Brown rice, two kinds of cabbage, and peanuts makes this a rounded-out entree or side salad!--read more >>

Cut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft.
While that’s cooking, put the quinoa in a small sauce pan and bring to a boil. Once that happens, turn it down to simmer/warm and let it cook for another 20 minutes or so.

After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well.

Steam the broccoli, and serve the quinoa in bowls with the florets on top.

2 adults and a kid

60

1 whole head of garlic

2 tsp coconut oil (or olive oil if that’s all you have)

1 cup dried quinoa (preferrably soaked over night)

2 cups water

1 tbsp butter

2 tbsp feta cheese

1 tbsp dried dill

1 roma tomato, diced

pinch sea salt

2-3 cups broccoli florets

--read more >>

If using bacon add to frying pan with garlic and spices. Fry until bacon is brown, remove bacon if you like. Otherwise, put enough bacon grease in pan to coat bottom. Lightly fry spices and garlic until garlic is browned. Meanwhile mash beans, add grated cheese and chilies; stir. After browning add bean mixture. Fry/cook until bubbly and hot.
Serve covered with grated Colby or cheddar cheese.

**You might want to add a little garlic powder, salt and pepper. Add shredded cheese over served beans and serve with eggs in the morning or as a side dish in your midday or evening meal.**

http://www.texmextogo.com

uh...no clue

15

1 slice bacon, diced or bacon grease

16 oz can pinto beans

2 cloves of garlic, crushed or diced

dash ground cumin

dash oregano

dash pepper

1 cup Colby jack or cheddar cheese, grated

2 diced roasted chili peppers, optional

--read more >>

Instructions
Preheat oven to 350º and lightly oil and flour a deep-dish pie plate.

For the filling, place a small amount of oil in a skillet, with garlic and onions.
Turn the heat to medium and when the onions begin to sizzle, add a pinch of salt
and saute for 1-2 minutes. Add pepper flakes and beans, stirring to combine
ingredients. Add diced tomatoes and bring to a low boil. Reduce heat to low
and cook for 20-30 minutes, uncovered, stirring frequently. The mixture will
naturally thicken slightly.

For the cornbread, combine flour, cornmeal, baking powder and salt in a mixing bowl
and whisk briskly. Add olive oil and mix well. Slowly stir in soymilk until you achieve
a thick, spoonable batter. Finally, fold in chives. Spoon half the batter into the prepared
pie plate. Top with soybean mixture, covering the cornbread completely. Spoon
remaining batter over the beans, again, covering completely. Bake until the center
of the cornbread springs back to the touch, 35-40 minutes. Remove from oven and
allow to cool for at least 15 minutes before slicing into wedges. Makes 4-8 servings.

Christina Cooks on PBS

4-8

15

Filling:

extra virgin olive oil

1-2 cloves fresh garlic, thinly sliced

1/2 yellow onion, diced

sea salt

generous pinch red pepper flakes

1 1/2 cups cooked black soybeans

1 small can diced tomatoes, drained

Cornbread:

2 cups Bob’s Red Mill whole wheat pastry flour

1 cup Bob’s Red Mill yellow cornmeal

2 1/2 teaspoons baking powder

generous pinch sea salt

1/3 cup light olive oil

1/2 -1 cup Pearl Original or Green Tea Soymilk

2 tablespoons finely minced chives

--read more >>

Instructions
Bring a pot of water to a boil and cook fusilli al dente, about 10 minutes.
Drain well, reserving about a cup of cooking water, but do not rinse.

Place about 8 tablespoons oil and garlic in a skillet and turn heat to high.
Saute for 30 seconds. Add chickpeas and saute until they begin to lightly brown,
8-9 minutes. Stir in fresh basil and saute for about 30 seconds to blend the flavors.
Stir in broccoli rabe, wine and reserved pasta cooking water. Cover and cook until
broccoli rabe just wilts, 6-7 minutes. Remove a small amount of liquid, dissolve
miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently.
Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish
with fresh basil sprigs. Makes 4-6 servings.

