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Ingredients:
Lentils, dried (1 cup) Brown Rice (1 cup) Red Bell Pepper, diced (1) Green Bell Pepper, diced (1) Scallions, sliced (8 oz pkg.) Carrots (2 lg.) Celery (2 ribs) White Vinegar (.5 cups) Olive Oil (2 tbsp. + 2 tbsp.) cups) Salt (1 tsp. +.5 tsp.) Garlic, minced (1 tsp.) Black Pepper (.5 tsp.) Directions:
Cook Brown Rice. Cook Lentils, 3 cups water, and 1 tsp. Salt. Until al-dente, 10-15 minutes. Drain Lentils and add 2 tbsp. Olive Oil. Mix Rice and Lentils. Add Bell Peppers, Scallions, Carrot, and Celery, then mix. In a mortar, Crush Garlic and .5 tsp Salt and mix in Vinegar. Add 2 tbsp Olive Oil and Black Pepper. Pour over salad.
Ingredients:
Eggplant, peeled and cut into .5 inch slices (2-3) Pasta (1 lb.) Mozzarella Cheese (16 oz.) Tomato Basil Sauce (3 26 oz. jars) Parmesan Bread Crumbs Cornmeal Directions:
Mix Bread Crumbs and Cornmeal in a 2:1 ratio Coat Eggplant in mixture and place on a baking sheet. Bake at 350 degrees for 60 minutes, flipping halfway. Layer in 9 X 13 baking dish: Sauce, Eggplant, Mozzarella, Parmesan. Makes 3 layers ending in a fourth layer of sauce. Reserve 13 oz of sauce for Pasta. Bake for 350 degrees for 35 minutes. Boil Pasta. Serve Eggplant over Pasta, adding extra sauce as desired.
Ingredients:
Flour (2 cups) Nutritional Yeast Flakes (1 tsp.) Baking Powder (1 tbsp.) Salt (.25 tsp.) Butter, softened (.33 cups) Milk (.75 cups) Directions:
Mix Flour, Baking Powder, Nutritional Yeast Flakes, and Salt Blend in butter with a fork until crumbly. Stir in Milk. Drop biscuit sized portions of dough onto a lightly greased baking sheet. Bake at 450 degrees for 10-12 minutes until golden brown.
Ingredients:
Cabbage, slice into thin wedges (2 lb. head) Yellow Onion, sliced (large) Carrots, peeled and sliced (1 lb.) Vegetable Stock (.5 cups) Olive Oil (.25 cups) Salt (1 tsp.) Black Pepper .5 tsp.) Crushed Red Pepper (.125 to .25 tsp.) Directions:
Arrange Cabbage wedges in 9X 13 baking dish. Scatter Onion and Carrot over the top. Mix Oil, Salt, Black Pepper, and Crushed Red Pepper and drizzle over top. Cover with Foil. Bake at 325 degrees for two hours, rotating halfway an adding .25 cups water. OPTIONAL: serve over lentils.
Ingredients:
Vine Tomatoes, diced (10) Stale Mutli-grain Bread, cubed (6 slices) Yellow Onion, diced (large) Fresh Basil, torn (.5 cups) Garlic, diced (4 cloves) Olive Oil (2 tbsp.) Thyme, dried (1 tsp.) Balsamic Vinegar (2 tbsp.) Sugar (1 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Saute Onion in Olive Oil. Add Garlic and Thyme. Add Tomatoes, Balsamic Vinegar, and Sugar. Bring to a simmer. Remove from heat and add Salt, Pepper, and Bread. Let stand 20 minutes. Uncover and add Basil.
Ingredients:
Broccoli florets, frozen (1.5 lbs.) Stale Bread, cubed (3-4 slices) Cheddar Cheese (1 cup) Dijon Mustard (1 tbsp.) Milk (.75 cups) Salt (1 tsp. + .5 tsp.) Cornstarch (2 tbsp.) Black Pepper (.5 tsp.) Olive Oil (1 tbsp.) Parmesan (1 tbsp.) Directions:
Place Broccoli in a pot, cover with water and add 1 tsp. Salt. Cover until it reaches a rolling boil. Drain and reserve Broccoli water and rinse Broccoli in cold water. Place .75 cups of Broccoli water, milk, cornstarch, Dijon Mustard, Black Pepper, and .25 tsp. Salt in a saucepan and bring to a boil for 3 minutes. Add Cheddar Cheese and melt. Mix Broccoli and Cheese Sauce and place if 9 X 9 baking dish. Saute Bread in Olive Oil for 3 minutes. Sprinkle on Broccoli. Bake at 350 degrees for 40 minutes.
