Fresh Ingredients
2 cups boiling water
5 cloves garlic, crushed
1 tsp grated ginger

PantryFare
1 cup dried apricots, cut into quarters
1/2 cup golden raisins
1/2 cup red wine vinegar
3/4 cup sugar

Spices and Oils
1/8 tsp salt
1/16 tsp cayenne pepper

Add apricots to medium sauce pan and pour the boiling water over. Let steep for 30 minutes. Add the remainder of ingredients and simmer for 1-1/4 hours, stirring occassionally. Cool then refrigerate. Serve cold.

Be healthy!

Carol

Fresh Ingredients
1 thick slice of onion
1-2 cloves garlic, minced
4 plum tomatoes, chopped
1-2 T sour cream

Pantry Fare
2 cups broth
splash of balsamic vinegar

Oils and Spices
2 tsp sugar
1/2 tsp salt
1 tsp dried basil

Saute the onion and garlic until lightly browned. Add the tomatoes, broth, basil, vinegar, and sugar. Simmer for 30 minutes to blend flavors. Add salt and season more to taste if necessary. Add sour cream and blend the mixture.

Makes 2 generous servings.

Be healthy!

Fresh Ingredients
1 thumb ginger, sliced
1 cup fresh lemon juice
9 cups water
sprigs of mint for garnish

Pantry Fare
1 cup sugar

Boil 2 cups of water. Add ginger and chill.
Boil 1 cup of water. Add sugar and disolve.
Add 6 cups of water to the sugar water. Add lemon juice and chill.
Just before serving, combine the ginger water, strained, with the sugar and lemon water.
Garnish with mint.

Enjoy and be healthy!

Fresh Ingredients
2 cups chopped zucchini
1 cup chopped tomatoes
½ cup chopped onion
1/3 cup grated Parmesan cheese
1-1/2 cup milk
3 eggs
1 T chopped fresh basil (I’ve also used dried basil)

PantryFare
¾ cup Bisquick

Spices and Oils
½ tsp salt
¼ tsp pepper

Add the first three ingredients to a greased pie plate or small baking dish. Mix the Bisquick with the milk, eggs, cheese, salt, pepper, and basil in a bowl. Pour this mixture over the vegetables and bake at 350-375 degrees for 30 to 40 minutes, when a knife comes out clean.

Be healthy!

The Meatless Gourmet – Favorite Recipes From Around the World

Fresh Ingredients
1 cup chopped onions
½ cup chopped celery
3 cloves garlic, minced
1 small butternut squash – peeled, seeded, and cubed
chopped cilantro for garnish

PantryFare
1 cup yellow split peas
1 – 16 oz can diced tomatoes, undrained

Spices and Oils
2 tsp vegetable oil
1 T curry powder
2 bay leaves
¼ tsp pepper
salt to taste

Heat the oil in a large pan over medium heat. Add the onion, celery, and garlic. Sprinkle with curry powder and 1 T water. Cook, stirring frequently, 5 minutes. Add ¼ cup water little by little to keep the onion from sticking.

Add 5-¼ cups of water and the remaining ingredients except salt and cilantro. Simmer 45 minutes until squash and peas are tender. Salt to taste and discard the bay leaves. Serve hot and garnish with cilantro.

Fresh Ingredients
1 medium potato
¼ cup finely chopped onion
1 tsp finely minced ginger root
¼ cup peas, fresh or frozen
1 – 10 oz pkg refrigerated biscuits

PantryFare
(none)

Oils and Spices
1 tsp vegetable oil
½ tsp slightly crushed fennel seeds
½ tsp ground coriander
¼ tsp salt
¼ tsp curry powder
¼ tsp tumeric
dash of cayenne pepper to taste

Cut the potato into large pieces and boil until tender, about 15 minutes. Drain, cool, peel and cut into ¼-inch cubes.
Heat oil in medium skillet and cook onion and ginger, stirring frequently, about 5 minutes. Add spices while cooking onion and stirring.
Stir cubed potatoes, peas and 2 T water into onion mixture and cook covered until peas are just tender. Remove from heat and cool 10-15 minutes.

Preheat oven to 400°.

Place biscuits on a lightly floured surface and roll them into 4½-inch circles. Cut each circle in half and place 1-½ tsp of filling in half of the semi-circles. Moisten the edges slightly with a finger dipped in water, fold the dough over the filling and seal the edges. Crimp with a fork.

Place samosas on an ungreased baking sheet and bake until golden, approximately 8 to 10 minutes. Serve hot.

Fresh Ingredients
1½ cups shredded potatoes (keep it easy – no need to peel them!)
1½ cups shredded carrots
3 T grated onion

PantryFare
¼ cup plus ½ T whole wheat flour

Spices and Oils
½ tsp salt
¼ tsp pepper

Drain the shredded potatoes in a large strainer while you shred the carrots. Press any remaining liquid out with the back of a large spoon then place the potatoes in a large bowl. Add the carrots and the remaining ingredients, mixing thoroughly.

Preheat a large nonstick skillet over medium heat the oil it lightly. Using 3 tablespoons of mixture, shape pancakes into patties ¼ to ½-inch thick. Cook until golden brown on both sides. If pancakes start to stick, spray them lightly with nonstick cooking spray.

Fresh Ingredients
1 pound carrots, sliced into 1/2 inch pieces and steamed for 12 minutes, until tender then drain
1 cup finely chopped onion
1 cup skim milk

PantryFare
1 T sugar
1 T flour
2 T dry sherry
1 T dry bread crumbs

Oils and Spices
2 tsp vegetable oil
1/4 tsp salt
1/16 tsp pepper
1/16 tsp ground nutmeg
nonstick cooking spray

Puree the steamed carrots in a food processor or blender.
Preheat oven to 350° and lightly oil a 1-quart baking dish with the nonstick cooking spray.
Cook the onion with oil in a medium skillet over medium heat until golden brown. Stir in sugar and 1 T water, followed by the flour. Gradually stir in milk and cook until slightly thick. Add salt, pepper, nutmeg, sherry and carrots, mixing well.
Spoon into the baking dish and top with bread crumbs. Gently spray the top of the pudding with cooking spray.
Bake uncovered for 35 minutes.

See my link to Amazon on the Good Books page of this website.

Fresh Ingredients
1 medium head cauliflower, trimmed and steamed for 10 minutes, until tender-crisp
1/2 cup plain nonfat yogurt
1/2 tsp grated fresh lemon peel
1/2 T lemon juice
2 tsp finely chopped fresh parsley

PantryFare
1 T Dijon mustard

Oils and Spices
1 clove garlic, crushed
salt and pepper to taste

While cauliflower is cooking, combine yogurt, mustard, lemon juice, lemon peel and garlic. Place cooked cauliflower in serving bowl and top with yogurt mixture, chives, and salt and pepper.

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!