Thursday Recipes

Enjoy!

CRANBERRY PIE



My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” This can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.)

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES

This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.

To view this online, click here.

2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided

2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided

1 Tbs. olive oil

1 Tbs. pure maple syrup

1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks

1/2 cup apple juice

1 Tbs. apple cider vinegar

Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free

CHERRY CLAFOUTIS

This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. Martha wrote, “This classic French dessert looks fancy, but it is a cinch to make. I use yogurt in my clafoutis, although it isn’t traditional (the French use cream). And I always enjoy leftovers for breakfast.” Yield: Serves 8; Time: 1 hour 30 minutes.

This was featured in “A Short Season for Cherries”, and can be viewed online here.

Ingredients

For the Cherry Clafouti

1 1/2 pounds (about 5 cups) fresh ripe cherries, stemmed and pitted if desired

2 tablespoons kirsch

6 tablespoons sugar

3 large eggs

1 vanilla bean, scraped

Pinch of salt

2/3 cup sifted unbleached all-purpose flour

3/4 cup low-fat yogurt

2 tablespoons milk

2 teaspoons confectioners’ sugar (optional)

Preparation

For the Cherry Clafouti

Toss the cherries with the kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl.

Preheat the oven to 375 degrees. Butter a 10- or 10 1/2-inch ceramic tart pan or clafouti dish. Fill the dish with the drained cherries.

In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean. Add the salt and the liquid from the cherries, and combine well. Slowly beat in the flour, and whisk until smooth. Add the yogurt and milk, and combine well. Pour over the cherries, scraping out all of the batter with a rubber spatula.

Bake in the preheated oven for 30 to 40 minutes until the top is browned and the clafouti is firm and puffed. Press gently on the top in the middle to see if it’s firm. If not, return to the oven for five minutes.

Remove from the oven and cool on a rack. When the clafouti is warm or cool, sift on the powdered sugar. Serve warm or at room temperature.

Tip

Advance preparation: If you’re making this for a dinner, you can make it several hours ahead. The leftovers will keep for about three days in the refrigerator.

CREAMY CHICK’N AND RICE

This comes from Allyson Kramer, About.com’s Vegan Food expert. Allyson wrote, “You don't have to be an omnivore to appreciate a delicious dish of comforting "chick'n" and rice. Just like the traditional version, this vegan friendly recipe is chock full of creamy sauce as well as toothsome vegetables and tofu for texture. A perfect pick me up for a chilly evening!

“This recipe can be prepared ahead of time and frozen as well. To thaw, simply warm in a saucepan (along with a touch of nondairy milk) until it reaches the desired temperature.” Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

For the Rice:

2 cups brown rice

2 teaspoons veggie bouillon (I like Edward & Son’s brand)

5 cups water

For the Sauce:

1 cube or teaspoon chick'n flavored veggie bouillon

1/2 teaspoon salt

2-3 tablespoons nutritional yeast

1 block extra firm silken tofu (add an extra 1/2 block of silken tofu + 1 tbsp nutritional yeast + 1/2 cube more bouillon if you want the dish to be extra creamy)

For the Tofu:

1 block extra firm tofu

1 tablespoon olive oil

1 tablespoon fresh minced sage

Salt to taste

For the Veggies:

2 cups portobello mushrooms, chopped

1/2 cup carrot, diced

1 cup asparagus, chopped

1 tablespoon sage, minced

1 tablespoon rosemary, minced

Salt to taste

Preparation

To drain the tofu: Wrap the tofu in an absorbent towel and place a plate on top of the wrapped tofu. Place a heavy can or similar item on top of plate to weigh it down. Wait about 20 minutes before starting step two.

Begin cooking rice according to package directions. Add 2 cubes of vegetable bouillon to the water that you are cooking the rice in.

Prep your veggies and spices by washing, chopping, etc., and then place them in large frying pan over medium-low heat.

Cover and cook until carrots are soft. No need to add any oil. Salt if desired, and set aside when they are finished cooking.

Slice your tofu about 1/2 inch thick. Mix olive oil and sage together and brush onto tofu while it is on the grill or before placing into the oven. Lightly salt and cook. I used my George Foreman Grill to cook my tofu. Feel free to roast the tofu at 375 on a lightly greased cookie sheet for about 30 minutes, or until firm. When tofu is browned on both sides, remove from heat. Let cool and cut into bite sized pieces.

Make sauce by combining all “sauce” ingredients into a food processor. Blend until very smooth. Set aside.

Once the rice is finished cooking, combine everything together with the rice in the pot. Warm on low heat if needed. Serve hot.

PORTOBELLO PATTY MELTS

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor’s drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.” Yield: Serves 4; Time: 1 hour.

This was featured in “The Crispy Decadence of the Patty Melt” and can be viewed online here.

