Zu-dles With Spicy Roasted Vegetable Sauce

12oz. mixed grape-cherry tomatoes
4-5 lg. cloves of garlic - minced
1 Vidalia onion - chopped
1-2 celery stalks - chopped
2T Italian flavored extra-virgin olive oil
2T balsamic fig vinegar
fresh ground garlic salt and pepper
8oz. tomato sauce
3oz. sun-dried tomato pesto
1-2T coriander (cilantro) chutney
3 sm.-med. zucchini
chopped celery greens
3/4c roasted-salted sunflower kernels
Parmesan cheese
Slice each tomato 3-4 times, crosswise.  Combine in a bowl with next 6 ingredients.  Spread this out on a large baking sheet, with sides.  Roast in a 390° oven for 15-20 minutes, shaking a couple times during the roasting process to keep the vegetables from sticking.  In the bowl, combine the tomato sauce, pesto and chutney.  Dry toast the sunflower kernels in a non-stick pan, to draw out the oils and increase the browning.  Add the roasted vegetables and sunflower kernels to the bowl of sauce.  Stir just to combine.

Using a spiral slicer, spiralize the zucchini.  Break the spirals apart just a little, then put them in the frying pan with the celery tops.  Cover, and heat over medium heat, just enough to bring out the liquid and steam the zucchini just a little.  Maybe 7-10 minutes.  



Serve zucchini spirals topped with the nutty, spicy, tomato sauce and fresh grated Parmesan cheese. . .Lin

My Go-To Smoothie

3/4c pineapple juice
3/4c plain Greek yogurt
3/4c fresh or frozen cranberries
1/2T raw, organic honey
1/2T ground cinnamon
2 chunks of candied ginger

Combine everything in a blender, blend for a couple minutes and serve.

If you look up these individual ingredients, you'll find this is packed with antioxidants, anti-inflammatories. . .AND it tastes really good. . .Lin

Whole Wheat Zucchini Fritter Bites




1 med. zucchini - shredded
1 egg
1/4 purple onion - shredded
2-3oz. Parmesan cheese - grated
1/2t Himalayan pink salt
*1/2 - 1t chili lime seasoning
*OR 1/2-1t finely ground nutmeg
1 whole wheat Sandwich Skinny
1 piece Ezekiel Bread




Grate the zucchini into a medium bowl.  Press and drain all the liquid out.  Wad up some paper towels and do it again.  Add the next 5 ingredients.  *Chili lime seasoning is nicely savory, while the nutmeg creates more of a sweet flavor.  Break up the pita and bread into a mini-prep or regular food processor.  Process until it's all just crumbs.  It's easier to do this with frozen bread.  Add to the bowl.  Stir and let stand to absorb any remaining moisture from the zucchini, egg or onion.  Shape into little logs on a baking sheet.

Bake at 350° for 20 minutes.  Increase heat to 400° for an additional 10 minutes.  Turn off the oven, loosen from the pan, return to the still warm oven for about 20 minutes.  If they're still not crisp enough, flip over onto a plate, bottom sides up, and return to a 170° oven for 30 minutes.  Remove and cool a little, then serve with ketchup, chili sauce or ranch dressing for dipping. . .Lin

Fruit-Nut Fiesta Quick Bread (Gluten Free)

1c corn flour
2c oat flour (or quick rolled oats
~ pulverized in a food processor)
1T fresh ground cinnamon
1t baking soda
1t salt
1/2t baking powder
 ~     ~     ~     ~     ~     ~     ~     ~     ~
3 eggs
1c vegetable oil
1-1/2c sugar
2c fresh or frozen cranberries
1 banana - mashed
3/4c finely chopped canned pineapple
1/2c coconut flakes
1c chopped pecans or walnuts
1T pure vanilla extract

I don't bake often because my discipline is very weak regarding brownies, cookies, cakes, etc.  I can't even THINK about baking lemon bars!!!  This is a total adulteration of a recipe my sister gave me in the '70's.  Hers uses regular flour, and only 2c of either apple, orange or zucchini.  In this rendition, I used more cinnamon but the 3 leavening agents proportions are exactly according to the original recipe.  (I don't understand the science-chemistry behind all that, so I leave that alone.)

