Vegetable Stew

2-3 Carrots, diced
2-3 celery, diced
2 potato, diced
3 T. Tomato sauce
1 can chick peas (can use kidney beans)
1/4 cup kale, chopped (can use spinach)
3 garlic cloves, diced
2-3 cups water or veggie broth
Juice of 1/2 a lemon
Dash paprika
1/2 bay leaf
Pinch of Rosemary, thyme, oregano, parsley
Salt and pepper to taste

Fry carrots, celery with olive oil and a little water for 10 minutes. Add potatoes, tomato sauce and garlic a bit of water. Cook for 5 minutes. Add broth or water and add the herbs. Cook for 30 minutes. At the end, add kale and lemon juice, chick peas. It would also be good with green beans or peas.

tacos el pastor

Ancho chili powder
3/4 cup pineapple, fresh, crushed
Onion, grated
4 cloves of garlic
1/4 cup apple cider vinegar
Dash of Cinnamon
Dash Cloves
1 t. Paprika
1 t. Chili powder
1 t. Cumin
Salt and pepper
pork tip roast
1 T. Chipole in Adobe sauce, to taste
Grated onion

In a blender, blend the garlic and pineapple. In a pot, add Olive oil. Add meat, and the rest e with 1/2 cup water. Bring to a simmer and reduce heat. Simmer until tender. Shred the meat and return to pan. Serve in a taco or burrito with the works. .

Thick pizza crust

Crust:

1 package dry yeast
1 1/2 cups warm water around 110F
1 Tablespoon sugar
1 1/2 t. Salt
2 Tablespoons oil (veggie)
Olive oil to coat the pan and bowl
3 cups flour

Dissolve yeast with warm water and sugar. After 10 minutes add veggie oil and salt. Knead dough. Put in a greased glass bowl cover with plastic wrap or a damp towel for 1 hour or.until doubled. Punch dough and stretch out and cover and let rise 30 minutes. Preheat oven to 450. Add your favorite sauce. Crush some extra herbs (parsley, oregano and basil) on top. Add some mozzarella and your favorite toppings. Bake for 17-20 minutes. Crust will start to brown little.

Bbq Jackfruit

If you are using fresh jackfruit, coat your knife with oil. Slice into quarters. Start to remove the middle core. Bend back the outer shell. Cut out along the bottom. Cut out the yellow fruit. Each fruit will have a seed. Be sure to save them. Cut out the core of the part that surrounded the seed. Cut up the fruit into sliced strips. Boil the seeds for 30 minutes. In a pan, place some veggie oil, 1 teaspoon, paprika, garlic powder and chili powder with 2 teaspoons of brown sugar and salt and pepper. Add your favorite bbq sauce with water. Salute on low for 30 minutes, stirring occasionally. Add water as needed. Serve by itself or with coleslaw.

You can also make it using young jackfruit in a can. Drain the can and cut it up. Cook it with salt, garlic powder, Apple cider vinegar, bbc sauce and water. Once it is soft, mash it to make sure that it absorbs the flavor of the sauce.

Roasted butternut squash

Use a vegetable peeler to peel the outside of the squash. Preheat the oven to 400.  Cut the neck off and cut in half. Begin to dice the squash. Cut the round part.in 1/2 and remove the seeds by scraping them out with a spoon. Finish dicing the squah. Place some Olive oil with sea salt on a baking sheet. Coat the squash with the Olive oil. Then sprinkle with more sea salt and pepper. Bake 20 minutes. Turn the squash over and bake 10-15 minutes. Be sure to check it because smaller pieces can burn.

Blueberry Pancake Muffins

I used this pancake recipe in a mini muffin tin. It is easy to make and it is fast. I add the blueberries just before baking to make sure each one has the same amount and it will limit the batter from turning blue if you are pursuing frozen berries. Muffins tastes great with blueberry syrup or maple syrup.


2 eggs
4 tsp sugar
1 teaspoon vanilla
1 cup milk
1/2 stick butter, melted
1/4 t. Salt
2 tsp. Baking powder
2 cups flour
1 cup blueberries, fresh or frozen

Preheat oven to 375. Brush the mini muffin tin (or mini cupcake paper liner) with butter.
Mix butter, sugar and vanilla. Add the rest of the wet ingredients. Add salt and  baking powder. Add the flour. Drop batter into the prepared muffin tins. Add 2-3 blueberries in each tin. Bake 12-15 minutes.

Blueberry syrup

1/2 cup orange juice
1/4 cup lemon juice and rind of 1 lemon
1 1/3 Tablespoons corn starch
2/3 cup sugar
1/2 t.vanilla
3 cups of blueberries


In a small pan, add orange juice, lemon juice, sugar and corn starch and simmer.
Add blueberries and continue to simmer for 5-7 minutes until a few burst. Remove from heat. Add lemon zest and vanilla.

Sweet Bread Loaves

This bread reminds me of the kind you are served with dinner in a restaurant. It is a bit sweet. If you like, you may add less sugar (1/3 of a cup). Sugar is needed to feed the yeast especially since salt will kill some of the yeast.


