Today is Friday and meatless day

Who wants to swing on the tire swing?

Who wants to swing on the tire swing?

For those of you who are Christian, this is a time of Lent! One of these things means the process of fasting,abstaining from meat on Fridays of Lent.

Fast and fabulous cannelloni bean salad

Into a medium sized bowl:

1 can cannelloni  beans. (high in fiber,good for you) rinsed and drained

Fresh cut-up vegetables of choice: or what you have on hand in yor vegetable drawer of fridge.

Handful ofcherry tomatoes, cut in half

Cucumbers,sliced, then cut each slice into fours

Celery, 1 stalk, cleaned with vegetable peeler, and cut into small pieces

Bottled salad or marinade, ( I used balsamic olive oil marinade).

Mix all together.

Next, I opened up a can of tuna with vegetables, mixed with, mayo,

And added some chopped black olives.

Cold brown rice salad:

Saute one or two strips of a red bell pepper and 1 stalk of celery chopped in a small

Skillet with 1 tablespoon of canola oil (lower in cholesterol).

Boil in medium size sauce pot, a bag of brown rice, 1 cup. To directions on box.,boil for 10 minutes,in this case, (success boil in bag brown rice),serves 4.

Mix into the drained brown rice,the previously sautéed chopped red bell pepper and green celery, add the spices that you prefer.

Spices: lemon pepper seasoning,1/4 teaspoon, celery seeds,salad dressing, olive oil, and balsamic vinegar,

Advertisements

Cooking with Zucchini- Stove top casserole

Good morning. I don’t know about you, but whenever I have a free morning, I’m at the computer, and looking out the window at the sunshine, sipping some green tea.

While talking with mom on the cordless phone,  our conversation went like this.  I was reading a blog recipe aloud where they mentioned Sea Salt as the ingredient for the salad dressing .  (lemon, white vinegar, and sea salt).  Mom asked,” which one is better Sea salt  or Table Salt? ” If there’s a question, Google has the answer. She was amazed , how fast the computer works.

Sea salts retain the trace elements while table salt has been processed to remove trace elements and include additives.

Table salt is processed to remove trace elements while sea salts, in general, leave these in.  These minerals are indeed important in our diets, but in sea salt they exist in what the Mayo Clinic describes as “insignificant amounts.” Chances are you are getting the same minerals in greater quantities in the fruits and vegetables that you eat.

Mom then posed the question about Salt mines. Where are they located?

Google again.

“The oldest salt mine known to date located in Azerbaijan, Duzdagi mine”


“In order to understand these interactions, CNRS researcher Catherine
Marro and her team have been exploring the Araxes basin (Turkey, Iran,
Azerbaijan) for the last ten years or so. The archeologists have been
focusing particularly on the Duzdagi (4) salt mine situated in
Azerbaijan, more specifically beside the old medieval Silk Road linking
Tabriz (in the north west of Iran) with Constantinople.”

“To the researchers’ surprise, intensive salt production was carried out in this mine at least as early as 3500 BC.”

The economic and symbolic importance of salt in ancient and medieval
times is well-known. Recent discoveries have shown that salt most
probably played a predominant role in protohistoric societies, in other
words those that preceded the appearance of writing.  How is salt
obtained? The two most widely used techniques are based on the
extraction of rock salt, in other words a sedimentary deposit containing
a high concentration of edible salt (2), and the collection of sun-dried
salt in salt marshes, for example.”

http://www.alphagalileo.org/ViewItem.aspx?ItemId=90605&CultureCode=en

Mom then said, “Well those mines are older than the Coal mines of Pennsylvania. ”

Stove Top Casserole

zucchini 4 cups sliced

Vegetable oil 3 Tablespoons

Garlic cloves, 2 crushed

salt and freshly ground pepper

spaghetti sauce, 1  16 ounce can, heated

mozzarella cheese, 3/4 pound thinly sliced

oregano, 1 teaspoon, crushed

basil 1/4 tsp

In a large Teflon skillet, saute zucchini slices, 1 cup at a time in 1 tablespoon oil with garlic.

Cook until almost tender and a little brown; drain on paper towels.  pour off any excess oil; then layer hot zucchini in skillet, season lightly with salt and pepper , and spreading each layer with some of the hot spaghetti sauce and sliced mozzarella cheese.  Cover top layer with cheese and sprinkle with herbs.   Cover and cook very slowly until mixture is just bubbly and cheese is melted.

 Serves 6.

Reference: The Zucchini Cookbook by Paula Simmons.

Yogurt Raita with cucumbers

Cool and refreshing, this Raita goes well with hot curries and other Indian spiced dishes!

Ingredients:

2 cups plain yogurt

3 medium garlic cloves, minced

2 medium cucumbers, peeled, seeded, and finely chopped

Salt

Directions:

Mix all the ingredients together.   Chill in the refrigerator at least 30 minutes.

Yogurt Raita with Ginger and Honey

This raita offers a sweet contrast to spicy curries.

It is also delicious when you serve it as a dessert , topped with fresh strawberries.

Ingredients:

3 to 4 inch piece of ginger

2 cups plain yogurt

2 tablespoons honey

Makes 2 cups

Directions:

Peel and finely grate the ginger.  Squeeze the juice from the grated ginger either in a towel or with your fingers.   Mix 3 tablespoons into the yogurt and stir in the honey.   Taste to adjust the flavors.  Chill in the refrigerator for 1 hour before serving.

Resources:

Cookbook: “A taste of Heaven and Earth  by Bettina Vitell

Copyright 1994~ ~” Vegetarian recipes”

“This is a both a cookbook  filled with recipes and a boo that asks questions.    She offers these questions as a way to taste what she has discovered in the kitchen and to encourage the reader to make his/her own discoveries.

“What is the source of your aliveness?”

“What brings you greater clarity?”

“What leads you to a more connected and aware way of living? “

Crockpot Macaronic and Cheese

Crock Pot Macaroni and Cheese

Here is a very popular mac n’ cheese recipe  and the best thing is you use the crock pot. Enjoy!

Crock-pot Mac & Cheese

2 cups  Cooked macaroni
3 cups . pkg. Shredded cheese
8 oz. Sm. Block Velveeta
5 oz  Can evaporated milk
½ stick melted butter
1 ¾ cp. reg. Milk
1 egg
Paprika
Salt & pepper

Grease crock-pot w/butter. Mix all ingredients together except paprika & 1/3 of the shredded cheese.

Mix well & pour into crock-pot. Sprinkle remaining cheese on top of macaroni then paprika on top of that.

Cook 3 hours & 15 on med or 4 hours on low.


Vegetarian Recipes

VEGETARIAN RECIPES:

Quick Pasta and Bean Soup

1 cup uncooked ditalaini (tiny, tube-shaped pasta

1 tablespoon olive oil

1 small zucchini, cut into 1/2 inch or smaller dice

2 cloves garlic

2 1-pound cans cannellini (great northern beans)

14-ounce can crushed or pureed tomatoes

1 tsp paprika

1/2 teaspoon Italian herb seasoning blend, or more to taste

2 Tablespoons finely chopped fresh parsley

salt and freshly ground pepper , to taste

1. Bring water to a boil in a medium-sized saucepan.  Cook the ditalini until al dente, then drain.

2.  In the meantime, heat the oil in a soupot.  Add the zucchini and garlic and cook over moderate heat, incovred, about 2 minutes.

3.  Add the remaining ingredients except the parsley, along with 3 cups of water.  Turn up the heat and bring the soup to a simmer, then turn the heat back to moderate and simmer the soup gently but steadily for 10 minutes, covered.

4.  Whe  the pasta is done, drain it and add it to the soup along with the parsley.  Adjust the consistency with more water if the soup is too dense. Season to taste with salt and pepper, remove the soup from the heat and serve.

Variation: Replace one of the cans of canellini with a can of chickpeas.

Calories 238  

Carbs: 41 grams

Total fat: 3 g       Cholesterol: 0 g 

 Protein: 11 g       Sodium: 296 mg.

Cookbook: Vegetarian Express by Lillian Kayate    c-1995

 

%d bloggers like this: