COOKIES; NO FLOUR OR SUGAR

I took cooking classes from the seventh Day Adventist Church in our area, learning how to, " Make the Perfect Protein foods." This was the name of the class. I loved their classes and recipes. They have a book I purchased, when taking the class that I gave to my vegetarian daughter Sarah. I recommend it highly. Sorry I don't have the title yet. They had a great banana date pie in this book using only dates that was unbelievable. Oh well, back to the Cookies. Lots of fruits can be substituted for sugars. I love pears, apples etc.
Apple Date Cookies
1 Cup Dates
1/2 C. raisins
...Enough water to just cover above ingredients.
3 apples cored and chopped
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon or cardamon
2 Tb. oil
1 cup coconut, ribbon
1 1/2 c. quick oats
Mix well, Drop spoonfuls on cookie sheet and press out with hands. Bake at 350 for abt. 20 min. or until firm but moist.
Oatmeal Cookies (No Flour Recipe)
4 Cups Oatmeal (buy at the health food store the big style)
1 cup dark brown sugar
1 cup mono oil
Let this mixture stand for 8 hours
Add:
2 well beaten eggs
1/2 tsp. salt
2 tsp almond extract

1 cup slivered almonds (or chopped almonds)
Bake for 10 minutes at 350 (They will be loose like a haystack, let them get a little crisp for a crunchy bites)Cool on cookie sheet before removing.

Carrot Lemon Cookies

This is a simple but very good recipe. I like the raw carrots rather than the cooked carrots in other recipes. My childrn never knew it had carrots in them.
1 egg
1/2 Cup Chopped raw Carrots
2 Cups unbleached flour (or 1 cup flour and 1 cup
soft spring wheat whole wheat flour) This flour has a lower protein content and
is better for baking. Buy it at the health food stores or buy the wheat and grind
it yourselves.
1/2 cup butter which is one stick
2 teaspoons baking powders (non-aluminum kind) or
use the one in another journal entry that you can make up yourself.
1/2 teaspoon salt
1 teaspoon real lemon flavoring
350 for about 12-14 minutes - These stay moist-
and they are very good! These were my emergency after school cookies when I had
nothing else to make cookies. Visit the below blog for my great oatmeal cookie
recipe.
Granola Goodies (no flour recipe)
8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ,(OR OTHER FIBER)
Approximately 1/2 cup 6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, or raw approximately 1/4 cup
packed
1-ounce butter, plus extra for pan
2 teaspoons
vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces
Chopped dried fruit, any combination of apricots, cherries, blueberries or
raisins etc., (or just the raw nuts fruits)

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the
oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and
wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes,
stirring occasionally.

In the meantime, combine the honey, brown sugar,
butter, extract and salt in a medium saucepan and place over medium heat. Cook
until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to
combine. Turn mixture out into the prepared baking dish and press down, evenly
distributing the mixture in the dish and place in the oven to bake for 25
minutes. Remove from the oven and allow to cool completely. Cut into squares and
store in an airtight container for up to a week

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Fresh Corn Cakes

Buy organic corn? Impossible...the white and yellow mixed kernels is a modern mutation, not organic at all found in markets. When possible buy from local farmer, and freeze some for later. Buyers of produce buy the inorganic corn and seeds, not heirloom variety from original seeds. It's why we have so many who are allergic to grains that are made from these inorganic seeds with the anti fungal properties and are GMO plants. Grow your own if you especially have problems with allergies.



