Sister Cooks

Beet Salad

2010-01-11T15:15:00.000-08:00

Beet salad for four

This salad is fat free, low sugar, and delicious. It takes under 2 minutes to put together, but must marinate overnight. It’s a really different and gourmet salad that is sure to impress your guests.

1 can of beets, rinsed and draining

1 ½ tbsp sugar

1 ½ tbsp apple cider vinegar

Shake and marinate overnight.

Can it get any simpler than that?

Egg Drop soup

2010-01-04T07:47:00.000-08:00

Happy New Year, everyone!

So if you're anything like us, there are certain things you only order at restaurants and never think to make at home. I like Chinese hot and sour soup, but I find the long list of ingredients and steps a bit daunting. I don't even know where to find dried lily buds or wood ear mushrooms! Egg drop soup, though, is an easy dish to make for a nice dinner with friends or family. You can easily get more creative with the garnishes or add additional ingredients of your choosing, whether it's spinach or wontons or crunchy fried noodles.

Adapted and expanded from this recipe.

6 cups chicken broth or two cubes bouillon + 6 cups water (can use beef broth if you don't mind a darker color or vegetable broth to keep it vegan)

1 teaspoon salt (I used kosher salt and it was a little salty, so salt to taste)

4 tablespoons cold water

2 tablespoons corn starch

2 eggs or 1 egg + some liquid egg whites

1/4 teaspoon ground ginger (or to taste)

A sprinkle of dried chili flakes

3 scallions

1. Bring the broth to a boil and add the salt.

2. In a small bowl or cup, mix together the corn starch and cold water.

3. Stir the corn starch slurry into the boiling soup and add the spices (ginger and chili flakes).

4. Beat the eggs lightly and add a little hot broth to the eggs.

5. Slowly add the eggs to the soup, either drizzling it in with a fork or pouring in small amounts while stirring the soup.

6. Pour into bowls, garnish with chopped scallions and enjoy!

Corn cakes

2009-11-19T10:24:00.000-08:00

I based this off a combination of a recipe for arepas and a recipe from Recipezaar for corn cakes. I used grits because it was what I had in the house, though a corn meal might be even better and then you could remove the corn starch as an ingredient. I'm still looking for Goya masarepa to make real arepas though! Another option might be to leave out both the oil and the corn starch for a lower fat option.

1 - 1.5 c grits (I started with 1 cup and then added some more when I saw it was too watery)
1/4 tsp salt
1.5 c boiling water
1.5 Tbsp olive oil
1.5 Tbsp corn starch

1. Mix the grits and salt together in a large bowl.
2. Add the boiling water and stir very well.
3. Add the olive oil and corn starch and stir again.
4. Let it sit, mixing occasionally, until a thick batter is formed.
5. Heat some more olive oil in a skillet and scoop about 1/4 c batter into the pan.
6. Flatten a little with a spatula if you want thin patties, add more batter if you want larger and thicker patties.
7. Fry both sides until crispy and browned. Blot oil so they don't get soggy.
8. Slice open and make your favorite sandwich!

Easy Rosmary Herb Bread (vegan, gluten free, citrus free, easy)

2009-08-05T19:52:00.000-07:00

Im sorry I have been MIA, I have been cooking, but I started a new job, so things have been hectic. One of my new favorite recipes is this rosmary herb bread. It is strongly flavored, and stands well on its own or with a dip or with a veggie burger or veggie sandwich.

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons dried rosemary
2 1/2 cups gluten free flour
1 1/2 teaspoons active dry yeast
1 tbsp baking powder

DIRECTIONS
mix sugar and yeast and water together
Let yeast proof for 10 minutes.
Mix flour., salt, rosmary, italian seasoning, and pepper and baking powder in the mixer.
Add yeast mixture and oil, and let kneadfor 10 minutes.
Set aside in a warm place and let rise until doubledin size, about an hour.
Punch dough down, shape and let rise. Bake at 375 for 30 minutes

Gluten Free Seitan- yes its possible!

2009-07-07T08:24:00.000-07:00

The picture for the seitan is next to the vegan tzaziki in the picture below- I hope you enjoy this recipe as much as I do- it is adjusted from seitan o' greatness from the ppk

Ingredients:
3/4 cups Orgran gfg
1/8 cup nutritional yeast
1/2 tsp salt
1 tsp paprika
1 tsp gyro spice
1/2 cups water- add and extra tbsp or two if it needs it to stick together
3 tbsp braggs liquid amos or gf soy sauce
1/2 tbsp acv
1 tbsp extra virgin olive oil
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients.
Mix the rest of theingredients (liquid ingredients) in a smaller mixing bowl.
Whisk welluntil mixed.
Add the liquid ingredients to the dry ingredients.
Mix well, then knead for a minute or two...
it doesn't need long. I just left it going around in my mixure for a few minutes, and kneaded it into a roll.
Form into a log , wrap tightly in foil, twisting ends.Bake for 90 minutes, turning it ocassionally so it doesnt form a hardcrust. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.Slice to use as desired.

Vegan Tzaziki- with a teaser

2009-06-29T07:21:00.001-07:00

This plate was one of the most satisfying meals I have had in a long time. The teaser is I have made possibly the most simple and wonderful gluten free seitan ever! Stay tuned for the recipe. The tzaziki was the perfect compliment for my gryo flavored sietan, and is as simple as can be.

Vegan Tzaziki

1/2 container of Toffuti Sour Cream
2 Persian Cucumbers or 1 regular Cucumber
1 teaspoon dried dill
1/2 tsp garlic powder
1/2 tsp salt

Chop and mince the cucumbers finely and mix all ingredients together. Let sit in the fridge for an hour or two to let the flavors meld.

Thats it! This makes an amazing dip for cucumbers or chips, as well as a good filling for lettuce wraps. You can also make it non vegan by using regular sour cream or greek yogurt.

Fat Free Italian Dressing ( Citrus free, gluten free, fat free, vegetarian, can be made vegan)

2009-06-09T08:57:00.000-07:00

1 cup chick'n consume
1 1/2 tsp cornstarch desolved in 1/8 cup water
1/4 cup cider vinegar
1 teaspoon minced garlic
2 teaspoons sugar
1/4 teaspoon pepper
1 teaspoon grated parmesan cheese or nutritional yeast (optional)

Heat the consume until boiling, add in the cornstarch with water, and boil until sligtly thickened, to normal salad dressing consistancy. Add the other ingrediant, stir to mix, and place in the refridgerator to allow the flavors to meld for an hour or so.

Vegan and Soy Free "Cream of Broccoli Soup"

2009-05-31T10:52:00.000-07:00

This recipe is super simple, and you can feel free to substitute another vegetable for the broccoli in this recipe.

4 Cups of water, with some spices such as onion powder, garlic powder, salt, pepper, to taste, or you can just use "chicken" consume
2 medium sizes potatos
1 bag of frozen broccoli (about 16 oz)

Combine all ingrediants, and simmer until the vegetables are soft. Puree with an emersion blender or food processer, and place back on the stove until the soup thickens to your prefered consistance.

Easy, simple, fat free, quick, and of course tasty! what more could you possibly ask for?

Dry Ranch Seasoning Mix (vegetarian recipe/ vegan mix, gluten free, citrus free, nightshade free)

2009-05-18T09:10:00.000-07:00

1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
1/8 tsp dill

DIRECTIONS
In a small bowl, stir together the parsley, pepper, seasoned salt,
garlic powder, onion powder and thyme. Use as a substitute for Ranch
Dressing Mix.

To make dressing, mix this recipe with 1 cup mayonnaise and 1 cup buttermilk.
For dip, mix this recipe with 1 3/4 cups sour cream and 1/4 cup of buttermilk.
Use in place of one packet of Ranch dressing mix in recipes.

I double this recipe up, and use 1 tsp per 1/4 cup mayo and buttermilk ( wether vegan mayo, and soymilk buttermilk or regular), let it sit for an hour or so in the fridge and serve!

Yet Another Tomato Free Ketchup ( Gluten free, Tomato free, Nightshade free,Vegan)

2009-05-12T07:13:00.001-07:00

Talia’s tomato free Ketchup

This one is closest to regular ketchup, although it is not as sweet, so it is more like organic lower sugar ketchup. Feel free to add more sugar if you like a sweeter ketchup.

6 oz Nomato sauce
1/4 cup hot water
1/4 cup sugar
1/2 cup vinegar
1/4 cup water
1 tbsp sugar
1 tsp salt
pinch of garlic and onion powder

Bring to a boil, then simmer for 20 minutes, and cover until cooled

Talia's light and crispy baked french fries (Vegan. Low Fat, Simple)

2009-05-05T17:54:00.000-07:00

Slice as many potatos as you want into a fry shape. I kept the peel on for extra vitamin C and Fiber.

I then soaked them for a few minutes in ice cold water anddried them.

I then sprayed with pam and sprinkled them in whatever spices I wanted to use.

I baked the fries for 15 minutes at 350, then at 400 for about 15 -20 more minutes and broiled them for 6 minutes to crisp them right.

Serve with your favorite condiment and enjoy!

Super Simple Black Bean Soup ( Gluten free, vegan, citrus free, nightshade free)

2009-04-30T12:25:00.000-07:00

Ingredients
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped ( I was out of this, so I used 1 tsp celery salt)
2 small chicken bouillon cubes or consume
1-1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1 tbsp Vinegar

Directions

1. In a pot, combine the first five ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3 Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4 Add the rest of the beans and vinegar to the soup and simmer until thickened.

Ginger Salad Dressing( Gluten free, vegan, citrus free)

2009-04-21T08:17:00.001-07:00

This is my favorite salad dressing. I also use it as a vinegrette over pasta, vegetables, and beans. This recipe is fat free, easy to make, and definatly cheaper then buying a bottle of chemically laden salad dressing at the store. I hope you enjoy it as much as I do!

1/4 cup onion
1/4 cup vinegar ( it says rice wine, I just usewhite)
1/2 cup soy sauce
1/8 tsp ground ginger

puree in a food processor until emulsified

Ginger Salad Dressing

2009-04-21T08:17:00.000-07:00

Pesach Matzah Rolls! (gluten free when made with oat matza,vegetarian, dairy free, kosher for passove)

2009-04-16T18:48:00.000-07:00

So now that passover is over, and you are stuck with all this matzo meal, try this recipe! My husband says it tastes like matza balls- but 3 batches went this week!

1 cup boiling water
1.4 cup oil
1/4 tsp salt
2 cups of Matza Meal
4 eggs

Mix the oil, water and salt together, add matza meal until it forms a ball, then add eggs one at a time, until fully encorportated.
Shape into rolls, place in a pan, and bake at 425 for 30 minutes. These rolls are airy and light.

Tehina aka techina ( Vegan, gluten free, nut free)

2009-03-30T09:21:00.001-07:00

I do this proportion wise, so I am sorry it is not exact, but I do love making tehini- awsome over salad, drizzled in a wrap, over chickpea patties......

I use:
1/2 water
1/2 tehini (pure sesame paste)
1-2 cloves garlic
1-2 tsp vinegar
1/4-1/2 tsp salt

I simply mix this together- I find it mixes more easily if you use hot water, and enjoy it- if you want a stronger taste, feel free to add garlic powder, maybe a little onion powder and some parsley!

Sweet Thai Chili Sauce (Vegan, Gluten Free, Easy, Frugal)

2009-03-23T08:20:00.000-07:00

Sweet Thai Chili Sauce

Ingredients
1 cup unbleached cane sugar
1/2 cup water
1/2 cup white vinegar
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon red pepper flakes

Directions
1)In a saucepan, comine the sugar, water, vinegar, garlic and salt.
2)Bring to a boil over medium heat until the sugar is dissolved.
3)Turn to medium-low and add the red pepper flakes.
4)keep cooking until the sauce is a little syrupy (18-25 min).
5)Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
6)When using, heat a little bit until it thins to a slightly syrupy consistency.

I tend to freeze this in ice cube trays and microwave for 15 seconds.

This is amazing over rice and veggies, on a burger instead of ketchup, and to dip fries in!

Tomato Free Mole Sauce ( Vegan, Gluten Free, Citrus Free)

2009-03-12T10:15:00.000-07:00

4 1/2 cups vegan chicken consume or veggie broth
3 tablespoons water
1 chopped onion
4 cloves chopped garlic
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
2 1/2 tablespoons chili powder
3 tablespoons potato starch
3 tbsp cocoa powder

Heat water in a large saucepan over med. low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to med. high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper to taste.

GF Bread mix pretzel rolls (easy, vegan, gf)

2009-03-03T07:23:00.000-08:00

I am so sorry about not posting for so long. I lost my camera cord, but have decided to post the recipes sans pictures!

My latest recipe is pretzel rolls, which can also be technically made into soft pretzels. I find them a nice treat- definatly good on the snow day we had yesterday!

1 1/4 cup soymilk(105°F to 115°F)
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
1 package bobs red mill gluten free bread mix
1 tablespoon maple sugar ( You can use table sugar or honey, but I was all out of both)
1 teaspoon salt plus more for sprinkling
1 tsp vinegar

To Boil In:
6 cups water
1/4 cup baking soda
INSTRUCTIONS
Place all ingrediants in a bread machine on dough cycle.Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute.
Divide dough into 8 pieces and form into oblong rolls.
Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each.
Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes.
Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat. Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up.
Sprinkle well with salt, and repeat with remaining rolls.
Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes.

My husbands comment : Tastes like soft pretzels, and my daughter and I both ate one. Leftovers for tonight :-D

Sweet Potato, Lentil and Spinach Curry

2009-02-13T05:25:00.000-08:00

I just made this dish this afternoon and it came out great! I would recommend using a far bigger pan than you see in the photo but it's all I have right now. Every single ingredient in this curry is good for you, which makes it an awesome vegetarian addition to any meal.

Ingredients:

2 small potatoes, diced
1 medium sweet potato, diced
5-8 cloves garlic, minced
about 1 cup lentils, rinsed and drained
1/2 cup or more frozen spinach
Curry
Salt and Pepper
Chili powder
Schawarma mix (can easily substitute some cumin and ginger, or other spice mix as desired)
Dried or fresh rosemary

1. Soak and drain lentils.
2. Saute garlic in some vegetable oil.
3. Add potatoes and sweet potatoes.
4. Sprinkle with salt, pepper, cury and chili powder.
5. Add lentils and cover with water. Add some more curry powder and the schawarma seasoning.
6. Boil. Add the frozen spinach on top and mix in as it boils. Keep cooking until all ingredients are softened but still firm enough not to fall apart.
7. Serve with rice and enjoy!

Gluten Free, Tomato Free, Vegan Lasagna

2009-02-09T08:21:00.000-08:00

This recipe uses tofu to make a ricotta cheese substitute. This went over really well. The baby ate it for 3 days straight, and the picky husband even ate it and said he would definitely eat it again. Next time, I plan on making it with regular gluten free noodles, and making it more like baked ziti, since gluten free lasagna noodles are expensive. Anyhow, with no further waiting- here is the recipe!

1 package lasagna noodles
3 packages firm tofu
2 tsp salt
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 recipe my nomato sauce ( 1 can beets, 1 can carrots, 1 can water, vinegar to taste- I normally use 1-2 tbsp)

1)Open the packages of tofu and drain out the water. cube the tofu and then blend it. . once tofu is well blended (no chunks left!), add the salt, vinegar, garlic and onion powders. mix well with spoon.
2)Pour about 1/3 of the nomato sauce onto the bottom of the 9x13 pan.
3)Then add 1 layer of UNCOOKED lasagna noodles (3 noodles), then smooth 1/3 of the blended tofu on top of the noodles. Try and cover the noodles evenly and well with the tofu. place another 3 noodles on top, and smooth another 1/3 of the tofu. add another 3 noodles, and then the last 1/3 of the tofu. pour the rest of the sauce on top of the last noodle layer, making sure it is distributed evenly. I give the pan a little shake to distribute the sauce well throughout the pan. cover pan with foil and bake for 2 hours at 350.

Just a warning- the nomato sauce turns everything kind of purple.... so if your kids wont eat it because of that, and no one is allergic to tomatoes, feel free to substitute a 29 oz can of tomato sauce.

Gluten Free, Vegan, Fluffy Rolls

2009-01-30T08:17:00.000-08:00

These rolls are doughy and yeasty and just wonderful. I made 6 small rolls out of this recipe, but you can definitely make a larger batch. I made the dough in the bread machine, shaped it- it was sticky, so I sprayed my hands with pam, and let them rise again before baking them.

1 tbsp yeast
1 tsp sugar
1 tsp salt
1 tsp oil
2 cups bread flour ( You can use a gluten free flour blend with 2 extra teaspoons xanthan gum)
1 tsp vinegar (as a dough enhancer)
1 cup plus 1 tbsp warm water

I proofed the yeast with the sugar and warm water, then placed the remaining ingredients in my bread machine on the dough cycle.
Once the cycle was completed, I separated the dough into 6 balls, sprayed with pam so I could shape them, and let them rise again in a warm but turned off oven for an hour.
I then baked them at 350 for 25 minutes.

They were doughy, and gooey, and perfect. I cant wait to use them as sandwiches!

Teriyaki Chickpeas and Rice (Vegan, Gluten free, Nut and Peanut Free, Quick and Simple and Cheap)

2009-01-14T08:59:00.000-08:00

I got my inperation for this recipe from The Happy Herbivore . She has some awsome recipes and I strongly suggest that you check her out.

I started this recipe by making one cup of rice with 2 1/4 cups of water, and letting simmer for about 20 minutes until all the water was absorbed and the rice was tender and ready.

While that was happening I mixed up a marinade of

1/4 cup soy sauce

1/4 cup sugar

1 tsp ginger

1 tsp garlic powder

1 tsp red pepper flakes

1/4 cup water

I then soaked a can of drained chickpeas in this marinade while the rice cooked, and then while the rice cooled a little, I simmered these chickpeas in thier marinade over a low flame, and then combined the rice and the chickpeas and thier marinade for a delish dinner!

Broccoli soup

2009-01-11T02:18:00.000-08:00

This soup is really healthy and cozy on a cold day. I recommend adding white beans to it for protein, I plan on trying that the next time I make it. Broccoli is really good for you, high in fiber and part of the Brassicae family of plants (like cabbage, cauliflower, etc). It has selenium, Vitamin C and Vitamin K. It's really a wonder food so get some more broccoli!

Broccoli soup

1 bag frozen chopped broccoli (I used a large bag)
1/2 large red onion, chopped
5 cloves garlic, diced
1/2 can corn niblets
1 packet soup mix + ~8 cups water or 8 cups broth (I used mushroom soup, but any type of broth would be delicious)
salt and pepper
chili powder

1. Cook the broccoli, onion and garlic in some vegetable oil until the broccoli softens. It should start to pull apart as you mix it.
2. Season heavily with salt and pepper. Add about 1/2 teaspoon on chili powder.
3. Add the soup mix and water or both. Bring to a boil.
4. Lower to a low boil and cook for 30+ minutes.

Delicious with some toasted bread or crackers.

Wild mushroom rice

2009-01-11T01:57:00.000-08:00

This went over so well, there was none left after Shabbat to take a picture of for the blog! It smelled fantastic as it was cooking, it reheated very well and it's so tasty, you'll never want boxed rice pilaf mixes again!

1 cup wild mushrooms, chopped ( I used oyster mushrooms, but any mushroom with an interesting flavor would work)
1 medium red onion, chopped (shallots would be amazing in this too!)
5 large cloves garlic, diced
2 cups brown rice (I used brown basmati rice, this would be really good with some wild rice mixed in too)
salt and pepper
fresh rosemary
5 cups water

1. Heat two tablespoons of vegetable oil in a large saucepan.
2. Saute the mushrooms, onions, garlic and rice together until all the vegetables are soft.
3. Season with salt, pepper and chopped fresh rosemary.
4. Add the water and bring to a boil.
5. Reduce heat and simmer until most of the water boils away.
6. Mix rice before eating and enjoy!

Tehini Sesame Noodles (gluten free, nut free, vegan)

2009-01-07T19:36:00.000-08:00

I got my inspiration from this recipe, and modified it to suit my own tastes. I like my food flavorful and spicy. I found that the soy sauce was extremely dominating, lending it an Asian taste. I feel that next time I make it, I will either leave out the soy sauce or cut it down. I suggest you make it without the soy sauce, and then decide if you would like to add it.

3 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 1/2 tablespoons sesame paste*
1 1/2 tablespoons vinegar
2 tsp garlic
1 tbsp ground ginger
1 tbsp dried red pepper flakes
Smoked paprika and sesame seeds to sprinkle on top of each serving

Mix the first 7 ingredients together and pour over warm pasta, then sprinkle each serving with sesame seeds and smoked paprika for added flavor and color

Vegan South Carolina BBQ Sauce Sloppy Joe (Gluten free, Vegan, Citrus Free)

2009-01-06T06:57:00.000-08:00

This meal was super simple, although had a few steps, and suprised me with how tangy and wonderful it was! I will definatly be using this sauce in many many ways, such as a glaze for potatoes baked in the oven, or over grilled tofu....

The sauce was taken from The Happy Herbivore - who has excellent recipes and you should definatly check out.

Ingredients:
2/3 cup yellow mustard( for a kick, I used jalapeno mustard)
1/2 cup sugar
1/2 cup white distilled vinegar
1/4 cup water
1 tbsp soy sauce
1 tbsp molasses( I didnt have molasses so I used maple syrup)
1/2 tsp garlic powder
cayenne powder as desired (start with 1/8 tsp)

Directions:
1. whisk all ingredients together in a sauce pan
2. bring to a boil
3. once boiling, reduce to low
4. cook uncovered 5-10 minutes (until thickness to your liking- this took me closed to 15 minutes because I like my sauce thick)
6. store in an air-tight container in the fridge

Quick Tvp Barbeque Sandwiches Ingredients
1 c TVP
1/2 c Water
1 md Onion, chopped fine
Your favorite barbeque sauce
1 Or 2 cloves garlic, minced

1)Mix the TVP with the 1/2 cup water and set aside for 5 minutes.
2)Saute onion in about 1 Tbs. water until almost clear.
3) Add garlic and cook for another minute.
4)Add the reconstituted TVP.
5)The add the barbeque sauce until the mixture is the right consistency for sandwiches. Heat thoroughly and serve.

Mushroom white bean stew/soup

2009-01-05T03:39:00.000-08:00

I made this soup on Friday and it was a huge hit! In the picture, it has some cooked rice I added to it later, a mix of brown Basmati and wild rice. This was savory and delicious, great on a cold winter day or if (like me) you have a horrible cold. I only have a stove-top here in Israel so I'm finding creative ways to make different types of meals on it (other than stir fry, which we tend to eat a lot these days). I made note of substitutions I made or I think might come in handy for other cooks!

Mushroom white bean soup (adopted from http://www.recipezaar.com/Quick-Provencal-Mushroom-and-White-Bean-Stew-135136)

1 Tbs or more vegetable or olive oil
1 package white or baby bella mushrooms, sliced (I debated adding more, I think this would be really good with a blend of different kinds of mushrooms)
1 chopped onion (I used a red onion, it gave it some really good flavor)
3-6 cloves of garlic, diced
4+ cups of vegetable broth (I didn't measure exactly, I just poured in some soup mix and filled the pot with water until I was satisfied)
1 15-ounce can of diced tomatoes (I used half a 500g can of crushed tomatoes, which worked just as well)
1/4 cup lemon juice (the original recipe called for dry white wine, which I didn't have...I think a flavored vinegar would work just as well also)
2 15-ounce cans of white beans (recipe called for cannelloni, but I used butter beans b/c it's what I found in the store)

1. Heat the oil in a large soup pot and throw in the onions, mushrooms and garlic. Saute until onion and garlic are softened and mushrooms get some golden color.
2. Add the broth (or soup mix and water), tomatoes with liquid, and lemon juice/wine/vinegar.
3. Bring to boil, them lower to a simmer for 15+ minutes until flavors meld.
4. Mash about half a can of beans, then ad the mash and the remaining beans to the soup. Stir in and simmer for another 10 or so minutes until the beans soften and mix into the soup.

Adding the cooked rice after gives it a little something extra without the rice getting mushy from being cooked in the soup, soaking up the broth.

This would probably be really good with some meat or chicken added in as well.

Pasta with a Mushroom Garlic Sauce (vegan, gluten free, quick)

2008-12-21T18:40:00.000-08:00

Super simple Dairy Free Mushroom Garlic Sauce

1 package pasta, cooked ala dente,drain
6 tablespoons margarine
10 cloves garlic, minced
6 cups mushrooms, sliced
1 teaspoon dried basil
1/4 teaspoon salt
pepper
2 tablespoons olive oil

parmesan cheese, grated
In a skillet melt 2 tbsp margarine.
Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
Cook until the mushrooms are just tender.
Add remaining margarin and olive oil.
Stir and remove from heat.
Mix with Pasta and enjoy!

Sprinkle with cheese if you prefer

Falafel Patties (Vegan, low fat, easy, gluten free)

2008-12-15T12:55:00.000-08:00

1 can chick peas
1/2 cup bread crumbs
2 tbst flour
1 tsp baking powder
1 med onion
3 cloves garlic
1 tbsp cumin
salt
pepper

To make gluten free, use gluten free bread crumbs or tortilla crumbs, and I find the flour isnt essential- just add more breadcrumbs, and let it sit a few minutes to soften.

Put chick peas in food processor and pulse till it's mushed up. Put in a mixing bowl.

Put onion and garlic into food processor and chop up.
Add it to the mixing bowl.

Add remaining ingredients and knead the mixture.

Make into small patties and fry in a non-stick frying pan.

I prefered the ones made with no oil, and cooked over medium heat for approximately 3 minutes each side.

Vegan Ginger Cookies

2008-12-11T07:17:00.000-08:00

Ingredients
3/4 cup margarine, softened
1 cup white sugar
1/4 cup maple syrup
2 1/2 cups all-purpose flour ( I used my all purpose gluten free flour blend)
1/3 cup water
1 1/2 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons white sugar
Directions
1)In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
2)Stir in the molasses.
3)Mix the water and baking soda and stir.
4)Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
5)Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
6)Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
7)(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
8)Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

I also froze most of the dough in logs, slice off a few cookies at a time, and bake them for a few minutes extra.

The dough tastes gross raw, but is excellent baked!
9Bake at 350°F for 10-12 minutes.

Butternut Squash Pasta (Vegan, Gluten Free, Nut Free, Citrus Free)

2008-12-01T10:26:00.000-08:00

Ingredients
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1 teaspoon dried sage
coarse salt and pepper
5 garlic cloves, peelon
1 cup coconut milk
pasta, for serving
Any type of cheese for topping with if you like ( I like it better this way- a little cheese makes the whole thing cheesy)
Directions

1)Preheat oven to 375. Microwave squash for 2 minutes to soften, and then trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. Peel with a vegetable peeler. Cut both pieces in half lengthwise. With a spoon, scoop out seeds; I used these seeds for this recipe.

2) Cut squash into 2-inch chunks. Transfer to a small rimmed baking sheet. Toss with oil and sage. Season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Remove and discard skin from garlic- In my oven this took closer to an hour though.

