Recipezaar: Grains,Vegetarian recipes

Black Pepper and Parm Cheesy Popcorn

Wed, 07 Oct 2009 12:25:28 -0400

If you love black pepper you will love this! If you wish, you may use less, to taste. Adapted from Rachael Ray's Big Orange Book cookbook. Enjoy! -- posted by Sharon123

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat

Pink Pearl Barley Risotto With Feta Cheese

Wed, 07 Oct 2009 14:06:21 -0400

Found this gem of a recipe in a German cookbook named "Vegetarian Food For Every Season". Its a perfect fall dish with great colours and bold flavours. The beets make it a little bit sweet and earthy and the feta adds a nice salty touch. Instead of using all the different pinches of spices, you could also whip up a batch of this and use 1 ts of it in this recipe: Recipe #124269 -- posted by Lalaloula

Curried Salt Popcorn

Fri, 09 Oct 2009 02:43:14 -0400

It's fun to try new ways to eat popcorn! This has curry and salt with a little turmeric. Be adventurous! Adpated from Rachael Ray's Big Orange cookbook. -- posted by Sharon123

Quinoa-Stuffed Acorn Squash

Fri, 09 Oct 2009 17:00:23 -0400

From the October 2009 issue of More magazine. I used sugar-free pancake syrup in place of the honey, and dried parsley flakes... I didn't have any mint, so I skipped that, and I left out the almonds due to personal preference. I also very stupidly didn't see the "salt and pepper to taste" part, but anyway, the cumin flavor is very pronounced. I also thought that the amount of filling was a bit too much for such small squashes, but it's good eaten plain too. -- posted by brokenburner

Soya Flour Roti

Fri, 09 Oct 2009 17:10:37 -0400

Low GI, filling and high in protein. A great roti to eat your potatoey curries with and not feel guilty of carbo loading. -- posted by Sudika

Whole Wheat Tortillas

Sun, 11 Oct 2009 03:01:44 -0400

Copied from All Recipes, because I like Recipezaar's format better. lol -- posted by Para_chan

Vegan Orange Cranberry Scones

Sun, 11 Oct 2009 03:08:11 -0400

A quick, easy, delicious and healthy scone recipe that is a hit at parties (even with anti-vegans) or a great snack or dessert. -- posted by Hanna Louise

Healthy Pumpkin Oatmeal (For One)

Wed, 14 Oct 2009 13:39:29 -0400

This is a tasty concoction I came up one morning. I can't tolerate too much oatmeal, so the pumpkin, flaxseed, pumpkin seed kernels, and nuts really fill out this dish. Substitute other nuts as you wish. Feel free to top with vanilla yogurt--I just like plain because of the flavor contrast. Also, you can use other spreads, but I've found that there's something truly delicious about the combination of pumpkin and apricot. Enjoy! -- posted by Jainene

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Cinnamon Bun Oatmeal

Wed, 21 Oct 2009 12:37:33 -0400

Oatmeal with the taste of Cinnabon! And a lot lighter in calories (a classic Cinnabon weighs in at a whopping 730 calories!). Adapted from a recipe at Thought 4 Food http://bit.ly/31XO2m -- posted by DrGaellon

Warm Barley Cereal With Dried Cherries

Wed, 21 Oct 2009 12:38:51 -0400

From www.wholeliving.com, posted for safe keeping -- posted by yogiclarebear

Magical Creamy Chocolate Banana Oatmeal

Wed, 21 Oct 2009 12:51:54 -0400

Recipe from whymilk.com. Sounds delish! -- posted by JanuaryBride

Mom's Simple Granola

Wed, 21 Oct 2009 20:51:33 -0400

My Mom literally makes this granola every other day. It barely makes it off the cookie sheet before it is gone. Great as a cereal with milk, as a snack, as a topping to yogurt, OR dare I say, a topping to create fruit crisp. I like to make mine with milk chocolate chips or dried cranberries, but you can add any extras you like! -- posted by Hadice

