

4 tbsp olive oil
4 cups mixed mushrooms, very large ones halved (I only had button white mushrooms)
2 garlic cloves, crushed
1 tablespoon chopped tarragon (I used dried)
1 tablespoon chopped thyme (I used dried)
1 tablespoon truffle oil (I used olive oil)
Salt and black pepper
2 1/4 cups vegetable stock
1/2 cup polenta (cornmeal), instant or traditional. I used cornmeal, and it took a short time to cook it.
3 oz. parmesan, grated (I used domestic parmesan)
2 1/2 tbsp butter
1 teaspoon finally chopped rosemary (I used dried)
1 teaspoon chopped chervil (I used green onion)
4 oz.
(rind removed), cut into 3/8 - inch slices. (what is this?....)

I added oregano and it worked well.

METHOD

Heat half there olive oil in a large frying pan over medium-high heat.
Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked:
Try not to move them much so you get golden-brown patches on their surface.
Remove from the pan, and repeat with the rest of the mushrooms and oil.
Off the heat, return all the mushrooms to the pan and add garlic, tarragon, thyme, truffle oil and some salt and pepper. Keep warm.

Bring the stock to the boil in a saucepan.
Slowly stir in the polenta, then reduce the heat to the minimum, and cook, stirring CONSTANTLY with a wooden spoon.
The polenta is ready when it leaves the sides of the pan but is still runny.
If you're using instant polenta, it shouldn't take more than 5 minutes.
Traditional - much longer (up to 50 minutes)

Preheat the broiler.
When the polenta is ready, stir in the Parmesan, butter, rosemary and half of the chervil.
Season with salt and pepper.
Spread the polenta over a heat proof dish and top with Taleggio.
Place under the broiler until the cheese bubbles.
Remove, top with there mushrooms and their juices and return to the broiler to warm up.
Serve hot. Garnish with the remaining chervil.

Enjoy


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12/1/19 5:20 P

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Red Bean Spread that Tastes Like Hummus

This is so good. So EASY to make in the food processor. I DOUBLED the recipe

INGREDIENTS (for DOUBLE the recipe)

2 cups of cooked red beans, or 16 oz. can (I used 1 can of fat free refried vegetarian beans.

Because the can was 16 oz, I doubled the recipe)
*Be creative...use any canned cooked beans, or cook your own beans

4 tablespoons of lemon juice
4 cloves of garlic, minced ( I used 7 cloves)
6 tablespoons of RAW Tahini (sesame seeds paste)
2/3 cup water
2 teaspoons ground cumin
1 teaspoon paprika ( I used sweet paprika)
1 teaspoon salt (I used much less)
black pepper to taste

METHOD

Mix all the ingredients in the food processor, until the spread is smooth.

Actually, when you mix it in the food processor, you're making Tahini. So easy to make Tahini this way.

Refrigerate

Enjoy




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PERSISTENCEMIMI Posts: 14,707
7/25/19 3:42 P

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FUL MADAMAS SALAD FROM CANS CEDAR COMPANY

In a pot, put bout 4 cans of CEDAR FUL MADAMAS CANS, and boil it couple of minutes.
Drain all the liquid, but DO NOT RINSE.

Add to this cumin, lemon juice, olive oil and salt to taste.

For 2 cans, add 3 TBS. lemon juice.
If there is not enough liquid in the cans, add 1/4 to 1/2 cup water.

Also you can add 1 garlic, minced.

For decoration, put on the top diced tomatoes, chopped parsley.
You may mash half of the beans for a thicker sauce.

So easy to make and it's delicious.




Edited by: PERSISTENCEMIMI at: 7/25/2019 (16:03)
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7/8/19 10:06 A

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Fantastic Tomato Soup

I got this recipe from a fantastic cook. I made this soup. Amazing.

The ingredients are not made in stone - you can add more tomatoes, more heat (chili) or none, garlic to your taste...etc....

INGREDIENTS

Chopped onion(s). (I used 2 sweet onions)
celery, diced (I used half of the celery)
Garlic, minced (I used 6 garlic cloves)
FRESH TOMATOES, each cut to 4 quarters (I used 8-9 tomatoes)
FRESH OREGANO. (I have both in the garden)
FRESH THYME
Salt and black pepper to taste
Ground chili (if you like the soup hot/spicy) I didn't use.
Olive oil (I used 1 tablespoon for the onions, and 1 tablespoon for the soup.
Patience.....

