PUMPKIN CAKE

by my sister JoAnn
Ingredients:

• 1 box yellow cake mix (minus 1 cup, set aside for topping)
• 1 stick butter (8 Tablespoons)
• 1 egg

Mix with hand mixer (or in food processor) and press into greased 9 x 13 inch pan.

Prepare your favorite Pumpkin Pie filling recipe or this:

• 1 large can pumpkin
• 2 cups sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon Mace
• 1/2 teaspoon Allspice
• 4 eggs (beaten)
• 2 cups milk
• 1 Tablespoon butter

Pour over crust.

Topping:
Add 3 Tablespoons cold butter and 1 Tablespoon cinnamon to reserved cup of dry cake mix. Cut butter into cake mix until crumbly.
Sprinkle topping over pumpkin pie filling.

Bake at 350 degree for 60 – 70 minutes.  Just keep an eye on it after the 60 minute mark. You want it to be “set” in the middle. So if you shake the pan a little and it doesn’t “jiggle”, you should be good.)
Let cool and serve with whipped cream on top!

FRENCH ONION SOUP CASSEROLE

 This casserole recipe has all of the best components of traditional French onion soup, but the way it's made drastically improves its quality. Because it's baked in a casserole dish, the bread really soaks up the soup and becomes extremely flavorful. The cheese melts and browns in a perfect layer on top. Best of all, making the soup in a casserole dish makes it so much faster and easier than preparing individual servings.

Serves: 6

Preparation Time: 10 min

Cooking Time: 1 hr 30 min

Ingredients

• 3 medium sweet onions, sliced
• 3 tablespoons butter
• 4 cups beef broth
• 1 teaspoon Worcestershire sauce
• Approximately 6-8 slices French bread, about 1/2-inch in thickness
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Melt butter in a large saucepan over low heat. Add onions and cover. Cook for about 30 minutes, stirring occasionally.
2. Add the beef broth and the Worcestershire sauce. Heat the broth mixture until it boils.
3. Reduce heat to low. All to simmer, uncovered, for about 30 minutes. The broth will reduce.
4. Pour onion and broth mixture into a greased casserole dish.
5. Lightly toast the slices of bread. Place toasted bread in a single layer on top of onion/broth mixture.
6. Cover bread with a thick layer of the shredded mozzarella and top with grated Parmesan.
7. Bake, uncovered, in a 350 degree oven for 20 to 30 minutes, or until cheese is melted and brown on top.

Read more at http://www.recipelion.com/Casserole-Recipes/French-Onion-Soup-Casserole#rKWUcEAARtdVm3vc.99

SAVOY CABBAGE STEW WITH GORGONZOLA CHEESE CROSTINI

Very, very tasty!!

 

Makes/serves	4 servings
Duration	1 hr 30 mins
Difficulty	Moderate
Categories	Vegetarian
Source	Chef Patrik Jaros

Ingredients

• 600 g savoy cabbage
• 120 g chickpeas
• 120 g gorgonzola cheese
• 12 broad slices
• 2 onions
• 1 garlic clove
• 1 l Vegetable broth
• 3 T olive oil extra vergine
• 1 spring of rosemary
• ½ bunch parsley
• Fresh ground nutmeg
• Salt
• Fresh ground black pepper

Preparation

• 1 Cut the outer leaves from the savoy cabbage, wash and halve. Cut also the stem.
• 2 Cut the savoy cabbage into 3 cm cubes.
• 3 Peel the onions, halve and cut into thin strips.
• 4 Soak the chickpeas overnight into water. Peel the garlic clove and cut also into thin strips. Sweat in heated oil. Add the savoy cabbage and the chickpeas, season with salt, pepper and nutmeg and add the broth and rosemary. Simmer for 45 minutes.
• 5 Preheat the oven (200 °C, 390 °F). Put the cheese on the bread and bake. The stew tastes better when the chickpeas very soft are. Mix the chopped parsley and serve.

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MOROCCAN LENTIL AND VEGETABLE STEW

VERY, VERY GOOD! I am not a lentil person but i liked this stew. Definitely I will make it again.

