WONTON RECIPES (Won Tons)

Best Wontons Ever!
I LOVE wrapped foods and here is one of my best. I use to make won tons about twice a year, mostly when the family comes home. They are one of my family's favorite. When I want my car inspected free, the mechanic will trade for my won tons. Everyone says mine are the best they've eaten . Over the years I've made them easier making them more my style. I still roll them up like cigar because that was the way I was taught by a Vietnamese family. (see recipe #2, is mine) Make a tamale stand, that where in Arizona I learned to like tamales, anything wrapped!
Vegetarian Chinese Wontons Recipe These deep-fried won tons are stuffed with mashed bean curd. Vegetarians who don't eat egg can substitute 1 tablespoon oil/flaxseed for the beaten egg.
Won tons 1
Makes about 45 - 50 wontons
1/2 cup mashed firm tofu
1 green onion, diced
4 water chestnuts, chopped (optional)
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten (or leave out)
1/4 teaspoon salt
Pinch of pepper
1-tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1-teaspoon sesame oil
45 wonton wrappers, or as needed
3 to 4 cups oil for deep-frying, as needed
Hoisin sauce or soy sauce for dipping, as needed
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.

Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees.
Fill the wontons; lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges. See: directions on wrappers.
*Wontons 2
The measurements of the ingredients are like eyeballing your salads that you make up. This is more a method than a exact recipe. Lastly, add a compliment to it with a meat flavor. This idea will help in keeping them light, and not full and heavy.
Mix: Chicken, turkey sausage, or sausage and hamburger *(1)
Bean threads *(2) (read directions on package)
Shredded, cabbage *(3)
Shredded carrots (packaged)
Green onions or chopped onion, or scallions
2-3 clove chopped garlic
2 TB minced fresh ginger (now come ready in jars)
About 2 cups of Safflower, Grape seed oil or a good oil.
Salt, pepper to taste
Hoisin or soy sauce for dipping (or Sweet and sour)
Won Ton wrappers 1 pkg., depends on your family size
*(1) If you can't find chicken sausage, use ground turkey or chicken and add the spice "Sausage Seasoning" If you use beef-half the beef with pork or it will be too heavy. Only use enough meat to season the vegetables sticking it all together. Use very little as possible, not even a pound just a taste of it as a seasoning. Don't use all hamburger because it's too heavy. The rest is vegetables with a package of bean threads. Always use fresh culinary herbs in recipes. I "eyeball" Swiss chard (if added) in this recipe just for color and giving my family some fresh greens. Other vegetable could be added. Remember mix all ingredients in a large bowl like a salad. Left over freeze for another day. If you have company there will be no left over. This is more a method recipe.
**You can use about 1/2 cup of pressed, (flavored) firm tofu or meat substitute instead of meat
*(2) Soaked bean thread in hot water then cut with scissors or a quick chop on pulse in a food chopper. Using bean thread keeps the won tons light. I wouldn't make them without. I buy a big package once a year that has 4-6 bundles inside. Only use one in the package and read the directions on the package, don't do this recipe without the bean threads it keep the Won Tons light.
*(3) Shredded cabbage and carrots are now in packages. It makes up faster and easier. What you don't use I freeze and use later in vegetable soup or broth cooking. You can also chop bok choy leaf shedding it instead of cabbage

Dip: Broil 2 sweet red pepper, charcoals broil them and place in bag to sweat when cool then peel. Chop in food chopper or blender; add fish or the Hoisin sauce to taste. Add a little honey if you want it sweet. And if you don't like fish seasoning, season with soy or Lea & Perrin Worcestershire sauce. Very good dip! Great on Spring Rolls.

To fill won tons, lay a wrapper in front of you so that it forms a diamond shape. Wet each corner with water. Place about teaspoon in the center and bring the two middle sides together (east and west) over filling and seal. Roll from the bottom to the top like a cigar over the rest of the wanton. (Or, Read direction on wontons package. Seal and fry 360 degrees.
Omega-3 is Essential to the Human Body

For Crab Wontons 3Use this filling
8 ounces organic cream cheese
8 ounces fresh crab meat or canned crab-meat, drained and flaked
1-teaspoon red chopped onion
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon soy sauce
Freshly ground black pepper (optional)
1 green chopped onion (or chives)
1 large clove of garlic
*Can sub the imitation crab or leave out. See on package of won ton wrappers instructions for rolling Won Tons.
Deep fry until they are golden brown, about 3 minutes turning once. Remove and drain on paper towels.
* I make this once or twice a year plus, it's one of my family's favorites.