DIRECTIONS

With patience, heat the olive oil and sauté the onions, celery, and garlic on medium-low or medium heat until they are brown, but not burned. Do not brown the onions on high heat!
You may want to add the garlic later.
Add the tomatoes, herbs, spices, olive oil, and water (enough water for a soup)
Bring to a boil, lower heat and simmer about 30 minutes.

Use a blender to blend the soup.
strain the soup, so it is smooth.

Note: I have a Vita Mix, so I used it until the soup was smooth.

Enjoy




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7/4/19 3:50 P

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DELICIOUS BEAN SALAD

INGREDIENTS

1 can (15 ounces) chickpeas, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
2 ripe tomatoes, diced
1/2 red onion, diced
1/2 cup chopped fresh flat-leaf (Italina) parsley
1/4 cup chopped fresh mint (optional)

DRESSING

1 lemon, juiced
2 tablespoons extra-virgin olive oil or to taste
1 clove garlic, minced
1 teaspoon ground cumin
salt and fresh coarsely ground black opeopoper to taste

DIRECTIONS

1. Stir chickpeas, black beans, tomatoes, red onion, parsley and mint together in a large bowl.
2. Whisk lemon juice, olive oil, garlic, cumin, salt and ground black pepper together in a bowl.
Pour over chickpea/bean mixture and toss to coat.
3. Cover and refrigerate salad until flavors blend, about 30 minutes.

Enjoy



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5/20/19 8:54 P

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Bok Choy Recipe

Chinese grocery stores have the best lowest price on Bok Choy
The Baby Bok Choy is sweeter than the regular one

I saw somewhere this recipe and it's great!
Use about 1 pound

Wash the Baby Boy Choy and divide each piece in half, by length.
Boil water and cook it for 1 minute.

Pour over this sauce. (mix all ingredients together first, and cook it for 30 seconds, just to warm it))

1 tablespoon Oyster sauce
1 teaspoon sugar
1 tablespoon cooking oil
1 tablespoon water

Enjoy


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WW Recipe
Banana Flourless Pancakes -1 or ZERO point if you omit the powdered sugar.

I'm making this recipe for years. WW added more spices and I like it.

Enjoy

www.weightwatchers.com/us/re
cipe/banan
a-lovers-flourless-pancakes/
5ba2e7
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12/3/18 12:41 P

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Easy Zucchini/carrots Patties

INGREDIENTS

2 zucchini
2 carrots
2 eggs
4 tablespoons flour
black pepper to taste
3 tablespoons canola oil (to sauté the patties)

METHOD

1. Grate the carrots and zucchini (I'll use the food processor)
2. squeeze out as much liquid that you can
3. add all other ingredients (except oil)
4. Heat the oil in a pan
5. Make THIN patties (if there is still liquid, take it out)
6. Sauté the patties on both sides, until you get nice golden/light brown color

Bon Apetite

Enjoy


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12/2/18 6:28 P

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Best ever roasted vegetables

It does take time and work, but it's so worth it!!!

I add a mix of Rothchild farms raspberry honey mustard with maple syrup and drizzle it with the olive oil. I like the sweetness.

*** Wash the vegetables thoroughly

INGREDIENTS

1 eggplant, leave the peel on, cubed
2 zucchini, peeled and sliced lengthwise
1 red onion, peeled and sliced
1 small cauliflower, make it into florets
1/2 small cabbage, sliced
3 carrots, peeled and cut to pieces
3 peppers in 3 colors (red, yellow, orange, or just one color), cut into stripes
8 oz. (250 gram) mushrooms, sliced
butternut squash, peeled and cubed
1 sweet potato/yam, peeled and sliced. ( I like to use only Garnet sweet potato).
2 potatoes, red or other
6 shallots, peeled
10 cloves of garlic, with the peel
4 sticks of celery, chopped
1 hot pepper, without the seeds, chopped ( I did not use)
Coarse salt and freshly ground black popper to taste
1 tablespoon paprika
1 tablespoon maple syrup or agave (see note on top)
Olive oil, to taste

METHOD

Heat oven to 350F (180C)
Spread the vegetables in the pan(s). Put first aluminum foil in the pan and oil lightly or use oil/Pam spray.
Put the spices in
Add the olive oil and mix very well.

Bake until the vegetables are roasted well (but not burned)

Bon Apetite
Enjoy




Edited by: PERSISTENCEMIMI at: 12/4/2018 (08:53)
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7/29/18 9:47 P

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Vegetable Casserole

A friend served it for dinner and it was delicious. Today I got the recipe.

Source: Giada, modified.

Can be prepared and baked a day ahead.
Serve hot.