3)Tansfer squash and garlic to a food processor. Puree. With motor running, add half and half through the feed tube; process until smooth. Add 1 to 2 cups water. Continue to process until smooth, adding water to thin if necessary. Season again generously with salt.

4)Pour over pasta and spinkle with cheese if you prefer.

Cinnamon sugar butternut squash seeds (vegan, easy, frugal, gluten free)

2008-11-26T19:37:00.000-08:00

I used a butternut squash for a recipe I made tonight- look out for it to be featured soon and didn't want to waste the seeds, so I took a tip from hangrypants and roasted my seeds. All I did was clean off the seeds, sprinkle then in cinnamon and sugar until they were lightly coated, put them in a pan that was lightly greased, and baked in the oven at 375 until they were done- they were good and soft inside after 15 minutes, and crispy inside the shells after 25.

Super simple, super delish, and no waste!

Mimi's Silky Vegetable Soup

2008-11-19T10:04:00.001-08:00

4 cups water
1/2 onion
3 cloves garlic
1/2 tbsp salt
1 tsp pepper
2 zuchini
1 carrot
1 stalk celery
2 baby sweey potatos(or a half of a large one)
1 medium red potato
Enough oil to cover botom of pan, or water to saute veggies in

Chop the garlic, onion, carrots, and celery until soft
Add in the water, zuchini, salt, pepper, sweet potato, and red potato
Cook until soft and falling apart(30 minutes to an hour)
Puree with a hand blender or regular blender
ENJOY!

Gluten free Bagels( Vegan, Gluten Free, Freezable)

2008-11-18T07:20:00.000-08:00

I recieved this recipe from recipezaar, and just edited it so that it makes moist gluten free bagels

Quick and simple bagel recipe. Be sure to use instant, not active, dry yeast. Using instant yeast lets you cut down the cooking time.
SERVES 6 (change servings and units)

Ingredients
2 1/2 cups bread flour ( I used my gluten free flour blend)
1/2 teaspoon instant dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup lukewarm water (varies depending on type of flour and weather) - I ended up needing to use an extra 1/4-1/2 a cup of water to get the right texture.

Directions

1.Put flour, sugar, and salt into large bowl and mix lightly. Add yeast and water, then knead together ingredients with hands. The dough will be sticky at first.

2.Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface. Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min. Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.

3. Cut dough into 6 pieces. Shape each piece into a ball. Cover with plastic wrap or a damp paper towel to prevent drying.

4.Shape the dough. You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together. The dough will expand, so leave a nice big hole in the middle.

5.Cover the bagels with plastic wrap and let rest for about 15 minutes (in a warm place, like an oven turned on to 200, and then shut off once it reached that temperature).

6.In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer. Preheat oven to 375 degrees.

7.When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once. The bagels should float. Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later. I usually boil two at a time.

8.Take the bagels out with a slotted spoon and blot excess water. If you would like to add toppings, do so now. For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.

9.Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.

Schwarma sole fillets, lightly curried jasmine rice and spicy sweet potato fries

2008-11-09T09:56:00.000-08:00

So I'm blogging from Israel! They sell some really great spice mixes here, and I bought a schwarma packet to try out. I used it on sole fillets, but really you could use any white fish or chicken or meat. We have a great recipe for schwarma chicken right on this very blog! We've eaten out a few times but it's much cheaper to cook at home in the apartment we're staying at, plus it gives me a chance to explore the supermarkets and try new things. Look forward to new recipes soon and enjoy!

Schwarma sole

1. Place 6 small sole fillets in a well-oiled pan.
2. Sprinkle both sides with schwarma seasoning and a little bit of oil.
3. Slice onions on top of the fillets.
4. Grill/broil in oven until onions and edges of fillets crisp.

Curried jasmine rice

1. Boil 2 cups of water in a pot.
2. Add one cup of jasmine rice.
3. Add salt, black pepper and a small amount of curry powder (barely enough to color the water).
4. Simmer until the rice is light and fluffy.
5. Add a little more curry and some granulated garlic.

Spicy sweet potato fries

1. Slice one large or several small sweet potatoes.
2. Place in frying pan with oil over low to medium heat.
3. Season with spicy paprika or chili powder, granulated garlic, salt and pepper.
4. Saute until the sweet potato slices soften in the middle and brown on the outside.

Singapoor noodles (Vegetarian- can be made vegan, gluten free, nut free)

2008-11-08T20:40:00.000-08:00

This dish may look ugly, but I swear it is delish! I had to fight my 7 month old for this! She gobbled it up!

Singapore Noodles
Ingredients
1 cup lite unsweetened coconut milk
1 1/2 cup vegetable broth
6 tablespoons soy sauce
1 teaspoon Curry Powder
2 teaspoon honey or sugar
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Red Pepper
1 pound angle hair pasta, cooked and drained

Preparation
1. Stir coconut milk, vegetable broth, soy sauce, Curry Powder, honey, Ground Cumin and Ground Red Pepper in small saucepan over medium heat.
2. Place hot pasta in serving bowl.
3. Add sauce to pasta and toss to coat. Serve hot.
You can also add all sort of veggies- next time I am going to put in diced cucumbers and peppers!
Prep Time: 15 minutes
Cook Time: 5 minutes, plus pasta cooking time

Vegan French Bread Rolls and Pumpkin Apple Butter

2008-11-02T08:52:00.000-08:00

Vegan Easy French Bread
* 1 Tablespoon quick rise dry yeast
* 1 cup warm water (110 degrees to 115 degrees)- you may need to add up to 2 to get the right texture with the gluten free flour- The dough should be very sticky and tacky.
* 2 tablespoons sugar
* 2 tablespoons vegetable oil/olive oil
* 1 1/2 teaspoons salt
* 3 cups all-purpose gluten free flour

DIRECTIONS

1. In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 3 cups flour. Beat until blended. Stir in enough water to form a sticky dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
3. Punch dough down. Roll into 12 small rolls, Cover and let rise until doubled, about 25 minutes.
4. Bake at 375 until the outside of the rolls get crispy, yet still soft on the inside.

Ingredients:

* 1 can (15 ounces) 100% Pure Pumpkin
* 1 medium apple, peeled and grated ( I sliced it thinly with a vegetable peeler
* 1 cup Apple Juice
* 1/2 cup sugar
* 1/2 teaspoon each of ginger, cinnamon, and cloves (this is very spiced- you can half the spices if you prefer)

Directions:
COMBINE pumpkin, apple, Juicy Juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months.

Recipe makes 3 cups.

New Header!

2008-11-02T08:48:00.000-08:00

I hope you guys enjoy the new header. Zestycook designed it for me, and I love the flair it adds to my blog!

Lower fat sesame noodles ( vegan, nut free, nightshade free, gluten free)

2008-10-29T07:53:00.000-07:00

This recipe is really quick and easy, and can make a great main dish will a protien, or a good side dish!

Lower Fat Sesame Noodles
1 bag pasta
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3+ cloves garlic ( depending on how much you like)

Cook noodles, add ingredient in sauce to pot or microwavable dish, microwave til hot and sugar disolves.Mix sauce with the pasta. You may sprinkle with sesame seeds if you prefer, but I dont always do this.

Artichoke dip (meat free, citrus free, gluten free)

2008-10-26T12:04:00.000-07:00

I used baby artichokes I cut down to the yellow part, and microwaved in 2 inches of water for 10 minutes...
10 baby artichokes, cut as above, or one can of canned artichokes
1 1/2 cup of shredded mozzarella cheese
1/2 cup of mayonnaise
2 small clove garlic (minced)
Salt and pepper

Directions
Drain the artichokes from the can. Coarsely chop them.
Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
Add fresh ground pepper and salt to taste.
Bake in oven at 375 - 400 until melted.

I liked this recipe, although it was very cheesy and rich... next time, if it is just me eating it, I will easily cut in in a quarter recipe.

Perogies (Vegan, gluten free, citrus free, EASY!)

2008-10-16T11:46:00.000-07:00

I used this recipe for potsticker dough, which I recieved from eating outlouds website

Potsticker Dough
2 cups flour
1 cup hot water
dash of salt

The ratio can be increased using 2 parts flour, 1 part hot water. I placed the flour into my mixer with a dough hook. I slowly added the water until the dough formed. Allow it to knead for a few minutes until a smooth ball forms. The dough should be soft and not tacky to the touch. If it’s too wet, add a few tablespoons of flour and mix again. Depending on the humidity of your kitchen, you may need more or less water.

Place the dough on a flat surface and cover with a moist towel. Allow to rest for 30 minutes.

I then seperated this dough into 40 small balls, flattened them with my hands, filled them with potatos and spices, boiled them until they floated to the top, ate some like that, and pan fried a few in oil to make them crispy- Delish- next time I plan on freezing most of them for quick lunches or healthy snacks- these would also make a great apatizer for friends! Next time I think I will mix the potatos and spices with some cheese, or potatos and onions, and serve it with an asian dipping sauce!

Crock Pot Shwarma (gluten free, citrus free, dairy free)

2008-10-10T07:51:00.001-07:00

In a crock pot, place chicken cutlets- I did 4, next time would double, 1 to 1/2 cups water, depending on how much chicken you use, and 3 tablespoons shwarma mix. Cook overnight. The original recipe said on low, however, since my chicken was frozen I cooked the chicken on high.

Shwarma spice mix (Also amazing on baked chicken)

Ingredients
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoon turmeric powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon

Mix together and use in your favorite recipes as a seasoning

Sesame Free Hummus

2008-10-10T06:51:00.000-07:00

Sesame free Hummus

1 large can of garbanzo beans
2 Tbsp EVOO
6 small cloves Garlic
4 Tbsp water
Salt to taste
3 Tbsp Apple Cider Vinegar

Drain beans and add to food processor. While whizzing, add evoo, garlic, salt and broth

Gluten free Challah ( Gluten Free, Nut Free, Dairy Free, Citrus Free)

2008-10-02T06:53:00.000-07:00

1 cup warm water
1/2 cup white sugar
1 tablespoon honey (you can add extra if you want)
1/2 cup vegetable oil
2 1/2 teaspoons salt
2 eggs
4 cups Oat Flour ( I ground up Bobs Red Mill gluten free oats and used them)
4 teaspoons Xanthan Gum
2 packets of yeast

1. Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.

2. Braid dough in loaves. I found it hard to braid without putting a little but of oil on my hands, so I did that. I also made them into Challah Rolls, much like buns. Let rise for 1 to 1 1/2 hours in a warm, draft free place. I put them in the warming drawer in my oven.
4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water. Brush risen loaves with egg mixture. Bake in preheated oven for about 20 minutes

Gluten free Flour blend

2008-09-26T08:27:00.000-07:00

I got this recipe of recipe zaar, and it worked really well for my brownie- I made a batch of the bread flour and I will try it and keep you guys updated

Ingredients
3 cups rice flour
3 cups brown rice flour
2 cups potato starch (not flour)
1 cup tapioca starch
xanthan gum (see bellow)
Directions
Sift flours together, and store in an airtight container in the refrigerator.
Use to replace gluten-containing flours in most recipes. If you're using it to make cakes or other recipes that call for all purpose flour, add 1 teaspoons xanthan gum per cup of flour mix. For breads or pizza and items that call for bread flour, add 2 teaspoons xanthan gum per cup of flour.

Untomato sauce- The sunshine in my life (Tomato free, nightshade free, citrus free, gluten free, dairy free, egg free)

2008-09-26T08:23:00.001-07:00

Due to my allergies to tomatos, I found this recipe to make fake tomato sauce- I love it- my husband likes it, and says it tastes just like marinara sauce...This sauce truly brightened my day!

And here is the Un-tomato Sauce:

1 1-pound can beets, drained (or one pound fresh)

2 1-pound cans carrots, drained

2 Tbls. Ume Vinegar or Apple Cider Vinegar

1 C. Water

1 T. salt

2-3 T. Oregano

1.5 T. Garlic powder

2-3 T. Basil

2 t. sugar

Puree completely in food processor or blender, and place in the fridge and let flavors blend for several hours

Butternut Squash Soup (egg-free, vegetarian, gluten-free, dairy-free)

2008-09-24T16:23:00.000-07:00

I love all sorts of squashes, but especially butternut squash. I've looked at a number of butternut squash soup recipes on Recipezaar and taken the best elements of the ones I saw to create this soup. Top with crunchy croutons, sweet potato chips, rum or any topping you feel like.

Butternut Squash Soup

1/2 - 1 onion, diced
4 cloves garlic, diced
1 red pepper, diced
2 small butternut squashes
6 cups water
cinnamon powder
cumin, ground
powdered ginger
rosemary, dried
chili powder
salt and black pepper

Directions:
1. Slice the butternut squashes in half. Place face down in microwave safe dish containing about 1 inch of water. Microwave on high for about 8 minutes.
2. Let the squash cool. Scoop out the seeds and discard. Scoop the softened squash out of the peel and set aside.
3. Saute the diced onion, garlic and red pepper for 5-10 minutes in vegetable oil.
4. Add the butternut squash and the water.
5. Add the seasonings to taste.
6. Cook for 30 minutes or until flavors are blended.
7. Puree with immersion blender OR let cool and them puree with food processor or blender.
8. Reheat before serving.

Quick and Easy Jambalaya (egg-free, dairy-free, gluten-free)

2008-09-22T16:03:00.000-07:00

I love meals that work when you're short on time. It's even easier if you happen to have some leftover rice at your disposal. Also, feel free to throw in more vegetable, leave out the hot dogs or any other ingredient, or change the seasonings. Jambalaya is a diish very good for experimentation.