Won tons made just with finely shredded cabbage (in the salad section of your grocery store,) and fresh graded ginger quick style and is great tasting. Add in one package of "bean thread" which make it exotic. http://toughertimestoday.blogspot.com/2016/06/single-moms-start-cooperative-business.html

CABBAGE SALAD, chicken or tofu

Chicken Cabbage Salad (or, use Tofu Salad for vegetarians)
This is one of my best favorite salad recipes. If anyone had given me this recipe upon examining its ingredients, I would not have tried it, but was fortunate to try it from a sharing friend.
But this is always a winner at any party of any kind.
You can add my tofu recipe to this in place of the chicken. See my diced chicken flavored “Spam” tofu recipe to prepare the tofu for this salad.  This is a method so adapt.
What cabbage secret for health
Ingredients:
· 1 cup slice almonds
· 3 pkg. Roman noodles (first, break up and brown in oven)
· ½ cup sesame seed (lightly brown in oven)
· 1 large head or,medium cabbage (chopped
· 1 small head red cabbage (chopped)
· 4 green diced onions
· 3 chicken breast (chopped) or, 1 packages of Firm Tofu. (This can be frozen then press the water out and chicken flavored)
This makes up a large bowl of salad for a big family or to munch on all week. You can half the recipe if want less. The dressing actually surprised you. It is good!

Dressing
· ¼ cup a good mono oil (of fruit, nut or light olive)
· ¼ cup sugar (or 1/8 cup raw honey)
· 3 tbs. good soy sauce
· 2 tbs. vinegar (white) or rice vinegar
· 1 tsp. freshly ground pepper
· 2 flavor packages from the Roman Noodles
Mix together to macerate and refrigerate. 1 hour before serving pour over salad.
Spicy Cabbage Salad: Vietnam's cooking
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How to Make a Corn Bread Mix

Subject: Corn Bread Mix
Author:  sherm197 
This is a big help; if you've been following that I love home made mixes they save so 

much, and economical; its your style/method with no sugar or chemicals and organically grown. In most of my mixes if I use buttermilk their is a powdered butter milk. (or, you can use some sour milk or just add vinegar to your milk and set aside) I added milk in this recipe in case. And, it the way I originally got the recipe. 
You can add in the powdered buttermilk or  last min. add in fresh unadulterated milk. It beats the health food store prices.
First of all: All grains I freeze. It naturally kills weevils'.
Grind the cornmeal fresh from popcorn or organic corn for best nutritional value.
 Good news: I bought sprouted corn flour and they had other flours there too. That is good for allergies and diets. (I've only used half and half so far). Our grandparents (pioneers, N. American Indian's did not use sugars) Note: Leave out the butter and/or dry milk then add milk, in the first recipe ,until you bake it up, if your not going to use it up. Store it in refrigerator.
4-1/2 cups flour s
2-1/2 cups cornmeal
1-1/2 cup dry milk
1/4 cup baking powder
1 tbs. salt
1 to 1- 1/2 cup butter or shortening
+Sift together flour, cornmeal, milk, baking powder and salt into large bowl. Repeat two times.
+Cut the shortening or butter (organic) with a pastry blender (or food chopper) to blend thoroughly. +Place in canister with tight lid and store in cool place. (if you put your mixes in the freezer overnight no weevil) This makes about 10 cups.
+  Popcorn is not touched by corn growers and is considered non-GMO, however if they used round up maybe....

I do have recipes with no flour and sugar
===================================================

Semi- Home Made Jiffy Corn Bread (in a pinch)

(1.) 2 Boxes Jiffy Cornbread

2 Eggs

1 Can Creamed Corn (I don't care for whole corn)

2 Tbsp Sugar

Instructions

Preheat the oven to 350 degrees

Mix all ingredients until combined in a medium bowl

Scrape mixture into an 8x8 or 2.2qt-2L (small rectangular pyrex) glass baking dish that has been sprayed well with cooking spray.

Bake for 30-40 minutes or until center is just done, spoon corn bread you don't want to over-cook.

..........................................................................................................