Ingredients

2 to 4 tablespoons unsalted butter

2 large onions, peeled and thinly sliced

Kosher salt and freshly ground black pepper to taste

8 slices seeded rye bread

8 slices Swiss cheese, approximately 1/2 pound

1 tablespoon olive oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1 minced garlic clove

8 clean portobello caps

Preparation

Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.

Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)

Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.

Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

VEGETABLE STIR-FRY

Servings: 8

Source: The New American Heart Association Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml

Ingredients

1 pound fresh broccoli

1 teaspoon acceptable margarine

1 teaspoon acceptable vegetable oil

1 pound carrots, peeled and thinly sliced

12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)

2 to 3 medium green onions, thinly sliced (about 1/3 cup)

2 tablespoons dry sherry

1 tablespoon fresh lemon juice

1 tablespoon ground nutmeg

1 teaspoon dried thyme, crumbled

Pepper to taste

Directions

Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.

In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.

Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat

Wednesday Recipes

Enjoy!

QUINOA MEDLEY WITH BEANS AND CORN

This recipe comes from the January 2007 issue of Vegetarian Times, and begins, “Protein-rich quinoa cooks in the same amount of time as white rice and lends itself well to this speedy dish. Store-bought fresh salsa adds complex flavor in seconds.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 1/4 cups quinoa, rinsed

1 15-oz. can black beans, drained and rinsed

1 cup frozen corn

1/2 cup chunky salsa, divided

1 tsp. chili powder

1/4 cup chopped cilantro

2 Tbs. olive oil

Lime wedges, for garnish

Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.

Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper. Return to a boil. Cover, and cook 2 to 5 minutes more, or until quinoa is tender.

Stir in cilantro, oil and remaining salsa. Divide among bowls, garnish with lime wedges, and serve.

nutritional information Per SERVING: Calories: 386; Protein: 13 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 61 g; Sodium: 534 mg; Fiber: 9 g; Sugar: 6 g; Vegan

CURRIED PENNE

This also comes from the January 2007 issue of Vegetarian Times, and begins, “This unusual ingredient combination surprised VT staffers with its rich, satisfying flavor. Buttermilk creates a tangy, creamy pasta sauce—with half the fat of an Alfredo sauce.” Serves 4 in 30 minutes or less.

To view this online, click here.

8 oz. whole-wheat penne pasta

3 Tbs. slivered almonds

1 Tbs. canola oil

1/2 onion, finely chopped (1/4 cup)

1/2 tsp. whole cumin seeds

1 small tomato, diced (about 1/2 cup)

1 1/2 tsp. mild curry powder

Pinch cayenne

1 cup frozen peas, rinsed under hot water

1 cup low-fat buttermilk

2 Tbs. chopped cilantro

Cook pasta according to package directions. Meanwhile, heat large skillet over medium heat. Add almonds, and toast 2 to 3 minutes, or until lightly browned, stirring frequently. Transfer to small bowl.

Heat oil in skillet over medium-high heat. Add onion, and cook 2 minutes, or until softened. Stir in cumin, and cook 1 minute more, or until fragrant.

Add tomato, curry powder and cayenne. Cook 1 minute, or until liquid has evaporated. Add peas, and cook 1 minute more. Remove from heat, and stir in buttermilk.

Drain pasta, and transfer to large serving bowl. Toss with buttermilk sauce, top with cilantro and almonds, and serve.

nutritional information Per SERVING: Calories: 348; Protein: 13 g; Total Fat: 8 g; Saturated Fat: 1 g; Carbohydrates: 56 g; Cholesterol: 4 mg; Sodium: 433 mg; Fiber: 9 g; Sugar: 8 g

VEGETABLE STIR-FRY

Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml

Source: The New American Heart Association Cookbook

Servings: 8

Ingredients

1 pound fresh broccoli

1 teaspoon acceptable margarine

1 teaspoon acceptable vegetable oil

1 pound carrots, peeled and thinly sliced

12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)

2 to 3 medium green onions, thinly sliced (about 1/3 cup)

2 tablespoons dry sherry

1 tablespoon fresh lemon juice

1 tablespoon ground nutmeg

1 teaspoon dried thyme, crumbled

Pepper to taste

Directions

Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.

In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.

Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat

SWEET-TART CUCUMBER SALAD

This comes from Taste of Home, and comes from Dian Jorgensen of Santa Rosa, California. Dian wrote, “A dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for lemon or pickling cucumbers.” Total Time: Prep: 20 minutes + chilling; makes 8 servings.

You’ll have to register to view this online. Once you get to Taste of Home, register (it’s free), then type in the recipe title.

Ingredients

10 pickling cucumbers or 3 medium cucumbers, thinly sliced

1 tablespoon plus 1 teaspoon salt, divided

2 cups white vinegar

1 cup sugar

1/2 cup lemon juice

3 teaspoons celery seed

1 teaspoon pepper

2 medium onions, halved and thinly sliced

Directions

Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.