1 1/2 - 2 cups rice, uncooked
1 onion, diced
1/2 -1 red pepper, diced
1 jalapeno pepper, diced
4 hot dogs, thinly sliced
1 15 oz can beans, drained (any type)
115 oz can diced tomatoes with liquid (I used petite diced tomatoes with hot peppers)
salt and pepper
chili powder
garlic powder
basil
oregano

Directions:

1. Cook the rice and set aside.
2. Saute the onion and peppers in olive or vegetable oil for about 5 minutes on low.
3. Add the hot dogs and saute for 5 more minutes.
4. Add the can of beans and mix well.
5. Add the can of tomatoes and mix well.
6. Season to taste.
7. Slowly mix in the rice until all the liquid is absorbed.
8. Cook on low until everything is warm.
9. Taste and season again if necessary.

super easy pie crust (gluten free, dairy free, nut free, egg free)

2008-09-22T10:38:00.001-07:00

I took this recipe from allrecipes- it is called pie crust IV, and I edited to my liking...

"The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely."

INGREDIENTS:

1 tablespoon sugar
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water

DIRECTIONS:
1.
Mix shortening, flour, salt and sugar together with a fork or a pastry blender until very crumbly. ( I used my hands to crumble it lightly) Add as much water as needed to hold together, and mix lightly with a fork. I ended up using about 2/3's of the water recomended

Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork. I did not roll it out- instead I patted it in the pan, and smoothed it with a frosting smoother....

It did the trick- this is the first pie crust I have ever had come out well- it was flaky and light. Now I just need to decide what to fill it with.

Tomato free Ketchup (gluten free, vegan, nightshade free)

2008-09-15T08:45:00.000-07:00

This is a super simple substitute for ketchup for the tomato allergic. This got two thumbs up from my nonallergic husband. He said it tastes just like ketchup with a slightly fruity aftertaste.

1 container Gerber plum with apples and pears baby food

1/4 t Salt

1 dash Onion powder

1/4 t Vinegar

1 T Sugar

2 drops Red food color

Mix all ingredients together, let set for about an hour so flavors can meld, stir again.

I found this recipe on the yummy allergen free blog. Be sure to check out the blog for other delish sounding recipes.

Beef Paprikash with nukedlach (nut-free, dairy-free, soy-free)

2008-09-08T16:26:00.000-07:00

I love this traditional Hungarian dish! This is an old family favorite and can be made with chicken, beef, lamb, veal, whatever you have in the house. Feel free to play with amounts to your own taste, it's a very flexible recipe. Tomatoes are a nice addition to this stew since they have lycopene, a long-chain carotenoid well-known for its bright color and potential prevention of cancer, especially of the colon. Colored peppers brighten up this stew and add some more healthy carotenoids. Paprika is also made from peppers and is very typical to the Hungarian cuisine. Smoked or hot paprika is even better to make the taste of the paprikash complex. Peppers (Capsicum anuum) are well known for having high levels of Vitamin C, which was discovered in Hungary....Tomatoes also are high in Vitamin C. If you are allergic to tomatoes, it is no big deal to double the amount of peppers instead. Nukedlach are free-form noodles or dumplings made with egg, flour, water and salt. They're really a lot of fun. I made mine half with white rice flour and half with bread flour but this recipe could easily be made gluten-free with the use of gluten-free flour mix.

Paprikash

Vegetable oil
1.5 - 2.0 lbs beef, cut into bite size pieces or 1 whole chicken cut into eights
1 large onion, diced
1 small tomato, sliced or diced
1/2 red pepper, sliced into strips
1/4 - 1/2 cup red wine
Salt and pepper to taste
Paprika
Water

Directions:
1. Coat the bottom of a large stockpot with vegetable oil.
2. Saute the onions, tomato and peppers for 5 minutes or until softened.
3. Add the meat, wine and as much water as needed to cover all the meat and vegetables.
4. Sprinkle paprika into the stew until the liquid turns a deep, dark red. Salt and pepper to taste.
5. Cook over low for 1 1/2 hours or until meat is softened.
6. Serve of noodles, rice, mashed cauliflower, mashed potatoes or nukedlach (recipe below).

Nukedlach:

1. Crack and beat two eggs in a large bowl or container.
2. Add 1 cup of water to make about 3 cups of nukedlach.
3. Slowly mix in flour until dough thickens to a mayonnaise-like consistency.
4. Salt to taste.
5. Scrape small bits of the dough into boiling salted water.
6. Scoop out using a slotted spoon or small colander.
7. Pour some of the Papriksah liquid over the nukedlach to flavor them and keep them wamr until eating.

Enjoy!!!

Baked tofu on a spinach salad( gluten free, nut free, dairy free, vegetarian, citrus free)

2008-09-08T07:47:00.000-07:00

I used a recipe for the baked tofu that I got from guilding calm - the recipe goes as follows with my changes

1) Use FIRM tofu (I used mori-nori, since it is shelf stable)
2) Cut into pieces/strips as thin or big as you like- smaller, thinner strips cook faster
3) Blot with paper towel to absorb some liquid- I covered it in paper towels, and put a pan weighted down with a container of sugar to drain it.
4) Quickly rub in a marinade of sesame oil, rice vinegar, ginger powder, honey, and fresh chopped garlic.
5) Bake at 425 for 45 minutes or so, flipping once. (Really I just go until when it is browned. Sometimes I bake it at 400, sometimes 450….and I just go as long as need be!)

I then placed it on a bed of spinach, and topped with a homemade asian salad dressing made with sesame oil, garlic, red pepper flakes, onion powder, tamari, and ginger powder.

Brocolli Quiche (vegetarian, dairy free, nut free, citrus free, gluten free)

2008-09-05T07:43:00.000-07:00

Brocolli Quiche:

5 Eggs

1 Cup brocolli

1/4- 1/2 Cup vegan cheese, shredded

Salt, pepper, garlic powder to taste

1) Preheat oven to 350

2) Mix all ingredients together

3)Place in oven, and cook until golden brown on top - 45 minute to an hour

Easy potato soup (Vegan, gluten free, nut free, citrus free)

2008-09-04T07:17:00.000-07:00

Ingredients (for 10 servings):
16 oz mini latkes or even shredded fresh potatos
8 cups of water
1 recipe vegan gravy
1 onion chopped
1 clove garlic - minced
1 tablespoon each dried basil and oregano and other seasonings to taste
How to prepare the potato soup:
Spray nonstick pan w/Pam and saute onion and garlic. Add hashbrowns & cook till tender.
Transfer to large stock pan.
Add watger and gravy and mix
Bring to a boil and simmer for 30 minutes.

1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup gluten free flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups water
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Refrigerator pickles

2008-08-19T17:24:00.000-07:00

These went over really well with my husband. Spices are very flexible, the first time I only used these spices but the second time I put in some chili powder and onion powder.