In a large bowl mix the following:

1 tablespoon chopped fresh parsley
1 teaspoon salt 1 teaspoon no salt Ms. Dash
1/4 cup extra virgin olive oil

In the food processor , using the biggest disc
Slice the following and mix well:

1 large zucchini, partially skinned
2 medium carrots, skinned
1/2 red bell pepper
3 Idaho potatoes, skinned

Add: 1/2 red onion - Julian cut small
1 fennel - optional - Julian cut

Add the above to the large bowl and mix well.

Put in a casserole dish
Sprinkle on top of the casserole Italian bread crumbs and spray with olive oil.

Bake at 400 degrees for 40 minutes

Enjoy


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3/6/16 6:05 P

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Indian potatoes and green beans


showmethecurry.com/subzis-vegetables
/a
loo-potatoes-and-green-beans-subzi-rR>ecipe.html


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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

Best Ever caramelized vegetables in the oven

The work of cutting the veggies worth making it. Unbelievable delicious! The best we ever ate!!!

*** I use NON-STICK aluminum foil

INGREDIENTS
1 eggplant with the peel, diced - medium pieces
2 zucchinis peeled or not, cut in half to length and slice to length
1 red onion, sliced
1 small cauliflower, open to small florets
1/2 small white cabbage, cut to stripes
3 carrots, sliced
3 peppers, different colors, cut to stripes
8 ounces small white mushrooms, whole
medium butternut, peeled and diced ( I buy it ready at Costco)
1 large sweet potato ( I buy garnet sweet potato)
2 potatoes, diced
6 shallots, peeled
10 cloves of garlic with the peel
4 stems of celery, chopped
1 hot pepper, chopped
Salt and pepper to taste
Olive oil to taste
1 tablespoon paprika
1 tablespoon honey (optional)

METHOD

1. Heat the oven to 350 F degrees. Cover the cookie sheet (or baking dish) with non stick aluminum foil. Put in all the vegetables. Add salt, pepper, honey and paprika and drizzle olive oil. Mix well.
2. Bake for 1 1/2 hours. I find that the veggies are ready sooner. Check the oven sometimes. If the veggies are caramelized and soft, they are ready.




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1/23/16 7:39 P

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emoticon emoticon emoticon

Zucchini soup - Tasty and low in calories (38 calories per 8 ounce cup))
My friend gave me this recipe today and I made it. Very tasty.

ZUCCHINI SOUP
12 servings
Each serving is 8 ounce cup
Each cup is 38 calories

INGREDIENTS

6 very large zucchinis, peeled and cut into large chunks (300 calories)
one large onion, chopped (60 calories)
5 cloves garlic, peeled and minced (you can use less or more, to your taste)
1 teaspoon olive oil (40 calories)
Salt and pepper to taste
Other spices you like (optional)
Fresh baby dill, rinsed well and chopped fine (optional. I added it because I like baby dill.
When the soup was done, I added more fresh baby dill)
5 cups low sodium chicken broth or soup powder/Bullion. If you use bullion/powder or powder, add 5 cups of water (I used soup powder. 0 calories)
2 tablespoons sour cream (5 g fat) (60 calories)

DIRECTIONS

1. heat the oil and sauté the onion on medium heat until soft. Add the garlic and sauté couple of minutes more.
2. Add the rest of the ingredients EXCEPT sour cream. Bring to a boil, reduce the heat to low, and cook the soup for 25 minutes.
3. Cool a little and mash the zucchini in the pot with a hand blender, or put the zucchini in the food processor to mash. (I don't have the hand blender so I used the food processor)
3. Cool the soup a little more. In a bowl, put the sour cream. Add soup to the bowl, mix well. Add more soup to the bowl. Mix well. Now add the sour cream mixture to the whole soup and mix very well.

Yummy!
38 calories per cup
Wonderful!



Edited by: PERSISTENCEMIMI at: 1/23/2016 (21:03)
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11/22/15 4:23 P

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ZUCCHINI SALAD WITH HARD BOILED EGGS
8 servings

INGREDIENTS

1/3 cup olive oil (I used 2 tablespoons)
4 onions, chopped fine
3 pounds zucchini with the cleaned peel, chopped coarsely
salt and freshly ground pepper to taste
5 hard boiled eggs, grated with a fork
6 tablespoons of quality mayonnaise ( I used 4 tablespoons of real mayonnaise . Not low fat and definitely not fat free)
1 cup baby dill, chopped (I love dill! It may work well with parsley, if you prefer)

METHOD

1. heat the olive oil in a large pan and sauté the onions until golden color.
Squeeze the water out of the zucchini really well and add to the pan.
Cover and cook on medium-low heat for about 20 minutes, until the zucchini is soft, stirring quiet often. Add the salt and pepper and let it cool for 20 minutes.
2. Add to the zucchini the hard boiled eggs, mayonnaise and dill. Mix well, taste and adjust the seasoning according to your taste. Refrigerate.

We like to spread it over a bread. Such a tasty snack, or a small meal.

Enjoy




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9/23/15 2:08 P

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Indian Potatoes, Cauliflower, and Peas
WW recipe review

Crissy's Note: This dish is very mild so bump up the spices and heat if you like.

1 Tablespoon vegetable oil
1 pound russet potatoes -- peeled and cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower flowerets -- cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas -- thawed

Heat oil in large nonstick skillet, medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 min. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; saute 5 minutes. Add 1/2c. water; cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Yields: 4 servings


161 Calories; 4g Fat; 5g Protein; 29g Carbohydrate; 5g Dietary Fiber




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6/15/15 6:15 P

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ROASTED VEGETABLES
I got this recipe from a great cook

INGREDIENTS

3 large sweet potatoes, peeled and cut into slices (I use only the GARNET sweet potatoes. Amazing flavor and sweetness!)
12 Yukon potatoes. medium size. Rinse well but do NOT peel. Cut each one to quarters
5 Parsnips, peeled and cut to slices
4 large carrots, peeled and cut to slices
3-4 tablespoons olive oil

In a bowl mix together:
2-3 tablespoons olive oil
salt to taste ( about 1 teaspoon or less)
5 tablespoons chopped fresh dill
2 teaspoons of fresh Rosemarie or 4 tablespoons dried Rosemarie, chopped
1-2 tablespoons black peppers.
Mix all ingredients well


METHOD

Pre-heat oven 400 F degrees

1. Put the oil on the bottom of the pan.
2. Put all the vegetables in the pan. Mix well with the oil. Do NOT cover.
3. Bake for 30 minutes. Take out of oven and mix well all the vegetables.
4. Add 2 or more teaspoons of olive oil. Mix with the vegetables. COVER the pan and cook for 20 minutes more. The vegetables should almost be done at this stage.
5. Take out the pan and add all the ingredients you prepared in the bowl. Mix well with vegetables.
6. Change oven temperature to 375. Bake 8 minutes more UNCOVERED.
Turn oven off. Leave in oven for 20 minutes more.

When serving from the refrigerator:
Pre-heat oven to 325
Leave it out at room temperature for 2 hours.
Heat it UNCOVERED. Serve in the same pan.

Enjoy






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5/19/15 10:28 A

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Parmesan Roasted Cauliflower
Spark People


rasamalaysia.com/parmesan-roasted-ca
ul
iflower/?utm_source=zergnet.com&utm_R>medium=referral&utm_campaign=zergnet
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5/5/15 7:17 P

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Superb Fresh Salad and so easy to make!

Every time my friend makes this salad, we ask her to double the usual amount, because we like this salad very much and we eat large portions of the salad.

Notes!
1. She uses regular salad dressings (always mixes two dressings), so the calories and fat are higher, BUT she uses less. This salad will NOT taste good with fat free or low fat dressing.
2. From time to time, she experiment with different salad dressings. Good idea!
3. Add the ready to eat rice noodles at the last minute, for great crunch.

INGREDIENTS

3-4 smaller romaine hearts lettuce (Costco has two kinds of romaine hearts. The smaller one tastes better), chop them fine
1/3 of red onion, chop fine in the food processor
Feta cheese (to taste), crumbled or cut to small chunks
3-4 tomatoes, diced
Few chopped black pitted olives, for color
A handful of rice noodle, already ready to eat, the smaller, the better. They add lots of crunch. Add at the last minute.
La Choy Chinese noodles work. You can find them in the international food section
Dried cranberries to taste

Salad dressings:
1. Craft ranch with cucumbers
2. Ken's three cheeses Italian salad dressing
Mix together

Start with a small amount to the mixed dressing. Mix well with the salad, and check again if you need more dressing. We usually tend to put more dressing than necessary.

Enjoy



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4/30/15 4:58 P

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2 PP (Weight Watchers Points Plus) per serving

3-2-1 Cake in a Cup - Done in 1 Minute

INGREDIENTS

1 box of DRY Angel food cake
1 box of any box DRY cake you like (it does not have to be low fat)
Mix the two box together. Mix it well. (DRY mix)
Store in an air tight container

METHOD

In a safe Microwave cup (try first in a large cup) put:

3 tablespoons cake mix
2 tablespoons water
Mix well in the cup

Microwave for 1 minute

Done!

I've found that it came too dry. I'll either add more water, or reduce the time it is in the Microwave.

emoticon Please do not expect to have a large portion. Not for 2 Points Plus.........






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2/27/15 4:36 P

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Want a dessert? Try first the Carrot and Maple Walnut Salad

CARROT AND MAPLE WALNUT SALAD
Simple and very easy to make, when you use the "S" regular blade of the food processor to grate the carrots.

I tried this new recipe and we love it.
The recipe calls for 1 1/4 cups grated carrots, but I used one pound baby carrots which is 3 times more.
Instead of tripling the other ingredients, I only added one more tablespoon of maple syrup, and Stevia to taste.

INGREDIENTS
1 1/4 grated carrots (grated in the food processor - "S" blade)
1/2 cup chopped walnuts (good for you)
1/3 cup raisins
2 tablespoons maple syrup (the real thing!)
1/4 teaspoon sea salt

METHOD

Put all the ingredients in a medium bowl and stir gently until well combined. Refrigerate 2 to 3 hours. Serve chilled.






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1/18/15 8:45 P

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VEGETABLES "DIET" SOUP

This is the soup that our friends raved about. We all liked it a lot

Almost 0 Points Plus (maybe it is 0 points......I do not track Points )
Everyone raved about this soup
It is a combination of a recipe from a cookbook and my own additions

INGREDIENTS

2 quarts low sodium chicken broth
1 tablespoon of butter and 1 tablespoon of olive oil
2 teaspoons of Osem Consomme (soup and seasoning mix, found in the Kosher section), mixed in 2 cups of hot water
1 huge sweet onion, chopped medium (in the food processor)
1 pound fresh carrots, peeled and sliced
7 stalks of celery, rinsed well and chopped medium
4-6 small zucchini, peeled and sliced
a medium bunch of Italian parsley and a small bunch of fresh baby dill, rinsed very well and chopped fine in the food processor (keep aside half of the quantity, This will be added to the soup when it is ready)
2 pounds of frozen vegetables (carrots, broccoli, cauliflower)
2-3 medium red potatoes, peeled and cubed
3 fresh tomatoes, peeled and chopped fine in the food processor
5 garlic cloves, minced

SPICES
Two kinds of Ras El Hanut
Kebsa (ziyad co.)
Hawaij for soup
Garlic salt
A little more of Osem Consomme, if needed

DIRECTIONS

With patience, cook the onions on medium low heat, until light golden color.
Add the garlic
Add carrots and celery and continue to sauté these vegetables
Add the potatoes
Add the chicken broth with the two extra cups of chicken broth
Add all the spices and half the amount of the dill and parsley

Bring to a boil and simmer for 20 minutes.
Now add the zucchini and frozen vegetables.
Bring to a boil and simmer 15 minutes more.

When done, add to the soup the other half of chopped dill and parsley

Very aromatic soup with lots of vegetables

Yummy Yummy Yum!!!

Home made Hawaij spice mix from Yemen

www.food.com/recipe/hawaij-tradition
al
-spice-mix-from-yemen-290246








Edited by: PERSISTENCEMIMI at: 1/19/2015 (15:09)
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1/18/15 8:43 P

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VEGETABLES "DIET" SOUP

Almost 0 Points Plus (maybe it is 0 points......I do not track Points )
Everyone raved about this soup
It is a combination of a recipe from a cookbook and my own additions

INGREDIENTS

2 quarts low sodium chicken broth
1 tablespoon of butter and 1 tablespoon of olive oil
2 teaspoons of Osem Consomme (soup and seasoning mix, found in the Kosher section), mixed in 2 cups of hot water
1 huge sweet onion, chopped medium (in the food processor)
1 pound fresh carrots, peeled and sliced
7 stalks of celery, rinsed well and chopped medium
4-6 small zucchini, peeled and sliced
a medium bunch of Italian parsley and a small bunch of fresh baby dill, rinsed very well and chopped fine in the food processor (keep aside half of the quantity, This will be added to the soup when it is ready)
2 pounds of frozen vegetables (carrots, broccoli, cauliflower)
2-3 medium red potatoes, peeled and cubed
3 fresh tomatoes, peeled and chopped fine in the food processor
5 garlic cloves, minced

SPICES
Two kinds of Ras El Hanut
Kebsa (ziyad co.)
Chawayej for soup
Garlic salt
A little more of Osem Consomme, if needed

DIRECTIONS

With patience, cook the onions on medium low heat, until light golden color.
Add the garlic
Add carrots and celery and continue to sauté these vegetables
Add the potatoes
Add the chicken broth with the two extra cups of chicken broth
Add all the spices and half the amount of the dill and parsley

Bring to a boil and simmer for 20 minutes.
Now add the zucchini and frozen vegetables.
Bring to a boil and simmer 15 minutes more.

When done, add to the soup the other half of chopped dill and parsley

Very aromatic soup with lots of vegetables

Yummy Yummy Yum!!!





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1/4/15 10:13 P

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Today we drank smoothie that we liked very much

Ginger
Kale
Spinach
Apple
Banana
1 cup unsweetened almond milk
couple of ice cubes
Stevia to taste

Done in the Vita Mix




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1/3/15 4:41 P

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Mashed Cauliflower

1. Steam cauliflower for 7 minutes
2. Warm olive oil (1-2 teaspoons) and sauté chopped shallots and garlic until soft.
3. Use potato masher to mash the cauliflower.
4. combine all and stir in chopped scallions and parsley.
5. Add cheese (experiment with different cheeses)
Even just a little bit of cheese will add a lot of flavor



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MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE) WOW!
This recipe is NOT spicy.
Makes 8 servings - 1/2 a cup each

I tasted this recipe today, in a cooking class, and it was superb!

I know that 1/2 a cup of HEAVY CREAM is one of the ingredients, but it divides into 8 servings -
1/2 a cup is one serving.
You may substitute (skim) milk or (fat free) half and half for the cream
Personally, I'll stick to the recipe, and make sure I measure well 1/2 a cup as one serving.

NUTRITION information for 1/2 a cup of heavy cream ( divide everything by 8 to get one serving)

www.fatsecret.com/calories-nutrition
/g
eneric/cream-heavy-fluid?portionid=6R>06&portionamount=0.500


MILD MANQUE CHOUX (DELICIOUS CREOLE CORN RECIPE)

INGREDIENTS

4 cups of corn (you can use frozen corn thawed) Fresh corn will be great
Salt and pepper to taste
1/2 onion cut into medium dice (I always use a sweet onion, and Vidalia onion when in season)
1 bell pepper cut into medium dice
1 red sweet pepper, cut into medium dice
1/2 tablespoon minced garlic
1/2 cup heavy cream (please read all information above)
6 medium scallions, white and tender green parts only, thinly sliced
Lemon juice, to taste (juice from 1/2 a lemon)

DIRECTIONS

1. Sautee Corn, Onion, and peppers, until looking roasted.
2. Add garlic and juice from half a lemon
3. Add cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 minutes
4. Stir in Scallions and season to taste with salt and pepper.

Serve hot.

Enjoy






Edited by: PERSISTENCEMIMI at: 9/18/2014 (22:11)
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PERSISTENCEMIMI Posts: 14,707
8/9/14 9:09 P

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CREAM CHEESE - LABNE made at home from FAT FREE YOGURT
or 1 -2 % fat yogurt.

I got this recipe from a friend. I made it today and it will be ready tomorrow afternoon
Great as a snack or for breakfast
Every couple of hours (NOT at night...smile...) I drain the whey away.
I'm making mine with low fat plain yogurt, but I know it will be successful also with fat free yogurt.


INGREDIENTS

32 oz. fat free Greek plain yogurt
1 teaspoon or more, to taste 1/2 or 1 teaspoon salt per 600 ml (1 pint)
Juice of one lemon
Cheesecloth or damp muslin or fine cotton cloth
Colander
Large glass container or a large bowl

METHOD

In a small bowl, mix together the yogurt, salt and lemon juice. Taste and adjust.

The yogurt should be poured into a sieve or colander lined with cheesecloth.
Allow it to drain overnight, (NOT in the refrigerator, but outside on the kitchen counter or over the sink), or tie the corners of the cheesecloth and suspend the bundle over a bowl or the sink.
The whey will drain away, leaving very light, soft, creamy white curd cheese.
Eat it as is, or add a little olive oil, pepper, or paprika, if you wish.

By tomorrow afternoon , and cheese will be ready. I know it will be delicious, because I have tasted this home made cheese once before.
This is the first time I'm making it.

Enjoy




I'll celebrate 17 years of Maintenance on July 2nd, 2021

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PERSISTENCEMIMI Posts: 14,707
6/1/14 10:05 P

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I met a very nice lady in the Asian/Indian store, and she shared with me the following recipe.
I just made it and it is a hit! I'll make it often.

