Easy Curry Beef
Ingredients:
1 tablespoon olive oil
16 oz chicken stock
2 Medium sized Sirloin Steaks
1 large potato, peeled and diced
2 medium carrots, peeled and diced
1 head of cauliflower, separated
1 small onion, diced
3.5 ounce box of Golden Curry Sauce Mix
Salt and pepper to taste
Directions:
Brown Sirloin in olive oil. Add onions, carrots, and potato, saute for a few minutes. Add chicken stock, 2 quarts of water, and cauliflower. Simmer on medium for one hour. Remove steaks and cut into bite sized pieces, return to stew pot. Stir frequently. Turn temperature down to low and simmer until meat is fork tender. Add box of curry sauce mix and simmer for an additional half hour. Serve and Enjoy!
Chai Iced Tea
This is a very simple recipe for Iced Tea. Brew your tea the way you normally do, with the addition of one chai tea bag. I use 4 Lipton tea bags, 1 Green Chai Tea bag, and 1/4 cup sugar. I prefer this brand of Green Chai Tea. Enjoy!
Tortilla Soup
Tortilla Soup Ingredients:
1 14.5 oz can Diced Tomatoes
2 14 oz cans of Chicken Broth
1 15 oz can of Pinto Beans
3 heaping tablespoons of Rojos Medium Salsa
1 small diced onion
1 tablespoon garlic
1 Medium Boneless Skinless Chicken Breast cooked on Foreman Grill
Garnish with
Cilantro
Green Onions
1/4 cup tortilla chips, smashed
Avacado
Tortilla Soup Directions: Combine all ingredients except garnishes in pan over medium heat. Cook for approximately one hour, preparing garnishes and chicken before serving. Combine Soup, Chicken, Garnishes and Serve.
Michelle's Pho
Michelle's Pho Ingredients:
2 cups water
2 14.5 ounce cans of Fat Free, Reduced Sodium Chicken Broth*
2 Medium Diced Carrots
1/2 Medium Diced Onion
***
1 Small Bok Choy (cut off bottom of stalk)
2 Diced Green Onions
Handful of fresh Cilantro
2/3 bag of 6 ounce Sai Fun Bean Threads (Mung Bean Noodles, Yum!)
Michelle's Pho Directions:
Bring the Water, Chicken Broth, Onions, and Carrots to a simmer for an hour, until Carrots are fork tender. Rinse remaining ingredients and set aside until broth is fully cooked. Add the Bok Choy, Green Onions, Cilantro, and Bean Threads. Cook for 5 minutes or until noodles are tender and Bok Choy is wilted. Serve and Enjoy!
*For Vegetarian version substitute 2 cans of Veggie Broth
Cincinnati Style Chili
Cincinnati Style Chili Ingredients:
4 Cups Water
1 28 oz Can Tomato Sauce -or- 1 28 oz Can Petit Diced Tomatoes
2 Bay Leaves
1 teaspoon Cinnamon
1 teaspoon Salt
1 1/2 teaspoon Apple Cider Vinegar
1 1/2 teaspoon Allspice
2 teaspoons Cumin
1 teaspoon Worcestershire Sauce
1 tablespoon Chili Powder
1 tablespoon Minced Garlic
1 medium Diced Onion
Optional Ingredients
*Kidney beans
*1/4 ounce Chocolate
*1/2 a bag of Morningstar Burger Style Crumbles
*Hamburger-drop 1 lb into water
Cincinnati Style Chili Directions:
Combine all ingredients and simmer over medium/low heat for 3 hours.
Serve over Spaghetti Noodles and enjoy!
Baked Chicken with Peas and Potatoes
Baked Chicken with Peas and Potatoes Ingredients:
2 Boneless, Skinless Chicken Breasts
2 Medium sized Red Potatoes
1 can of fresh Peas
1 Medium Onion
3 Tablespoons of fresh garlic
Salt and Pepper to Taste
Baked Chicken with Peas and Potatoes Directions:
Preheat oven to 350 degrees F. Wash potatoes thoroughly, leave skins on if desired, and cube. Cut up onion and garlic. Rinse Peas. Add all ingredients to baking dish with about 1/4 inch of water to cover the bottom of the pan. Cook for One hour to One hour and a half, or until potatoes are fork tender. Serve and Enjoy!
Fragrant Rice
Fragrant Rice Ingredients:
3 cups Jasmine Rice
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1/4 cup Raisins
6 cups water
Fragrant Rice Directions:
Rice Cooker:
In the Rice cooker combine all ingredients and cook for 20 minutes, and sit for 20 minutes without opening the lid. Stir and Serve.
On the Stovetop:
Cook according to rice cooking directions found on bag. Add Cinnamon, Allspice and raisins after rice is finished cooking. Let sit for 10 minutes before serving. Stir and Serve.
A word about Rice Cookers
If you eat rice on a regular basis I highly recommend getting a rice cooker. Entire meals may be prepared in the cooker, and can sit for up to five hours. I own a model with a hinged lid, and removable basin for easy cleaning.
Easy Vegan Lunch Pita
Easy Vegan Lunch Pita Ingredients:
1 whole wheat pita
1 Slice Follow Your Heart Gourmet Vegan Cheese
Handful of mixed salad greens
handful of cherry tomatoes
4 Nate's Meatless Meatballs
Salt and Pepper to taste.
Easy Vegan Lunch Pita Directions:
Microwave meatballs for 1 minute. Lightly toast pita and vegan cheese. Wash tomatoes and greens, slicing tomatoes down the middle. Place meatballs on toasted pita, add tomatoes and salad greens. Serve and Enjoy!
Chicken Bowl
Chicken Bowl Ingredients:
1 boneless, skinless chicken breast (I cook it on my Foreman Grill)
1 can pinto beans
3 cups of your favorite uncooked rice, I use Jasmine (I cook twice as much as I need and use the rest for a different rice meal the next day)
1 small diced onion
3 tablespoon diced garlic
1 1/2 cup water
For Garnish:
Fresh Tomato
Avocado
Sour Supreme
Salt and Pepper to Taste.
Chicken Bowl Directions:
Cook rice in cooker or stove according to directions. Preheat Foreman grill according to instructions. Sauté onion and garlic in olive oil, set aside until chicken is cooked through. Slice chicken and add it,pinto beans and water. Simmer for 15 minutes. Add rice to pan and mix well. Wash and Chop Garnishes.
Serve with Garnish and Enjoy!
Crustless Quiche
A note on Crustless Quiche
I use a 9" Pie pan, it browns the egg mixture nicely. A brand of soy cheese was used in the quiche shown in the photograph, but didn't make the cut for the recipe. One of these days I will find some of that Gourmet Vegan Cheese I've heard so many things about.
Crustless Quiche Ingredients:
2 cups spinach
olive oil no stick spray
½ cup finely chopped onions
1 cup Silken Tofu
3 whole eggs
1/2 teaspoon dried dill weed
1/2 teaspoon nutmeg
Salt and Pepper to taste.
A dozen diced cherry tomatoes
Optional: 4 Ounces Smoked Salmon
Crustless Quiche Directions:
Preheat oven to 350 degrees F. Spray pie pan with olive oil non stick spray. Wash spinach thoroughly. Fill pan with an inch of water, after it starts to boil, add steam basket and spinach. Steam for 2 minutes. Lightly sauté onion in olive oil no stick spray. Beat 3 eggs, mash up silken tofu with fork. Mix all ingredients except salmon. Pour mix into pan, lightly place salmon on top of mixture. Bake from 20 to 30 minutes depending on oven. (I check quiche for doneness after about 20 minutes by examining dish for liquid in the middle.) Serve over a bed of fresh mixed salad greens and Enjoy!
Easy Vegetarain Baked Spaghetti
Easy Vegetarian Baked Spaghetti Ingredients:
1 Jar of your favorite Spaghetti Sauce
1/2 lb of your favorite Spaghetti type noodles
1/3 cup Cheese/Soy Cheese
Optional:
1/4 bag Nate's Meatless Meatballs
Easy Vegetarain Baked Spaghetti Directions:
Cook Noodles according to package directions. Pre-heat oven to 350 F.
Combine noodles, sauce, and meatballs in large baking dish. Sprinkle cheese over top. Bake for 15 minutes. Serve.
Vegetarian Beef Stroganoff
Vegetarian Beef Stroganoff Ingredients:
1 Tablespoon Extra Virgin Olive Oil
2 cans Veggie Stock
1/2 bag Egg Noodles
3 Tablespoons Garlic
1 small Onion
1/4 bag Nate's Meatless Meatballs
Tofutti Sour Supreme
16 Ounces Water
Vegetarian Beef Stroganoff Directions:
Dice onion and garlic. Sautee Garlic, Onion, Olive Oil and Meatballs in pan large enough for all ingredients. Add in Veggie Stock and Water. Cook over Medium/High Heat for 25 Minutes. Add more water if necessary . Add Egg Noodles, cook for 10 minutes more. Serve, adding 1 Tablespoon Sour Supreme per bowl.
Chicken Noodle Soup
Chicken Noodle Soup Ingredients:
2 Chicken Breasts with Ribs
2 Medium Carrots
3 Stalks of Celery
1 Medium Onion
3 Tablespoons of Garlic
Salt and Pepper to taste
1/2 bag Egg Noodles
16 Ounces Water (add up to 32 Ounces)
Chicken Noodle Soup Directions:
Chop Carrots, Celery, Onion and Garlic, set aside. Combine all ingredient EXCEPT Egg Noodles, plus water in Soup Pot. Cook at Medium-High heat for One hour, Stir Occasionally. Take out Chicken Breast, carefully remove meat from bones and place back in Soup pot. Add Egg Noodles and cook for 20 minutes. Serve.
Vegetarian Beef Stew
Vegetarian Beef Stew Ingredients:
1 Jar of your favorite Tomato Sauce
2 Medium Carrots
3 Stalks of Celery
1 Medium Onion
1 can Peas
2 Tablespoons Garlic
1/2 a bag of Morningstar Burger Style Crumbles
Salt and Pepper to Taste
Vegetarian Beef Stew Directions:
Dice Carrots, Celery, Onion, and garlic. Combine all ingredients in Stew Pot, adding 16 ounces of water to mix. Cook on Medium/High for about one hour, stirring occasionally.
