Cabbage Soup

2 cans diced tomatoes
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 head cabbage, shredded
1.5 cups frozen green beans
1.5 cups frozen corn
1 15 oz can pinto beans

Mix first five ingredients and cook over low heat for about 30 minutes. Add remaining ingredients and cook until heated through. I added a little seasoning salt on each bowl.

Roasted Veggies and Chickpeas

Adapted from a BH&G recipe. This was so pretty and made the house smell divine while it was cooking.

In a large bowl, mix:

1 lb. baby carrots
1 lb. diced sweet potatoes
1 large purple onion, cut into wedges
1 lb. white potatoes (I added some red, too)
7 cloves of garlic
1 can chickpeas, drained and rinsed
2 T olive oil
1/4 c fresh rosemary
1 T packed brown sugar
a little salt and pepper

Mix well. Spread on a baking sheet and cook for 45 minutes at 400, stirring a few times.

Cole Slaw

1. Run 1/2 head of cabbage and about 1c of carrots through the food processor.

2. Mix 1/4c oil, 1/3 c mayo, a little salt, 3T vinegar, and 2T sugar.

3. Mix and add golden raisins.

Dhal Makhani and Mattar Pilau

Yummy and easy (for Indian food). And it made my kitchen smell ridiculously good.

Dhal Makhani (adapted from Tasty Kitchen)

1 cup lentils (I used red split)
1 can (15 Oz. Can) tomato sauce (I used spaghetti sauce because I was out of tomato sauce)
1 T ginger
3 cloves garlic
2 t cayenne
2 T butter
3 T plain yogurt

1. First, put the lentils into a pot. Cover them in cold water by 2 inches, and bring to a boil over high heat. Once it starts boiling, decrease the heat to medium high, cover the pot, and cook for 20 minutes.

2. After 20 minutes, drain them in the sink, and then return them to the pot with the tomato sauce, grated ginger, minced garlic, cayenne, and butter. Cover the pot and turn the heat down to low.

3. Cook for an hour, stirring occasionally and adding water if needed and stirruing

4. Stir in the yogurt, and serve over rice.

Mattar Pilau

1.25 c basmati rice
1/3 c butter
2-3 dried red chilies
6 whole cloves
2 cinnamon sticks
2 bay leaves
1 t turmeric
1 diced onion
3/4 c frozen peas
1.25 t salt
2.5 c water

1. Melt the butter. Add chilies, gloves, cinnamon, and bay leaves. Stir and add onion. Saute five minutes.

2. Add rice, peas, turmeric, and salt. Stir fry for 5 minutes.

3. Add water, boil, cover, reduce heat for 12 minutes. Remove from heat and let sit 10 minutes. Do not lift lid!

Grilled Cauliflower

This was amazing--spicy and sweet.

Thaw a bag of frozen cauliflower. Put in a large bowl. Drizzle oil on it and add some crushed red pepper and seasoning salt. Stir. Put on an indoor grill in a single layer for about five minutes.

Red Lentil Soup

This was really yummy. I served it with grilled cauliflower and a salad consisting of only yogurt, purple onion, cucumber, and tomato. It was a truly fabulous meal. The recipe is adapted from Cate's World Kitchen.

1 T oil
1 onion, diced
1 cinnamon stick
1 T ginger
1 T garlic clove
pinch cayenne pepper
2 cups red lentils
3 cups vegetable broth
2-3 cups hot water
juice of 1 lemon
salt

1 T butter
2 medium onions, cut into thin half-circles
pinch salt
chopped fresh cilantro

Heat the oil in a soup pot over medium heat. Add the onions and cinnamon and cook until the onions are soft (about 5 minutes). Add the garlic, ginger, and cayenne and cook for another 5 minutes, stirring frequently.

Add the lentils and stir them so they’re coated with oil. Add 2 cups of broth and 2 cups of warm water. Stir well, then bring to a boil. Turn heat down to low, cover, and cook for about 30 minutes, stirring occasionally. Stir in the additional cup of broth and water, as well as the the lemon juice while the soup is cooking, adding additional liquid if it gets too thick. Add about a teaspoon of salt. Continue to simmer, stirring occasionally, until the lentils have completely broken down into a smooth, creamy soup.

While the soup is simmering, caramelize the onions. Heat the butter in a skillet. Add the onions and cook over low, sirring occasionally for about 20 minutes, until onions are very soft and brown.

To serve the soup, ladle it into bowls and top with onions and cilantro.

Pizza Wraps

Saute a half pound of mushrooms.

Fill a tortilla with:

mushrooms
pepperoni
spaghetti sauce
mozzarella
purple onion
green onion

Fold and grill.

Crunchy Black Bean Tacos

1. Drain and rinse two cans of black beans and place in a medium saucepan over low heat. Add 1/3c salsa and 2t chili powder and heat through.

2. Serve in crunchy taco shells with diced tomatoes, diced purple onion, shredded spinach, and shredded cheddar cheese.

So yummy!

