Archives – September, 2010
Cindy found this recipe on AllRecipes.com. I haven’t tried it yet but it looks easy and sounds very healthy.
Fresh Ingredients
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens with stems, chopped
PantryFare
1 can kidney beans, drained with 1/4 cup liquid reserved
2/3 cup imitation bacon bits
1/2 cup red wine vinegar
Oils and Spices
2 T olive oil
salt to taste
Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.
Thanks to truckersmom and AllRecipes.com!
September 20, 2010
I’m making this up as I go along so no guarantees for this recipe – yet! If you try it, come back and comment on it please so I can modify it as needed.
Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)
PantryFare
2 cups rolled oats
3 tbsp flour
Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying
Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.
September 3, 2010
This recipe also calls for a Parmesan sauce that I will call ‘optional’ since it calls for 1/2 stick of butter. Too rich for my blood!
Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter
PantryFare
8 tbsp flour
Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying
Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.
For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.
September 3, 2010