II. Or, use this recipe for spoon corn bread: with sour cream and butter, no sugar?

Ingredients 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn 1 (15-ounce) can whole kernel corn, drained ½ cup (1 stick) butter, melted 1 cup sour cream 3 eggs ½ teaspoon salt - See more at: http://southernbite.com/2014/03/18/sweet-corn-spoonbread/#sthash.VJhxjVe9.dpuf
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Subject: Southern Corn Bread, (no flour)

Author: sherm197

Theirs always a reason I put in a recipe. This one is simple and basic. Once in a while I want this bread because I crave "corn" bread (no flour). For a variation once in a while, you can add bit of sugar, honey and/or some cream corn to the batter but does not store well. (no gluten) 

Southern Indian Corn Bread (no flour)

2 eggs

2 cups buttermilk (or use 1/2 c. yogurt and rest milk) I do in a pinch, Some uses milk and vinegar to make buttermilk)

1 tsp. baking soda

2 cups white cornmeal (or yellow)

1 tsp.. salt  (1-2 T, sugar or honey is an optional)

400 (have the oven hot) Cast iron skillet is excellent to bake cornbread in, or generously grease a 9x9x2" pan.

Directions:

Beat eggs and add buttermilk. (if using honey add here with liquids)

In bowl stir together baking soda, cornmeal, sugar and salt. Add liquid mixture all at one time; beat with mixer until smooth and pour into HEATED pan.

20 - 25 minutes, or just until set.

Serve hot and with organic butter. About 9 servings.



==============================================

Grand Mother's newest version of Corn bread

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: About 15 servings

Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk 
• 1 1/2 cups all-purpose flour (almond, coconut, or sprouted flours can substituted if in your area)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature) Or, use pears (makes the recipe moist)
• 1/2 cup granulated sugar (optional)
• 3 Tbsp honey (if uses fruit this maybe skipped) This is part of a dripped topping)
• 3 large eggs
• Directions
• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing.
• Serve with this honey or use the whipped honey butter (recipe in notes below). Store in an airtight container.

Notes

For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs (no dressing)
Skinnytaste.com
Servings: 26 • Size: 1 meatball  • Old Points: 1 pts • Weight Watcher Points+: 1 pt
Calories: 37 • Fat: 2 g • Carb: 1 g • Fiber: 0 g • Protein: 4 g • Sugar: 0 g
Sodium: 135 mg (without salt)  • Cholest: 26 mg
Ingredients: a method adapt this recipe; add in herbs, etc

• oil spray
• 1 1/4 lb ground chicken
• 1/4 cup panko crumbs
• 1 large egg
• 2 scallions, chopped
• 1/3 cup finely minced celery
• 1/3 cup finely minced carrot
• 1 clove crushed garlic
• kosher salt and freshly ground black pepper, to taste
• 1/3 cup Franks Hot sauce
• 1/4 cup skinny blue cheese dressing (optional)
• finely chopped celery leaf for garnish (optional)

 Directions:
Preheat the oven to 400°F. Lightly spray a non-stick baking sheet with oilIn a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.
Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
 Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine. Serve immediately, drizzled with blue cheese dressing, if desired.
These are in the oven as I type.Very excited to see the final product! Substituted gluten free bread ?crumbs, and froze the mixture a bit to make the balls easier to shape. I just hope I didn't leave the veggies too coarsely chopped....They're done! They are amazing! I used Frank's Extra Hot (maybe a bit too hot), but these were a hit!
Check here for comments they have informattion like adding extra crumbs i.e.
from: http://www.skinnytaste.com/2015/01/buffalo-chicken-meatballs.html#more  .

CHICKPEA CASSEROLE

Chickpea Noodle Casserole (like tuna?)


I really liked this casserole! I'm typically not the biggest fan of
casseroles as many tend to have no texture whatsoever, but this one did from the
chickpeas and even from the peas. Really, it's great. You can add other veggies,
but I stuck to peas as my add-in because I LOVE PEAS. And if you don't, well,
that's just sad. I found some generic pasta that somewhat resembles the old
egg-noodles most of us grew up on. You really could use any pasta you want.

This makes about 5-6 big servings.



