As Promised, A Few Recipes

[tarnalberry]

I promised to post a bunch of recipes from my collection, and here are the following:

1. creamy cucumber salad

2. vegetable bean salad

3. bean salad with avocado

4. peppers and greens salad

5. avocado shrimp salad

6. balsamic vinaigrette

7. lemon garlic dressing

8. honey mustard dressing

9. curried potatoes and cauliflower

10. honey mustard zucchini

11. marinated grilled vegetables

12. sun dried tomato hummus

13. teriyaki sauce

14. pumpkin butter

15. easy chicken cacciatore

16. turkey chili

17. baked lemon chicken

18. pasta primavera with crab

19. colorful chili chicken stir-fry

20. fast "from scratch" chicken soup

21. fast, simple beef stew

22. pina colada "ice cream"

23. hearty pumpkin bread

24. 20 minute garlic mashed potatoes

25. orange soup

26. creamy tuna taco

27. brownies in the raw

28. spicy flax crackers

29. pumpkin smoothie

30. bean soup

31. cranberry-pomegranate relish

32. mashed sweet potatoes with pumpkin

33. salmon with cayanne pepper

34. Sun Dried Tomato Crackers

35. Fast Shrimp Soup

36. Creamy Butternut Soup

37. Green Salad with Non-Dairy Ranch Dressing

38. Parsley Hummus

39. Raw Chocococonut Pie

40. Tangy Tropical Smoothi

41. Ginger Beet Salad

42. Ginger Chili Chicken Stir-Fry

43. Coconut Mango Rice Pudding

44. Ginger Pumpkin Cookies

45. Spicey Shrimp Noodle Soup

46. Curry Butternut Soup

47. Apple Cranberry Sauce

48. Garlic Rosemary Mashed Potatoes

49. Brown and Wild Rice Mushroom Stuffing

50. Apple Pie Filling

51. Wassail

52. Garil and Rosemary Pot Roast

53. Roasted Garlic Root Vegetables

54. Field Greens with Beets

55. Cinnamon Rice Pudding

56. MIL's Banana Muffins

57. Understated Banana Bread

58. Italian Hummus

59. Garlic Hummus

60. Veggie Rice and Beans

61. Sausages and Tomatoes

62. Quinoa Pilaf

63. Beef Jerky

64. Very Veggie Lasagna

..... Soy-Free Soy Sauce - NOT MY RECIPE (Listed Here for Reference)

65. Fresh Pomodoro Sauce

66. Quick Meaty Pasta Sauce

67. General Marinara Sauce

68. Low Sugar Blackberry Cobbler

69. Banana Muffins w/ Chocolate Chips

70. Thai Vegetable Curry

71. Chicken Quinoa Risotto

72. Tropical Popsicles

73. Chicken Chard Soup

Creamy Cucumber Salad

2 cucumbers, peeled and seeded

1/4 cup plain yogurt

1/4 cup sour cream

1 tsp salt

fresh ground black pepper

Slice seeded cucumbers into thin slices.

Sprinkle salt on cucumbers and mix.

Let sit, draining, in a collandar for half an hour.

Rinse cucumbers briefly.

Mix yogurt and sour cream together.

Mix cucumbers in to that mixture. Serve cold.

[tarnalberry]

Vegetable Bean Salad

1/2 can drained black beans

1/2 can drained kidney beans

1 medium zucchini

1 medium carrot

12 cherry tomatoes

1/3 red onion

1/2 tsp cumin

1/2 tsp garlic salt

1/4 tsp cayenne pepper

1/4 tsp ancho chili pepper (optional)

1/4 tsp chipotle chili pepper (optional)

Chop the red onion into small pieces.

Grate the zucchini and carrot.

Combine zucchini, carrot, black beans, and kidney beans in the mixing bowl.

Chop the cherry tomatoes into quarters, and stir into the bowl.

Add spices to the mixing bowl, and stir to mix well.

Refrigerate.

[tarnalberry]

Bean Salad with Avocado

1 can garbanzo beans

1 can kidney beans

1 small red onion

1 avocado

1 red bell pepper

1 large carrot

1/2 tsp garlic salt

1/2 tsp cumin

1/4 tsp cayanne pepper

1/4 tsp sage

1/3 cup honey-mustard dressing

Finely chop the onion, bell pepper, carrot.