Moist Cornbread Muffins

Mon, 26 Oct 2009 13:13:00 -0400

The secret is soaking the cornmeal in the buttermilk overnight (included in prep time). It makes it nice and soft and moist. Enjoy with chili, or butter and honey for dessert. -- posted by Red Jenny

Teff Muffins With Fruit & Nuts

Mon, 26 Oct 2009 13:34:56 -0400

The grains of teff are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient dense as the bran and germ are the most nutritious parts of any grain. This grain has a very high calcium content. It is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley. Teff is high in protein, carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten intolerance. Teff flour, brown rice flour & arrowroot flour can be purchased at whole food stores. -- posted by lwatkins

Spelt Rye Bread

Tue, 27 Oct 2009 01:18:14 -0400

twiqued a couple recipes to come up with this, still a work in progress but i think it has more richness then the spelt breads made with no white flour and water instead of milk. it's also easier to work with. let me know how you improved it -- posted by spiritussancto

Injera (Ethiopian Flatbread)

Tue, 27 Oct 2009 01:37:52 -0400

This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew. -- posted by lwatkins

Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Wed, 28 Oct 2009 17:03:34 -0400

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 -- posted by Sharon123

Apricot-Walnut Oatmeal

Mon, 02 Nov 2009 22:10:15 -0500

My husband and I eat this every morning M-F. The oatmeal is low sodium, low sugar, high fiber. The apricots are high Vit A (beta carotene), the walnuts are high Vit E. Without honey, it's quite bland. Honey, I feel, is a better choice than sugar because it is antiseptic and is thought to help with allergies, from which my DH does suffer. -- posted by DonitaK

Spiced Vegan Pancakes

Mon, 02 Nov 2009 22:31:32 -0500

Delicious, healthy, and quick, these fluffy pancakes are great for a family breakfast. -- posted by Hanna Louise

Christmas Muffins

Tue, 03 Nov 2009 08:22:23 -0500

After pulling these muffins hot out of the oven, your family and friends will know that Christmas is near. A less heavy version of the wholemeal Christmas muffins, these muffins welcome in the holiday season. Also, these muffins are a holiday option for those who don't like fruit cake, and can also be made vegan if you substitute soy milk for regular milk. Note: This recipe has not been taste tested yet, so please leave your comments. -- posted by TALIA #3

Oven Baked Vegetarian Samosas

Wed, 04 Nov 2009 12:06:57 -0500

My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Whole Wheat Banana Chocolate Chip Muffins

Wed, 04 Nov 2009 13:03:01 -0500

These tasty morsels come from King Arthur Flour Whole Grain Baking. I typically sub in either 1/2 cup to 1 cup of white flour to lighten them up a little. These will disappear from your breakfast table faster than you realize! My toddler gobbles these up! -- posted by Hadice

Fruit and Oat Granola Bars

Fri, 06 Nov 2009 14:53:12 -0500

These easy to make bars are lower in fat than many commercial snack bars and don't have the additives are preservatives!!! -- posted by Chef #973617

Garth Brook's German Chocolate Cake With Coconut Frosting

Fri, 06 Nov 2009 15:44:53 -0500

Trisha Yearwood says every February, when it's Garth Brooks birthday, she makes this beautiful and delicious cake for him. She says last fall, Garth made a sad statement like only three more months until you make me that awesome German chocolate cake again! She made the cake the next day. She doubles the frosting recipe to frost the entire cake, because Garth likes extra frosting, but one recipe will frost the tops of the layers and do the trick just fine- unless you are Garth! If you have some frosting left over, it's good spread on graham cracker or on brownies. Okay, it's also good right off the spoon! Enjoy! -- posted by Sharon123