Ingredients:
  1/2 lb pasta of your choice
  2 cups cooked chickpeas, pulsed a few times in your food processor, DO NOT
  PUREE
  6oz fresh cremini mushrooms, sliced and chopped
  3 cloves garlic, minced
  1/2 cup diced onion
  1 cup frozen peas
  3 TB olive oil
  3 1/2 TB flour
  2 cups unsweetened almond milk
  1/2 cup veggie broth
  1 1/2 tsp onion powder
  3-4 TB nutritional yeast
  1 TB garlic salt
  1/2 cup bread crumbs
  salt and pepper to your tastes
  1/2 tsp coriander
Method:
  Preheat oven to 400 degrees F.
  Cook your pasta according to package directions. Then drain and set aside.
  While pasta is cooking, start on step 3 below.
  Heat 1 TB oil in a large skillet over medium heat. Once hot, add onions, and
  saute for 5 minutes, or until softened. Then add the fresh garlic.
  Whisk some flour into the garlic onion mixture, and add 1 TB oil. It'll be
  really thick. Now, whisk in the milk and broth. Keep whisking until the sauce
  thickens somewhat. 
  Lower the burner to medium-low heat. Now add in the chickpeas, coriander,
  nutritional yeast, onion powder, mushrooms, and garlic salt. You will want to
  keep whisking so nothing burns to the bottom of the pan., but continues to
  thicken somewhat. Taste for salt and pepper and adjust accordingly.
  Fold in the peas and the pasta and cook another minute or three.
  Pour the mixture into a casserole dish.
  In a small bowl, combine the last 1 TB of oil with the breadcrumbs. I added
  some salt and pepper to the bread crumbs because I pretty much always do. Now,
  mix well and spoon over the casserole, covering the entire surface if you can.


  Cook on the middle rack for 20-30 minutes, or until the breadcrumbs get
  toasted and the sauce is bubbling. Mine took exactly 25 minutes. This is what
  it should look like:
THEY'RE SAYING EAT LOTS OF OMEGIA'S OR RAW NUTS FOR HEALTH AND WEIGHT LOSS
RAW NUT RECIPE:
 VEGGIE SALADS
IN THE MOOD FOR THE BEST VEGGIE BURGER

QUICK COLLEGE STUDENTS DONUTS

Easy for the amount of amazing that they taste; melt in your mouth.  So amazing and buttery and oh so sweet, sweet, heavenly goodness. College students, church groups, and teens love to make these who don't have a lot of kitchen equipment, money, time, and room.

How to make:
You need canned biscuits (BUT, not the flakey layer kind).
Melted butter in a shallow bowl (abt. 4 tbls per 8 biscuits) 
Sugar & Cinnamon in a shallow bowl. (or, Add apple pie spices if you have any)
Mixed together in your favorite proportions...in a nice medium brown mixture.

Veggie oil to fill your pan up to about 1/2in or so. 
Heat up oil for a few minutes on medium heat.
While it is heating up, cut holes in the donuts with a cookie cutter or some other circular object

When one side is golden brown, flip with tongs.  When that side is golden remove from oil and place on a paper towel lined pan or plate.
When the donuts have cooled enough to handle...using your fingers dip one side in the melted butter, let the excess drip off, dip in cinnamon and sugar mixture.  Get it nice and coated.  Flip over and repeat for the other side.  

Meat Tamales (poultry, turkey or pork)

Tamales (semi home made)
Buy a large pork butt, poultry, chicken, turkey i.e. and cook it slowly with a large can of red Chile sauce found by the enchilada sauce in the grocery store.. I add lot of crushed garlic and a teaspoon of cumin and pepper and spice it up with habanero spice but you can omit that and add whatever spices you want. when the meat is fully cooked pull meat apart with a fork and discard the sauce in a bowl.
Mix the meat with a can of pitted black olives, more garlic, cumin, and pepper and whatever other spice I want to .... such as; garlic power, salt, habanero... or, (In a pinch; add a semi home made secret instead of spices; just to buy a block of chili con carne.) In some stores you can buy the masa ready to spread, but it comes in big sizes.

Buy a bag of corn masa flour made for tamales found in the store and make the crust inside your corn husk. Make the masa according to the directions I use lard only (not shortening...) If you have money use butter. I use chicken or veg. broth instead of water.
Buy the corn husk from a Mexican grocery store as they are cleaner and larger that can be found at Smiths Safeway or Albertsons, most larger chains.
Soak the husks and clean them well and lay them out to dry or pat dry...
With the meat cooled, the masa made and the husks soaked cleaned and dried; start to make the tamales. Use hands it seems to work the best but does get messy...
Take two husk and lay them in hand overlapping by an inch sideways; take a handful of masa and spread a 1/4 layer in the middle of the husks, then add a smaller handful of meat making sure I have an olive or two on top of the masa.
Roll the husks so the masa covers the meat completely then fold up the bottom end and continue to wrap the sides to cover the end part and roll to the end when they are all done; steam them for about an hour...
To check take on out and let cool; the masa should be firm if not continue to cook... it will firm up more during the cooling process so you will just have to get the hang of it... these freeze well and microwave
To reheat.. use more of the red chili sauce to top or any kind of salsa works too that's about it. If you lucky it help to have two people one to spread the masa and one to add the meat and even better is a third person to do the rolling. It can be a fun family time.
I don't make the meat, but some of my children do...try the green corn tamales, but they may seem like their more work...they are not. It just their in season in summer as far as fresh corn goes.
You of course can do beef, deer meat, sheep (Indian) and chile beans too.
Taste; as you go along to see if its too hot/spicy.