Ingredients:
Mixed Vegetables, frozen (1.5 – 2 cups) Brown Rice (2 cups) Eggs (6) Soy Sauce (.5 cups) Butter (1-2 tbsp.) Directions:
In Instant Pot, cook Rice, Mixed Veggies and 3.75 cups water under pressure for 17 minutes). When pressure comes down, melt butter in a pan. Beat Eggs and pour into pan. When Scrambled Eggs are done, add to Rice.
Ingredients:
Spinach, thawed and drained (40 oz.) Tofu (42 oz.) Pita Bread (bag of 6-8) Onions, diced (2 medium) Olive Oil (2-4 tbsp.) Lemon Juice (.25 cups) Salt (1 tsp.) Garlic Powder (.5 tsp.) Directions:
Saute Onion in Olive Oil. Add Spinach until it starts to brown on the edges. Separately Mash tofu with Lemon Juice, Garlic Powder and Salt. Mix Tofu and Spinach and put in a 9×13 baking dish. Bake at 400 degrees for 30 minutes to 40 minutes, until Tofu starts to turn brownish-yellow. Serve with Pita.
Ingredients:
Onion, diced (medium) Tri-color Rotini (12 oz.) Fire Roasted Diced Tomatoes (15 oz. can) Garlic, minced (2 tsp.) Crushed Red Pepper (.25 – .5 tsp.) Oregano, dried (2 tsp.) Basil, dried (1 tbsp.) Olive Oil (2 tbsp.) Vegetable Stock (4.5 cups). Directions:
Put all ingredients in a covered pot cook until pasta is cooked and most of the liquid is absorbed, stirring occasionally.
Ingredients:
Acorn Squash, halved and seeded (2) Sweet Onion, chopped (large) Carrot, peeled and chopped (.5 lbs) Garlic, minced (.5 tsp.) Butter (3 tbsp.) Vegetable Stock (3.5 cups) Half & Half (.25 cups) Nutmeg (.5 tsp.) Cinnamon (.5 tsp.) Salt (.5 tsp.) Black Pepper (.5 tsp.) Directions:
Put Squash in baking dish cut side down. Add water to cover the bottom. Bake at 400 degrees for about 45 minutes until flesh is easily pricked with a fork. Let cool and scoop out flesh. Saute Onion, Garlic, and Carrot in Butter until soft. Add Squash and Stock and bring to a boil. Simmer for 20 minutes. Puree in blender until smooth. Add Half & Half, Nutmeg, Cinnamon, Salt, and Black Pepper. Thin with water if desired.
Ingredients:
Urad Dhal (1 cup) Chana Dhal (1 cup) Toor Dhal (1 cup) Rice (2 cups) Veggies, like Carrot or Onion, finely chopped or grated (0-3 Cups) Directions:
Mix Dhals and Rice in large bowl. Add enough water to cover plus .5 inches and soak for 4 hours. Grind in Blender or food processor until consistency of thick batter. Mix in Veggies. Make on Griddle like pancakes.
Ingredients:
Onions, chopped (2 small) Chickpeas, drained and rinsed (2 cans or 30 oz.) Garlic, minced (2 tsp.) Flour (4 tbsp.) Parsley (2 tbsp.) Coriander Powder (2 tsp.) Cumin Powder (2 tsp.) Baking Powder (1 tsp.) Olive Oil (for coating baking sheet) Directions:
Mash Chickpeas in food processor. Mix in all other ingredients, except Olive Oil. Make into Ping Pong sized balls. Place on Oiled baking sheet. Bake at 350 degrees for 35 minutes, turning over half-way through.
Ingredients:
Apples, peeled and sliced thin (4 medium to large.) Egg (1) Brown Sugar (.5 cups) Flour (1 cup) Sugar (.75 cups) Cinnamon (1 tsp.) Salt (.25 tsp.) Butter (2 tbsp.) Directions:
Mix Apple and Brown Sugar in square baking dish. Separately, mix Flour Sugar, Cinnamon, and Salt. Beat Egg and Butter, then stir into Flour mixture. Spread Over Apples. Bake at 375 degrees until top is gold and crisp.
Ingredients:
Bananas, ripe (2-3) Egg (1) Flour, sifted (2.5 cups) Sugar (1 cup) Baking Powder (3.5 tsp.) Salt (1 tsp.) Canola Oil (3 tbsp.) Milk (.75 cups) Walnuts, chopped OPTIONAL (1 cup) Directions:
Mix all ingredients in a large blender (or use electric mixer). Grease and flour loaf pan. Pour batter into loaf pan. Bake 60-65 minutes, rotating halfway, until toothpick comes out clean. Immediately remove from pan and place on cooling rack.