Delicious Whole Grain Muffins

Fri, 06 Nov 2009 16:02:03 -0500

DELICIOUS! Low cal muffins that keep you satisfied and taste great. What more could you ask for? Altered Recipe from Red Mill product: 10 Grain Hot cereal. This is an altered recipe I came up with on the fly... not too different from the recipe on the package, but easier to make in bulk. These ones are also a lot fluffier in my roommate's and my opinion. They freeze well and make for a great breakfast!! -- posted by foodlust

Sugar Cookie Cut-Outs

Sun, 08 Nov 2009 09:00:53 -0500

I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine. -- posted by Dreamer in Ontario

Healthy Granola Bar

Tue, 10 Nov 2009 16:00:53 -0500

adapted from another granola bar recipe, #317160, to fit my alterations -- posted by jmerwamer

Rich and Chewy Pecan Pie Muffins!

Tue, 10 Nov 2009 16:38:39 -0500

This recipe came from Trisha Yearwood, who married Garth Brooks and wrote a cookbook called Georgia Cooking in an Oklahoma kitchen with a forward by Garth Brooks himself! Gotta try these! :) Be sure to use paper liners in the muffin tins and spray them with nonstick spray; otherwise, they will crumble when you peel off the liners. This recipe also makes great mini muffins; just shorten the baking time by 5 minutes. You might also try using oat flour instead of all purpose for a healthier muffin. -- posted by Sharon123

Covert Quesadillas

Thu, 12 Nov 2009 00:07:17 -0500

Adapted from the Sneaky Chef Cookbook by Missy Chase Lapiine, this is a hidden purse full of sneaky nutriton! -- posted by Sharon123

Quinoa Fritters

Thu, 12 Nov 2009 14:48:14 -0500

I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal. -- posted by Canning_Queen

Double Broccoli Quinoa Recipe

Mon, 16 Nov 2009 01:28:29 -0500

This recipe is from 101cookbooks.com with just a couple of changes to make it pareve and lower in fat. Thanks Heidi for another wonderful recipe. I love the idea of making a broccoli pesto. I can't wait to share it. Last year for Thanksgiving I made Thai Quinoa. It went over well enough with everyone, but my kids, so the leftovers weren't finished. Since my guys LOVE broccoli, this is going to be on the menu this year instead. -- posted by Feeding my Family

Weight Watchers Slow-Cooker Pumpkin Oatmeal

Mon, 16 Nov 2009 10:03:40 -0500

have not tried yet but this sounds like breakfast pie to me -- posted by spiritussancto

Pineapple Oatmeal Pancakes (Gluten-Free)

Mon, 16 Nov 2009 11:44:38 -0500

Oh my gosh these are AWESOME! This can of pineapple on the counter was calling to me, and my husband can't eat wheat, so if I make pancakes they're gonna have oats in them. Plus, the Tahitian Pancakes came up on Heroes in the past week or so, so that's on my mind. I combined two different recipes that I found online, one for pineapple pancakes and one for oatmeal pancakes. Neither one is like this new version though. SO AWESOME! One last thing, I used coconut milk instead of cow milk, since my husband is also on this non-dairy kick. This recipe makes A LOT of pancakes, and they're very filling. Store uneaten pancakes in the fridge and have breakfast all week! -- posted by kitchengrrl

Easy One-Bowl Oatmeal Molasses Bread

Mon, 16 Nov 2009 11:51:58 -0500

This delicious bread is very simple & healthy yet requires NO KNEADING!!! It is a combination of this technique: http://www.instructables.com/id/I_Bread/ and this recipe: http://www.cookingbread.com/recipes/whole_wheat_bread/oatmeal_molasses_bread_recipe.html (ingredients are halved to fit in my mixer bowl). Prep time includes rising time. -- posted by Génial Génie

Cucumber Millet Bean Salad With Feta

Tue, 17 Nov 2009 17:56:17 -0500

This is another refreshing lunch salad my sis and me came up with for taking to school with us. It features millet, beans and cucumber thus being very healthy and giving you lots of power. The feta makes a nice salty addition without adding too many calories. -- posted by Lalaloula

