4 pounds green beans
1/2 tsp. crushed red pepper flakes to each quart jar
1 tsp. dill seed to each jar
1/2 tsp. of mustard seed to each jar
1 tsp. minced garlic to each jar
Brine
1/2 cup pickling salt
5 cups vinegar
5 cups water
Combine and heat through til boiling.
(about a cup and a half of brine will be used per quart jar, adjust amount needed after you have all your jars tightly packed.)
Process in water bath for 25 minutes.
If you have questions on water bath or canning etc. give me a call. I am assuming you have done this before, so I left out details.
Showing posts with label Vegetarian. Show all posts
Quinoa Beef Stuffed Peppers
This recipe is a great balance between meat-eaters (like my husband), vegetable lovers, and the health gurus (like myself and my sister Jenn); it has a little of everything. Everything is good in moderation, so that makes this meal perfect. ;) Enjoy!
- 1/2 pound of ground beef (try ground turkey or chicken to make it even healthier)
- 4 large bell peppers
- 1 jar of salsa – Get creative with this. The salsa really makes the dish so change things up by trying a variety of salsas!
- 3/4 cup of cooked quinoa
- 1/2 cup cooked brown rice
- 1/2 diced onion
- 1/3 bell pepper, diced
- 1 small zucchini, diced
- 1 cup or can black beans
- 2 cups of fresh spinach, chopped
- 4 cloves of garlic, minced
- 1 1/2 TBSP of Black Pepper
- Salt to taste
- Pepper jack cheese (Cheddar or cheddar mixtures work too)
2. Preheat oven to 375 degrees F
3. Brown the meat. When your meat is mostly cooked, add in the diced onion and garlic.*Don't forget to drain the meat juice!
4. Chop all your veggies, Add veggies, beans, and seasonings to meat mixture.
5. Stir in your choice of salsa then carefully stir in the spinach.
6. To prepare your peppers, rinse them well then slice vertically through the stem. This gives you the biggest opening to load your peppers up with plenty of filling. Tear out the white membranes with your fingers. You don’t have to get it all but get as much as you can.
7. Stuff the peppers with as much mixture as you'd like.
8. Top each pepper with cheese. If you want to cut calories a bit you can go easy on the cheese or eliminate it completely.
9. Bake at 375° for about 30-35 minutes. The peppers should be tender and the cheese should be slightly crispy. If you want to avoid the cheese getting too crispy, you can cover these loosely with foil. (I didn't.)
10. Serve immediately. You can serve these over a bed of greens, with a baked potato, or on their own.
My daughter loved it!
Curried Pumpkin Soup
From Taste of Home Magazine. Does not taste anything like Indian Curry, just FYI.
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.
1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.
- 1/2 lbs fresh mushrooms (1-2 cans)
- 1/2 C onion, chopped
- 2 Tbsp butter
- 2 T all-purpose flour
- 1/2-1 tsp curry powder
- 3 C vegetable broth
- 1 can (15 oz) pumpkin
- 1 can evaporated milk
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- chives to garnish
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.
1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.
Homemade Spaghetti Sauce
3 TBSP Olive Oil
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste
Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes). Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water. Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.
Delicious with spaghetti and meatballs. :)
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste
Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes). Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water. Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.
Delicious with spaghetti and meatballs. :)
Bruschetta
Thanks to Rachel Truscott for this wonderful recipe!
7 Tomatoes, seeded and diced
2 cloves garlic, minced
3 TBSP extra virgin olive oil
3 tsp balsamic vinegar
6-8 fresh or 3/4 TBSP dried basil leaves
Toasted French Bread, sliced
Combine in a bowl. Chill for a couple hours to soak in flavors. Place a spoonful on each piece of french bread and serve.
7 Tomatoes, seeded and diced
2 cloves garlic, minced
3 TBSP extra virgin olive oil
3 tsp balsamic vinegar
6-8 fresh or 3/4 TBSP dried basil leaves
Toasted French Bread, sliced
Combine in a bowl. Chill for a couple hours to soak in flavors. Place a spoonful on each piece of french bread and serve.
Zucchini Soup
1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half and half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled
In large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min) and add salt and pepper to taste. Cool slightly. Pour mixture into blender and puree it. Stir in half and half and return to saucepan to reheat but do not boil. Garnish with grated cheese, sour cream and bacon bits. Serves 4 people.
Zucchini Chocolate Cake
1 cup vegetable oil
2 cups sugar
3 eggs
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup milk
3 (1-ounce) squares unsweetened baking chocolate
1 TBSP vanilla
2 cups grated zucchini
In a large bowl combine oil, sugar, and eggs. Add dry ingredients to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in greased 9x13 baking dish at 350 degrees F. for about 25 min. Cool and frost with Chocolate Butter Frosting.