Ingredients:
Potatoes, scrubbed (2.5 lbs.) Olive Oil (.25 cups) Salt (1 tsp.) Black Pepper (1 tsp.) Garlic Salt (1 tsp.) Onion Powder (.5 tsp.) Directions:
Slice Potatoes fairly thin and cut slices into pieces. Mix Olive Oil, Salt, Garlic Salt, Onion Powder, and Black Pepper in large bowl. Coat Potatoes with Oil mixture. Air fry at 400 degrees for 15 minutes. Re-coat Potatoes with any remaining oil mixture still in the bowl. Air Fry for an additional 15 minutes.
Ingredients:
Split Peas (16 oz pkg.) Carrots, sliced (1 lb.) Onion, large (diced) Potatoes, peeled and cubed (3 medium) Dill, freshly chopped (.25 cups) Bay Leaf (1) Parsley, dried (1 tbsp.) Thyme (1 tsp.) Salt (2 tsp.) Black Pepper (.5 tsp.) Directions:
Put all ingredients and 8 cups water into Instant Pot. Cook under pressure for 20 minutes.
Ingredients:
Potatoes, peeled and cubed (3 medium) Zucchini (1 lb.) Onion, diced (small) Brown Rice (2 cups) Basil, fresh (1.5 oz. or more) Pine Nuts (2 tbsp.) Olive Oil (.5 cups + 2 tbsp.) Vegetable Stock (4 cups) Salt (1 tsp.) Black Pepper (.5 tsp. + .5 tsp.) Garlic Cloves (2) Butter (2 tbsp.) Parmesan (.5 cups) Directions:
Saute Onion in Instant Pot in 2 tbsp. Olive Oil. Add Zucchini, Salt, and .5 tbsp Black Pepper, and cook until soft. Add Brown Rice and mix for 2 minutes. Add Potatoes and Stock. Cook under pressure for 17 minutes. In a Food Processor, process Basil, Garlic, Pine Nuts, .5 cups Olive Oil, and .5 tsp. Black Pepper. When pressure comes down, mix in Pesto, Butter, and Parmesan.
Ingredients
Egg (1) Bread, thick (4 slices) Vanilla Extract (1 tsp.) Cinnamon (.5 tsp.) Butter (enough to coat bottom of pan) Milk (.25 cups) Directions
Beat Egg, Vanilla, and Cinnamon in a shallow dish. Stir in Milk. Dip bread in mixture, coating both sides. Cook break in lightly buttered pan until brown on both sides.
Ingredients
Carrots, grated (1.5 cups cup) Basmati Rice, washed (2 cups) Onion, diced (med.) Mustard Seeds (1 tsp.) Urad Dhal (1 tsp.) Chana Dhal (1 tsp.) Curry Leaves (a few) Garam Masala (1 tsp.) Coriander (2 tsp.) Cumin (1 tsp.) Salt (2 tsp.) Grated Coconut (4 tbsp.) Directions
In Instant Pot, saute Mustard Seeds until they pop. Add Chan Dhal, Urad Dhal, and Curry Leaves. Saute until they are toasted brown. Add onions and saute until clear. Add remaining spices (except Salt) and mix. Add Carrots, Salt, and Coconut. Mix well. Add Rice and 2 cups water. Cook under pressure for 8 minutes.
Ingredients
Onion, diced (Lg.) Pasta (1 lb.) Grape Tomatoes, halved (1 qt.) Mozzarella (12 oz.) Fresh Basil (1 pkg.) Minced Garlic (4 tsp.) Olive Oil (2 tbsp.) Balsamic Vinegar (4 tbsp.) Black Pepper (.5 tsp.) Salt (1 tsp.) Directions
Saute Onion in Olive Oil. Add dry Pasta, Tomatoes, Basil, Garlic, Salt and Pepper along with 5 cups water. Cover and cook until pasta is done. Turn off and add Mozzarella and Balsamic Vinegar.
Ingredients:
Yellow Onion (med.) diced Carrots, (1lb) Broccoli, Frozen 1.5-2 lbs Cheddar, Shredded (8-12 oz.) Butter (.25 cups + 1 Tbsp.) Flour (.25 Cups) Milk (2 Cups) Salt (1 tsp.) Black Pepper (.5 tsp.) Broth (3 Cups) Directions:
In Instant Pot, saute onion in 1 tbsp. butter. Add Carrots, Broccoli, and Broth. Cook under pressure for 4 minutes. Melt .25 cups Butter, and whisk in .25 cups Flour. When pressure comes down, add Salt, Pepper, and Butter/Flour mixture. Return to saute and slowly add Milk (pre-warmed). Slowly add cheese until it is all melted and turn off heat.