Prep time 5 mins

Cook time 45 mins

Total time 50 mins

Author: Adapted from Wegmans.com

Total Cost: $7.43

Cost Per Serving: $0.93

Serves: 8 (1.5 cups each)

Ingredients

• 2 Tbsp olive oil $0.16
• 1 medium yellow onion $0.36
• 4 cloves garlic, minced $0.32
• 4 stalks (about half a bunch) celery $0.65
• ½ Tbsp ground cumin $0.10
• 1 tsp turmeric $0.10
• 1 tsp cinnamon $0.10
• ¼ tsp cayenne pepper $0.02
• 1 (19 oz.) can chickpeas $1.89*
• 1 (28 oz.) can diced tomatoes $1.39
• ½ lb. frozen cauliflower florets $0.83
• 6 cups vegetable broth $0.63**
• 1 cup brown lentils $0.68
• 1 bay leaf $0.15

Instructions

1. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
2. Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
3. Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
4. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
5. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

Notes

*If you can't find 19oz. cans of chickpeas, a 15oz. can will suffice.

**I use Better Than Bouillon soup base to make my broth.

APPLE AND ALMOND ORGANIC CHICKEN SALAD

Ingredients:
2 chicken breasts
1 red apple
1 green apple
1/2 cup of dried cranberries
1/4 cup of chopped, lightly salted almonds
about 20 red grapes
about 1/2 cup of Mayo , add more if needed

Instruction:
Start out by cooking the chicken. Be sure to do this first so you can chop everything up while it cooks.
Chop up the apples, almonds, grapes and place into a large bowl with the cranberries.
Once chicken is cooked, chop up into small pieces and add to large bowl with mayo.
Combine all ingredients together and add salt to taste

AVOCADO PUDDING

Ingredients:
1 avocado soft and ripe
1 teaspoon vanilla
1/4 cup cacao powder
1/4 cup grade b maple syrup
6 tbsps milk (coconut, almond or any type of milk you prefer)

Instructions:
Cut avocado in half and remove pit. Scoop out the flesh and put in a blender along with the remaining ingredients.
Process until smooth, occasionally scraping downsides. Serve immediately or refrigerate until you are  ready to serve.

SIMPLE GINGER CHICKEN TACOS

Ingredients:
1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchstick (1/2 cup)
2tbsps oil
1 1/2 pounds boneless , skinless chicken breasts, cut into 1 1/2 inch chunks
1 large onion , thinly sliced
2 cloves garlic minced

Directions:
Soak ginger in cold water 10 min, drain.
In a skillet over medium heat, cook ginger, onion, and add the garlic in the last 5 minute, stirring in the chicken cook for 8 to 10 minutes.
Warm up tortillas in a pan with a teaspoon of water and lid on.
Add salsa , guacamole, and slaw... enjoy.

SPICED RED LENTIL, TOMATO, AND KALE SOUP

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This soup is very good in iron deficiency.
 

 Yield: 5.5- 6 cups

Ingredients:

·         1 tsp coconut oil (or avocado oil)

·         2 large garlic cloves, minced

·         1 sweet onion, diced

·         3 celery stalks, diced

·         3 carrots, diced

·         2 tsp fresh ginger, diced

·         1 bay leaf

·         1/4 tsp ground cumin

·         2 tsp chili powder

·         1/2 tsp ground coriander

·         1/4-1/2 tsp smoked sweet paprika, to taste

·           1/8th tsp cayenne pepper, or to taste

·         14-oz can diced tomatoes

·          5-6 cups vegetable broth, more if desired

·         1 cup red lentils, rinsed and drained

·       fine grain sea salt and pepper, to taste

·         2 handfuls torn kale leaves or spinach

1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and carrots and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.

SPICED QUINOA

Recipe by Cinderella 

"This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish."

Original recipe makes 2 cups Change Servings

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 3/4 cup quinoa
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 1/2 cups chicken stock
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup toasted pine nuts
• 1/2 cup raisins, soaked in hot water and drained (optional)

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Directions

1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

Kitchen-Friendly View

• PREP 20 mins
• COOK 25 mins
• READY IN 45 mins