Coarsely chop the avocado.

Combine all ingredients and mix thoroughly.

Serve cold.

[tarnalberry]

Peppers and Greens Salad

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

1 green bell pepper

1 small red onion

Lemon-Garlic Dressing

8-12 cups mixed salad greens

Wash and seed the bell peppers.

Cut in half, across the middle, then into very very thin strips.

Cut the onion into very thin strips.

Mix bellpepper, onion, and 3 tablespoons of Lemon-Garlic Dressing.

Split washed greens among four plates, and top each with 2 tablespoons of Lemon-Garlic Dressing.

Top each plate of greens with 1/4 of the bell pepper and onion salad, and serve.

[tarnalberry]

Avocado Shrimp Salad

1/3 lb cooked salad shrimp

1 small avocado

1 cup pearl or cherry tomatoes

3 tbsp lemon juice

4-5 large red leaf lettuce leaves or 2 cups shredded spinach

Rinse lettuce or spinach leaves, and chop into strips, and spin dry in a salad spinner.

Chop tomatoes into halves or quarters.

Peel and seed the avocado, mashing thoroughly with lemon juice.

Arrange lettuce on a large plate, top with tomatoes, then shrimp, then dollop avocado dressing evenly over the plate.

[tarnalberry]

Balsamic Vinaigrette

1/4 cup balsamic vinegar (get the best stuff you can afford)

1/4 cup extra virgin olive oil

1 lemon

1 tsp rosemary

1/2 tsp basil

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp ground mustard

1/4 tsp ground sage

1/4 tsp salt

2 cloves garlic

Combine vinegar, oil, oregano, thyme, mustard, sage, and salt in a container for salad dressing.

Zest the lemon, and add zest to vinagrette.

Juice the lemon, removing the seeds, and add 2 tbsp of the juice to the vinagrette.

Crush the rosemary as much as possible and add it in.

Crush the garlic and add it as well.

Shake well to combine, and for best results, refrigerate overnight before serving.

Note: Vinagrette will separate over time, and in the refrigerater, the oil may congeal. Simply let it come to room temperature and shake to combine.

[tarnalberry]

Lemon Garlic Dressing

1/8 cup white wine vinegar

1/8 cup lemon juice

1/3 cup extra virgin olive oil

3 large cloves garlic, crushed

pinch salt

few grinds fresh black pepper

Combine all ingredients in a small bowl.

Wisk vigorously to emulsify.

[tarnalberry]

Honey Mustard Dressing

2 tbsp rice vinegar

2 tbsp white wine vinegar

2 tbsp golden balsamic vinegar (can use more rice vinegar)

2 tbsp honey

1 tbsp dry mustard

1 tbsp plain dijon mustard

1 tbsp olive oil (optional)

Combine all ingredients in a small bowl.

With a fork or wisk, stir vigorously until combined

[tarnalberry]

Curried Potatoes and Cauliflower

2 yukon gold potatoes

1/2 head cauliflower

2 large (4 medium) carrots

1 1/2 tbsp olive oil

1/3 cup chicken broth (or water)

1 tsp curry powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 cup chopped green onions or carrot tops (optional)

Cut potatoes into 1/2 inch cubes.

Cut cauliflower into small florets (approx. 1 inch).

Cut carrots to a similar size as the cauliflower.

Heat 12" skillet with oil in it.

Toss in the potatoes and stir to coat with oil.

Add the chicken broth and stir.

Let cook, covered for two or three minutes.

Stir, add the cauliflower and carrots, and stir again.

Add spices and stir.

Cover and simmer for 10-12 minutes, or until potatoes are cooked.

Transfer to a serving bowl, and garnish with onions or carrot tops if desired.

[tarnalberry]

Honey Mustard Zucchini

1/4 cup honey mustard dressing

3 medium zucchini

1-2 tsp olive oil (if none in dressing)

salt

Slice zuccini into very very thin rounds.

Heat sautee pan, then add oil - turning heat to medium, then zucchini.

Cook for 30 seconds, stirring frequently.

Add honey mustard dressing, and stir thoroughly.

Cook until zucchini is just cooked and dressing has thickened into a sauce.

After plating, add a small pinch of salt.

[tarnalberry]

Marinated Grilled Vegetables

1/4 cup good balsamic vinegar

2-3 tablespoons olive oil

2 tbsp chopped fresh sage (or 2 tsp dry)

2 tbsp chopped fresh rosemary (or 2 tsp dry)

2 tbsp chopped fresh oregano (or 2 tsp dry)

2 tbsp chopped fresh thyme (or 2 tsp dry)

pinch salt

few grinds fresh black pepper

3 zucchini

2 bell peppers (any color)

25 medium white mushrooms

2 medium red onions

Combine first 8 ingredients (vinegar through pepper) into a small bowl, set aside.

Cut ends off zucchini, and cut in half length wise, and in half the other way.

Cut bell pepper into inch wide strips, then in half to make large rectacles.

Clean mushrooms and stem them.

Cut onions into sixth's (crescents, not rings).

Combine all vegetables in a large bowl.

Pour marinade over vegetables and mix.

Let sit, covered, in fridge for two hours, mixing once or twice.

Reserve left over marinade and put vegetables on a medium hot grill, turning once halfway through cooking.

Simmer down marinade in a small pan on the stove while vegetables cook.

When vegetables are cooked (about 10-15 minutes), return to bowl.

Pour reduced marinade over vegetables, mix, and serve.

[tarnalberry]

Sun Dried Tomato Hummus

1 can garbonzo beans

1/4 cup tahini

1/4 cup oil paked sun dried tomatoes

6 cloves garlic

1/2 cup water

1/4 tsp paprika

pinch cumin

Place all ingredients in a Cuisinart, and blend until smooth.

[tarnalberry]

Teriyaki Sauce

1/3 cup soy sauce

1/3 cup pineapple juice

1/4 cup mirin (japanese sweet rice wine)

3 tablespoons sugar

1/4 tsp ground ginger (or 1 tsp fresh grated ginger)

Combine all ingredients in a non-reactive pot on medium heat.

Briskly simmer, while wisking, for five minutes or until reduced as much as you want.

[tarnalberry]

Pumpkin Butter

2 can pureed pumpkin

3/4 cup brown sugar

1/4 cup water

1 tbsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/2 tsp salt

Wisk everything together in a tall pan (use one much larger than you need).

Simmer over very low heat for one to two hours until thickened, but don't let it burn on the bottom.

Let cool and chill before serving if desired.

[tarnalberry]

Easy Chicken Cacciatore

1 package boneless/skinless chicken thighs

7 garlic cloves

1 28oz can crushed tomatoes

1 onion

1 tsp oregano

1 tsp basil

1 tsp dried rosemary

1 tsp ground sage

1/4 tsp majoram

1 tsp garlic salt

2 tbsp garlic oil

Peel and chop garlic.

Slice the onion into thin wedges.

Heat a 12" skillet, add oil, and stir-fry garlic until turning golden on the edges.

Add the chicken thighs, spread across the skillet.

Add a small portion of the tomatoes and cook for two minutes.

Add the rest of the tomatoes and turn all the chicken thighs over.

Add spices and mix a bit, but keep chicken in a single layer.

Cover and simmer for 20 minutes.

Uncover and simmer 15 minutes, or until sauce has thickened.

Cut open one chicken thigh to test for doneness before taking off heat.

[tarnalberry]

Turkey Chili

1 lb ground turkey

1 tbsp canola oil

1 can black beans, drained

1 can kidney beans, drained

1 can diced tomatoes

1 can stewed tomatoes

1 can tomato paste

1 red onion, chopped

6 cloves garlic, crushed

2-3 tablespoons chili powder

1 tsp dried ancho chili powder

1 tsp dried chipotle chili powder

1 tsp salt

1 tsp fresh ground pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

1/2 tsp dried rosemary, crushed

1/2 tsp dried thyme

1/2 tsp cayanee pepper

1/4 tsp ground sage

In a large sauteuse pan, heat the oil.

Brown ground turkey until it's cooked through and broken up thoroughly.