2 cups hot water (110-115F)
1/2 c. Sugar
2 packages yeast
2 Tablespoons butter, melted
1 1/2 teaspoons salt
6 1/2 cups flour, added slowly

Mix warm water, yeast and sugar. Let stand for 10 minutes. Add butter, salt. Slowly add the flour. Knead the dough until it forms a ball. Grease bowl and cover with a damp towel or plastic wrap. Let rise 1 hour or until doubles in size. Punch down the dough and divide the dough in half. Roll out the dough into a rectangle. Roll up the bread like a jelly roll cake. Grease 2 bread pans or save one dough in the refrigerator. Put the dough in the greased pan. Cover with damp towel or plastic wrap and let rise for 50 minutes. Dough will continue rising in the oven. Preheat oven to 350. Bake 25-30 min. Brush with butter.

White layer cake

1 stick butter, softened
1 cup sugar
1 t. Vanilla
1/2 t. Baking soda
1 t. Baking powder
1 T. Water
1 cup buttermilk
2 1/4 cup flour
4 egg whites, whipped to stiff peaks
1/2 cup sugar

Preheat oven to 350. Grease and line 3  8" pans with liner (wax or parchment paper. Cream butter and sugar. Add vanilla. Add baking powder, soda and water. Mix in half of the buttermilk. Slowly add 1/2 of the flour, and then the rest of the buttermilk. Add the rest of the flour. Gently fold in the egg whites and sugar.

Bake for 30 minutes. Cool in the pan for 10 minutes. Let cool before frosting.

You may turn into cupcakes or mini cupcakes.

Corn bread muffins

**Corn Bread muffins**

*Corn Bread Recipe:

1 cup milk

1 stick butter, melted (use 2 T. Less butter for mini muffins)

1 egg

1 1/4 c. cornmeal

1 c. flour

1/2 c. sugar

1 Tablespoon baking powder

1/2 teaspoon salt

Grease pan. Preheat oven to 400F. Mix milk, melted butter, egg. Stir in the remaining ingredients. Bake 20-25 minutes. For mini muffins use less butter and bake for 12-14 minutes (medium scoop).

Minestrone soup

1/2 onion, grated (sliced if you prefer)
1 ham steak, cut in cubes
Olive oil
Butter
3 cans broth
2 cups water
1 can diced tomatoes
3 cloves garlic
Salt and pepper
1 t. Each of Oregano, basil and parsley
1/2t. Thyme
1/3 cup of frozen chopped spinach
1/2 package of pasta (I used ditalini but use anything that is smaller)
1/3 cup diced carrots
1 can cannelli beans
1 can kidney beans
1/4 of a lemon, juiced
Frozen green beans
Zucchini, thinly sliced

Optional (potatoes, parmesan cheese)

Cook onion, ham, and carrots for about 5 minutes. Add tomatoes and spinach. Add spices, garlic, water and broth. When carrots are nearly tender, add the pasta and cook 10 minutes. Stir in the zucchini, green beans and canned beans.

Easy Boule Bread

You need a covered clay pot or dutch oven. No kneading. No need to feed the yeast.

Single batch is smaller and thinner.

3 cups flour + 1-2 Tablespoon
1 1/2 t. Salt
1 package dry active yeast
1 Tablespoon melted butter
1 1/2 cups warm water (100-115F)

In a large glass bowl, mix water and yeast and let stand for 10 minutes. Add the rest, mix well. Cover with plastic for 12-24 hours. The longer it sits, the more sourdough flavor. I recommend 18 hours or so. Line the pot with parchment paper. I like using it because the bread is easy to remove. You can sprinkle the bottom with flour or cornmeal. Place dough in the pot, cover and let rise a second time about 20 minutes. Place pan in the oven and set oven to 450 for 30 minutes. Bake uncovered for15 minutes until brown. Let cool.


Double batch recipe.
6 1/4 cup flour
2 Tablesoons melted butter
3 cups water
2 packages dry active yeast
3 teaspoons salt

Same as above but cook time 40 minutes covered and about 15-20 minutes uncovered.

Fried pickles

I used the Vlasic Ovals pickles. You need to pat them dry and microwave to dry them out a bit.

Dry-step 1
1/4 cup flour (to help dry the pickles)
Dash of salt, pepper, garlic powder, paprika (add cayenne if you like it spicy)

Wet
1 egg
Splash of milk or buttermilk (1 T.)

Dry-2nd level
1/4 c cornmeal
1/4 c flour
1/4 c Panko and bread crumbs

1/2 bottle of veggie or canola oil

After drying and heating the pickles, prepare 2 dishes and 1 bowl. Mix the flour and spices in step 1 on a large plate or dish. Prepare the wet ingredients in a shallow bowl. Prepare the dry ingredients in a separate dish or plate. Dip the pickes in flour mixture from step 1. Then dip in wet ingredients. Then dip in the second level dry ingredients. In a pan, heat up the oil over medium heat. Fry the pickles until golden brown 1-2 minutes. Enjoy with ranch dressing.