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Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman. All rights reserved.

CANNED STEW FLUFFY-DUMPLINGS

Fluffy Dumplings (Quick semi-home-made-confort meal)
I love these fluffy dumplings the are great in any stews or semi home made by adding to home made soup, and chicken broths etc. At times their so much better than noodles. I'm a dumpling person not tastless noodles. (Try fruit too like apples with apple spices added and of course some sweetner i.e.) When I make them I generally choose a neighbor to make happy! Some think it takes a lot of time cooking but actually it takes less time than you think. The biggest problem is to having basic's on hand for emergency's, do plan ahead by having big cans of stews in the pantry.
FLUFFY DUMPLINGS
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 tablespoons oil
1 egg slightly beaten
In medium bowl, combine ingredients and mix well. Drop dumpling by an 1/8 ice cream scoop or by the tablespoons into boiling stew mixture. Reduce heat: cover tightly (no peek) and cook 13-16 minutes or until dumplings are fluff and no longer doughy on the bottom. Make a little more than 12 dumplings.( I use 1/8 size ice cream scoop to drop them in the hot stew. You may need to add a can of water in some canned stews?)
Variations to dumplings: Add 1 tbs. chopped fresh parsley and 1/2 tsp. crushed sage leaves finely to the flour etc.
Or, Add 1 tbs. chopped fresh chives or in some recipes add 1/2 tsp crushed basil leaves to the flour.
*You can use these dumplings to chicken and dumplings too.

Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

STUFFED MUSHROOMS

Add mushrooms to your diet (Cancer food i.e.)
Ingredients;
20 medium mushrooms
3 tbsp. butter
2 tbsp. finely chopped onions
2 tbsp finely chopped red peppers
14 Ritz or other crackers (finely crushed, abt 1/2 cup)
2 Tbsp. grated Parmesan Cheese (sub. another Italian cheese)
1/2 tsp. Italian seasoning.
Oven 400 F. about 20 minutes
Remove stems,chop and set aside the ones not use. Save them for soup- freeze.
In large skillet on med. heat added 1/4 cup chopped mushroom stems, butter, red pepper, onion; stir until veggies are tender, and remove from heat.
Mix then add the crumb mixture onto the mushroom caps.
Bake on an un-greased baking sheet for 15 minutes or heated through. Makes 20 servings 1 stuffed mushroom each.
Variation is to add cream of mushroom soup on top as a garnishment.
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

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STUFFING CASSEROLE FOR ANY VEGETABLE DISH

This is a dish can change taste for variety, budgets; cost effective if shopping done in season or when veggies are on sale. Shop and plan meals around weekly vegetable sales. Garnishes; sour cream, cheese, gravy or cream of mushroom soup i.e. Learn to use ends-heels of bread; cube before it get hard and store so it will not mold; refrigerated. Save money and make your own dressings using broth, celery, poultry seasoning and chopped onion. Time Saving; Freeze ready made to have ready to stuff green peppers, zuke, tomato's etc. when a sale come alone.
Ingredients; Use garden variety, Organically grown or local produce for healthier benefit's.
1 pkg stuffing mix for chicken
1 1/2 cups beef broth (or veg.broth if vegetarian)
1/3 cup sliced mushrooms
2 Tbls. Bacon bits (optional) Vegetarian crumbled bacon (Morning Star i.e.Rem)
Prepare the stuffing mix as directed on pkg. substituting beef broth for the water.
Stir in the mushrooms and bacon bit (or, add in other chopped vegetables) until well blended; cover.
Remove from heat; let stand 5 minutes; fluff with fork.
Makes 6 servings.
Ideas; Variations; For carrots, parsley; and/or onion or celery i.e. prepare as directed sub. chicken broth for chicken or vegetable broth you've made yourself. (see my posts on rich veg. broths.) Slice or chop carrots for the mushrooms and parsley for the bacon bits.
Variations; For Apple raisin; prepare as directed; substituting apple juice for the broth. Chop red or green apples for the mushrooms and add raisins for bacon.
Tofu: Cube organic tofu; sprinkle tumeric and fry until golden brown to add to the dish. See the post on exact recipe in this blog.
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