Ingredients
Pasta (1 lb.) Onion, diced (small) Red Bell Pepper, diced (2) Zucchini and/or Yellow Squash, quarter slices (2-3) Garden Pasta Sauce (2 26 oz. jars) Ricotta (1 16 oz. container) Mozzarella (12 oz.) Parmesan (.5 cups) Garlic, Minced (2 tsp.) Basil, dried (2 tbsp.) Olive Oil (2 tbsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions
Cook Pasta Saute Onion and the Garlic in Olive Oil. Add Bell Pepper and Squash. Season with Salt and Black Pepper. Mix Ricotta, .25 cups Parmesan, and 1.5 cups Mozzarella. Mix Pasta, Veggies and Sauce. Layer in 9/13 baking dish: half veggies, cheese mixture, half veggies, top with remaining cheese. Bake at 350 degrees for 35 minutes.
Ingredients
Broccoli, Frozen (2 lbs) Milk, warmed (4 cups) Flour (6 tbsp.) Broth (4 cups) Butter (4 tbsp.) Salt (2 tsp.) Black Pepper (1 tsp.) Directions
Melt Butter in stock pot. Whisk in flour. Slowly add Milk and heat until bubbly. Add Stock and bring to a boil. Add Broccoli, Salt, and Pepper. Cook until Broccoli is soft.
Ingredients
Snow Peas, halved (8 oz. pkg.) White Onion, diced Carrots sliced (1 lb.) Red Bell Pepper, diced Coconut Milk (14 oz.) Chickpeas (3 cans) Canola Oil (4 tsp.) Garlic, minced (2 tsp.) Red Curry Paste (6 tbsp.) Lime Juice (1 lime?) Yellow Curry Powder (2 tsp.) Salt (2 tsp.) Garlic Salt (1 tsp.) Directions
Saute Onions and Garlic in Oil. Add Carrots and cook until they get soft. Add Snow Peas and Red Bell Pepper and cook until veggies are done. Add Chickpeas, Lime Juice, and spices. Cook until chick peas are heated through (~ 5 min.). Serve over Rice.
Ingredients:
Quinoa, rinsed and drained (2 cups) Broccoli (2 cup) Carrots sliced (2 cups) Zucchini or Yellow Squash (2 cups) Butter (4 tbsp.) Flour (4 tbsp.) Milk, warmed (2 cups) Gruyere or Swiss, grated (8 oz.) Cheddar, grated (8 oz.) Onion Powder (2tsp.) Garlic Powder (1 tsp.) Salt (2 tsp.) Black Pepper, (1 tsp) Directions:
Add Quinoa, Onion Powder, Garlic Powder and 2 cups Water to a pot and bring to a boil. Reduce to simmer and cover until Quinoa is soft and fluffy (~ 15 minutes). In a second pot, melt Butter and whisk in Flour. Slowly add Milk, whisking until thickened. Add Salt and Pepper. Remove from heat and melt Gruyere and 4 oz of Cheddar. Place Quinoa in a 9 x 13 baking dish. Pour cheese sauce on top. Mix and add remaining 2 oz of Cheddar. Bake at 350 degrees for 15 minutes.
Ingredients:
Cauliflower, in florets (1 head) Onion, diced (small) Cheddar Cheese (6 oz.) Butter Milk (1 cup) Flour (2 tbsp.) Black Pepper (pinch) Nutmeg (pinch) Directions:
Steam cauliflower in steamer, 5-7 minutes. Pre-heat oven to 350 degrees. Grease a 9×9 baking dish. Saute Onion in Butter until soft. Whisk in Flour. Whisk in Milk (warmed) slowly. Remove sauce from heat, stir in half of the cheddar and add pepper and nutmeg. Place Cauliflower in dish and cover in sauce. Sprinkle remaining cheese on top. Bake until cheese is melted and brown (25 minutes).
Ingredients:
Carrots, sliced (1 lb.) Potatoes, small cubes (1 lb.) Onion, diced (medium) Wild Rice Blend (1 pkg.) Great Northern Beans (2 15 oz. cans) Olive Oil (1 tbsp.) Bay leaves (2) Garlic, minced (1 tsp.) Vegetable Stock (7 cups) Butter (4 tbsp.) Flour (6 tbsp.) Milk, warmed (2 cups) Salt (1 tsp.) Black Pepper Directions:
Saute Bay Leaves, Onion, and Garlic in oil in the Instant Pot. Add Potatoes, Carrots, Rice, Stock, Salt, and Pepper. Cook under pressure for 17 minutes. Separately melt Butter and whisk in Flour. Add Butter/Flour to Milk. Add Beans and Sauce when the pressure comes down and bring to a boil. Turn off and let cool.
Ingredients:
Carrots, grated (1 lb.) Onion, diced (medium) Rice (2 cups) Bay Leaves (2) Vegetable Stock (4 cups) Salt (2 tsp.) Garlic (1 head) Black Pepper (.25 tsp.) White Wine (1 cup) Parsley, chopped (1/3 cup) Parmesan (.5 cups) Olive Oil (.25 cups) Butter (4 tbsp.) Directions:
Saute Bay Leaves in Olive Oil mand 2 tbsp. Butter. Saute Onions. Add Carrots, Salt, and Black Pepper. Add White Wine and Rice, stir until absorbed. Add Stock. Slice the head off the Garlic and stick it into the rice, sliced side down. Cook until rice is done. Remove Garlic and stir in 2 tbsp Butter and Parsley. Stir in Parmesan.