Savory Polenta for Lasagna

Fri, 20 Nov 2009 13:47:09 -0500

this is the polenta I use in my polenta lasagna, I sometimes make a batch to firm and toast to serve with other dishes as well, so thought I'd share the recipe seperately. sometimes I replace the sage with rosemary. for lasagna I use 2 13*18 pans and spread it very thin -- posted by Khyricat

Blueberry Dream Fritters

Sun, 22 Nov 2009 18:19:32 -0500

I got this from the Quick and Easy Diabetic Desserts cookbook. I haven't made these yet. Enjoy! -- posted by Sharon123

Rosie's Pecan Crunchies

Sun, 22 Nov 2009 18:41:37 -0500

Taken from Judy Rosenberg's Rosie's All Butter Fresh Cream Sugar Packed Baking Book! These cookies will melt in your mouth and are perfect for all occasions! A favorite at Rosie's Bakery! Enjoy! These cookies need to chill about 4 hours. -- posted by Sharon123

Oven Baked Muesli

Sun, 22 Nov 2009 18:42:54 -0500

A yummy alternative to store bough cereals. This is similar to granola and has some healthy tasty ingredients! Adapted from The Garden of Vegan cookbook. I like this with almond milk! :) -- posted by Sharon123

Skinny B**** Basic Pancakes

Mon, 23 Nov 2009 16:27:31 -0500

This is a recipe from the "Skinny B**** in the Kitch" Cookbook. I am opying it here to get the nutrition information. -- posted by vegan_recipe_explorer

Lemon Snowball Cookies

Tue, 24 Nov 2009 16:19:51 -0500

Tea provides the right mix of bright flavor and spice in these cookies! Crush any large tea leaves before adding. There is a chocolate variation too! Adapted from Better Homes & Gardens magazine. -- posted by Sharon123

1-Dish Italian 5-Cheese Pizza Bake

Wed, 25 Nov 2009 12:59:27 -0500

A quick recipe with only 20 minutes preparation using Fleishchmann's Rapid Rise yeast! -- posted by Sharon123

Brown Seed Bread

Wed, 25 Nov 2009 13:21:53 -0500

A healthy and hearty bread you will enjoy! This recipe has earned the goodfibes seal indicating it is a good source of fiber! Adapted from Fleischmann's yeast site. There is about an hour rising time. -- posted by Sharon123

Grab 'n' Go Crispy Granola Bars

Thu, 26 Nov 2009 00:06:33 -0500

Grinding the oats and almonds makes this more kid friendly! A cross between granola bars and Rice Krispies treats! Adapted from Sneaky Chef cookbook. -- posted by Sharon123

Raisin Bran Bread

Thu, 26 Nov 2009 10:07:17 -0500

This uses wheat bran and not cereal. A healthy and hearty bread with the sweetness of raisins! Enjoy! Prep time includes rising time. -- posted by Sharon123

Crunchy Ranch Croutons

Thu, 26 Nov 2009 10:09:28 -0500

Instead of throwing away any stale bread, try this recipe for crunchy croutons. Enjoy on salads, on top of casseroles, soups, as stuffing for veggies or fish or meat. I have included variations too! -- posted by Sharon123

Mom's Rice Crispy Treats

Sat, 28 Nov 2009 17:43:50 -0500

a quick easy large quanity of YUMMY rice crispy treats. like my mom loves to make. also some mixins if you like. -- posted by Barbi Ebby

Newfoundland Blueberry Muffins

Sat, 28 Nov 2009 21:24:58 -0500

Made with rapidrise yeast, these are so good! Adapted from Fleishmanns yeast site. -- posted by Sharon123

Marmite and Cheese Bread

Sun, 29 Nov 2009 21:18:09 -0500

Adapted from the Fleischmann's site. Here's what they say, "This bread combines two of Britain's most characteristic ingredients, Marmite and sharp cheddar Cheese. Hearty in flavor, this bread is best served toasted accompanying a soup, or in making a sandwich on toast". There is about 90 minutes rising time. -- posted by Sharon123