Rice and Black Bean Pilaf
1 cup brown or white rice, uncooked
2 1/4 cups low-sodium chicken broth
1 TBSP olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 tsp fresh chopped oregano or 1 tsp dried
1 stalk celery, finely diced
1 tsp ground cumin
1/4-1/2 tsp dried chili flakes
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
2 tsp finely chopped parsley or cilantro leaves
- Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
- Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, cumin and chili flakes and cook, stirring occasionally, about 6 minutes.
- Stir in black beans and cook until just warmed through, about 1-2 minutes.
- Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley or cilantro.
- Other varieties: add zucchini, carrots, mushrooms.
Chicken Pasta Spinach Salad
I had this just recently at my sister's bridal shower and loved it. It is Chicken/Spinach/Pasta and very light salad. You will love it too!
Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.
When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.
- 3 chicken breasts
- 12 oz. Spiral pasta (tri-color works well too)
- baby spinach
- cashews
- 1/2 cup sunflower seeds
- Parmesan cheese
- 1/3 cup green onions, chopped
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1/2 cup canola oil
- 1 Tbsp sugar (splenda)
- fresh ground pepper
Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.
When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.
Chicken Lettuce Wraps
Ideal Protein program can have some amazing meals, and most of them are really easy. This one is one of my favorites and it's really healthy AND yummy!
2 TBSP Olive oil
2-3 chicken breasts
1 cup bean sprouts
1-2 cups mushrooms
1/2 cup green onion
2 cup zucchini
1 TBSP minced garlic
Iceberg Lettuce
Chop chicken and all vegetables into pea-sized pieces. Brown chicken in olive oil then add vegetables. Cook down until 3/4th done and then add stir-fry sauce.
Stir Fry:
2 TBSP soy sauce
1 TBSP Splenda (or your choice of sweetener. If choose to use sugar, use only 1/2 TBSP)
1/2 tsp rice vinegar
Dipping Sauce:
1/4 cup Splenda (or 1/8 c sugar)
1/2 cup water
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP tomato paste
1 TBSP lemon juice
1/8 tsp sesame oil
1-2 tsp garlic
10 drops Tabasco sauce
Mix dipping sauce in separate bowl. Cut out the core of the head of lettuce and place on table. Take a piece of lettuce and put the meat & vegetable mixture inside. Wrap up and dip in dipping sauce.
*I highly recommend using Splenda or another artificial sweetener because it tastes just as good as real sugar but no calories. But if you don't have Splenda, use only half the measurement of sugar.
2 TBSP Olive oil
2-3 chicken breasts
1 cup bean sprouts
1-2 cups mushrooms
1/2 cup green onion
2 cup zucchini
1 TBSP minced garlic
Iceberg Lettuce
Chop chicken and all vegetables into pea-sized pieces. Brown chicken in olive oil then add vegetables. Cook down until 3/4th done and then add stir-fry sauce.
Stir Fry:
2 TBSP soy sauce
1 TBSP Splenda (or your choice of sweetener. If choose to use sugar, use only 1/2 TBSP)
1/2 tsp rice vinegar
Dipping Sauce:
1/4 cup Splenda (or 1/8 c sugar)
1/2 cup water
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP tomato paste
1 TBSP lemon juice
1/8 tsp sesame oil
1-2 tsp garlic
10 drops Tabasco sauce
Mix dipping sauce in separate bowl. Cut out the core of the head of lettuce and place on table. Take a piece of lettuce and put the meat & vegetable mixture inside. Wrap up and dip in dipping sauce.
*I highly recommend using Splenda or another artificial sweetener because it tastes just as good as real sugar but no calories. But if you don't have Splenda, use only half the measurement of sugar.
Shoepeg Corn & Bean Salad
3 cans black beans
2 cans shoepeg white corn
5-6 roma tomatoes
½ purple onion
2-3 peppers any color
½ bunch cilantro
½ garlic (2½ tsp minced garlic)
1 package Good Seasoning Italian Dressing mix
Balsamic vinegar
Canola oil
Salt to taste
Drain beans and rinse. Open corn on top of beans and let drain over the beans, do not rinse. Cut all veggies and add to beans and corn. Mix Italian dressing according to package instructions except substitute balsamic vinegar for vinegar. Add canola oil and store for overnight. Serve with Tortilla chips.
Roasted Cauliflower
I have never really liked Cauliflower until now! This recipe is delicious (I found it on Food Network.com). I could eat it as my main dish. Yum!
Ingredients
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves
Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Ingredients
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves
Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Balsamic Roasted Asparagus w/ Parmesan
Simple and delicious asparagus! [my notes in italics]
1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]
Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!
Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!). Serve immediately.
4 servings
15 minutes/5 min prep
1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]
Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!
Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!). Serve immediately.
4 servings
15 minutes/5 min prep
Green Beans w/ Colored Peppers
I had green beans and red peppers in my fridge and found this recipe and loved it!
1 bag (22 oz) frozen whole green beans
1 TBSP lemon juice
2 tsp Dijon mustard
1 TBSP chopped fresh or 1 teaspoon dried basil leaves
2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves
1 TBSP olive or vegetable oil
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1/2 tsp salt
Freshly ground black pepper, if desired
- In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
- Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
- Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
- Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
- Serve warm with potatoes or any main dish you desire.
Baked Brussel Sprouts
If you didn't like Brussel Sprouts before, try this! Trust me - they're GOOD!
Preheat oven to 350. Wash brussel sprouts, cut in half lenghtwise, and put in a bowl. Add about 1/2 cup of nuts of choice. Drizzle with olive oil, add salt and pepper and toss to distribute evenly. Spread only 1 layer thick on a foiled cookie sheet and bake for about 45 minutes or until they are tender and toasted.
- Brussel sprouts
- Chopped walnuts, pecans, or hazelnuts
- Olive oil
- Salt and pepper
Preheat oven to 350. Wash brussel sprouts, cut in half lenghtwise, and put in a bowl. Add about 1/2 cup of nuts of choice. Drizzle with olive oil, add salt and pepper and toss to distribute evenly. Spread only 1 layer thick on a foiled cookie sheet and bake for about 45 minutes or until they are tender and toasted.
Guacatillo (Tomatillo Avocado Salsa)
Yummy green salsa recipe that we ate over Thanksgiving at Grandma Jo's house. Compliments of Grandma Jo Ann.
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5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste
Puree together in a blender.
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5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste
Puree together in a blender.
Veggie Pizza
Another one of Mom's famous recipes:
Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust". Bake according to directions on can (~350 degrees for 11-13 min). Let cool.
Mix softened cream cheese, Ranch packet, and sour cream. You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want).
Spread mixture on crescent crust. Top with sliced veggies. (This is served cold)
- 2 cans Crescent rolls
- 8 oz cream cheese
- Sour cream
- 1 packet Ranch Dip Mix
- Veggies - any kind you want. I like to make sure I have a variety of colors so I use green pepper, carrots, and tomato. You could also use red or yellow peppers or cucumber or an other favorite vegetable.
Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust". Bake according to directions on can (~350 degrees for 11-13 min). Let cool.
Mix softened cream cheese, Ranch packet, and sour cream. You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want).
Spread mixture on crescent crust. Top with sliced veggies. (This is served cold)
Quinoa and Black Beans
(pronounced Keen-wa) - (recipe given to me from another friend in my ward, Kari C.)
Great vegetarian dish. Quinoa is a grain high in protein and can usually be found in the bulk food section.
1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped
Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. Add garlic and saute 30 seconds more. Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste). Bring Mixture to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro and cook until heated through. Enjoy your delicious and healthy Quinoa! :)
Great vegetarian dish. Quinoa is a grain high in protein and can usually be found in the bulk food section.
1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped
Heat oil in skillet over medium heat. Saute onion and bell pepper until soft. Add garlic and saute 30 seconds more. Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste). Bring Mixture to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in frozen corn and simmer 5 more minutes. Mix in black beans and cilantro and cook until heated through. Enjoy your delicious and healthy Quinoa! :)
Grandma Flanary's Dill Pickles
Brine:
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.
In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.
Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.
In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.
Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.
Veggie Noodles
One day, we had almost nothing left for dinner. So Kory decided to see what he could make with what we had. He found zucchini, rotel and noodles and put them all together in his own concoction and it turned out to be one of our favorite meals now. It is also low in calories if you buy the healthier wheat spaghetti noodles which is what we used. The recipe is really simple:
2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese
First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.
2 Chicken Breast (optional)
2 Zucchini
1 package Mushrooms
1 Green or Red Pepper
1 Tomato
1 can Rotel
Lots of Basil
Sprinkled w/ Parmesan Cheese
First cut up a couple of Chicken Breasts, however much you want. If you want a vegetarian dish just leave chicken out. Cook the chicken in frying pan and then combine it with the vegetables. When the veggies are done, add rotel and basil. Cook noodles separate and set aside. Put desired amount of chicken/veggie mixture over noodles, top with Parmesan cheese. You can use almost any vegetables you want and there are no exact measurement because it's all exchangeable. This is just something easy and delicious for one of those laid back days. Feeds 4 people.
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