Ingredients:
Pasta (1 lb.) Olive Oil (.25 cups) Corn, Frozen (12 – 16 oz.) Grape Tomatoes, quartered (1 qt.) Cream Cheese (4 oz.) Black Pepper (1 tsp.) Salt (1 tsp.) Directions:
Cook Pasta Separately, saute Tomatoes and Corn in Olive Oil until corn is soft. Add Cream Cheese and cook until melted. Add Salt and Pepper Mix with Pasta and serve
Ingredients:
Grape Tomatoes, halved (1 qt.) Pasta (1 lb.) Onion diced (med) or Shallots (2) Garlic, minced (4 tsp.) Olive Oil Salt Black Pepper Flour (4 tbsp.) Milk, warmed (2.5 cups) Directions:
Toss Tomatoes in Olive Oil and Salt Place on Parchment Paper lined cookie sheet cut side up. Bake at 400 degrees for 20 minutes. Boil Pasta. Saute Onion and Garlic in Olive Oil. Whisk in Flour. Slowly add Milk and whisk in. Add Salt, Black Pepper, and Tomatoes. Serve over Pasta.
Ingredients:
Onion, small (diced) Butter Nut Squash, peeled and cubed Baby Kale (1 pkg.) Wild Rice Mix (1 pkg.) Vegetable stock (4 cups) Butter (tbsp.) Thyme (.5 tsp.) Milk (2 tbsp.) Provolone (.5 cups or more) Salt (1 tsp) Directions:
Saute Onion in Butter in the Instant Pot and add Thyme. Add Squash and coat with onion mixture. Add Stock, Salt, and Baby Kale. Cook under pressure for 17 minutes. When pressure come down, mix in Provolone and Milk.
Ingredients:
Onion, diced (med.)
Carrots, diced (1 lb)
Fire Roasted Tomatoes (14.5 oz. can)
Orzo Pasta (8 oz.)
Spinach, Thawed (30 oz.)
Great Northern Beans (1 can)
Olive Oil (2 tbsp.)
Garlic, minced (2 tsp.)
Vegetable Stock (6 cups)
Thyme (.5 tsp.)
Oregano (.25 tsp.)
Rosemary (.25 tsp.)
Salt (1 tsp.)
Black Pepper (.5 tsp)
Directions:
Saute Onion and Garlic in Olive Oil in a large stock pot.
Add Carrots and cook until they start getting soft.
Add Stock, Tomatoes, Orzo, and all other spices and bring it to a boil.
Simmer for 5 minutes, add beans and simmer for 3 more minutes.
Add Spinach and cook until bright green, about 2 minutes.
Ingredients:
Red Onion, thinly sliced Cherry or Grape Tomatoes (1 qt.) Kidney Beans (3 cans) Red Wine Vinegar (4 tbsp.) Olive Oil (4 tbsp.) Sea Salt (2 tsp.) Directions:
Combine Onions and Red Wine Vinegar and let macerate (up to 3 hours). Halve Tomatoes and sprinkle with Salt. Mix Tomatoes, Onions, Olive Oil, and Beans together.
Ingredients:
Eggplant (peeled and cubed) Onion, diced (medium) Diced Tomatoes (1 can) Mozzarella (.75 cups) Parmesan (.5 cups) Rice, Brown (2 cups) Olive Oil (4 tbsp.) Garlic, minced (2 tsp.) Vegetable Stock (4 cups) Red Cooking Wine (.5 cups) Crushed Red Pepper (.25 – .5 tsp.) Basil, dried (1 tbsp.) Salt (1 tsp.) Black Pepper (.5 sp.) Directions:
In Instant Pot, saute Onion and add Garlic and Crushed Red Pepper in Olive Oil. Add Tomatoes and Basil, cook until thickened Add Rice and Wine, a cook until alcohol smell fades Add Stock, Salt, Black Pepper, Eggplant. Cook under pressure for 17 minutes When pressure comes down, mix in Mozzarella and Parmesan.
Ingredients:
Potatoes, cubed (1-2 lbs.) Carrots, sliced (1 lb.) Broccoli, frozen (1 lb) Cream of Celery, condensed (1 can) Stuffing, seasoned (1 pkg.) Vegetable Stock (2 cups) Butter (4 tbsp.) Black Pepper (.5 tsp.) Cheddar Cheese (2 cups) Directions:
Place Carrots, Potatoes, Broccoli, Celery Soup and .5 cups water in Instant Pot. Cook under pressure for 10 minutes. After pressure comes down, mix in Black Pepper and Cheddar Cheese. Pour into 9×13 casserole dish. Separately melt butter in stock and poor over dried stuffing. Mix. Spread stuffing on top. Bake at 375 degrees for 15- 30 minutes, depending on how crunchy you like the stuffing.