Barbara Treves' Award Winning Apple Pie

Mon, 30 Nov 2009 01:31:36 -0500

Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times. -- posted by blucoat

Quinoa Black Bean Broccoli Deliciousness

Mon, 30 Nov 2009 01:59:44 -0500

Very light, high in protein, makes a vatful! Quinoa, black beans, brocolli, sundried tomatoes, roasted red peppers, capers, zucchini, spinach -- posted by Chef #625684

High Octane Buckwheat Pancakes

Tue, 01 Dec 2009 17:38:29 -0500

I make these often for my family in the morning. not only do they taste heavenly, but they give you loads of energy to start your day -- posted by GingerlyJ

Middle Eastern Tahini Oatmeal (Vegan)

Fri, 04 Dec 2009 17:09:36 -0500

I concocted this to have a more interesting way to eat oatmeal. Usually I have it with just fruit preserves or with some spice, but I'm trying to eat healthier, so may as well make it tasty. This is open for variation, but what's posted is how I like it. -- posted by the80srule

Hot Millet Salad

Tue, 08 Dec 2009 17:35:33 -0500

A fresh way to enjoy millet, which is very good for you, inexpensive and easy to cook. This recipe contains many different textures, which helps avoid that heavy, "healthy-tasting" kind of grains dish vegetarians know so well . . . -- posted by Elise and family

Vegetarian Pâté

Mon, 14 Dec 2009 01:38:11 -0500

Incredibly flavourful, yet so easy to make. Some uses include sandwich spread, filling for savoury pies, on crackers, etc. I've tried it with sunflower seeds but have yet to experiment with the sesame seeds. Original recipe by Danièle Starenkyj. -- posted by Génial Génie

French Filled Macaroons

Mon, 14 Dec 2009 23:52:15 -0500

Make one batch of cookies and get two different kinds of cookie sandwiches! Adapted from B H & G magazine. -- posted by Sharon123

Nutritious Flour Blend

Fri, 18 Dec 2009 15:34:35 -0500

Inspired by the Sneaky Chef flour blend, I wanted to add more nutriton, so came up with this recipe. I hope you enjoy! -- posted by Sharon123

Brownie Alpine Biscotti

Sun, 20 Dec 2009 16:12:17 -0500

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better. -- posted by Sharon123

Arabic Lentil Soup - Shorbat Addas

Mon, 21 Dec 2009 01:29:24 -0500

This is a very typical Arabic soup made with very few ingredients. The taste is amazing and your stomach will thank you if you eat it on a warm, rainy day. Make it a meal by adding torn up pieces of pita bread to your bowl, or fry pieces of pita bread in oil for an arabic style crouton. Some like a squeeze of lemon or a pinch of cumin for extra flavor. A garnish of green onion is nice as well. Great soup for pressure cooker. -- posted by Cookie Jarvis

Cinnamon Rolls With a Cream Cheese Dough (Saveur)

Mon, 21 Dec 2009 17:00:16 -0500

This recipe for cinnamon rolls calls for folding the cream cheese into the layers of dough which makes for very rich and moist rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. You can play with the filling - omit the nuts and/or raisins, it's still great. This recipe was published in Saveur Magazine. For illustrated step-by-step instructions: http://www.saveur.com/gallery/Making-Homemade-Cinnamon-Rolls -- posted by blucoat

Uncooked Hemp and Flax Protein Bars

Tue, 22 Dec 2009 15:41:17 -0500

I improvised this, combining several recipes to accomidate the ingredients on hand, basically wanting something to do with a huge bag of hemp " powder I have. With the protein powder and the peanut butter figured into the nutritional info, the protein count is 4.8 grams and the calories are 143. Not a huge protein count, but hemp seed has other benefits: "Hempseed is considered by leading researchers and medical doctors to be one of the most nutritious food sources on the planet. Shelled hempseed is packed with 33 percent pure digestible protein and is rich in iron and vitamin E as well as omega-3 and GLA" (from the Nutiva website) -- posted by Chef #1468143