EGGPLANT DISH

INGREDIENTS

8-10 MINI eggplants ( do not peel) diced large
1 large sweet onion, chopped coarse
6 garlic cloves, minced
4 mild (or hot) green peppers, taking the seeds out
Coriander power to taste ( I didn't have it, so I substitute it with Madras Curry powder (by golden chick)
It was a great spice in this dish
turmeric to taste
Salt and pepper to taste
NO water
Oil, canola (I used olive oil, about 2 tablespoons

DIRECTIONS

Sauté the onions in oil, add garlic and peppers, until onions are golden color.
Add the eggplant, and sauté them with the onions, always covered with a lid
Cook for about 20 minutes.
I stirred it from time to time and cooked it on low heat.

Delicious!




I'll celebrate 17 years of Maintenance on July 2nd, 2021

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PERSISTENCEMIMI Posts: 14,707
4/20/14 8:43 P

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I bought today Faro and I wanted to see how it will work in the slow cooker, instead of using Quinoa or Steel cut Oats.
Absolutely WONDERFUL results!!! The Faro was soft, melts in the mouth.
I eat it for breakfast with soy milk, or it is a dessert, or a snack.
You can find it in the bulk section of a whole food store, or in a package in the organic section in the grocery store.

FARO PORRIDGE IN THE SLOW COOKER

INGREDIENTS

1 cup Faro
4 cups of water
2 fresh apples, washed and diced with the peel
3 long cinnamon sticks
A little Splenda brown sugar blend
Few dry cherries
Some cranberries
Few dates, diced
A little Stevia

METHOD

Put all the ingredients in the slow cooker on HIGH setting for about 3-4 hours.
Watch it carefully. Make sure you don't BURN it (remember! It is on HIGH setting) . It is done when the Faro is soft and smooth, with a little liquid in.

Really a great discovery. I love it!





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PERSISTENCEMIMI Posts: 14,707
3/21/14 9:11 P

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FARRO SALAD

I bought in the grocery store the faro salad in the salad bar.
Amazing!
The best ingredient was small pieces of DREID APPLES. So Yummy.
The recipe in the link below resemble the one I had. Mine had fewer ingredients. I'll ask to give me the ingredient's list of the faro salad. I hope they will.
The best ingredient was small pieces of DREID APPLES. So Yummy.
The ingredients I was able to see are red pepper, scallion, silvered almonds and dried apples.


www.shutterbean.com/2011/farro-salad
-c
ranberries/



This one is also similar, but without the garbanzo beans.

wholegrainscouncil.org/recipes/salad
s-
sides/farro-dried-fruit-garbanzo-salad







I'll celebrate 17 years of Maintenance on July 2nd, 2021

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PERSISTENCEMIMI Posts: 14,707
2/24/14 10:52 P

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MOCK CHOPPED LIVER
So good! and good for you.

INGREDIENTS
2 large sweet onions, chopped and caramelized to light brown color
A handful of nuts, as almonds, walnuts...
1 can of BABY green peas, rinsed and washed
4 hard boiled eggs
Salt and pepper to taste

METHOD
First, grind nuts in food processor and take out to a bowl.
caramelize the onions
Put in food processor all the ingredients, except for the ground nuts. Mix all well, until you have a smooth paste.
remove to the bowl. Mix well and refrigerate.

Great as a spread on a bread or a cracker, or just by itself as a snack.




I'll celebrate 17 years of Maintenance on July 2nd, 2021

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PERSISTENCEMIMI Posts: 14,707
2/24/14 7:00 P

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CINNAMON ROASTED BUTTERNUT SQUASH RECIPE

This is really a superb recipe!

I made it yesterday and it tasted better than candy, and it is good for us.
I think that this recipe is so successful because the temperature of roasting is high and it aloud the butternut squash to carmalized.
*** Please watch the oven every 5 minutes, and take it out before it burns.

I made couple of changes:

1. Instead of brown sugar, I used Splenda brown sugar blend.
2. I bought at Costco refrigerate Butternut squash, already peeled and cubed and it had only 6 cups in the bag (this recipe is for 8 cups of Butternut squash) I followed all the ingredients as is.
3. I didn't add cayenne pepper
4. Always heat it up before eating. Will taste better.


www.inspiredtaste.net/25065/cinnamon
-r
oasted-butternut-squash-recipe/







I'll celebrate 17 years of Maintenance on July 2nd, 2021

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PERSISTENCEMIMI Posts: 14,707
1/30/14 12:37 P

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Crustless Vegetables Quiche
SO DELICIOUS
Preparation time is about 10 minute. Baking time about 70 minutes.