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Fresh Corn Cake (Garden Relish recipe below)
2 Tbsp. Olive oil
2 cups fresh corn kernels (organically grown)
½ cup chopped sweet onion (or, green onions)
1 cup buttermilk
1 egg, lightly beaten
¾ cup organic quick-cooking polenta mix
½ cup flour
¼ tsp baking powder
¾ tsp baking soda
½ tsp salt
Relish or Salsa for top (recipe below)
1.In skillet heat half of the oil over medium heat. Add corn and onion. Cook and stir five minutes or until onion is tender and translucent. Remove from heat; cool. Place half of the corn mixture in a food processor. Cover; process until corn is barely cracked - not whole kernels. Transfer to a bowl. Stir in buttermilk and eggs.
2.In another bowl stir together polenta mix, flour baking powder, soda and salt. Add polenta mixture to the buttermilk mixture (liquids), stir until combined, and then the remainder of the corn mixture.
3.In a very large skillet heat remaining oil over medium heat. For each cake, pour about ½ cup batter into hot skillet; spread batter if necessary. Cook over medium heat about 2 minutes per side or until golden. Add more oil to skillet as needed. Spoon the relish or salsa on top and garnish with basil. Makes 6 2 cake servings.
RELISH;
4.In bowl combine one seeded chopped red sweet pepper; 1 ½ cups corn kernels, ½ cup chopped onion and ¼ cup chopped basil. Stir in 1 Tbsp. Olive oil and salt pepper to taste.

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Dill Pickles From The Garden

It's time to plan and plant cucumber in your garden....If not head for the dollar store and buy 6 to 12 jars for the year, depending on the size of your family. I know they may not be as good as this recipe, but what's life without dill pickles. (Great for potato salads, leg cramps and are an anti fungal because of the vinegar. Low in calories and a great in between meal snack.)

Dill Pickles
Prep: 30 minutes; process 10 min. (Let stand one week)
Ingredients;
3 to 3 ½ lbs of small pickling cucumbers (organic)
4 cups white vinegar
½ cup sugar
1/3 cup pickling salt
6 Tbs. Dill seeds
1.Thoroughly rinse cucumbers. Cut off a thin slice from both ends of each cucumber. Slice into ¼ to ½ inch thick slices. In large non-reactive pot ( no aluminum); combine water, vinegar, sugar and pickling salt. Bring to boiling.
2.Meanwhile prepare jars. Pack cucumbers loosely into hot, pint canning jars, leaving a ½ inch head space. Add 1 Tbs. Dill seeds into each jar. Pour hot vinegar mixture into jars, leaving a ½ inch head space. Discard any remaining vinegar mixture an. Wipe jar rims; top with lids.
3. Cold Pack:Process in boiling water cannier (hot pack) for 10 minutes. Start the timing when water returns to boiling). Remove jars; cool on racks. Let stand 1 seek. Makes 6 Pints
Options:
Add 1-2 whole hot red Chile peppers (Thai or cayenne) when packing the cumbers.
To make sweet dill pickles increase sugar up to 3 cups.
2 cups thinly sliced onion with the pickling salt and layer with heavy plate and chill overnight.
¼ cup is only 25 cal.
Used UN-waxed cukes picked just before canning. Don't use table salt. Use only whole spices. If you have hard water, use distilled.
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FRESH BREAD SALAD (Vegetarian)

FRESH WARM BREAD SALAD





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Vinaigrette
1/4 c. red wine vinegar, or lighter rice vinegar
1 c. olive oil
1 Tbs. chopped shallot
1 Tbs. Dijon mustard
1 Tbs. fresh basil, chiffonade (SUB herb of your choosing
Salt and fresh pepper
Combine all ingredients in a small mixing bowl and whisk thoroughly.
Salad
8 cups foccacia or a artisan high fiber bread, cut in a medium to large dice pieces and slightly sautéed in a dry pan (or, add in bit of olive oil)
6 oz. mixed greens or lettuce of your choice (add more if needed)
1 lb. asparagus, grilled with fresh garlic, oil, salt and pepper; cut into 1-inch lengths
1 cup of tomatoes (grape, Roma, heirloom i.e.)
1 cucumber peeled, cut in half lengthwise and cut on the bias
1 c. sugar snap peas or another sweet veggie
1 c. artichoke hearts, quartered
Place all ingredients in a mixing bowl and toss with vinaigrette. Serve immediately. Yields 4-6 servings.
Note: I've add at times, when I didn't have all the above ingredients what left-over veggies in the fridge, This is not new to my generation that started the casseroles dishes before noodles came into vogue.
You do need the fresh warm bread which is basic. Green beans instead of fresh asparagus? Or, 1/4 cup Garbanzo beans i.e.could be substituted added (or, such as, 1/4 cup of mixed frozen veg.) Just don't over due with the balancing of the 3 main ingredients; lettuce, bread and the dressing.
Needless to say, this could have chopped leftover meats, boiled egg, tofu etc but don't over due. http://earthsorganicnews.blogspot.com/2009/01/asparagus-cancer.html My other blog on cancer food asparagus. This material is copyrighted pt sherman (not done for other blogs!)
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TOFU NUGGETS, SALAD TOPPING, ETC