Blueberry Muffins à La Alton Brown (Good Eats on Food Net

Mon, 28 Dec 2009 16:46:08 -0500

We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes! -- posted by Michelle from Central Time

Big Sur Bakery Hide Bread Recipe

Tue, 29 Dec 2009 00:22:18 -0500

I lived in Big Sur off and on for about 10 years and my heart is still there. I adapted this recipe from 101 Cookbooks. Heidi Swanson says, "The Big Sur Bakery sits back off California's famous Highway 1 a bit, nestled next to a gas station. It's owners, three of them, abandoned the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery. This is a recipe from Terry "Hide" Prince, one of the bakery's earliest friends. If you can imagine a dense, seed and grain-packed English muffin, you're in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. The key to enjoying these delicious little breads (and I can't emphasize this enough), is splitting them open, toasting them until they are deeply golden, then slathering them generously with butter (or drizzling with olive oil or honey). Then sprinkle with a bit more salt. Blissful buttery crunchiness." Terry Hyde, the creator of the recipe says, "There's no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay's, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy. You can substitute water for milk or beer, and spelt for a gluton free bread." There have been mixed reviews on this, so please realize this is a dense bread and please do toast it! -- posted by Sharon123

Halloween Finger Sandwiches

Tue, 29 Dec 2009 00:23:52 -0500

Made for the Halloween Today show , these would be good anytime! From the Today's Kitchen cookbook. -- posted by Sharon123

Oatmeal Raisin & Apple Muffins

Tue, 29 Dec 2009 02:24:37 -0500

A very simple and delicious answer to the breakfast 'Ho-Hums". Packed with flavor from the cinnamon, cloves, nutmeg, and rum-raisins; these moist muffins are loaded with a powerful nutritional punch that will give you plenty of energy on those chilly fall and winter mornings. Brew yourself a pot of coffee and ENJOY! -- posted by Feast Your Eyes!

Daal - Bengali Lentil Soup

Tue, 29 Dec 2009 13:31:29 -0500

Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :) -- posted by Chef Zbaby

Acorn Squash With Barley and Apple Stuffing Recipe

Tue, 29 Dec 2009 14:22:11 -0500

A healthy vegetarian recipe that is great in the winter months. -- posted by Elizardbeth

Blue Corn and Blueberry Pancakes

Fri, 01 Jan 2010 14:55:51 -0500

These are great with Orange Maple Syrup. -- posted by pansregnig

Muesli

Mon, 04 Jan 2010 17:53:10 -0500

delicious and all-natural -- posted by Chef #1507236

Creamy Quinoa Mousse

Thu, 07 Jan 2010 01:16:50 -0500

VERY healthy dessert or breakfast. This is the kind of recipe where you like it or you don't... if you do, you're in for a treat (there'd no guilt, it'ts even good for you!!!). The texture is slightly fibrous, due to the quinoa. Can be served warm or cold, l prefer mine partially frozen (I place them in individual cups, then freeze for an hour). Adjust spices to your taste. You can sub the milk for soymilk (if using vanilla flavoured, omit sugar and vanilla from ingredients). -- posted by Génial Génie

Wheat Berry Salad With Zing

Fri, 08 Jan 2010 11:37:47 -0500

Chewy, nutty and good for you-Wheat Berries Rock! For a whole meal salad add sliced grilled chicken, pork or beef. -- posted by DiB's

Coconut Date Granola Bars

Fri, 08 Jan 2010 17:30:17 -0500

This is a wonderfully satisfying treat packed with oats, nuts, and fruits. When they first come out of the oven, they may be fragile and slightly crumbly. Make sure to let them cool before cutting, and they will soon become firm, chewy granola bars. -- posted by sszz