Add everything except the tomato paste.

Let simmer for 15 minutes.

Stir in the tomato paste.

Taste. Add chili powder if needed.

Simmer until desire consistency. (Between 10 and 60 minutes.) Serve hot.

[tarnalberry]

Baked Lemon Chicken

3 lemons

4 chicken breasts

salt

pepper

Cut the lemons in half and juice 5 of the 6 halves.

If not already, bone and skin the chicken breasts.

Put the chicken breasts in a ziploc bag, add the lemon juice, and seal with as little air as possible.

Marinate for at least half an hour, preferrably an hour.

Heat oven to 350F, and put chicken in a baking dish (single layer), along with lemon juice.

Sprinkle chicken with a pinch of salt and pepper.

Bake until 170F internally (around 45-55 minutes).

Plate chicken with the top side down, squeeze more lemon juice on top, and sprinkle with another pinch salt and pepper.

[tarnalberry]

Pasta Primavera with Crab

6oz rottelli pasta

4 small zucchini

5oz (1/3 of 1lb bag) baby carrots

6oz pre-cleaned crab meat (available in little tubs)

2 tbsp olive oil

1 tbsp rice vinegar

1 tbsp white wine vinegar

1 tbsp dijon mustard

1/4 tsp rosemary

1/4 tsp basil

1/4 tsp oregano

1/4 tsp thyme

pinch sage

pinch majoram

pinch salt

1/4 cup grated romano or parmesean cheese

Cook the pasta in a large pot with lots of water (lightly salted).

Cut the zucchini in quarters, length-wise, then into 1/4" wide pieces.

Cut baby carrots at an angle, into pieces approx. 1/4" wide.

In a pan, with a steamer basket, steam the zucchini and carrots for 5 minutes.

Combine the oil, vinegar, mustard, and spices, and wisk to combine.

Empty the lightly steamed veggies into a large bowl, pour dressing over them, and stir to combine.

When the pasta is cooked (al dente), drain, and mix into the bowl of veggies and dressing.

Toss crab meat in with the pasta and veggies, until well combined.

Toss, stirring, the cheese, in two stages.

[tarnalberry]

Colorful Chili Chicken Stir-Fry

2 boned, skinned chicken thighs

1/3 bell pepper

5 baby carrots

1/3 yellow onion

15 sugar snap peas

1/3 can water chestnuts

1 tbsp soy sauce

1 tablespoons rice bran oil

1/2 tablespoons red chili paste (Thai Kitchen)

2 cloves garlic

1/2 tsp cayanne flakes

1/2 tsp ground ginger (or 1/2 tbsp fresh ginger)

rice

Start rice cooking in a rice cooker - however much you want, and wait for it to be about 5 minutes from being done before you start cooking the ingredients below.

Cut onion into 1" squares, cut carrots in half lengthwise, then into thirds, cut ends off of sugar peas, and put all in one bowl.

Cut bell pepper into 1" squares, and put in a bowl with the water chestnuts.

Cut chicken into small pieces, about 1" square or a bit smaller.

Heat a wok (or skillet) over high heat, and add soy sauce, oil, chili past, garlic, and ginger. Stir around a bit to dissolve.

Add chicken, constantly stirring, and cook 4-5 minutes, or until just cooked through.

Add onion, carrots, and sugar peas, continue cooking for 2 minutes, constantly stirring, or until onion is just turning translucent.

Add bell pepper and water chestnuts and cook for another 45 seconds or so.

Serve over rice.

[tarnalberry]

Fast "From Scratch" Chicken Soup

6 frozen chicken tenders (or 2 boneless, skinless chicken breasts)

1 box Imagine Brand vegetable broth (or 4 cups of whatever broth you prefer)

2 cups water

2/3 cup arborio rice (or other short grain variety)

3 carrots

1 zucchini

1 onion

2 tbsp olive oil

1 tbsp oregano

1 tbsp sage

1 tbsp rosemary

1 tbsp thyme

1 tsp salt

1 tsp pepper

Cut onion into large chuncks.

Cut the zuccini into quarters lengthwise, then into slices.

Cut the carrot into 1/4" slices.

Grind up spices together.