In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.

GNOCCHI WITH LEMON CHILI GARLIC SAUCE [VEGAN]

This comes from the One Green Planet e-newsletter. It begins, “This gnocchi is tasty and tasty to make. Light and fluffy gnocchi are coated in a tangy and garlicky lemon chili sauce that's light enough to enjoy in warmer weather. Chopped kale is added to the sauce, bringing some greens to the table, and adding color to your bowl.” Serves 4; Cook Time: 30 minutes; Dairy Free; Vegan

To view this online, click here.

Ingredients

For the Gnocchi:

6 potatoes

3 cups plain flour, plus more as needed

1 teaspoon, plus 1 tablespoon salt



1 tablespoon olive oil

5 cloves garlic

1 large red chili

1 tablespoon lemon zest

1/2 cup lemon juice

1 cup chopped kale leaves

Preparation

To Make the Gnocchi:

Peel, chop, and boil the potatoes until soft, about 15-20 minutes.

Drain well and purée until smooth.

Mix in the flour and 1 teaspoon salt until a smooth dough forms. You may need to vary the amount of flour depending on how moist the potatoes are.

Roll out the dough on a floured surface to 1/3-inch thick.

Slice into pieces, about 3/4×3/4-inch each.

Fill a large pan halfway with water, add 1 tablespoon salt, and bring it to a boil.

Add enough gnocchi to cover the bottom of the pan.

When the gnocchi rises and floats to the surface, about 2 minutes, it is ready. Scoop out with a slotted spoon and put into serving dishes.

Repeat until all the gnocchi is cooked.

To Make the Sauce:

Peel and finely dice the garlic.

De-seed and finely chop the chili.

Heat the oil over a low-medium heat in a frying pan.

Add the garlic and chili, cook for about 1 minute, or until the garlic begins to brown.

Add the zest, juice, and kale, stir for another minute.

Remove from heat.

Combine the gnocchi with the sauce and serve immediately.

CHICKPEA "MEAT" SAUCE OVER PASTA SHELLS [VEGAN]

This is also from the One Green Planet e-newsletter, and begins, “This recipe is the next best thing next to simmered-all-day pasta sauce. You'll have all your family and friends guessing how you managed to juggle your day while making such a fabulous meaty sauce – hey, we won't tell them it was super easy if you don’t!” High carb; vegan.

To view this online, click here.

Ingredients

1 large onion, chopped

1 small carrot, peeled and minced

3 cloves garlic, minced

1 15-ounce can chickpeas, rinsed and drained

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon dried rosemary

A dash of red pepper flakes

1 28-ounce can crushed tomatoes

1 tablespoon red miso paste

1 tablespoon tomato paste

1 1/4 tablespoon pure maple syrup, or to taste

13 ounces gluten-free or whole wheat pasta shells

Vegan Parmesan cheese, for garnish (optional)

Chopped fresh basil, for garnish (optional)

Preparation

Heat a large skillet to medium-high, add a splash of water or vegetable broth, and sauté the chopped onion and carrot for about 5 minutes. Add the garlic and sauté an additional minute.

While the carrots and onion cook, put the chickpeas in the bowl of a food processor and pulse to break them down. You don’t want hummus — but you also don’t want any whole chickpeas remaining. Set aside.

Stir the herbs and spices into the onion/carrot mixture and cook for about 30 seconds. Add the chickpeas and sauté for about 5 minutes, letting them brown a bit.

Add the crushed tomatoes, miso, tomato paste, and maple syrup, scraping up the yummy browned bits and stirring well to combine. Turn down the heat to low and let the sauce bubble for about 30 minutes. If you have one of those mesh screens, this is the time to use it.

Stir the sauce occasionally, adding broth or water if it becomes too thick. While it cooks, get the pasta water going and cook according to package directions. Drain, reserving 1/4-1/2 cup of the pasta water, if desired (you can use this to further thin the sauce, if necessary).

When the sauce is done, taste and adjust the seasonings. Pour the pasta into the sauce and stir well, making sure to coat each and every tender shell. Serve with copious amounts of vegan Parmesan cheese and fresh basil.

Friday Recipes - Three Chilis, Salad, Stir-Fry & Dessert

Enjoy!

BEST APPLE CRISP

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings

To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.

Ingredients

3/4 cup all-purpose flour

1/8 teaspoon salt

3/4 cup light brown sugar, packed

3/4 cup quick oats

8 tablespoons cold butter, cut in small pieces

2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples

1 tablespoon lemon juice

1/3 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

Preparation

Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.

In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.

Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.

Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.

Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.

Bake for 40 to 50 minutes, or until the apples are tender.