Southern Breakfast Biscuits - Easy but Light and Fluffy

Mon, 11 Jan 2010 18:57:41 -0500

Having run through a range of biscuit recipes, this has become Kimberly's favorite way to have them. I'm not going to complain, they're lovely and fluffy, and if I have to make them, it's easy as pie. They're a little crispy on the edges, top and bottom, deliciously soft on the sides, and almost impossible to get wrong. All credit to the talented Kimberly for the recipe's creation. - Hugh -- posted by Kimberly and Hugh

Upma

Tue, 12 Jan 2010 17:07:11 -0500

South indian savory cream of wheat dish -- posted by Chef #784013

Roasted Butternut Squash-Quinoa Veggie Burger

Tue, 12 Jan 2010 17:25:00 -0500

I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo. -- posted by Diet It Up

White Bean Salad With Bulgar Wheat

Wed, 13 Jan 2010 18:30:29 -0500

A lower fat dressing on this bean salad than on most -- posted by mandagirl

Healthy Millet and Buckwheat Waffles or Pancakes

Mon, 18 Jan 2010 00:04:25 -0500

Courtesy of www.rwood.com - Rebecca Wood - these waffles are divine. A nice way to make healthier waffles! -- posted by Living la vida a belleza

Spicy Tomato Millet

Mon, 18 Jan 2010 00:52:24 -0500

This is very tasty and satisfying - served with a few ginger-roasted vegetables it makes a delicious, easy, one-dish meal for a cold day. Warms up the insides! -- posted by Elise and family

Liz's Vegetarian Oatmeal Patties

Mon, 18 Jan 2010 02:30:23 -0500

A delicious and full-flavored meat alternative, it can be made into patties or casserole form. -- posted by Chef #1523636

Eve's Gluten-Free Baking Mix

Mon, 18 Jan 2010 16:22:13 -0500

for pancakes, cookies, lots of things -- posted by carrie sheridan

Focaccia Crackers

Tue, 19 Jan 2010 15:41:50 -0500

Italian seasoned snack cracker These are better if you age them for one or two days I used a specific Italian seasoning blend. See the note at the bottom of the recipe. -- posted by Shazzypupp

Mocha Crunch Oatmeal

Tue, 19 Jan 2010 16:09:23 -0500

Adapted from a recipe at The Kitch'n http://bit.ly/80wmCA -- posted by DrGaellon

Chocolate Popcorn Biscotti

Tue, 19 Jan 2010 19:25:38 -0500

I haven't tried this, but it looks so interesting, I'm posting to try later. From the Popcorn site, made for kids. A Fun Fact: Popped corn has only 31 calories per cup, and oil popped corn has only 55 calories per cup! -- posted by Sharon123

Fabulous Oatmeal Cookies

Thu, 21 Jan 2010 16:47:42 -0500

I came up with this recipe for chewy, delicious, spiced oatmeal cookies. If you prefer a crisp cookie, bake them for about two minutes longer. -- posted by pastrygirl_5280

Healthy Chocolate Chip Cookies

Mon, 25 Jan 2010 11:14:38 -0500

Whole-oat cookies with a moist, cake-y texture. Free of cooking fats, dairy and eggs. -- posted by eaten.

Spicy Seitan

Mon, 25 Jan 2010 11:20:18 -0500

This is the seitan recipe I came up with after looking at two fairly popular recipes (http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html and http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959&p=1). This recipe makes a nice sized (7 to 8 inches I suppose) sausage like loaf and can probably be easily changed to your taste based on what spices you use. Note: if you want it to be more like the former recipe (like lunch meat) cook it longer (30-45 mins steaming, 45 mins baking), if you're looking for a nice ground beef substitute 30-35 mins steaming, then another 30-35 mins baking is better. I've used the longer cooked seitan in stuffing and the lesser cooked in dirty rice. Both were thoroughly enjoyed by all involved! I hope you enjoy it too! -- posted by Raven D