Ingredients:
Great Northern Beans (4 cans) Italian Diced Tomatoes (4 cans) Pasta, Orzo-like (.5 lbs) Basil, Dried (2 tsp.) Black Pepper (.5 tsp.) Directions:
Cook Pasta In separate pot, heat Tomatoes until sauce like Add beans, Basil and Black Pepper and cook for five minutes. Mix with cooked pasta.
Ingredients:
Red Onion, Sliced (4 or more lg.) Lentils, brown or green (2 cups) Brown Rice (2 cups) Olive oil (.5 cups) Salt (2 or more tsp.) Lemon Juice (1 tbsp.) Mint, dried (.25 tsp.) Directions:
Cook Lentils, Rice and 6 cups water in Instant Pot under pressure for 10 minutes. Separately, saute Red Onions in Olive oil until caramelized, ~30 minutes. Mix Optional: serve with Yogurt
Ingredients:
Egg Noodles, broad (1 pkg.) Carrots, sliced (1-2 lbs.) Grilled Chick’n strips (2 pkgs) Consomme (3 tbsp.) Black Pepper (1 tsp.) Directions:
Place Carrots, Chick’n, Consomme, Black Pepper, and Noodles in Instant Pot in that order. Add water until Noodles are covered (10-12 cups.) Cook under pressure for 12 minutes
Ingredients:
Lasagne Noodles, oven-ready (8-9) Green Bell Pepper, diced (3) Spinach, frozen (20 oz) Garden Spaghetti Sauce (26 oz.) Parmesan Cheese (.5 cups) Mozzarella (12-16 oz.) Riccota Cheese (15 oz.) Directions:
Heat Sauce and Spinach in pot until Spinach is thawed. Add Green Bell Pepper until cooked. Separately mix Parmesan, 1 cup Mozzarella and Ricotta. Layer noodles, cheese mix, and sauce with veggies in a 9 X 13 baking dish. Two layers. Top with remaining Mozzarella. Bake at 350 degrees for 45 minutes to an hour (rotate at 30 minutes)
Ingredients:
Popcorn kernels (.5 cups) Canola oil (3 tbsp.) Directions:
Put Canola Oil and 3 kernels in 8 qt. stock pot on medium-high heat. As soon as a kernel pops, remove from heat and add remainder of kernels. Wait 30 seconds and return to heat, and cover, vented. When kernels begin to pop, shake pot gently. When there are more than seconds between pops, remove from heat.
Ingredients:
Mixed Veggies, frozen (12-16 oz.) Basmati or Long Grain Rice (1.5 cups) Onion, finely chopped (medium) Bay Leaf (1) Cinnamon stick (1 inch) Cloves (2) Garam Masala (.5 tsp.) Turmeric (.25 tsp.) Cumin (.25 tsp.) Coriander (.5 tsp.) Canola oil (2 tbsp.) Ghee (1 tsp.) Salt (1.5 tsp) Water 2.5 cups) Directions:
Saute Bay leaf in Oil and Ghee in Instant Pot until it turns black. Add Cinnamon and Cloves and saute for 1 minute. Add Onion and saute until clear. Add remainder of spices and mix. Add Rice, Veggies, and Water. Pressure cook 4 minutes (longer with brown rice).
Ingredients:
Carrots, sliced (1 lb.) Mushrooms, sliced (1 lb) Broccoli, frozen (1 lb) Peas, frozen (.5 lbs) Brown Rice Noodles (2 packets, or 4 oz.) Garlic, minced (2 tsp.) Soy Sauce (4 tbsp.) Red Wine Vinegar (4 tsp.) Miso (4 tbsp.) Directions:
Boil Vegetables in enough water to cover them with Garlic, Soy Sauce and Red Wine Vinegar. When cooked stop boiling and add Miso. When ready to serve and Rice Noodles and reheat if necessary. Mix and let stand until noodles are soft.
Ingredients:
Biscuit Dough without Yeast (see separate recipe) Mixed Veggies, frozen (2 lbs.) Spinach, thawed (20 oz.) Cheddar Cheese (16 oz.) Vegetable Stock (2.5 cups) Thyme (1 tbsp) Garlic Salt (1 tsp.) Black Pepper (.75 tsp.) Cornstarch (2 tbsp.) Directions:
Cook Mixed Vegetables in Stock Add Thyme, Garlic Salt, and Black Pepper. Dissolve Cornstarch in water and add. Pour into 9 X 13 Baking dish Layer on Spinach and then cheese. Roll out dough and place on top, leaving three holes to vent Bake at 400 degrees for 30 minutes.