Notes

1. The original recipe asks for close to 2 pounds of frozen peas (thawed ) It is delicious.
I change the vegetables each time I make it. Be creative with your veggies.
2. The original recipe asks for 1/2 cup olive oil. I use 4 tablespoons, divided 2 + 2 (or less)
3. The best ingredient here is the FRESH baby dill.
4. I always DOUBLE the recipe. Freeze half of it. It freezes well.

INGREDIENTS

1/2 cup olive oil (I use 3-4 tablespoons)
2 pounds frozen peas (or any other frozen vegetables)
2 teaspoons salt ( I do not use salt)
1 very large sweet onion, chopped fine (I sometimes use 2 onions)
2 garlic cloves, minced ( I use at least 6)
4 eggs
1/2 teaspoon baking powder
1 cup FRESH baby dill
1 teaspoon salt ( I do not use salt)
1/4 teaspoon black pepper ( I use more. Sometimes I add other spices too)

DIRECTIONS

1. Pre-heat oven to 350 F degrees
2. Spray pan (9x13) with olive oil or Pam (be generous)
3. Cook the peas (or any veggies) in water for about 10 minutes, until done. Drain and cool.
4. Heat a little olive oil in a pan and sauté the onions and garlic until golden color. ( I use 2
tablespoons)
5. In a large bowl mix the eggs. Add baking powder, dill, salt and pepper. Mix well.
Add to the bowl the onions, garlic and peas (vegetables)
Put in the greased pan and bake, UNVOVERED for 30 minutes.

6. Important to follow this step! I use 2 tablespoons.
Sprinkle the olive oil all over the hot quiche.
Return to the oven and continue baking 40 minutes more, or until the color is golden.
Serve warm (hot)

Enjoy



I'll celebrate 17 years of Maintenance on July 2nd, 2021

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PERSISTENCEMIMI Posts: 14,707
12/3/13 8:01 P

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Please share your favorite healthy snacks. Thank you.

This months WW covers healthy snack ideas.
Rachel Ray gives some great snack ideas.
Enjoy


www.rachaelraymag.com/recipes/103-he
al
thy-snack-recipe-ideas


****************************************
*******

Women'sHealth Top 28 Best Healthy Snacks


www.womenshealthmag.com/weight-loss/
10
0-calorie-snacks









I'll celebrate 17 years of Maintenance on July 2nd, 2021

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PERSISTENCEMIMI Posts: 14,707
10/9/13 9:00 P

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WHEAT BERRIES SALAD Recipes

I Love Wheat Berries. Here are some recipes that I will try.

*** Wheat berries salad # 1
Courtesy of Ellie Krieger, the food network

www.foodnetwork.com/recipes/ellie-kr
ie
ger/wheat-berry-salad-recipe2/index.R>html



*** How to cook wheat berries on the stove # 2

www.thekitchn.com/how-to-cook-tender
-c
hewy-wheat-berries-and-farro-cookingR>-lessons-from-the-kitchn-189553


*** Sweet potatoes and wheat berries and egg # 3

naturallyella.com/2012/11/21/sweet-p
ot
atoes-wheat-berries-and-eggs/


*** Sweet berries salad with dried fruits # 4
Courtesy of Cooling light

*** Wheat berries salad # 5
www.cookinglight.com/food/top-rated-
re
cipes/top-rated-fruit-recipe-0041200R>0069522/page21.html


*** Wheat berries bowl breakfast # 6
Courtesy 101 cookbooks

www.101cookbooks.com/archives/wheat-
be
rry-breakfast-bowl-recipe.html


*** Wheat berries salad with red fruit #7
Courtesy of eating well

www.eatingwell.com/recipes/wheat_ber
ry
_salad_with_red_fruit.html



*** Wheat berries winter salad # 8
Courtesy of the kitchen

www.thekitchn.com/recipe-sweet-crisp
y-
winter-whe-134103


*** Warm wheat berries salad # 9
Courtesy of health

www.health.com/health/recipe/0,,5040
00
00107648,00.html


*** Wheat berries salad # 10
Courtesy of cooking light

www.myrecipes.com/recipe/wheat-berry
-s
alad-with-dried-fruit-10000000671003/


*** Wheat berries salad with dried fruits and chocolate. Rich. Great for company # 11

www.lidiasitaly.com/recipes/detail/2
12


*** Wheat berries salad with dried fruit # 12
Courtesy of yummy.com

www.yummly.com/recipe/Wheat-Berry-Sa
la
d-With-Dried-Fruit-My-Recipes?columnR>s=3&position=1%2F56







Edited by: PERSISTENCEMIMI at: 10/13/2013 (14:14)
I'll celebrate 17 years of Maintenance on July 2nd, 2021

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