Crunchy Granola Bars

Mon, 25 Jan 2010 11:39:56 -0500

I love those nature's valley crunchy granola bars and I also like those sweet and salty granola bars as well as fruit granola bars! But notice how you can't seem to get everything you want in a granola bar without sacrificing the healthy aspects. Anyhow, these are great and easy adapted for whatever ingredient you fancy. -- posted by Dulcet Kitchen

BBQ Flavored Seitan

Mon, 25 Jan 2010 12:57:54 -0500

I wanted to make more a BBQ type seitan after the success of my spicy seitan, so I made a few modifications to my original recipe and came up with this. I also made BBQ sauce for the first time and it turned out pretty good. Unfortunately I didn't really keep track of measurements, so I won't be posting that recipe right away. Also, if you're making this on a large scale (the first time I made this I actually octupled the recipe) you're probably going to need to add more of the liquid ingredients (maybe 1 to 2 cups more of the mixture). You want the seitan to feel similar to a wet sponge. Just like with my other seitan, how long you cook it will effect how hard or soft it is. Personally, I like this kind to be sort of like lunch meat, so I've included the times for making it a nice, soild, meat substitute. If you think you've over cooked it (it gets really browned), don't worry. Let it cool and bake it or fry it up later. The "skin" will soften when it's reheated. -- posted by Raven D

Roast Capsicum (Bell Peppers) and Quinoa Salad

Tue, 26 Jan 2010 08:08:13 -0500

Based on a recipe by Chef Dominique Rizzo , seen on Ready Steady Cook. Try adding in some other grilled veges- corn, eggplant or some fresh chopped tomato Nice served with grilled chicken or meats -- posted by **Jubes**

Vegetarian Stuffed Cabbage (Ww)

Tue, 26 Jan 2010 08:31:14 -0500

My ds loved this and even packed the leftovers in tupperware so his girlfriend could have some! Never asked about the "meat"! If following WW this is only 5 WW pts for 2 cabbage rolls. When I made this I miscalculated the time, so I put in the fridge and the next day added 1 can tomatoes w/green chilies and some leftover WW cheese and cooked for 30 minutes or so. Although delicious this is a time consuming recipe -- the original recipe says 2 1/ 2 hours but I took 3 hours to make this plus the another 1/2 hour to reheat the next day --- so be prepared! Recipe source: WW Healthy Cooking Basics -- posted by ellie_

Mushroom Farro Risotto

Tue, 26 Jan 2010 10:01:28 -0500

This comes from Martha Rose Shulman's collection of healthy recipes, available online at the New York Times -- posted by Chef #669019

Barley Pilaf / "risotto"

Tue, 26 Jan 2010 17:11:24 -0500

I had to make a barley dish for a community dinner (90 people) and did not want the typical bland, gluey, sticky barley. Looked at various recipes, and asked various people for recommendations, and this is the result. NOTES BELOW FOR LARGE QUANTITY. -- posted by RivkaD

Baked Oatmeal

Fri, 29 Jan 2010 16:57:02 -0500

Simple, sweet baked oatmeal recipe that I have adapted and developed over time. Quick preparation. -- posted by MirandaplusEmma

Barley and Black Bean Salad

Mon, 01 Feb 2010 12:39:03 -0500

This is from Cooking Light. For an extra kick, substitute 1 finely chopped poblano chili pepper for the green bell pepper and add the red pepper. -- posted by Matt & Aimee

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123

Elegant Tarragon and Tomato Butter Tea Sandwiches

Mon, 08 Feb 2010 09:56:30 -0500

These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter. -- posted by French Tart

Victorian Watercress Tea Sandwiches for High Tea and Picnics

Mon, 08 Feb 2010 10:20:30 -0500

During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have inlcluded a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then! -- posted by French Tart

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123