2-4 small cucumbers or 4-8 pickling cucumbers (depends on size of jar and cucumbers)
1/2 cup sugar
1/2 cup water
1 cup white vinegar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried dill or 1 teaspoon fresh chopped dill
8-16 whole black peppercorns

Directions:

1. Sliced cucumbers in any fashion you use and place into jar. If your jar is big enough and your cucumbers are small enough, put them in whole.
2. Mix together the water, sugar and vinegar in either a pot or a microwave-safe container.
3. Heat on stove or in microwave until the mixture is hot and the sugar is completely dissolved.
4. Pour spices over the cucumbers.
5. Pour the sugar-water-vinegar mixture over the cucumbers until it reaches the bottom of the jar's neck.
6. Cap jar and invert several times to distribute the spices.
7. Place into refrigerate and wait at least one day before eating.

Vegetarian Sandwich with fig and peach jam, vegan cheese and baco bits and lettuce ( Vegitarian, Kosher, Citrus Free, Dairy free)

2008-08-17T17:24:00.000-07:00

Microwave fig and peach jam:

Ingredients

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled peach, diced
1 1/2 cups of sugar (reduce if you want, though it won't set as well)
3 Tbsp apple cider vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon oil

2 (8-ounce) canning jars

Method

1 Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.

2 Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.

If you use a large pyrex measuring cup as we have done here, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

3 Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars (heat them in the oven at 200°F for 10 minutes). If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.

Homemade Vegan Baco Bits:

1 cup plain textured vegetable protein (TVP) granules
1 cup boiling water
1/4 cup soy sauce
2 teaspoons maple syrup
2 teaspoons vinegar
2 1/2 tablespoons liquid smoke
1/4 cup oil

Combine TVP and boiling water in a small bowl; let stand several minutes to rehydrate. Combine tamari, maple syrup, rice vinegar and liquid smoke; add to TVP and mix well.
Heat oil in a nonstick skillet; add TVP mixture. Cook over medium heat until browned, 1 to 2 minutes.
Cool before storing in the refrigerator.

Microwave Gluten Free Roll

Ingredients:

2 Tbs oil
1/2 pinch of salt
1 egg
2Tbs flaxseed meal 2 Tbs Rice flour
1/2 tsp baking powder

Mix all ingredients together in a microwave-safe bowl or container, and microwave on high for 1 minute or until center is set (it will get larger in the bowl). Let set in bowl for one minute, then turn onto a cooling rack to cool. When it is cool, slice through the middle with a bread knife.

Once all these items are made, place some fig and peach jam on the bread, put lettuce on it, put vegan baco bits on the lettuce, top with vegan cheese, and grill until the cheese is melted

Water challah (dairy-free, vegetarian, egg-free)

2008-08-14T18:26:00.000-07:00

1 1/8 cup water
1/2 cup oil
4 heaping cups flour
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon vinegar
2 1/4 teaspoons yeast (1 packet of bread machine yeast preferred)

Following the directions for a bread machine:
1. Pour the water, the oil and the vinegar into the bread machine's pan.
2. Add all dry ingredients except yeast.
3. Make a well in the dry ingredients with your finger and pour the yeast in the well.
4. Set your bread machine to the Dough setting.
5. When the dough is done in the bread machine, place it on a sheet of parchment paper.
6. Separate the dough into thirds, then separate each ball of dough into thirds again.
7. Roll each small ball of dough into a rope.
8. Braid together 3 small challah loafs.
9. Top with egg or egg whites (use olive oil to make egg-free)and sesame seeds.
10. Bake at 345F for about 45 minutes or until outside is lightly browned and crispy.

I like to add milled flaxseed to the dough before it is mixed and use a flavored vinegar. I also like to top the braided challahs with salt, pepper and savory spices like basil or rosemary before baking. I don't like my challah too sweet so I cut down the sugar. The original recipe called for 1/4 cup, so feel free to play with the amount!

Sivan's Super Hummus (egg free, dairy free, gluten free,vegetarian)

2008-08-13T10:22:00.000-07:00

This recipe it from my friend in Israel- you cant get any more authentic or easy than this- It disappeared in my office when I brought it in!

1 can of drained chickpeas
3 tbs apple cider vinegar
2 garlic cloves
1 tsp salt
½ tsp pepper
½ cup tehina
3 tbs olive oil
Garnish: Olive oil
Parsley
Chili pepper
Sweet and spicy paprika
Olives
and other sours
1) Strain the canned beans and grind them in a food processor, blender, or chopper. In order to get a smooth and solid consistency, recommended to do this process twice.
2) Add the Apple cider vinegar, garlic, salt, pepper, tehina sauce, and olive oil, and mix well. Taste the mixture and add more spices as you see fit.
3) Prior to serving, put on plate and sorta flatten it out with a spoon, then garnish the chumus with a drop of olive oil on top all around and towards the center, and sprinkle chili pepper. Decorate the outside of this with the rest of garnish and sours. Another idea is to put tehina at the center of the dish. This is soley for presentation, and does not need to be done for it to be edible...

3 bean salad (vegetarian, gluten-free, dairy-free, soy-free, egg-free, etc)

2008-08-08T14:30:00.000-07:00

3 bean salad (Linda's recipe)

Beans are a great source of fiber and protein, especially for vegetarians or those who don't much meat or fish. This recipe is quick and really easy. Canned vegetables are a great way to get nutrients even in the middle of the winter, when it's hard to find good fresh produce. Feel free to play with the spices, this is a recipe that's great for experimentation! Sometimes I add diced jalapeño or serrano chilies to the salad to heat it up, or I make it a 5 bean salad with the addition of white beans or pinto beans or lima beans. You could also add corn and other vegetables to make it a layered salad in a beautiful glass or crystal bowl. Cumin is a spice native to the Middle East, it's very characteristic of dishes in the area. It's very savory and has a distinctive flavor, really very enjoyable. It's purported to be an antiseptic and aid in digestive health.

1 15.5 oz can of chickpeas
1 15.5 oz can of pink beans, kidney beans, or red beans
1 14.5 oz can of cut green beans
1/2 red onion, diced small or 3 small shallots, sliced very thin
5 cloves of garlic, diced small
1/2 cup olive oil
1/4 cup tarragon, cider or red wine vinegar
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper to taste

Directions:

1. Combine all 3 cans of beans in a large bowl or container.
2. Dice onion/shallots and garlic; mix into the bean mixture.
3. Pour the oil and vinegar over the salad.
4. Add all the spices.
5. Mix very well.
6. Taste to determine if more oil, vinegar or spices are needed.
7. Serve immediately or, for better flavor, marinate in the fridge until it's time to eat.

Welcome!

2008-08-08T07:48:00.000-07:00

So we have an interesting story...

I (Linda) have a background in Food Science. I've worked for two flavor companies and a major food and beverage producer. I love to cook and I love science. It works out well.

I (Talia) have a gluten intolerance and many severe food allergies. I love to cook and I love to try out new recipes that I can finally eat!

Plus, we're both Jewish and keep kosher. So our recipes tend to be healthy, separated by meat/dairy/vegetarian and mostly allergen-free. We'll make a point of noting what allergens may be found in a particular recipe (i.e soy, milk, etc).