Christina Cooks

4-6

15

1 pound fusilli

extra virgin olive oil

4-5 cloves fresh garlic, finely minced

3 cups cooked chickpeas

2 sprigs fresh basil, leaves removed from stems, finely minced

1 bunch broccoli rabe, stems trimmed, shredded

1 cup dry white wine

2 teaspoons white miso

2-3 fresh basil sprigs

--read more >>

Heat the oil or ghee in a large pot. Add all the whole spices and chopped onions. Fry until the onions turn golden brown. Add potatoes, tomatoes, green onions, garlic, ginger, cilantro and all the ground spices. Add 1 cup of the water, stir, cover and cook for 10 minutes. Add rice and rest of the water. Bring to a boil, cover, reduce heat and simmer for about 20 minutes until all the water is absorbed.

about six

45

Super easy Pakistani recipe and a delicious seratonin boost. Kids love it too. or at least mine does.

serve with raita.

2 medium potatoes, cubed

1 medium onion, chopped

2 medium tomatoes, chopped

1 bunch green onions, chopped

1 tsp minced garlic (1 med clove)

1/2 tsp minced ginger

1 tsp whole cumin seeds (don't substitute ground spices for any of the whole spices)

1 bay leaf

1 large cardamom, 1 small cardamom (these are both green)

2 cloves

2 inch cinnamon stick

1/2 tsp red chilli (or cayenne pepper)

1/2 tsp garam masala

1/4 tsp turmeric

1 tsp ground coriander

1/2 tsp ground cumin

1 1/2 tsp salt

3 cups basmati rice

2 tbl cooking oil or ghee

5 1/2 cups warm water

1/2 cup fresh cilantro--read more >>

Put the sun dried tomatoes in the blender to shred or dice with a knife. Add the garlic and tomatoes to a large bowl.
Add chickpeas and mash with a potato masher.
*I like to heat my canned chickpeas to boiling, drain and rinse*
Add oil, lemon juice, tahini and spices and continue mashing until desired smoothness is achieved.

15

Serve with cold sliced cucumbers on warm pita bread.

2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained

1/4 C sundried tomatoes

3 garlic cloves, crushed

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoon tahini

1/2 teaspoon paprika

4 teaspoons curry powder

Salt, to taste

--read more >>

Dice chicken and cook in 2-4 tbsp of hot oil (depending on how much oil you like) in a deep skillet. Add de-tailed shrimp and cook until hot stirring frequently. Toss in vegetables and chopped onion and sautee lightly. Push the ingredients to one side and add 2-3 scrambled eggs. Once the eggs have cooked, slowly add your rice to the skillet. Mix the stir-fry seasoning with a little water and pour over the rice. Slowy stir all of the ingredients together until everything is well coated with the seasoning sauce and warm throughout. Remove from heat and stir in shredded coconut and the pineapple. Serve hot and top with cashews to taste.

Thai restaurant down the street from me.

10-12

45

Crushed pineapple will result in the dish tasting strongly of pineapple; chunk pineapple will result in bits of pineapple throughout the dish, but not as strong a pineapple flavor.

This recipe makes enough for leftovers or to serve quite a few people. Also, I am an add a pinch here, dump a bit there sort of cook, so these measurments may not be exact.

4 C Cooked White Rice

2-3 Eggs

2 Packages of Fried Rice Seasoning

1 1/2 C Frozen Vegetables (Chopped Small)

1 Bag of Frozen Shrimp (Tails Removed)

2 Boneless Chicken Breasts

1/2 C Shredded Coconut

1/2 C Chunk or Crushed Pineapple

1/3 of a Small Onion (Chopped Fine)

2-4 TBS Oil

Cashews to Taste--read more >>

1. In a pot saute onion and garlic in olive oil on low heat. Add stock cubes and curry powder and mix through onion mix.
2. Add cabbage and mix onion mixture through cabbage. Keep on low heat stirring occasionally till cabbage has wilted and is semi-soft - about 20 miniutes. Remove from heat.
3. Boil 5 cups water in a pot.
4. Add 2 cups rice. Boil for about 25-30 minutes if using parboiled rice or less if using long grain rice (be careful not to overcook rice as this will make dish a little sloppy).
Drain rice in a colander.
5. Mix rice through cabbage mixture

http://www.healthyeatingclub.com/your-health/recipes/vegetables/cabbager...

6-8

60

2 C white or red cabbage

1 grated carrot

1 large onion, finely sliced

4 cloves garlic, crushed

1/2 teaspoon curry (up to 1 teaspoon)

2 cups rice of choice

1/4 C extra virgin olive oil

5 C water

3 vegetarian stock cubes.

--read more >>

Heat the oil in a big pan, add garlic, when brown add the onions and cook until soft and a nice golden color. Add all the spices except the garam masala. Stir and cook for two minutes, add a little water if too dry, to mix. Add tomatoes and chickpeas and bring to a boil, then cover and set to low. Cook for 20 minutes. (Add water at anytime if mixture is dry.) Then add garam masala and cook for an additional 10 minutes.

4

30

serve with basmati rice. If you like things spicy add cayenne or red chilli powder found at Indo/Pak grocery stores while cooking!

1 tbl veg oil

2 onions (sm to medium) chopped

4 cloves garlic, minced

1 tbl chilli powder

1 tbl tumeric

1 tbl paprika

1tbl cumin

1 tbl corriander

12 oz can chickpeas

14 oz can chopped tomatoes

1 tbl garam masala

--read more >>

Put the dahl in a big pot with five cups of water. Bring to a boil and remove any surface scum. Add the turmeric and ginger. Cover, leaving the lid slightly ajar, turn heat to low, and simmer gently for 1 1/2 hours or until the dahl is tender. Stir every 5 minutes or so during the last half hour of cooking to prevent sticking. All the water should be absorbed. Remove ginger slices. Add the salt and garam masala to the dahl, stir to mix.
Heat the ghee in a small frying pan over a medium flame. When hot, put in the cumin seeds. A couple seconds later, put in the garlic. Stir and fry until the garlic pieces are lightly browned. Put the chilli powder into the pan. Immediately lift the pan off the heat and pour its entire contents into the pot with the dahl. Stir to mix.

Madhur Jaffrey

4-6

120

Serve with rice. The red chilli powder is not chilli powder used in chilli's, this one is found at Indian and Pakistani grocery stores.

1 1/2 cups chana dahl (or yellow split peas)

5 cups water

1/2 tsp ground tumeric

2 thin slices of unpeeled ginger

3/4-1 tsp salt

1/4 tsp garam masala

3 tbl ghee (clarified butter, but you can substitute veg oil)

1/2 tsp whole cumin seeds

1-2 cloves garlic, peeled and chopped

1/4-1/2 tsp red chilli powder (can substitute cayenne pepper)--read more >>

Boil lentils, cover and turn heat to low, simmer 1 hour. Heat oil, add chillies and ginger. Fry 10 seconds. Add cilantro and spinach. Put in cooked lentils and salt. Cook 25 minutes covered. Add black pepper ad lemon juice, stir and cook uncovered 5 minutes.

4

90

Eat with naan or a saffron rice.

1/2 cup brown lentils, washed

1 1/2 cups water

3 TBL veg oil

2 fresh hot green chillies, finely sliced

1 tsp ginger, very finely grated

1/2 cup well packed chopped cilantro

1 10oz pkg frozen spinach leaves, thawed

1 tsp salt

ground pepper to taste

2 TBL lemon juice

--read more >>

1. cook the quinoa as per box instructions (1 part Q to 2 parts water, boil, then low heat covered simmer for 10-15 minutes)

2. drain chickpeas

3. put the sunflower seeds, pine nuts, raisins, and chickpeas in a bowl

4. add quinoa, olive oil, lemon juice, salt n pepper to taste, and fluff & mix together.

4 people for dinner side, with small tup of leftovers

30

I served this as a side to a crunchy cold salad and a pasta dish. Can be a vegan main dish if you throw in some more stuff, kinda like the Moroccan tagine but with Quinoa instead of couscous.

can of chickpeas, drained

1/2 cup quinoa / 1 cup water

snack box of raisins

sunflower seeds

pine nuts or other nuts

half a lemon or equivalent

olive oil

salt n pepper--read more >>