Vegetarian Cholent Recipe

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Vegetarian Cholent

source: jamieanne

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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Annette’s 3-Minute Pizza

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Annette's 3-Minute Pizza

source: trpnblies7

From start to finish, including cooking time, this pizza takes three minutes to prepare.  I can’t say this is the most delicious dish I’ve ever tasted, but considering how fast it is, the pizza’s not half bad.

The reason I use a double layer of tortillas in this recipe, is that two layers gives more of a pizza crust type of feel than one layer.

Ingredients

2 flour tortillas

1/2 cup high quality pizza sauce

shredded cheese

Direction

Place one tortilla on a plate. Spread with half the sauce and sprinkle on half of the cheese. Place the second tortilla directly on top of the first. Cover with the rest of the sauce and cheese.

Microwave on high for for 1-2 minutes, depending on the power of your machine.

Makes a good lunch for the kids.

Vegetarian Sizzling Rice

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Vegetarian Sizzling Rice

source: madaise

My son, a normally picky eater,  loves this combination of rice and veg­et­ar­ian hot dogs.  The trick is in the technique, not the ingredients.

Ingredients

2 cups onion-flavored brown rice, cooked and at least a day old

4 vegetarian hot dogs

1-2 tablespoons olive oil

salt, to taste

Directions

Microwave the vegetarian hot dogs for about 2 minutes, or till completely hot. Don’t overcook.

Pour 1-2 tablespoons of olive oil into a large, high quality, non-stick frying pan. Turn on heat to medium high.

While oil is heating, slit each hot dog into four lengthwise quarters. Chop each quarter into small bits, the smaller the better.

Place two cups of cold rice into a microwave bowl. Set the timer for  2-3 minutes.

When the oil is very hot, standing back to avoid being splattered, throw the bits of hot dog into the pan. The hot dog should begin to immediately sizzle and burn slightly.  Allow the hot dog to cook till the pieces are dark on at least two sides.

Add the hot rice, and cook, stirring constantly for another few minutes, or until rice has absorbed the spicy flavor of the hot dogs.

Add salt, to taste.

Serve immediately.

Note: To make onion-flavored brown rice, prepare brown rice according to instructions on the wrapper but add 1 single size package of onion soup mix per cup of raw rice when the water is stirred in.

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Super Easy Garlicky Yogurt Sauce

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Super Easy Garlicky Yogurt Sauce

source: Xurxo Martinez

When my doc­tor said I need­ed to start eat­ing more dai­ry pro­ducts AND lose weight, I was stym­ied.  Since I can’t stand the taste of plain milk and cheese is too high in fat, how was I go­ing to fol­low his or­ders?

Out came the cook­books and a sol­u­tion soon emerged – yog­urt sauce.

Yog­urt sauce tastes de­lic­ious, is easy to throw to­ge­ther and makes a great top­ping for vir­tua­lly any­thing.  So far,  I’ve stirred the sauce in­to rice, broc­coli and baked pot­a­toes, in­stead of but­ter.  I’ve been hap­py with the res­ult eve­ry time.

Ingredients

1 cup plain low-fat yogurt

1 teaspoon olive oil (optional)

powdered garlic, to taste

salt and pepper, to taste

Directions

Com­bine all in­gred­ients. Warm the sauce very gent­ly, till just hot, and do not all­ow to boil.  Or, skip heat­ing al­to­geth­er, and just mix into the steam­ing food. Serve im­med­i­ate­ly.

What could be eas­ier than that?

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Hot Taco Bean Soup

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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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Fat-Free Cream of Broccoli Soup

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Fat-Free Cream Of Broccoli Soup

source: ex.libris

This super easy soup has absolutely no fat,  and takes just a few minutes to throw together.

Ingredients

2 10-oz packages frozen broccoli

1 large onion, peeled and chopped

2-3 cups water

chicken bouillon powder, to taste (vegetarian)

1/2-1 cup skim milk

salt and pepper, to taste

Directions

In a large  pot,  cook broccoli, bouillon and onion in 2 cups water, till tender.  Add 1/2 cup milk. Using hand blender, puree, while being extremely careful to avoid scalding yourself. Add salt, pepper and additional milk to taste.

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Orange Knots

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orange-knotssource: clotho98

Orange Knots — A New Kind Of Donut

3 tbsp Crisco                                                 4 cups sifted flour

3/4 cup sugar                                               1/2 tsp salt

1 egg and 1 yolk, beaten light                      1  1/2 tsp cream of tarter

grated rind 1 orange                                    1/2 tsp soda

1/4 tsp mace                                                 1/2 cup milk

Cream the Crisco, beat in the sugar, the eggs, orange rind and mace.  Sift together the dry ingredients; add the first mixture and the milk and mix to a firm dough.  Cut off bits of the dough and roll under the fingers to strips the shape and length of a lead pencil, tie in a knot or shape like an 8 and fry in hot Crisco; drain on soft paper, and dredge with confectioners’ sugar.

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