Thaw chicken, and cut into small cubes.

Put everything in a large pot together, bring to a boil, and simmer for 30 minutes.

[tarnalberry]

Fast Simple Beef Stew

1 lb stew meat

24 baby carrots

2 onions

2 large red potatoes

2 cups Imagine Vegetable Broth

2 tbsp sweet rice flour + 1 cup Imagine Vegetable Broth (optional)

1 tsp oregano

1/2 tsp ground sage

1/2 tsp cumin

1 tbsp garlic salt

1 tsp black pepper

2 tbsp oil

4 cloves crushed garlic

Cut carrots in half lengthwise and then in the middle, cut onions into large chunks, cut potatoes into 3/4" cubes, cut stew meat into 1/2" cubes.

Heat the oil and garlic in a 12" sauteuse pan over fairly high heat or large skillet with a tight fitting lid.

Add beef, stirring constantly until browned all over.

Add 2 cups of broth to the pan, add spices to the pan, turn heat down to medium low, cover, and simmer for 20 minutes.

Add the carrots, onions, and potatoes. Simmer, covered, for 30 minutes, stirring two or three times.

If a thick sauce is desired, dissolve sweet rice flour in chilled one cup of vegetable broth, add to the pan, and bring back to a simmer, stirring, for two minutes.

[tarnalberry]

Pina Colada "Ice Cream"

1 bag frozen pineapple (Trader Joe's carries this)

1/3-1/2 can coconut milk

milk

Throw coconut milk, pineapple, and a bit of milk (half a cup or so) into a blender.

Blend thoroughly, adding just enough milk to allow it to come together and blend smoothly.

Pour into a container and put in the freezer for at least three hours before serving

[tarnalberry]

Hearty Pumpkin Bread

2/3 cup almond flour/meal

1/3 cup soy flour

1/3 cup millet flour

1/3 cup quinoa flour

1/3 cup buckwheat flour

1/3 cup amaranth flour

1/3 cup garfava flour

2 tsp pumpkin pie spice

2 tsp baking powder

1 tsp xantham gum

1 tsp salt

1 cup pureed pumpkin

1 cup soy milk

2 eggs

1/4 cup honey

1/4 cup canola oil

1/4 cup brown sugar

2 tsp vanilla

Set oven to 350F.

Wisk together the wet ingredients (pumpkin, milk, eggs, honey, oil, brown sugar, vanilla).

Stir together the dry ingredients (flours, spice, powder, gum, salt).

Mix the wet ingredients in with the dry.

Spray a cookie sheet (the kind with the 1/2" edges) with canola oil, and pour mixture (it'll be thick) into the sheet and smooth until just about even.

Bake in a 350F for 20 minutes. Cut up into squares and cool on a drying rack.

(Alternatively, crumble the bread after the first 20 minutes into relatively small pieces (possibly spreading over two cookie sheets), and put in a 250F oven, stiring every 15 minutes, until crispy.)

(Also alternatively, cook the whole thing in a bread pan instead.)

[tarnalberry]

20 Minute Garlic Mashed Potatoes

Serves 3-4

Ingredients

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2 yukon gold potatoes

2 red potatoes

2 cloves garlic, crushed

1 tbsp canola or olive oil

1 cup vegetable broth

1 tsp Italian seasonings

1/2 tsp garlic salt

lemon wedge (optional)

Directions

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1. Cut the potatoes into 1/2 inch cubes.

2. In a pan with a tight fitting lid, combine everything except 1/2 cup of the broth, and cook over medium heat.

3. When the potatoes are done (~15 minutes of being steamed), mash with a sturdy wisk or potato masher, adding enough broth to achieve the desired consistency.

4. Optional - sprinkle with a bit of lemon juice, to taste, when serving.

[tarnalberry]

Orange Soup

Ingredients

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1 lb chopped butternut squash (Trader Joe's has it in a bag, ready to go)

1 lb chopped carrots

1 can pumpkin

2 cups veggie broth

1 cube bullion (optional)

Directions

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1. Combine all items in a medium sized pot and simmer, covered, for 30 minutes.

2. Using a hand blender, or regular blender, puree.

3. Serve.