This recipe isn’t fancy it just very basic to start with and that’s why I like it. You may need to adjust the oils and salt in all tofu recipes. I like getting away from eggs these days with the treat of bird flue virus plus if you use organic soybeans this is a healthier choice. Most of my recipes are not necessary “vegan” recipes. Vegan's eat neither dairy nor eggs. I am advocating a transitional diet toward a more vegetarian style right now. I do try to accommodate both styles once in a while. This has butter but Vegan know how to substitute to margarine and other dairy product with soy product like soy milk i.e. http://thompsonsorganicrecipes.blogspot.com/2010/11/golden-tofu-nuggets.html (A SALAD TOPPING RECIPE)
Also I am not a proponent of yeast in all their recipes. For diabetic especially, its a number one health problem, this is a very bad choice of condiments for diabetic. Also men who have prostate problems should avoid yeast products and especially beer, or such yeast products.
My point here is, do try to read more because adding chemicals and parasites found in yeast can be more harmful like in eggs that also may carry salmonella. Cook them done, not runny which means they didn't get heated enough to kill parasites. Their are two recipes with two different methods. The last one great for slicing like spam for sandwiches or cutting up in cubes and freezing then using for toppings for salads etc. (3/4 cup in a freezer baggie)

Scrambled Tofu (Mocked Scrambled Eggs)
1 lb. Tofu (firm)
½ tsp Turmeric (start with) This gives it flavor and adds color.
1 tsp garlic powder or onion
1 ½ tsp. nutritional yeast or squirt of Liquid Aminos (Braggs)
½ tsp. chicken-flavored seasoning (non-chicken in health food stores and sold in bulk)
1 tbs. margarine or butter
Olive or safflower oil (add with margarine)
Fresh Pepper
Drain tofu on paper towel, (this can be frozen for texture then thawed) if frozen plan the day before.
Scramble the tofu in med. chunks with fork or grade it if you like this style.
Add the turmeric, garlic ?, yeast or liquid Aminos, and/or mock chicken flavor (found in health food stores in powered bulk), and let set over night to absorb flavors.
In skillet add a bit of oil and fry slightly brown (golden) but don’t brown. Just before you serve while hot add the margarine or butter.
Adjust the taste before taking out of the skillet. (Add in more or less) Or write it down for next time to improve and adjust the recipe for your tastes.
Serve over buttered toast. You can add margarine to the top of the tofu. Egg has a lot of fat, and this recipe mocks the fat content, but you do need to adjust the fat content to your own taste.
Add variety occasionally: chili peppers, vegetables, etc.
*Making a shaker with the spices ready to use, if you use this method a lot.
*I actually make this up lots so I use the spices, turmeric, onion powder, chicken flavored seasoning, pepper in the biggest salt and pepper shaker to just sprinkle and macerate the tofu before frying i.e. (add yeast too if you use it do it sparingly) If you use Liquid Aminos you will not need to use the yeast. Both products are use basically to make tofu salty. Aminos gives you so much more nutrition and is a good product when you learn to use it. (Sub. Soy sauce or other asian sauces)