VEGETABLE STIR-FRY

Servings: 8

Source: The New American Heart Association Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/240.shtml

Ingredients

1 pound fresh broccoli

1 teaspoon acceptable margarine

1 teaspoon acceptable vegetable oil

1 pound carrots, peeled and thinly sliced

12 ounces fresh mushrooms, thinly sliced (3-1/2 to 4 cups)

2 to 3 medium green onions, thinly sliced (about 1/3 cup)

2 tablespoons dry sherry

1 tablespoon fresh lemon juice

1 tablespoon ground nutmeg

1 teaspoon dried thyme, crumbled

Pepper to taste

Directions

Separate broccoli florets so they are of small, uniform size. Peel tough stems; cut stems into 2-inch pieces.

In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp. Stir in remaining ingredients.

Nutritional Information Per Serving: Calories: 65; Protein: 3 g; Fat: 4 g; Sodium: 57 mg; Cholesterol: 0 mg; Carbohydrates: 11 g; Exchanges: 2 Vegetable, 1 Fat

VEGETARIAN CHILI

This is from Runner's World. Apparently, it was in the December 1999 issue and repeated after someone mentioned it in a letter in the February 2000 issue. I'm always amazed at the great food coming out of there!

1 onion, chopped

1 sweet green pepper, chopped

2 cloves garlic, minced

1 teaspoon soybean or olive oil

1 16-ounce package extra-firm tofu, drained and crumbled

1 or 2 19-once cans of beans (kidney, pinto, or white)

1 28-ounce can stewed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon hot sauce

Salt & Pepper to taste

Sauté the onion, pepper & garlic in oil over medium heat. Add the tofu and sauté until crisp & lightly browned (about 10 minutes). Add the beans, stewed tomatoes, carrots, chili powder, cumin, hot sauce, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serves 4.

From Runner’s World, December, 1999/letters Feb. 2000

REWORKED VEGETARIAN CHILI

I've fixed this recipe probably several hundred times, easily. I started off with the above Runner's World recipe; it slowly morphed into this recipe.

Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.

Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.

2 T olive oil

2 onions, chopped

4-6 cloves garlic, minced

1-2 peppers, chopped

16-ounce package extra-firm tofu, drained and crumbled

2 19-once cans of beans, drained

1 28-ounce can crushed tomatoes

3 medium carrots, sliced

2 Tablespoons chili powder

1 teaspoon cumin

Salt & Pepper to taste

Note: For cutting up onions, check here.

Sauté the onion, peppers & garlic in oil over medium heat.

Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.

Make sure to stir periodically to keep chili from burning



YUM!

BLACK BEAN CHILI

This recipe is from the Silk emailed newsletter. Total time: 1 hr 15 min; Servings: 6

To view this online, click here.

Ingredients

1 Tbsp olive oil

1 medium yellow onion, finely chopped

1 medium green, yellow, orange or red bell pepper, finely chopped with stem and seeds removed

3 Tbsp chili powder

1 tsp ground cumin

1 bay leaf

1/2 tsp sea salt

1 (28-oz) can diced tomatoes, with juice

1/4 cup Silk Original Cashewmilk

2 (15-oz) cans black beans, drained and rinsed

1 (15-oz) can kidney beans, drained and rinsed

1 cup uncooked quinoa

2 3/4 cups vegetable stock

Whole cilantro leaves or parsley, if desired

6 scallions, chopped, if desired

Preparation

Heat olive oil in a large pot over medium-high heat. Add onions and pepper, reducing the heat to medium. Cook, stirring occasionally, until very soft (about 10 minutes).

Stir in chili powder, cumin, bay leaf and salt. CooStir in chili powder, cumin, bay leaf and salt. Cook, stirring often, until spices are fragrant (about 1 minute), stirring often, until spices are fragrant (about 1 minute).


Add tomatoes with juice, stir, and reduce the heat to low. Cook, stirring occasionally, for 25-30 minutes.



Add Silk, beans, quinoa and stock, cooking for an additional 20 minutes. Taste and adjust seasoning as needed.



Serve topped with cilantro and scallions, if desired.

LIGHT SPINACH SALAD

Yield: 2 servings

Source: Magic Menus for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/3.shtml

View Online: http://diabeticgourmet.com/recipes/html/775.shtml

Ingredients

4 cups torn fresh spinach

4 ounces cooked boneless skinless chicken breast, cubed

1 medium orange, peeled, seeded, and sectioned

1/2 cup sliced mushrooms

1 small onion, sliced

2 ounces Cheddar cheese, cubed or in strips

2 tablespoons reduced-fat salad dressing

Directions

Combine all ingredients except cheese and dressing in a large bowl; chill.

Before serving, add cheese and toss with dressing.

Nutritional Information Per Serving: Calories: 302; Protein: 28 g; Fat: 15 g; Cholesterol: 422 mg; Dietary Fiber: 5 g; Carbohydrates: 19 g; Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit