Pasilla Chile

This is a light quick meal that tastes wonderful and keeps you satisfied. You can change it up any way you want. Create your own favorite. For you non Vegan types top it with bacon.

Ingredients:

• 1 big pasilla Chile, seeded, capped, and rinsed in cold water or your favorite chili-sliced lengthwise
• Daiya cheese of choice (there are 3)
• cooked rice of choice (brown, white, wild, or quinoa) or 2 finely chopped mushrooms
• 1 beautiful ripe Hass avocado sliced lengthwise
• 1 handful of cherry tomatoes cut in half
• Sea Salt and pepper of choice to taste

Directions:

1. Spray a cookie sheet with olive oil and put the Chile cut side down on the sheet.
2.  Heat an oven to 350 degrees and bake for about 10-15 minutes. Watch carefully as each oven is different and each Chile is also. (You can also do this in the broiler).
3.  Remove the Chile and spread out edges. Sprinkle in some Daiya cheese (or cheese of choice) then about a tablespoon or more of the cooked rice and top with more cheese. (You can also put left over carne asada and top it with rice and more cheese.
4.  Put it back in the oven until cheese is melted. Put both pieces on a plate and top chile with beautiful slices of avocado and cherry tomatoes. Serve with a big salad. This is a light but satisfying meal that stays with you.

* You can also use a dollop of sour cream  or creme cheese if you like. Best of all if your a college student you can make this in the toaster oven!

Source: Olinda Paul

New Potatoes with Dill

An old favorite always stays around. I can't ever remember not having a potato salad of some sort in the summer or for family gatherings.

Ingredients:

• 24   small red potatoes (organic whenever possible)
• 8      tablespoons or 1 stick of butter of choice
• 2-3  tablespoons of chopped fresh dill
•        sea salt and freshly milled pepper to taste

Directions:

1. Wash potatoes and dry.
2. Melt butter a heavy  flameproof casserole and tight lid. 
3. Add potatoes and season with salt and pepper. 
4. Coat potatoes with butter. 
5. Cover and cook over low heat for 30-45 minutes. Or oven bake them at 350 until done
6. Turn potatoes occasionally.
7. Pierce with tip of sharp knife to see if they are done. 
8. Toss with the chopped dill and serve immediately.

Source: Olinda

Quinoa Salad with grilled Corn, Tomatoes and Cilantro

Another yummy Quinoa recipe worth the trouble. Great at parties and healthy too!

Ingredients:

• 1       Cup quinoa
• 1 3/4 Cups water
•          Sea Salt
• 2       Cups grilled corn (from about 2 ears, cut from the cobs)
• 2       Cups chopped tomatoes, or cherry tomatoes cut in half
• 1       Serrano Chile, seeded and minced
• 3/4    Cup chopped green onion
• 3       Tablespoons lime juice
• 2       Tablespoons oil
• 1       Clove garlic, minced
• 1 3/4 Teaspoons ground cumin
• 1 1/2 cups chopped cilantro

Directions:

1. Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes.
2.  (this will take out any bitterness) Turn the quinoa into a medium saucepan and cook over medium heat, stirring constantly. 
3. The quinoa will dry, then begin to stick a bit. Keep stirring and eventually it will begin to toast, smell nutty and turn a light golden color (about 5 minutes total). 
4. Add the water and one-fourth teaspoon salt, bring to a slow simmer, cover and cook until the quinoa is dry, about 30 minutes.
5.  Remove from the heat and set aside for 10 minutes before fluffing with a fork. (Dish can be prepared to this point up to a day in advance and refrigerated tightly covered; bring to cool room temperature before serving.) 
6. When ready to serve, transfer the quinoa to a mixing bow and gently stir in the corn, tomatoes, Chile, green onions and 1 teaspoon salt.
7.  Combine the lime juice, oil, garlic and cumin in a blender and puree to a smooth dressing. 
8. Pour about half of the dressing over the quinoa mixture and stir gently to combine. Add more dressing to taste.
9.  Gently fold in the cilantro. Correct the seasoning with more salt or lime juice, if needed, and serve immediately. This makes about 6 cups salad.

Source: Los Angeles Times

Wedding Quinoa

My sister Eva took this to a Park wedding in Idaho late July and it was a hit. I loved it. Everything was so fresh and tasty. It works beautifully at room temperature. Everyone was very curious about it, and were delighted when they found out that they actually LIKED Quinoa. It wasn't at all what they thought Quinoa tastes like. Always use organic whenever possible as it improves the taste.

Ingredients:

• 1 Eggplant (sliced in uniform medium slices)
• Zucchini (sliced in medium slices)
• 1 Crookneck squash (yellow ones sliced in medium slices)
• 1 Bunch of of spring onions (left whole on the grill then sliced when cool)
• 1 Red bell pepper (sliced in quarters)
• 1 Orange bell pepper (sliced in quarters)
• Virgin Olive Oil
• Pappy's Choice Garlic Herb seasoning  www.pappyschoice.com
• GF Chicken or Vegetable broth

* Pappy's has salt, pepper, garlic, onion, sugar, tarragon and basil and is GF. If you want to try and make your own spices, do so and tell me what you did so I can try it.