SPAM...OR CUBE METHOD;
I use this recipe for Breakfast then sometimes cubed it for a meat substitute for “SPAM.”
Plan at least to press the water out by putting paper towels under and on top of the tofu. Then on top place a weight to press out excess water to a desired texture. Freezing it will also squeeze out some of the water but I don’t have time for the freezing process all the time.
Slice the tofu like you would for cutting up spam slices. (I cube for mock chicken in dishes) You can use beef flavorings.
Sprinkle the seasonings on the slices (add fresh ground pepper) and leave until morning covered in fridge.
*I don’t use the yeast (why add more yeast in our bodies?). Paprika is an option instead of the ground pepper, or smoke flavoring, brown sugar or maple syrup-last minute, if desired. What ever floats your boat!
Brown in a little olive oil and butter or margarine then turn down the heat to remove as much moisture as desired for your recipe.
This same recipe will make simple delicious sandwiches, cut thin with knife or scissors on salads or just a snack food thought the day. It’s just great! I love it. This will take a better place on your pallet than any meat and a natural source of good protein. (Health House tofu has no GMO and only 1.49) I’m sure there may be better brands in your area. Pick out the organic tofu's with and are more fibrous. Now they also come in flavors only in health food stores.
I want to note here that lots of fibrous food is needed when using tofu. I would like to see the manufactures stop taking out so much of fiber out of beans in tofu. Some products have more than others. Be sure to use Organic when possible, their is not the allergic reaction build up and the plants protections will protect you! That's the very reason we have so much allergies, they are GMO foods and are missing the plants anti fungal properties.
All rights all reserved (No reprinting pages in any media form without permission.)
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SIMPLE PIZZA CRUST

Pizza Crust 2:43 PM, 25-Jan-2008 .. Posted in Mixes: Home Made Bread i.e. The great thing about making your own pizza crust iits yours Use whole wheat, half or all white with no chemicals such as MSG or etc "hidden in their food and spices". Make it fresh or keep it vegetarian. This is a more European style of pizza. Their many pizza sauces at the market or start with a tomato sauce add in 1 tsp of oregano, and/or fresh basil and its your own. Just use the crust recipe and leave out the suggestion for the rest, simple, but great crust.
Pizza Crust
1 ¼ cups flour
1 pkg yeast or 1 tsp quick rise brands
1 tsp sea salt
1 cup warm water
2 tbs olive oil
Proof yeast and warm water for 10 minutes. Slowly add into the flour and other ingredients. Let rise doubling the size of dough. Dip the flatten dough on one side on a cookie sheet that’s been drenched in olive oil, chopped basil, and a mashed garlic cloves. Bake this side up on the same cookie sheet. First bake; Bake at 4oo F. till light golden brown. Take out and add fresh layer of fresh sliced tomatoes, saute flesh vegetables to release their flavors, but don't over cooking and reduce heat. Dip in oil, the garlic and, fresh basil, then your toppings and topped with cheese. Olives?
Second bake; until cheese is melted. Pre cook some of the vegetables to control the flavor and raw vegetables if you'd like. Onions, mushrooms, garlic i.e.
Want a sauce: use Chief Boy Arde Pizza Sauce (milder and has its own cheeses in its ingredient), or another pizza or spaghetti sauce. I like just the fresh tomatoes no sauces for a delightful change.
http://thompsonsorganicrecipes.blogspot.com/2011/08/simple-pizza-crust.html
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100% WHOLE WHEAT BREAD RECIPE