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FRESH PASTA (ROTINI) SALAD

I'M not much for pasta's. My mother never cooked such. I do make exceptions when it compliments a good vegetable like broccoli, which has natural "sulphorophane's" an anti fungal cancer. In this one I uses Safflower oil, but olive oil can be used. The Safflower flower, herb is the substitute for Saffron, which help to eliminate the fat out of the body along with the uric acids and toxins. Helps with any pain in arthritis and diabetic neuropathy. Buy an Italian package dressing mix and following the package direction using an oil of your choice.
Broccoli Pasta Salad
2 cups rotini pasta
2 cups fresh broccoli florets (Watch carefully, do not over cook)
1 cup diced tomatoes or halved cherry tomatoes etc.
1/4-cup ripe sliced olives (or more it adds the salt)
1/3 cup Italian dressing (Follow packaged directions, use safflower oil. (More or Less)
1/4 cup grated Parmesan (topping) (and optional)
Cook pasta as directed on package, add broccoli to pasta during the last two minutes of pasta's cooking time; drain in medium bowl.
Add remaining ingredients; mix lightly, top with topping, and refrigerate and chill for several hours.
*Or another topping, roast Pine Nuts at 325 for 5 minutes. Spray Pam on pan first.
*Save the stem for vegetable broths. Freeze in a veggie bag. Vegetable broths are good in-between meals, cutting down on hunger but not on nutrition. I have frozen bags like this in the freezer for all the odd vegetable used that month, and then used on a semi fast day once a month.
*Pasta: Follow directions on package. Be careful not to overcook.
Remember whole grains pasta products are complex foods and digest more slowly and are better for blood sugars.
Broccoli (Brassica oleracea)
Broccoli contains particular chemicals that are known to prevent cancer.
It is also rich in many nutrients such as calcium, vitamin C, folic acid and iron.
Health benefits
Since the broccoli is rich in dietary fibers dietary fibers it can reduce the risk of cancer, especially colon cancer.
Its high levels of vitamin Evitamin E , vitamin C and beta-carotenebeta-carotene provide us with a good intake of anti-oxidants, which help reduce risk of heart disease and stroke.
It is rich in iron and folic acidfolic acid that helps to combat anemia. These nutriments, especially folic acid, are very important for women who want to have a child. Folic acid reduces the risk of having a baby with Spina bifida.
Caution: Broccoli reduces iodine absorption. If you eat it more than 3 times a week you should ensure your iodine intake.
Six years ago, researchers found that men who ate two or more half-cup servings of broccoli per week had a 44 percent lower incidence of bladder cancer compared to men who ate less than one serving each week. Now researchers have isolated compounds from the vegetable that they believe are responsible for this effect.
They isolated compounds called glucosinolates from broccoli sprouts, which have been found to also fight breast cancer and ulcers. During chopping, chewing and digestion, these phytochemicals morph into nutritional powerhouses called isothiocyanates--compounds that are believed to play a role in inhibiting cancer.
In the experiments, the isothiocyanates hindered the growth of bladder cancer cells--and the most profound effect was on the most aggressive form of bladder cancer they studied.
While young sprouts naturally have higher concentrations of these phytochemicals than full-grown broccoli spears, eating the spears also provides health benefits.
This isn't the only broccoli compound that may have anti-cancer benefits; the researchers say there are at least a dozen other interesting compounds in broccoli that could affect various types of cancer. Not a broccoli fan? Broccoli isn't the only cruciferous veggie with health benefits, the plant's kin, which include cabbage, cauliflower, Brussels sprouts and kale, may all contain similar disease-fighting phytochemicals.
*Did you know fiber is a natural yeast inhibitor TOO?
*If they have to advertise it...it's a bad food.
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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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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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SWEET POTATO PANCAKES

This dish is good for Hanukkah or any winter occasions with any meal. Serve with sour cream, apple sauce, or maple syrup and butter. You can prepare them ahead of time and reheat them in an oven at low heat.
Preparation time; 25 minutes, cooking time 30 minutes; serves 8.
Per serving: 199 calories, 5.5 fat grams, 4.4 fiber and 69 sodium.
Ingredients:
6 cups peeled and finely shredded sweet potatoes
2 cups finely shredded zucchini
1 cup finely shredded onions
¼ cup lemon juice
1 tsp. No-salt herb blend, pinch of Cinnamon, or try pumpkin or apple pie spices.
1 ½ cups egg substitutes
1 2/3 cups unbleached flour
¼ cup chopped fresh flat leaf parsley
6 tsp. Safflower oil (divided)
1.In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley.
2.In a large no-stick frying pan or griddle over medium high heat, warm 2 teaspoons of the oil. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm.
3.Repeat, adding the remaining 4 teaspoons oil as needed until all the batter has been used.

http://amomwriting.blogspot.com/2010/07/swing-low-sweet-potato-pancake.html

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LENTIL BURGERS WITH MUSHROOMS AND ONIONS

These are “meaty,” satisfying burgers substitutes I wish we could buy in the fast foods restaurants. The Vidalia or sweet onions are sweet enough to eat like an apple. If you can't find them choose another large sweet variety. You also can change the mushroom mixture with a standard burger topper such as tomato slices, lettuce and low-fat or veggies cheeses on the market now.
Preparation time; 15 minutes, cooking time; 35 minutes; 4 servings; 443 calories, 13.9 g fat, 10.4 grams of dietary fiber and 692 mg sodium.
1 ¼ cups water
½ cup brown lentils, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
½ cup wheat germ
1/3 cup finely chopped pecans
¼ cup chili sauce
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 tablespoon margarine
1 medium Vidalia or another sweet onion, thinly sliced crosswise and separated into rings
2 sesame-topped whole wheat hamburger buns etc.
Directions
1.In a 2 quart saucepan, over medium high heat bring the water and lentils to a boil. Reduce the heat to low, cover the pan, and simmer for about 25 minutes, or until tender. Drain if all the water has not been absorbed.
2.Place the lentils in a food processor, or hand blender; add the beans and process until smooth.
3.Transfer to medium bowl. Add the wheat germ (or bulgur,) pecans, chili sauce, cumin, and garlic powder; mix well. Form the mixture into 4 patties.
4.Grill or broil for about 5 minutes per side, until golden.
5.While the burgers are cooking, melt the margarine in a large frying pan over medium heat. (I don't use microwave)Add the onions and mushrooms; cook, stirring frequently for 8-10 minutes or until very tender and the mushroom liquid has evaporated.
6.To serve, place the patties in the buns and top with equal amounts the mushroom mixture..

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NUTTY RICE BURGERS

Who says it cost too much to be vegetarian? These juicy, nutritious veggie burgers can be served in whole wheat pitas with slices of cucumbers, tomato and onions, eaten plain, or on a bun.
Preparation time: 15 minutes, Cooking time; 15 minutes. Makes 6 servings, 287 calories, 5.6 g. fat; 9.2 grams dietary fiber. 42 mg. Sodium.
Ingredients;
1.1 ½ cups water
2.1 cup bulgur
3.¼ cup low-sodium vegetables-stock
4.½ cup finely chopped onions
5.½ cup shredded carrots
6.½ cup shredded zucchini
7.1 teaspoon dried thyme
8.3 cups cooked brown rice
9.½ cup eggs substitute (see egg sub. Post)
10.½ cup whole wheat flour
11. ¼ cup finely chopped walnuts
12.1 teaspoon dried rosemary crushed
13.½ teaspoon freshly ground pepper
14.1 tablespoon sunflower oil
1. In large bowl, combine the water and bulgur; set aside for 30 minutes or until the bulgur is soft. Place in a strainer.
2.In large cast iron skillet over medium heat, warm the stock. Add the onions, carrots, zucchini and thyme; cook, stirring frequently , for 4 to 5 minutes, or until the vegetables are tender and the liquid has evaporated. Add to the bulgur.
3.Stir in the rice, egg, flour, walnuts, garlic powder, rosemary and pepper; mix well. Shape into 6 patties, adding more flour if the patties are too soft.
4.Wash and dry the frying pan. Place it over medium heat and warm the oil. Add the patties and saute for about 5 minutes per side, or until golden brown. Don't turn over until they are Golden.
http://thompsonsorganicrecipes.blogspot.com/2010/06/egg-substitutes-for-recipes.html
In a attractive container before hand; mix up the egg substitute recipe you prefer, or use eggs.
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Baked Diet Chicken (Corn flakes)