Mattar Paneer

20 ounces panir (cubed)
2 tablespoons oil or 2 tablespoons ghee
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seed
1 small onion
1/4 teaspoon ginger
3 -4 garlic cloves
2 large tomatoes
1/4 teaspoon sugar
salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
1/4 cup water (or as needed)
1 cup peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Directions:

1
Heat oil and fry paneer cubes till they turn golden brown. Set aside.
2
In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
3
Add chopped onions, ginger and garlic and cook until onions soften.
4
Add tomato, salt, sugar, and cook till the tomatoes soften.
5
Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
6
Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
7
Add the peas.
8
Cook just until the peas are tender.
9
Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
10
Garnish with cilantro.

From food.com. We loved this!

Black Bean Burgers

In a small bowl, mix:

2T flax
6T water

In a food processor, mix:

2 seeded jalapenos
4 cloves of garlic
2 cans drained and rinsed black beans
2 t salt

In a large mixing bowl, add the flax and the black beans and:

1c bread crumbs
4T tomato sauce
2 cans drained and rinsed black beans

Form into 16 patties. Grill or fry for about 5m on each side. Serve with whatever burger toppings you like, but I'm particularly fond of srirachi mixed with mayo and thinly sliced red bell peppers.

Pioneer Woman's Breakfast Burritos

We loved these.

Layer in a tortilla:

scrambled eggs
sausage
tator tots
chopped onion
diced canned jalapenos
sliced tomatoes

Fresh Stawberry Pie

(1) Bake your favorite pie crust.

(2) Mix 1c of sugar with 2T corn starch in a small saucepan. Add 1c of water and cook over medium heat until thick. Remove from heat; add one package of strawberry Jell-O and cool.

(3) Put 1lb. whole or sliced strawberries in the pie crust and pour the goo over it. Chill until set.

Black Bean Salad

Combine:

1 can drained black beans
1.5 cups frozen corn (thawed)
1 c chopped tomato
1/2 c oil-and-vinegar dressing
1/2 c chopped cilantro
1/4 c red onion, diced

Serve that mixture over lettuce, with crushed tortilla chips and grilled pork or chicken strips.

Creamy Veggie Soup

Saute over medium heat:

1T olive oil
1.5 c onions
1 T curry powder
4 c cauliflower (I used frozen, still frozen when I put it in)
1/2 t salt
2 c diced zucchini

Run through the food processor, return to pot, add 2 c water and lots of seasoning salt.

Weird Chicken Salad

An odd combination of ingredients, but very yummy.

Combine and chill:

1 cup diced cooked chicken
3 diced celery ribs
1/4 c diced purple onion
2T golden raisins
1/2 c mayo
2 t sugar
2 t lime juice
1 t curry powder
1/4 t salt
2 c diced strawberries

Serve over lettuce.

Feta Bowl

(1) Make brown rice with butter and Adobo in the rice cooker; cook 2 lbs. of veg in the steamer on top.

(2) Dice veggies finely and add to rice along with 2c diced chicken and 3c diced cucumber. Top with feta.

Chili Bowl

This was so yummy.

In a bowl, layer:

corn bread

chili (kidney beans, canned tomato, ground beef, chili powder)

Texas caviar

a little shredded cheddar.

This was one of those let's-clean-out-the-fridge successes.

Spicy Terriyaki Rice Bowl

I adapted this from a recipe at Lemon Glaze.

(1) Make brown rice.

(2) Saute one onion and two zucchini in a little vegetable oil. I also cooked one bag of mixed frozen vegetables.

(3) For the sauce: bring to a boil 1.5 cups terriyaki sauce, 2t soy sauce, 4 teaspoons chili garlic sauce, 2t fresh ginger, pinch of salt, and 1T sugar. Lower the heat. In a separate bowl, mix 4T water and 2T cornstarch and then add to the terriyaki. Stir until it thickens.

(4) Serve with chicken or cashews.

Curried Chicken Shepherd's Pie

Great mix of spice and comfort food. I didn't bake it because of my issues with using the oven when the A/C is on.

Saute 1 diced onion and 4 celery ribs in 1T of butter until soft. Add 2 cups of frozen veggies (I used peas, carrots, and corn) and 2T of butter. Add 1T seasoning salt, 3T flour, 2T parsley flakes, 2T curry powder, and 1t cayenne pepper. Add 1.5 cups water and 1/2 c of milk. (You could add diced chicken at this point, but I served it on the side due to the vegetarians.) Stir and cook over low heat until thick. Serve topped with mashed potatoes.

Sweet Potato Salad

This is adapted from a BH & G recipe. The combination of ingredients sounds weird, but it was seriously yummy.

1. Bring 1 cup of pearl barley and 3 cups of water to a boil; reduce to a simmer and cook uncovered for 25 minutes. Refrigerate the barley.

2. Piece 4 small sweet potatoes with a fork and microwave for 7 minutes. Refrigerate.

3. Make the dressing: mix 1/3 c olive oil, 1/4 c balsamic vinegar, salt, pepper, and garlic.

4. Make a salad of the following ingredients: barley, sweet potatoes, edamame, spinach, raisins, and thin slices of purple onion.