100% Whole Wheat Bread (one loaf)
2:44 PM, 25-Jan-2008 .. Posted in Mixes: Home Made Bread i.e. .. 0 comments .. Link
This is a very basic, simple, easy one-loaf whole wheat bread recipe. It’s becoming cheaper to make whole whear bread at home with out fillers and/or corn syrups. It has a very full wheat flavor. Make it 100% spring or bakers whole wheat or try some variations such as garbanzo bean flour, however it can be any legume. Beans are supposed to be a starch blocker too, together they’re a perfect protein and the plus is adding in added fiber we are lacking in today’s diet. You still have a nice whole-wheat loaf if deciding not to add in legumes. A coffee grinder can make a small amount of beans into powder or flour, but you need an extra one if you drink coffee………………………………………….
I like the recipe because most are to large for one or two persons. And, I like my bread fresh. I have learned to freeze one loaf (dough) to have a extra fresh loaf when time is a concern.
Ingredients; Method Recipe
1 cup very warm water if put in cold containers
2 tbs mono oil
2 tsp honey or molasses
1 tsp sea salt
2 tsp yeast (If “quick rise” ½ - 1 tsp check direction on the yeast
pkg.)
2 cups whole wheat bread flour add more till it forms a medium soft ball.
……………………………………………………
Optional for a higher rise or less yeast - use 3 tbs of gluten flour (or, dried potatoes) The water shouldn’t be so hot that it will kill your yeast. If your metal or bread machine (just on knead) is cold the very warm water will cool down immediately. Then add all the liquids and the yeast and let it proof.
Slowly add in the 2 cups of flour. It may not go into a soft ball so add in a bit more flour or water till it soft balls easily. If you add in the 1/8 cup of legume flour adjust the liquids.. (The gluten flour adds also more protein, but mostly for a high rise and is very optional)
(Chickpeas have a very corn meal rough flavor I prefer.) If you put it on the dough setting on the bread machine set it only on “dough” so it will knead it thoroughly, but don’t cook breads in Teflon machines. (Teflon causes cancer and tumors in rats, and these companies are supposed to take them off the market.) No aluminum pans if possible. I never cook in the bread machines I just bought one at the thrift store for the kneading part. It doesn't need to rise if you twice if you knead for 6 minutes they say?
http://roosterpolitics.blogspot.com/2009/03/poisoning-our-home-environments.html <-Teflon

If you don’t have a bread machine don’t worry, just let it rise. This is enough time that will allow the water to get into the wheat, germ and legumes. Cover after mixing letting it rise in a warm place then punch down. Next, pan it and let it rise to the level you desire and bake at 350
for ½ hour. I’m aware some just put the bread in loaf pans after the mixing of all ingredients, and of course depending on the yeast being used. However, this step is mostly for those who don’t want to knead the dough.

Variation: Double the recipe for 2 loaves. If you add in cracked wheat it must sit in hot liquid for a least one hour then drained. If you desire something other than a bread pan or the round compact ball (make x on top) on cookie sheet, etc. then try a large Campbell Soup, or tomato juice can. The timing is different; it will sound hollower when thumping the top when done. Completely cool and slice the round bread and roll in egg for the most delightful French toast. Sprinkle the top with confection sugar, cinnamon or maple syrup used sparely for mostly flavor it gives. It also makes cute sandwiches. Don't forget you can add in rosemary or other herbs and sunflower seeds are fun for a nice topping.
http://roosterpolitics.blogspot.com/2009/03/poisoning-our-home-environments.html
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SPANISH VEGETABLE OMELET