The Deen Brothers' (Paul Deen's sons) Lighter Fried Chicken This is in this vegetarian blog because we are making transitions toward vegetarian and/or healthier recipes. Most of these recipes have a huge make-overs to healthier cooking as we make less eating meat in our diets. This should be a organically grown chicken (Target) with no chemicals, anti-biotic (which is genetically modified parasites, and hormones as fatten up the chickens then us. Need I say more. I started with one meal a day not eating meat, then two meals, now I'm working on three meals a day. I am in a senior "Assistant Living" situation and can't find a vegetarian place...We need this kind of living to come into the market, however they'd be for the rich

.................................
Their recipe Ingredients Serves 8
When Jamie and Bobby Deen heard how unhealthy Vita’s fried chicken recipe was, they had no choice but to show up at her door. Below is their alternate recipe: a healthy twist with un-fried chicken that still packs a satisfying crunch.
Ingredients
8 skinless boneless, organically grown, chicken thighs, trimmed of all visible fat (about 1 1/2 lbs) Adapt this to your budget...
1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)
1/4 cup light mayonnaise
Zest and juice of 1 lemon
1 egg white
1/2 tsp hot sauce
1 1/4 cups cornflake crumbs
Directions
Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.
Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.
Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.
Nutrition Facts (More than half the fat etc than normal fried chicken.)
Per Serving:227 calorie, 25g protein, 11g total fat, 3g saturated fat, 4g monounsaturated fat, 5g carbohydrates, 0g fiber, 0g sugar, 13 mg calcium, 1 mg iron, 288 mg sodium, 87 mg cholesterol

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TRADITION BLACK-EYED PEAS SQUARES

New year's black-eyed peas (Casserole squares)
Many southerners say that serving black-eyed pea (a legume with lots of fiber,) that many serve with pork-bacon and rice ensures good luck in the year. Here's a delicious dish for hearty squares. Introduce your children when young to acquire a taste for these morsel's. It's good introduce new foods when hungry. I love black eyed peas, plain. However, many prefer another ways to serve them. They're great along side of kale. Variety; Other legumes could be substituted.
Ingredients:
1/2 cup chopped green pepper
1 tbs. finely chopped onion
2 tbs. margarine or butter
2 tbs flour
3/4 tsp. chili powder
1/4 tsp cumin
1 1/4 cup milk
1 cup shredded cheddar cheese
1 15 ounce can black-eyed peas (drained)
1 cup cooked brown rice
3/4 cup diced fully cook ham or bacon (optional)or, vegetarian sausage crumble up
2 beaten eggs
Cook pepper and onion in margarine till tinder; stir in next 3 ingredients. Stir in milk; cook and stir till bubbly. Remove from heat. Stir in 3/4 cup of the cheese and remaining ingredients. Turn into a well greased 8x8x2 inch baking dish.
Bake 350 for 30 minutes.
Let stand 5 minutes. Cut into squares (Makes 6 servings) 25 grams of protein, beans are highest in fiber than any other foods. Be generous in feeding legumes to you and your family. For a complete protein beside the rice, consider fresh whole wheat bread or cornbread as a good side-kick.
Sorry no photo of this recipe available???

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BARLEY LOAF (In place of meat)

I'm going back to my old ways and begin to use some of the other grains (fibrous) like with this recipe. Reach out by adding some of the other grains to you family's diet. Barley Loaf (pre-heat oven to 375 f.)
1 ½ cups raw barley
½ cups millet (raw whole)
4 cups water (or broth of your choice)
2/3 cups grated carrots
2/3 minced celery
½ cups whole wheat bread crumbs
½ tsp. basil or fresh 1 tsp.
1 tbs. parsley (or two tbs. Italian fresh)
3 tbs. beef-flavored broth base (If you didn’t use broth in place of the water) Health food store
2/3 no alum baking powders
½ tbs. egg-replacer or one egg (seepage) it just potato starch and tapioca flour. ½ tsp = l egg
2/3 tsp sage
2 ½ tsp whole wheat flour
Cook barley in rice cooker or for 15 minutes in water over medium heat. Then add the millet and continue cooking for another 30 minutes.
Combine all the remaining ingredients in a mixing bowl.
Fold in barley and millet.
Spray 5” x 9” baking dish with a nonstick spray coating.
Press the mixture in pan firmly and evenly.
Bake for 50 60 minutes.
Remove from oven and cool for ½ hour and cut with a serrated knife.
Place portions on their side on a baking sheet and bake at 200 f. for 15 minutes (7 servings)
*STUFF GREEN PEPPERS WITH A TOMATO SAUCE
Yes, you can use a little turkey burger as flavoring or i.e. if you have toooooooo
©P.T. Sherman, all rights reserved.
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