Spicy Indian-Style Tomato Sauce

This Spicy Indian-Style Tomato Sauce makes a nice change of pace from my usual Italian sauces.

There are a lot of things you can do with this versatile sauce. It can be served with omelets or scrambled eggs, poured over rice, mixed with peas, and spooned onto cooked potatoes.

Ingredients

14 oz crushed tomatoes
3 oz tomato paste
1 cup water
1 tsp cumin
1 tsp chili powder
1 tsp turmeric
salt to taste

Directions

Combine all ingredients but salt, in a large pot. Bring sauce to boil, lower flame, and cook, stirring occasionally till until desired thickness is reached. Add additional water if needed. When sauce is finished, add salt to taste.

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Slightly Healthy Baked Tomatoes

via epSos.de

I’m completely nuts for my Grandma’s Fried Tomatoes recipe and I used to make it at least once a month. Unfortunately, my cholesterol is waaay to high for me to continue eating them and still live. Lucky for me, I’ve come up with a recipe for Slightly Healthy Baked Tomatoes, that’s almost as good!

Ingredients

2 medium tomatoes, sliced into thirds

2 tablespoons Italian seasoned bread crumbs

2 tablespoons Parmesan cheese

2 tbsp olive oil

olive oil flavored cooking spray

salt, to taste

Description

Preheat over to 450 degrees.

Spray a baking pan lightly with cooking spray. Place the slices of tomato on the pan. Sprinkle each slice with the Italian seasoned bread crumbs and the Parmesan cheese.

Place the olive oil in a bowl, and using a fork, drip little drops of olive oil all over the tomato slices, till all the oil is used up.

Bake tomatoes till slightly browned. Add salt to taste and serve immediately.

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Vegetarian Cholent Recipe

Cholent is a traditional Jewish stew, made from beans and potatoes, and cooked for almost 24 hours on a low flame. The following recipe started out in Kosher By Design, but after many changes to ingredients and cooking instructions, I feel I can call this version at least partly my own.

Ingredients

1/2 cup kidney beans, rinsed

1/2 cup lima beans, rinsed

1 cup brown lentils, rinsed

3 large onions, peeled and chopped

1/4 cup canola oil

4 thin-skinned potatoes, chunked

4 cloves garlic, peeled and minced

1 cup frozen baby carrots

1 cup old-fashioned oats (not quick cooking)

1/2 cup barley, rinsed

3 tablespoons kosher salt

3 tablespoons sweet paprika

1 large pinch black pepper

1/4-1/3 cup ketchup

Direction

Cook the kidney beans, lentils, and lima beans in boiling water for five minutes. Remove from flame and let sit for one hour.

While beans are soaking, brown onions in oil.

Drain beans and place all ingredients in a oven roasting bag. Fill the bag with water till the ingredients are completely covered and tie the top with a slip knot.

Place the oven roasting bag in a slow cooker filled halfway with water. Cook on high for about 21-22 hours. Serve immediately.

Note: You will need to add additional water to the bag. Have a urn with hot water available.

Makes 8-10 servings.

Warning: Slow cookers differ in heat settings. The first time you prepare Vegetarian Cholent, watch your food to insure it does not overcook.

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Hot Taco Bean Soup

To transform the Hot Taco Bean Soup from vegetarian to vegan, just leave out the yogurt and add more taco sauce. It’s still delicious, but less creamy and a lot spicier.

Ingredients

2 15 oz. cans kidney or black beans (rinsed and drained)

2 1/2 cups onion broth (water and soup powder is fine)

1 teaspoon cumin

2 or more tablespoons hot taco sauce

salt to taste

3 tablespoons low-fat yogurt

1/2 small onion, finely chopped

Directions

Combine the beans, onion broth, cumin and taco sauce in a large pot. Using a hand blender, blend till semi-smooth. Chunks of beans should still be visible.

Heat soup till boiling and add salt to taste. Add more hot taco sauce if desired. Simmer for one more minute.

Remove pot from stove and add the low-fat yogurt.

Serve immediately. Have chopped onions available in a separate bowl for garnishing.

Makes 2 main course or 4 side dish servings.

Note: I use a lot of hot taco sauce, but start off with 2 tablespoons, and taste before you add more. Sauce can always be added later, but once you’ve put in too much, it can’t be taken out.

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Make Your Own Sea Glass Candy

Description: For more fun, vary the food coloring and flavoring when you Make Your Own Sea Glass Candy. Try red coloring and cherry flavor, orange coloring and orange flavor, yellow coloring and lemon flavor, etc.

Craft Link : Make Your Own Sea Glass Candy

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Onion-Yogurt Sauce

A few months ago I posted a recipe for Super Garlicky Yogurt Sauce. Since then, I’ve used the sauce almost every day… on potatoes, noodles and veggies.

But any food, even a yummy one, gets boring if it’s eaten too often. Because of that, I’ve done a little experimenting, and I’ve come up with a delicious and simple variation. I call it Onion-Yogurt Sauce.

So far, I’ve only used the Onion-Yogurt Sauce as a topping for burritos, both plain and mixed with salsa. Both ways were great.

Next, I’m looking forward to trying a dollop as a garnish for my bean soup. I’m guessing the result will be wonderful.

Annette’s Onion-Yogurt Sauce

Ingredients

1 cup plain low-fat yogurt

1/2 -1 teaspoon olive oil (optional)

3-4 tablespoons onion, finely chopped

1 green onion, finely chopped

salt, to taste

Directions

Combine all ingredients. Serve immediately or allow time for flavors to meld.

Deliciously Vegan Italian Meat Sauce

I make this Delicious Vegan Italian Meat Sauce all the time. I use it on rolls, noodles, and rice. It’s very inexpensive and very tasty!

Ingredients

1 large soy burger

1 1/2 tablespoon fine Italian seasoned bread crumbs

1 1/2 tablespoons mixed Italian herbs and spices

3 oz. pureed tomatoes

6 oz. water

1/3 green pepper, finely chopped

1/3 onion, finely chopped

1 teaspoon olive oil

salt and pepper, to taste

2-3 rolls

Directions

1. Microwave burger for 1 minute. Allow to cool for a few minutes, and using your fingers, break burger into tiny pieces the size of ground meat.

2. Pour 1 teaspoon of olive oil onto a non-stick pan and turn flame to medium. Cook the onion till it begin to brown. Add the green pepper and soy burger. Saute till slightly seared. Lower heat.

4. Stir in the bread crumbs, Italian herbs and spices, tomatoes and water.

5. Cook a 3-5 minutes on medium high or till sauce thickens.

6. Season with salt and pepper to taste.

7. Serve on rolls.

Note: You can substitute 3/4 tablespoon dried basil, 1/2 tablespoon dried oregano, 1/2 teaspoon onion powder and 1/2 teaspoon garlic powder for the Italian seasonings.

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