Ingredients:
Eggplant, peeled and cubed (1) Carrots, sliced (.5 lbs) Onion, diced (lg.) Roma Tomatoes, halved (8, ~2lbs.) Garlic, minced (5 tsp.) Butter (2 tbsp.) Olive Oil (4 tbsp.) Red Cooking Wine (.5 cups) Vegetable Stock (3 cups) Basil, dried (2 tsp.) Oregano, dried (1 tsp.) Red Pepper, ground (.5 – 1 tsp.) Salt (1 tsp.)G Directions:
Lay Tomatoes cut side down on foil covered cookie sheet. Broil in oven until blackened. Meanwhile Saute Onion and Garlic in Butter and Olive Oil I a large stock pot. Add Eggplant and cook until caramelized. Add Carrot and cook until partially softened. Add Tomatoes, stock and Spices and bring to a boil. Simmer until Carrots are soft. Puree in Blender
Ingredients:
Carrots, sliced (1 lb.) Tofu, cubed (28 oz.) Red, Orange, and/or Yellow Bell Peppers, diced (3-4) Snap Peas, halved (8 oz.) Broccoli, frozen (1-2 lbs.) Black Sesame Oil Cooking Sherry (.5 cups) Brown Sugar (2 tbsp.) Soy Sauce (6 tbsp.) Cider Vinegar (2 tbsp.) Chili Garlic Sauce (2-4 tsp.) Cornstarch (2 tbsp.) Directions:
Coat pan in Black Sesame Oil and start browning Tofu. In second covered pan, cook Carrot in Black Sesame Oil (covered), until it just starts to blacken. Add Frozen Broccoli and cook until thawed. Add Bell Peppers and Peas and continue cooking covered. In a measuring cup, mix Sherry, Brown Sugar, Soy Sauce, Cider Vinegar and enough water to make two cups of sauce. Add Chili garlic Sauce and Cornstarch and mix again before adding to vegetables. When Tofu is brown, add to cooked vegetables. Add Sauce and bring to a boil, then let simmer for 5 minutes.
Ingredients:
Gold Potatoes, sliced (3 -3.5 lbs.) Tomatoes, Roma (2lbs.) Mozzarella (12 oz.) Olive Oil (.25 cups) Rosemary (4 tsp.) Salt (2 tsp.) Black Pepper (1 Tsp.) Directions:
Heat Potato slices in microwave Mix Olive Oil, Rosemary, Salt, and Black Pepper in a bowl Coat Potatoes with Olive Oil mixture In a 9 x 13 baking dish, layer Potatoes, Mozzarella, Tomatoes, Potatoes, Mozzarella, Tomatoes, and Potatoes. Bake at 400 degrees for 45 to 60 minutes, rotating at 30 minutes.
Ingredients:
Tofu, Firm (28 oz.) Eggplant, cut in strips (2 med or 1 lg.) Mushrooms, sliced (16 oz. optional) Onion, thinly sliced (1 lg.) Garlic, minced (2 tbsp.) Ginger, minced (1 tbsp) Crushed Red Pepper (1 tsp.) Black Pepper (.5 tsp.) Sherry (.5 cups) Soy Sauce (6 tbsp.) Brown Sugar (2 tbsp.) Cider Vinegar (2 tbsp.) Cornstarch (2 tbsp.) Black Sesame Oil Directions:
Saute Onion in Oil until clear. Add Eggplant and Stir fry until soft (8-10 minutes) Add Garlic, Ginger, Crushed red Pepper, and Black Pepper. Cook a few minutes more. Mix Sherry, Vinegar, Soy Sauce, Sugar, and enough water to make 1 cup. Add Cornstarch and mix. Add Tofu and sauce; cook until thickened.
Ingredients:
Apples, tart, peeled and chopped (6 cups) Flour (.75 cups + 2 tbsp.) Old Fashioned Oats (.75 cups) Brown Sugar (.5 cups) Granulated Sugar (.5 cups) Cinnamon (.5 + .5 tsp.) Butter, cold and cut in pieces (.5 cups) Lemon Juice (1 tsp.) Cooking Spray Directions:
Mix .75 cups Flour, Oats, Brown Sugar, .5 tsp. Cinnamon until blended. Cut in Cold Butter until crumbly. In separate bowl, mix Apple, Granulated Sugar, 2 tbsp. Flour, .5 tsp. Cinnamon, and Lemon Juice. Spray 2 qt. baking dish with cooking spray. Put apple Mixture on the bottom and cover with oatmeal streusel. Bake 30-35 minutes at 375 degrees, until topping is golden brown and juices are bubbling.
Ingredients:
Butternut Squash, peeled and diced Onion (medium) Brown Rice (2 cups) Butter (3 tbsp.) Olive Oil (1 tbsp.) Sage, dry (4 tsp.) White Cooking Wine (.5 cups) Vegetable stock (4 cups) Black Pepper (.5 tsp.) Parmesan Cheese (.5 cups) Directions:
In instant pot, saute Onion in Olive Oil and 2 tbsp. Butter until clear. Add Sage and continue cooking for 30 seconds. Add Butternut Squash and mix thoroughly for 2 minutes. Add Wine a cook until mostly cooked off. Add Rice and Vegetable Stock. Cook under pressure for 19 minutes. When pressure comes down, mix in Parmesan and 1 tbsp. Butter.
Ingredients:
Delicata Squash, peeled, de-seeded, and cut small (2 med.) Parsley, Flat (1 cup) Walnuts (.75 cups) Pasta (1 lb.) Walnut Oil (.5 cups) Garlic, minced (1.5 tsp.) Olive Oil (2 tbsp. + .25 cups) Sea Salt Black Pepper Sage, dried (1 tsp.) Parmesan (.5 cups) Directions:
Toss Squash in 2 tbsp. Olive Oil, 1 tsp. Salt, and 1 tsp. Black Pepper. Place on baking sheer covered in foil and cooke at 425 degrees for 20-25 minutes, flipping once. Combine Walnuts, Parsley, Garlic, and Sage in food processor until coarsely chopped. Add Walnut Oil, 1 tsp. Salt and .5 tsp. Black Pepper. Process until smooth Boil Pasta. Drain Pasta and reserve .25 cups of the water. Mix reserved water, food processor contents, and Parmesan. Combine Pasta, Squash, and pesto sauce.
Ingredients:
Ariabbatta Sauce (52 oz.) Red Bell Pepper, diced (4) Sundried Tomatoes, Julienne strips (6 oz., optional) Pasta (1 lb.) Vegetarian Italian Sausage (16 oz.) Olive Oil (.25 cups) Directions:
Boil Pasta. Saute Bell Peppers in Olive Oil (covered). Add Sauce and optional Sundried Tomatoes. Bring to a boil. Continue cooking until peppers are soft. Mix Pasta and Sauce and place into 9 x 13 baking dish. Reserve some of the sauce and use to heat Veggie Sausage and store separately (otherwise add when adding the sauce.) Bake at 350 degrees for 20 minutes.
Ingredients:
Fake Chorizo, cooked in microwave (8 oz.) Eggs (4) Scallions, chopped (4) Green Bell Pepper, diced (2) Small Tortillas (12) White Cheddar, shredded (8-12 oz) Canola Oil (1-2 tbsp.) Directions:
Saute Scallions in Oil. Add Bell Pepper and continue until cooked. Add Chorizo and continue until heated through. Beat Eggs and pour into pan. Cook until eggs are done. Sprinkle White Cheddar on a tortilla and toast on medium in toaster oven. Spoon filling on top and fold into a soft taco.
Ingredients:
Potatoes, peeled and cubed (3 lbs.) Frozen Mixed Veggies (24-32 oz.) Brown or Green Lentils (16 oz.) Onion, diced (sm.) Butter (4 tbsp.) Canola Oil (2 tbsp.) Garlic Salt (1 tsp.) Vegetable Stock (4 cups) Thyme, dried ( 2 tsp.) Salt (1 tsp.) Black Pepper (1 tsp.) Directions:
In Instant Pot, cook Lentils in Stock in Instant Pot under pressure for 15 minutes. In 3-4 qt pot, Saute Onions in Oil. Add Vegetables, Thyme, Salt and Pepper, along with enough water to keep from burning. Cook covered until cooked. In third pot, Boil potatoes in covered pot until soft. Drain Potatoes. Then add Butter and Garlic Salt (if too dry add some warm milk). Mash potatoes. Mix Lentils and Vegetables and put in a 9 x 13 baking dish. Layer Mashed potatoes on top, leaving space in center to vent. Bake at 350 degree for 40 to 60 minutes, turning half-way. Remove from oven when tops of mashed potatoes start to brown.
Ingredients:
Eggs (8) Spinach, thawed and drained (10 – 20 oz) Plum Tomatoes, diced (0-10 oz.) Onion, diced (medium) Salt (.5 tsp.) Garlic, minced (1 tsp.) Olive oil (.25 cups) Parmesan (.5 cups) Crushed red Pepper (.25 tsp.) Directions:
Coat large cast iron skillet with Olive Oil. Saute Onion, Garlic, and Crushed Red Pepper. Add 20 oz of Spinach and Tomatoes. Beat Eggs with Salt and add to skillet. Sprinkle Parmesan on top. Bake at 350 degrees for 20 minutes.
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