Frittata, Spanish Vegetable Omelet
2:44 PM, 25-Jan-2008 .. Posted in Main Dishes .. 0 comments .. Link
“Frittata” is a Spanish omelet. This one has fresh organic eggs, vegetables, herbs, and organic cheese. It's simple basics for a healthy breakfast, brunch or even dinner. By adding more eggs and vegetable you can get more servings in this recipe. Or, make it thin and flip it over and add your veggie, sour crream inside. You can add cream sauce, cream of “whatever” soup, depending on your tastes or sour cream, and avocado, use the topping of salsa i.e.
"Eyeball" your ingredient to your pan to make it your own. I keep frozen chopped vegetables in frozen plastic bags even some chopped herbs that are ready to put into recipes ready for any dish. I just take a handful out as needed. For instance, I may bring home green onions or take Swiss chard from my garden or on buy vegetable on sale that week. After cleaning them,washing, cutting up and putting them in containers or zip lock bags. They’re now ready to use throughout the month in recipes and cutting out lots of time and money. It's an easy way to make more cooking time at home easier and especially if your single, or busy working outside the home.
Frittata
4 eggs
Fresh chopped basil
Shallots *(1)
Diced red peppers or pepper flakes *(2)
Vegetables, (Swiss chard, chopped zucchini, mushrooms i.e., whatever you have chopped or choose)
Shredded Cheese (your choice) Cheddar, Fresh Parmesan, Mozzarella, M. jack etc. Or, just sour chream
2 TB. Olive oil, grape or Safflower oil
2 TB. Liquid, (Cream, milk or water )
Salt and fresh pepper
Preheat oven to 350-400; lightly grease a 9X13 pan (for more eggs) or smaller pan if using only 4 eggs and an iron skillet is handy. Heat olive oil, add the sauté onion, red peppers add zucchini etc., until opaque and season to taste.
*Beat eggs, 2 Tbs. liquids and some of the cheese until smooth. Add in vegetables and herbs pour into a well-greased pan. Sprinkle cheese on top then into the oven. and fill with toppings above....
Top of Stove method;
You can do this on the top of the stove on med. low heat with the lid on. (If in a hurry don't sauté the vegetables first)
* "Eye ball" the amount of vegetable that you have on hand in the recipe. Mushrooms, red sweet peppers, any greens can be substituted.
*(1) Green Onion or 1/2 diced red onion, even garlic etc.
*(2) Any kind peppers you have will do.
Topping
1-diced avocado,
Small diced fresh tomato
Sour cream
*Salsa can be use instead of the fresh-diced tomato.
Simply Recipes: Swiss chard Recipe
*Use the organic eggs and dairy for better health that incourages better weight too. Its the hormones that are accumulative in the body. These hormones are given to cow and chicken are there to increase milk production, and to make the chickens bigger or fat. All of this is passed on to you.
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TORTES CHIP CHILI BEAN CASSEROLE

MOVED

Garden Bean Salad

Get that fiber down in a delicious hearty salad. It has plenty of fiber and natural protein from the legumes, with flavor coming from the vegetables. It won't leave you hungry.
Ingredients:
½ tomato, diced
¼ cup cucumbers, sliced into rounds
¼ cup endive, cut into thin strips
¼ cup small white beans (canned), rinsed and drained
¼ cup garbanzo beans (canned), rinsed and drained
¼ cup raw almonds (soaked overnight in water)
1 tbsp. raw sunflower seeds
3 radishes, sliced into thin rounds
¼ cup red onion, sliced
3 cups mixed baby greens (arugula, romaine, radicchio, spinach, red and green leaf)
¼ cup carrots, julienned
2 ribs celery, chopped (adds salt flavor)
¼ cup fennel, sliced (other veggie?)

Olives eye ball them, they add in a natural salt flavor and so celery. (both optional)

Need more protein? Add in 2 boiled eggs as a garnishment
Directions: Combine all ingredients in a large bowl and toss well.

Garnish with your favorite dressing or balsamic vinegar and fresh ground pepper and olive oil. Serves 2. (Save the rest of the veg. in plasic cup containers or the beans in freezer bags to use another day.) Double the recipe to last longer or for more servings...setting the dressing aside in a cup container ready to use.
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FRESH BREAD SALAD (Vegetarian)