Over the years I've made this MANY ways, but the time I used pecans, grated zucchini and carrot with orange zest, was probably my favorite.  It's nice to just use what you have, that needs to be 'gone' from your fridge, freezer or pantry.  Today I had bananas and cranberries in the freezer, and a cup of walnuts that I wanted to use.  I built on that as my foundation.

Combine the first group of (dry) ingredients in a medium bowl.  Meanwhile, whisk the eggs until the whites and yolks are blended and getting a little fluffy, in a large bowl.  Add the rest of those (wet) ingredients, fruit and nuts, blend well with a wooden spoon and let sit so the sugar dissolves and the flavors blend a bit.  Preheat the oven to 350°.  After the oven is preheated, stir the wet ingredients and add the flour mixture to that big bowl.  Stir well to blend, then pour into a buttered 9" x 13" glass pan.  (This recipe could also be baked as muffins.)  Sprinkle the top with coarse, baker's sugar or raw sugar.  Bake for 40 minutes or until it passes 'the toothpick test.'  Bake at a shorter time for muffins.  This is great for a fruity-nutty-grainy breakfast or dessert. . .Lin

Spinach-Mint-Black Bean Quinoa


1c - or a little less - quinoa
1-3/4c water
1/2t garlic sea salt
1/4c seasoned olive oil
1 lime - zest and juice
3T lemon juice
fresh ground lemon pepper
fresh ground garlic sea salt




2 mini English cucumbers
1 sm.-med. tomato
2 cloves garlic
1/2 sm. purple onion
1/3 sweet yellow pepper
1c julienne-sliced fresh spinach
1T fresh dried mint - crushed
1 can black beans



Combine quinoa, water and salt in a small pan.  Bring to a boil, then reduce heat to a simmer, cook, partially covered, 15 minutes.  Remove from heat, put a paper towel between the pot and the lid, and let stand 5 minutes or more.  Meanwhile. . .Combine the next 5 ingredients in a medium bowl to create the dressing.  Slice-chop the vegetables adding them, the spinach and mint to the bowl.  Stir gently and let them marinate until the quinoa is cooled a bit.  Add quinoa and the rinsed, drained beans.  Combine and chill an hour to develop the flavors.

This is good with some finely cubed parmesan cheese or some crumbled feta.  The quinoa and black beans are excellent sources of protein.  This is a wonderful vegetarian-vegan main dish. . .Lin

Fingerling Potato Salad

1# yellow fingerling potatoes
1/4+ c mayonnaise
2T of your favorite mustard
2T white balsamic vinegar
1t sugar
fresh ground sea salt and pepper
3 hard boiled eggs
1 celery heart with leaves
1/2 purple onion
2-6 radishes
2-4T chopped mixed pickles

Slow-simmer the potatoes for 15-20 minutes, so as not to overcook.  In a medium bowl, combine the next 5 ingredients for the dressing.  Slice the potatoes crosswise into the bowl and add the rest of the chopped-sliced ingredients.  Mix gently and chill an hour or so to let the flavors blend.  Mix again and serve. . .Lin

Sour Cream - Caper Chicken with Angel Hair Pasta

2# boneless chicken cut in chunks
5 lg. finely chopped garlic cloves
1/2 med. onion chopped
1/2 stick butter
8 oz. sliced mushrooms
zest and juice of 1 lemon
6 oz. capers drained
a handful of corn flour
lemon pepper
garlic sea salt
8 oz. sour cream


Saute' the chicken, garlic and onion in butter for 10 minutes.  Add remaining ingredients except the sour cream.  Cover and continue to simmer another 10-15 minutes.  Refrigerate for a couple hours.  Cook the pasta, reheat the chicken and serve.  Top with a little grated parmesan cheese.  (the next day this was a little dry - I added several tablespoons of sun-dried tomato pesto and a little water which brightened it up nicely). . .Lin

Potato Corn Chowder

1 chopped red, green or orange pepper
1 lg. chopped onion
3 lg. cloves crushed, chopped garlic
1-1/2c chopped celery
2 med. chopped carrots
2T butter
2t turmeric
1t black pepper
1t Himalayan pink salt
1-2t granulated roasted garlic
1T sugar
2c finely chopped or shredded potatoes
2 cans corn - drained
3c water
1-1/2c whole milk
1T chicken soup base - if needed


Saute' and stir the first 5 ingredients in butter along with the seasonings, in a 3-5 quart pot, for about 10 minutes.  Add the potatoes, corn and water.  Simmer, covered on medium heat for 30 minutes.  Remove from heat, uncover, and let cool for another 30 minutes.  Add milk and sour cream.  Check the flavors, adding whatever is needed.  For a little crunch, and some more heat, you could add a handful of crushed spicy sweet potato chips or some chopped chili-lime cashews to each bowl. . .Lin

Winter and Summer Squash Casserole



1/2 lg. butternut squash - peeled
3 sweet potatoes - scrubbed, not peeled
2 med.-lg. zucchini

1 med. onion - sliced
1 red pepper - sliced
8 oz. sour cream
3-4 oz. tomato pesto
1-2 t granulated roasted garlic
2 c fresh chopped tomatoes
fresh ground pepper and sea salt
chili-lime seasoning



Spiral slice the first 3 vegetables into a medium roasting pan.  Add the sliced onion and pepper.  In a medium size bowl, combine the remaining 6 ingredients, pour over the vegetables, mixing everything together gently.  Bake covered 15-20 minutes at 350° then check for doneness.  There should still be a little crunch to the squash.  At this point, you can serve as is, or sprinkle on some parmesan bread crumbs and place under the broiler a few minutes to brown the top. . .Lin

Red Green and White Eggs



2-3 big mushrooms
2-3T chopped onion
1T butter
1 big handful fresh spinach
1 sm. chopped tomato
2 jumbo fresh brown eggs
grated 'hard' cheese


Saute' the mushrooms and onion in the butter.  When starting to brown, add torn spinach and tomato.  Cover and let cook a few minutes to wilt the spinach.  Add the eggs and stir just enough to blend.  Cover and cook-steam a few minutes, stirring once.  Top with grated cheese and serve.  Makes one big breakfast.  Double or triple as needed. . .Lin

Spicy Chicken-Rice-Lentil Casserole


1c split pea-rice mix: red, black and brown rice
1/2c lentils
1T each: butter and Italian seasoned olive oil
1 lg. garlic clove and 1/4 onion - finely chopped
4 sliced mini peppers
2-1/2c water
1T chicken soup base
1-1/2t powdered rosemary
a little fresh ground garlic salt and pepper


Saute' the first 5 ingredients together, stirring to brown being careful not to burn.  Once the rice is snappy and browning, add water, a little at first to release the browning from the pan, then stir in the seasonings.  Cook until half the liquid is absorbed.  Strain liquid into a medium bowl and put the rice mixture in a casserole dish.

1# white chicken meat
1T each: butter and Italian seasoned olive oil
5 garlic cloves and 1/4 onion rough chopped
1 14.5oz. can petite diced tomatoes
3/4c sour cream
~ 8oz. canned or fresh mushrooms - (optional)

Saute' first 3 ingredients until chicken begins to brown.  Add a tiny bit of water and brown again.

Continue this until chicken is nicely browned.

Drain the tomato juice into the liquid in the bowl.  Add sour cream and whisk together until well blended.  Put tomatoes on top of the rice mixture.  Add chicken (and mushrooms).  Pour sauce (rice liquid, tomato juice and sour cream) over all.  Using a wooden spoon, move this around a little - don't stir - to make sure liquid sinks to the bottom to continue cooking the rice.  Bake at 325° for 45 minutes after the whole mixture begins to bubble.  This is a fussy recipe, but it was really fun to create - and was a very flavorful dinner! . . . Lin


Sprouted Grain Bread Pudding

10± pieces of Ezekiel bread
1c+ chopped walnuts
2 eggs
1/4c cooking oil
1/3c sugar
1/2t baking soda
1T pumpkin pie spice
1c+ milk
1-2T vinegar
1T vanilla
zest of 2 oranges
8 chopped prunes ~or~ 2/3c raisins
2 shredded apples

Cube the bread and chop the walnuts.  In a medium size bowl, whisk together the next 8 ingredients.  Add bread, walnuts, orange zest, chopped dried fruit and shredded apples.  Pour into a buttered 9"x13" glass baking dish.  Let stand 10 minutes while preheating the oven to 350°.  Bake for 20 minutes then check for doneness.  Bake additionally if the top needs browning or it appears the liquid needs to continue baking out.  Serve warm as is or with vanilla ice cream. . .Lin

Zucchini And Friends


3 lg. cloves of garlic
1 big chunk of ginger*
1/2 lg. onion
3 mini peppers
3 med. zucchini
1 lg. ripe tomato
1-2t granulated roasted garlic
1t± Garam Masala
1c sunflower kernels
Using a chopper, or a very sharp knife, patience and a big cutting board, finely mince the garlic and ginger.  Chop the onion, slice the peppers and combine in a large non-stick pan with some flavored-seasoned extra virgin olive oil.  Saute' and cover on low heat for about 10 minutes.  Meanwhile, using a spiral slicer, prepare the zucchini and chop the tomato.  Add these to the pan, with the seasonings, and simmer another 10 minutes covered.  OR  If the ginger and garlic are done the way you like, just stir in the zucchini, tomato, sunflower kernels and serve without cooking any longer.  Top with some fresh grated Parmesan cheese.

*The ginger produced a fresher-brighter flavor-pop than I was going for.  I was thinking warm and slow, and this didn't work that way.  Next time I'll substitute ground cumin and a little curry powder for the ginger and I think that'll do it.  However, if you're looking for spicy, fresh and bright, the ginger will work. . .Lin

Shredded Potatoes



1 med. sweet potato
1 med. Yukon Gold potato
1T butter - divided
salt, pepper, organic cane sugar
granulated roasted garlic
pumpkin pie spice



Shred the potatoes into a small baking dish.  Divide the butter into 3 pats and put on the shredded potatoes.  Salt and pepper the potatoes and sprinkle on about 1t sugar and 1t of pumpkin pie spice and a good sprinkle of granulated garlic.  Microwave for about 3 minutes.  When ready to serve, reheat for another couple minutes.  Shown here with Bison-Lamb-Chorizo-Red Onion-Cornbread Meatloaf.  :-D . . .Lin

Curry-Garlic Vegetables


3 med. zucchini
3 med. sweet potatoes
6 lg. garlic cloves
1/2 purple onion
1c± pumpkin seeds
12-16oz. curry sauce
~ cilantro ~ optional


Spiral slice the zucchini and scrubbed sweet potatoes (no need to peel them if the skin is free of spots and bruises.)  Add finely chopped garlic, sliced onion and curry sauce.  This would have been so much better if I hadn't over-baked it!  The flavors are wonderful, but the texture is just too mushy.  I adjusted the cooking time here based on my mistake.



Bake at 300° for 30 minutes then check doneness, baking a bit longer if needed.  Sprinkle with fresh snipped cilantro and serve. . .Lin

Cashew Spaghetti Squash

1 med. spaghetti squash
1/2c cashews
grated Asiago cheese
guacamole


Cut the squash in half.  Scoop out all the seeds and stringiness in the center.  Drizzle with olive oil and place cut-side down on a cookie sheet.  Bake at 350° for 40 minutes.  Scrape out the 'spaghetti' and top with your favorite sauce; other chopped-cooked vegetables; butter, pepper and grated cheese; pesto or anything else you'd like.  Spaghetti squash is very neutral and goes well with just about anything. . .Lin

Beet and Carrot Smoothie




1 lg. beet
2 carrots
1 sm. cucumber
1-1/2" chunk of ginger
handful of baby kale
zest and juice of 1 lemon
2T honey
1T cinnamon
1+c water


This started out to be a cleansing vegetable smoothie.  However, it was way too thick, so I strained out the juice, and the remaining pulp will be used to make muffins.  Scrub the beet and carrots.  Chop the vegetables and put in a blender jar.  Add the rest of the ingredients and blend.  Strain the juice as a cleansing drink for now and store the vegetable pulp to make muffins in the next day or so. . .Lin

Fresh Bean and Vegetable Salad

1 can garbanzo beans
1 can black beans
2 stalks celery
1/2 lg. red onion
2 cloves elephant garlic
3 mini peppers (2 red 1 yellow)
~there is a yellow pepper under the red ones
1 Roma tomato
1/2 bunch cilantro
2T extra virgin olive oil
2T white balsamic vinegar

salt and pepper
chili lime seasoning

I started with one can of garbanzos but it was clear the vegetable to bean ratio was off, so I added a can of black beans.  Drain and rinse both, then put into a medium size mixing bowl.  Add finely chopped vegetables.  Using a scissors, cut the cilantro in small pieces over the beans and vegetables.  Sprinkle on the oil and vinegar and seasonings.  Toss and chill an hour or two. . .Lin

Asparagus Soup

2# fresh asparagus
3 carrots
1 lg. onion
1 lg. clove elephant garlic
1/2 stick butter
1/2t cayenne pepper

1/2t fresh ground black pepper
1/2t roasted ground garlic
1/2 ground cardamom 
1t fresh ground garlic sea salt
32oz. vegetable broth
1c almond-coconut milk


Finely chop the first 4 ingredients.  Stir-saute' in the butter and add seasonings.  Stir in a little of the vegetable broth, cover and simmer 10-15 minutes, or until tender enough to mash with a potato masher (or puree in blender).  Add rest of broth and milk.  Bring back to a simmer.  Serve with crusty bread and a big, fresh salad. . .Lin

Quinoa And Vegetables

1c quinoa
2c vegetable broth
3-4c kale
1/2 sweet potato
4 green onions
1 lg. clove elephant garlic
1 med. tomato
1/3 lg. green pepper - optional
1 piece of turmeric root - grated
fresh ground black pepper



Quinoa is thought to be one of the healthiest grains.  It's actually a seed, but very healthy nonetheless.  People who are sensitive to gluten can eat this with no problem.  It's an excellent source of protein.  Cook the quinoa according to package directions.  Chop and add all the vegetables while quinoa is simmering.



Cover and continue to simmer on low until all the broth is absorbed.  Serve with chopped fresh vegetables or some whole grain WASA crackers.  Or both.  :-) . . . Lin   

Tomato Pesto, Beans, Greens and Pasta


1/2c sunflower seeds
1 can garbanzos
beet greens
dandelion greens
1-2t Hot smoky Hungarian paprika
10oz. water ± - adjust as needed
2 chopped tomatoes
4-6oz. sun dried tomato pesto
ground garlic, salt and fresh ground pepper
1-1/2c corn rice pasta cooked 


This is one of the best things I've made in a long time.  Ohhh, so good!  Dry toast the sunflower seeds in a big pan for 5-10 minutes.  The heat will bring out the oils, browning them very nicely.  Add the remaining ingredients except the pasta.  Stir, simmer until the water evaporates, greens are cooked and there is a remaining, nice sauciness.  Add the pasta, stir and serve.  This was just excellent!  You could also add some chopped Kalamata olives or capers for a bit more flavor.  Comfort food! . . . Lin