Directions:

1. Thoroughly rinse well, one serving (or more) of dried Quinoa and prepare as directed on the box or bag.
2. Set aside to cool. 
3. Brush sliced veggies with olive oil and sprinkle with Pappy's. Set aside.
4. Grill veggies until they have grill marks and just "done". (each BBQ is different so watch them.).
5. When Quinoa and veggies have cooled, slice veggies in bite size pieces and toss with chicken or vegetable broth in the Quinoa. Just enough to lightly moisten the salad and serve. Should still be fluffy but moist. Serve.

*You can use any other grilled vegetable of choice also. Just add more veggies if you use more Quinoa.
** You can also add cooked chicken and take a healthy meal for lunch! YUM!

Source: Eva Miller

Quinoa-Celery Salad

Summertime salads, what's not to love. A big beautiful healthy salad that you can add almost anything to. I love Quinoa, I would also add more crunch with some pine nuts or cashews in this recipe....or even chicken! Healthy, filling and versatile.

Ingredients:

• Cook 1 recipe of Quinoa, fluff and cool.
• 2     stalks of celery diced
• 1     cup cherry tomatoes halved (both the red or yellow)
• 2-3  radishes thinly sliced
• 1     can sliced water chestnuts rinsed and drained or and orange bell pepper diced
• 1     fresh Dill sprig
• 1     handful or more of Feta cheese
• Olive oil and Balsamic vinegar whisked (use your judgment here) and salt and pepper to taste

Directions:

1.   Drizzle Olive oil and Vinegar over Quinoa salad and toss to coat.
   
2.   Add a handful of Feta Cheese and garnish with a fresh sprig of dill.

Source: Celiacpodcast.com

Black Bean and Rice Salad

My dearest friend Trisha, made this salad for a party the other night and it was a real hit! With the black, white, green and red, it's a pretty salad as well as yummy and nutritious. Great for the 4th!

*Cook 1 cup short grain brown rice in 2 1/4 cup water + 1/2 tsp salt. Following pkg. directions.

*Place cooked rice in a 2 qt bowl and place in fridge to cool.

Ingredients:
1           can black beans, drained and rinsed
1           can sliced black olives, drained
2/3      cup chopped fresh parsley
1            large (or 2 Roma) tomato, chopped
1/2       sweet red pepper, chopped
1            tablespoon chopped fresh, or 1tsp dried oregano
1/2       teaspoon ground cumin
1/2       teaspoon ground black pepper
1/2       teaspoon dried thyme

Stir into cool or partially cooled rice together with:

juice of 1 1/2 limes
1/3        cup olive oil
1/4        cup red wine vinegar
5             dashes Tabasco sauce (to taste) or sauce of choice

Directions:
Add all the veggies and seasonings.Cover and return to fridge to continue chilling. Check seasonings before serving cold or at room temperature.

Notes: Can substitute white rice (reduce cooking water to 2 cups) for brown; can substitute halved or quartered cherry tomatoes. Use your imagination on the fresh and dried herbs, though the fresh parsley is a key ingredient. Feel free to increase the amount of fresh vegetables. Sliced green onion is one option. Avocado is good if you're going to consume the entire salad the same day, but it doesn't keep.

Source: Trisha Lindsey

Roasted Potatoes with Herbes De Provence

Easy and delicious, you need to try this.  Just pop it in the oven and go do something else. Try using different flavored oils too!

Ingredients:

1-1/2 lbs. New potatoes or fingerlings
2                  Tablespoons Olive oil
2                  Tablespoons Herbes de Provence
                     Sprinkling of GF onion powder
                     Sea Salt to taste
                     Fresh ground pepper to taste

Directions:

1. Preheat oven to 450 F. Cut the potatoes into wedges and place on a cookie sheet. 
2. Toss the potatoes with the olive oil and Herbes de Provence.
3. Season as desisred with onion powder, sea salt and fresh ground pepper.
4. Spread in a single layer on cookie sheet and cover with foil. 
5. Roast in the oven approximately 25 minutes. 
6. Remove the foil, stir and continue to roast until lightly browned.

Source: The Spice Hunter/Adapted by Olinda

Roasted Potatoes

Yum! I love these and so will everyone else. I love cooking with rosemary and garlic. It fills the house with the most delicious smells.

Instructions:

• 1 ½ lbs. Yukon gold (or mix with red potatoes)
• 1/3           cup virgin olive oil
• ¾             teaspoon sea salt
• ½             teaspoon freshly ground pepper
• 1                tablespoon garlic minced (optional)
• 2                tablespoons fresh rosemary chopped

Directions:

1. Heat the oven to 400 degrees.
2. In a large bowl put in the olive oil, salt, pepper, garlic and rosemary and toss until all potatoes are covered.
3. Lightly spray a cookie sheet (with sides) with olive oil spray. 
4. Spread the potatoes over the pan and roast for about an hour tossing a few times throughout the cooking to insure crisp browning.
5. Serve hot.

Source: Unknown

Herbs de Provance Rice

Easy as 1-2-3 for Easter. Try some flavorful rice, so easy to do in the rice cooker too! You can make this ahead for dinner, or serve leftovers with breakfast. Rice, eggs, and fruit.

Ingredients:

• 1 cup white rice
• 2 cups chicken stock
• 1 1/2 teaspoons herbes de Provence
• 1 pinch sea salt
• 1 pinch pepper

Directions:

1. In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper.
2.  Set over high heat, and bring to a simmer; cover, and cook 20 minutes. 
3. Fluff with a fork, and serve.

*Try this with other herbs like rosemary, thyme, sage, etc.

Source: Unknown

Chevice

This is very refreshing for summer. I love this recipe for it's simplicity, but I am allergic to citrus now. For those of you who can have citrus, enjoy!

Ingredients:

• 1 lb of (any white fish) cod and scallops rinsed and cut into bite size pieces
• 4 lemons and 4 limes juiced. Reserve grated lime zest from 1 lime set aside
• 1 red, yellow or orange bell pepper seeded and chopped into bite sized pieces
• 1 Jalapeño pepper seeded and minced or pepper of choice (wear gloves)
• 1 cup of chopped in half cherry tomatoes
• 1 beautiful avocado cut into bite sized pieces
• salt, black pepper to taste, garlic and onion cut up fine if desired
• 1/4 cup good virgin olive oil

Directions:

1. Put cod, scallops lemon and lime juice, grated zest in glass pan.
   
2. Add bell pepper and Jalapeño and mix together.
   
3.  Cover and store in fridge up to one hour only. Otherwise it turns to rubber.
   
4. Take out of fridge, drain completely, put back in to the bowl and add tomatoes, avocado and mix with olive oil and add 1 tsp of honey or more if desired.
5. Add in black pepper, garlic, and onion if desired. Serve 

Source: Unknown

Sweet & Sour Little Onions-great with any roast

I have eaten a whole pan of these by myself. Enough has been said.

Ingredients:

• 3 (10-oz.) or 2 (16-oz.) packages. frozen little onions, thawed
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• Salt to taste

Directions:

1. Drain onions thoroughly on paper towels. Melt butter in a large skillet.
   
2.  When butter foams, add drained onions.
   
3. Saute over medium heat 5 to 8 minutes or until onions begin to color.
   
4.  Add brown sugar and stir to coat onions.
   
5. Add vinegar and salt. Cook 2 to 3 minutes longer. Sauce should be thick and coat onions.
   
6. Serve hot. Makes 8 to 10 servings.

Source: Biba Caggiano-Northern Italian Cooking

Baked Onions

I love this dish! So easy and elegant with these caramelized beauties. Serve in a beautiful dish. Good with lamb or pork.

Ingredients:

• 5 tablespoons olive oil
• 4 large yellow onions
• Salt and freshly ground pepper to taste

Directions:

1. Preheat oven to 375F. Put 3 tablespoons oil in an 11 x 7 inch baking dish.
   
2.  Cut onions in half horizontally and place cut side up in baking dish. Season with salt and pepper.
   
3. Drizzle remaining oil over each onion. Bake 40 to 60 minutes, depending on size. Onion tops should be light golden.
    
4. Serve hot. Makes 4 servings.

My grandmother used to make onions this way also.

Source: Biba Caggiano-Northern Italian Cooking

Mushrooms with Parsley & Garlic

Here is an elegant side dish that's always a hit. Make these for a wedding dinner or any occasion. Even just for yourself.

Ingredients:

• 1-1/2 lbs. small white mushrooms
• 2 tablespoons butter of choice
• 2 tablespoons olive oil
• 1/4 cup chopped parsley
• 3 garlic cloves, chopped
• Sea salt and freshly ground pepper to taste
  

Directions:

1. Wash and dry mushrooms thoroughly and cut into slices.
   
2.  Melt butter with oil in a  large skillet. When butter foams, add mushrooms. Saute over high heat until golden.
   
3. Add parsley, garlic and salt and pepper; cook 1 minute longer. Taste and adjust for seasoning.
   
4.  Serve hot or at room temperature. Makes 6 to 8 servings.

Source: Biba Caggiano-Northern Italian Cooking, page 132

Curried Quinoa Salad

Try this interesting change up for spring. Very tasty and something different.
Ingredients:
• 1 cup dry quinoa
• 1 tsp curry powder
• 4 green onions, 1/4" dice
• 1/4 cup unsweetened dried cranberries
• 1/4 cup walnuts, chopped (allergic to walnuts? use pecans or nut of choice)
• Sea salt and fresh ground black pepper, to taste

Directions:
1. Bring 1¾ cup water and quinoa to a boil. Cover and simmer on medium-low for 15 minutes or until all the water is absorbed. Stir in remaining ingredients and serve.