Vinaigrette
1/4 c. red wine vinegar, or lighter rice vinegar
1 c. olive oil
1 Tbs. chopped shallot
1 Tbs. Dijon mustard
1 Tbs. fresh basil, chiffonade (SUB herb of your choosing
Salt and fresh pepper
Combine all ingredients in a small mixing bowl and whisk thoroughly.
Salad
8 c. foccacia or a artisan high fiber bread, cut in a medium to large dice and slightly sautéed in a dry pan (or,with a add bit of olive oil)
6 oz. mixed greens or lettuce of your choice (add more if needed)
1 lb. asparagus, grilled with fresh garlic, oil, salt and pepper; cut into 1-inch lengths
1 c. of tomatoes (grape, Roma, heirloom I.e.)
1 cucumber peeled, cut in half lengthwise and cut on the bias
1 c. sugar snap peas or another sweet veggie
1 c. artichoke hearts, quartered
Place all ingredients in a mixing bowl and toss with vinaigrette. Serve immediately. Yields 4-6 servings.
Note: I've add at times when I didn't have all the ingredients what left-over veggies in the fridge, This is not new to my generation that started the cassroles.
You do need the fresh warm bread which is basic. Green beans instead of fresh asparagus? Or, 1/4 cup Gabon so beans i.e.could be substituted added or, such as, 1/3 cup of mixed frozen veg. just don't over due the BALANCES of the 3 main ingredients; lettuce, bread and the dressing.
Needless to say, this could have chopped leftover meats, boiled eggs, veggie bacon, tofu etc, but don't over due.
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WHITE BEAN DIP

What a perfect meal! Yield: 4 servings; Serving Size: 1/4 of recipe; Calories: 65, Fat: 0 g, Cholesterol: 0 mg, Sodium: 161 mg, Carbohydrate: 12 g, Protein: 3 g, Fiber 12 grams
Ingredients
Nonstick cooking spray
1/2 cup chopped onions (saute' to release flavor)
2 garlic cloves, minced (saute' with the onions)
1 can (15 ounces) cannellini beans, drained and rinsed
1/2 teaspoon chopped fresh sage, and various other spices could be substituted
1 teaspoon balsamic vinegar
1 tablespoon water
1/8 teaspoon salt (or sub. sesame Tahiti 1 tbs for the salt)
1/8 teaspoon pepper, 1 tsp. hot sauce
1 tbs olive oil (optional)
Pinch of cayenne pepper, (or sub another fresh chopped sauteed pepper, bit of oregano, cumin) Directions
Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent, about 1 minute.
Add in the garlic and continue to cook for about 30 seconds.
Place the beans in a food processor and add the cooked onions and garlic, sage, vinegar, water, salt, and pepper. Process until smooth (about 1 to 2 minutes).
Transfer the mixture to a bowl, cover it, and refrigerate it for 3 to 4 hours before serving.
Serve on toasted many different artisan, crostini type of breads,special crackers, corn or, pita chips, i.e
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STUFFED PORTOBELLO MUSHROOMS

Vegetarian dish that is totally satisfying and with loads of protein plus, heart healthy, cancer fighting fiber, all under 300 calories and gluten free. Sub. Brussels sprouts with broccoli for crunch. The boost is quinoa. (seed-grain cooked like rice) It has a mild slightly nutty flavor and packs more protein than any other grain-seed. The can be stuffed with pine nut when in season for crunch and flavor. (Centers of mushrooms if hollowed-out can be saute' with a bit of onion in butter, salt, pepper to taste; add in 2 Tbs. of flour and half and half until thicken to a wonderful rich cream sauce as a topping. Or, cream mushroom soup i.e. if desired for a quick semi home made alternative other than cheese.) Lean more about mushrooms for a new immune systems toward better health. My other blog will tell more of the health benefits of mushrooms;
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

(30 minutes or less, 4 main servings)
Ingredients;
½ cup quinoa (rinsed)
1 ¼ lbs Brussels sprouts
4 tbs. Extra virgin olive oil
4 large portobello mushroom caps
1 tsp. Fresh thyme leaves
2/3 cup frozen corn
3 oz. Crumbled feta sauce (¾ cup)
½ tsp. Ground cumin
1.Preheat oven to 400 F. In 2-qt. Saucepan, combine quinoa and ¾ cup water. Heat to boiling on high heat to medium-low. Cover and cook 15 minutes or, until liquid is absorbed.
2.Meanwhile, and halve Brussels sprouts in a 18” X 12” pan. Toss and evenly coat 2 teas. of oil and ¼ tsp. Salt and freshly ground black pepper.
3.Roast 10 minutes
4.While sprouts cook, brush mushrooms with remaining 2 teaspoons oil and sprinkle with 1/8 tsp salt. Chop thyme finely then add to medium bowl along with corn, feta, cumin, and cooked quinoa.
5.When sprouts have roasted 10 minutes push to one side of pan and arrange mushrooms, grilled side up. On other side of pan. Divide quinoa mixture on top or among mushrooms, roast 10 minutes or until mushrooms are tender.
Each serving is about 290 calories, 14 grams of protein, 38 carbs., 14 grams fat, 9 grams fiber, 19 mg of cholesterol, and 500 mg. Sodium. The alternatives are not figured out.
(I could not find a photo to match this light nice looking meal with corn and sprouts on the side. Also, you can hollow out the inside of your mushroom, then add the hollowed center to the quinoa or mixture of freshly cut corn and quinoa. Which, I believe is more a seed than a grain. Then stuff in the removed hollowed-out mushrooms. After grilling the mushroom then put the recipe mixture on top and bake.
(Your preference; The above recipe is the quick meal method.)
*I love frying these mushrooms just like a grilled hamburger, add your hamburger toppings which makes a nice alternative to hamburger. Introduce this taste to your children early.


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PATATO QUICHE VEGETARIAN

Simple, economical, fresh and quality expecially if you use your garden or organically grown foods. It makes about 4 servings; if more is needed, add more potatoes and milk to stretch the servings.
When you add in the diced them thin without without any empty spots, it will prevent the egg mixture from sticking to the pan.
Ingredients;
4-5 lg. eggs
1 2/3 cups milk
1/8 freshly ground pepper
1/8 teas. Sea salt
1 ½ lbs peeled potatoes (shredded, or, start with shredded potatoes)
2 chopped green onions or other herbs below mention in options, like Italian chopped parsley or chives
2 Tbs. Olive oil
2 oz shredded cheese (Gruyere, mozzarella, sharp Cheddar, Montgomery jack, Mexican spiced i.e. _ your preference)
Topping: 2 sm. plum fresh tomatoes, thinly sliced
Use for a milder taste, fresh flat-leaf parsley leaves (no stems and/or snipped fresh chives for garnish on top or side.

Preheat oven to 375 F.
In large bowl whisk and blend liquids; add in salt and freshly ground black pepper.
Optional: Stir in any chopped meat of your choice, or veggie meat substitutes)
Place potatoes in large fine mesh sieve. With hands squeeze out water. (If you desire less starch; rinse some of the starch off the potatoes first but not all the way. Then, squeeze them in a t-towel or sieve the rest of the water.)
Transfer to large bowl and toss with green onions and salt.
Heat in 12-inch well seasoned cast– iron skillet on medium high-hot heat. Brush in the oil and heat until hot then add the potatoes; spread with spatula a thin even layer over bottom and all the way up the sides of the rim, (like a pie crust). Gently pressing potatoes against pant to form a light crust. Patch up any holes by using your spatula to spread the potatoes over them.
Cook 3 minutes or until lite to med brown.
Pour in the eggs (liquid) mixture, then sprinkle the cheese evenly over top.
Bake 350 for 15 to 20 minutes or until knife inserted in center comes out clean.
Top with tomato slices then garnish with parsley, chives and sour cream.
Use thin spatula to release sides of crust from pan, then cut into wedges to serve.
Alternative; add in or sub. Spinach or other veggies, crumbles veg. bacon as topping, half/half for milk for richer quality, 1/4 cup chopped onions, 1 cup half and half, 1 tsp. Dijon mustard, 1 tsp ground nutmeg, 1 cup shredded Swiss cheese.
Top with sour cream just before serving or, white gravy, Hollandaise or cheese sauce instead of above garnishes.
(add cheese last minute (2 min. till cheese melts) cooking Pam spray,
23 grams protein, 4 grams of fiber. (...not figure in _ garnishes)
Nice brunch or breakfast meal.



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