As I’ve been organizing my blog a little bit better, I ran across these recipes I posted in the “comments” section of one of the posts. I thought I’d post them here as well. Enjoy!

Breakfast recipes:

Apple Rice Cereal
½ c apple juice or cider
1 T dairy-free margarine
2 c brown rice, cooked
2 T raisins
½ tsp. cinnamon
1 large apple, peeled, cored, and diced

Combine all ingredients in a saucepan. Cover and simmer for 8 – 10 minutes over low heat, stirring occasionally. Serve warm with soymilk and brown sugar, if desired. Yield: 4 servings

Oatmeal with Flax Seed
2 c water
¼ tsp. salt
1 c old-fashioned oats
¼ tsp. cinnamon
1 T ground flax seed

Bring water and salt to a boil. Add oats and cinnamon. Simmer for 5 minutes, or until thick. Remove from heat. Stir in ground flax seed. Serve warm with soymilk, raisins (optional), and 1 T brown sugar. Yield: 4 servings

Bread Dishes:

Easy Breadsticks
By Bonnie Lewis

1 1/2 c warm water
1 T dry active yeast
4-4 1/2 c flour
1 T sugar
1/4 c dairy-free margarine
1 tsp. salt

Soften yeast in 1 1/2 cups warm water. Add remaining ingredients except dairy-free margarine and mix thoroughly. Roll out on lightly floured surface until it is 1″ thick. Cut into strips. Melt half the dairy-free margarine on the cookie sheet and place bread sticks on cookie sheet. Brush rest of dairy-free margarine on breadsticks. Sprinkle with garlic salt or seasoned salt, if desired. Let rise 20 minutes to 1 hour. Bake for 15 minutes at 400° F. Yield: 1 dozen

Whole Wheat Herb Rolls
By Janell Vezzani

1 ¼ c warm water
1 T active dry yeast
1 T molasses
1 T honey
2 T dairy-free margarine
1 ½ c white flour
2 c wheat flour
1 tsp. salt
1 tsp. Italian seasoning

In a medium bowl, combine water, yeast, molasses, honey, and dairy-free margarine. Set aside. In a mixing bowl, combine the rest of the ingredients. Mix together. While mixing, add water mixture. Knead together 5 minutes until sides of the bowl are clean, adding more flour if necessary. Pre-heat oven to 175º F and then turn off. Form dough into 16 dinner rolls and let rise in warm oven until almost double (20 min.). Turn oven on to 375º F, leaving rolls in, and bake for 15 – 18 minutes, or until done. Serve warm, if desired. Yield: 16 rolls

Soup Dishes:

Autumn Soup
By Bonnie Lewis

1 lb. hamburger
1 c onion, chopped
4 c water
1 c carrots, cut-up
1 c celery, diced
1 c potatoes, peeled and diced
2 tsp. salt
1 tsp. browning and seasoning sauce (for color, optional)*
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
6 tomatoes**

In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Yield: 6 servings

Taco Soup
By Joan Lewis

1 onion, chopped
2 lb. ground beef
2 cans (28 oz. each) kidney beans
2 cans (28 oz. each) diced tomatoes
2 cans (8 oz. each) tomato sauce
1 can (16 oz.) corn
2 c water
1 pkg. taco seasoning mix* (Or use 2 T Taco Seasoning Mix recipe p. 83)
Corn chips*

In a large kettle, brown ground beef and onion. Drain. Add remaining ingredients, except corn chips. Do not drain vegetables. Simmer 30-45 minutes. To serve, put a handful of corn chips in a soup bowl. Ladle soup over chips and serve warm.

Salad Dishes:

Lebanese Tabbouleh Salad
By Tara Haglund

1 ¼ c dry whole wheat couscous
5 T olive oil
1/3 c lemon juice
2 tomatoes, diced
½ green pepper, diced
½ onion, chopped
6 T fresh parsley, chopped
1 T fresh mint, chopped
Salt and pepper, lightly

In a bowl, mix 1/2 cup boiling water with 1 1/4 cup dry whole wheat couscous. Add olive oil and lemon juice. Cover and let sit for a few minutes. Fluff with fork. Add tomatoes, diced green pepper, chopped onion, parsley, and mint. Salt and pepper lightly. Refrigerate to chill, then fluff with a fork, and serve.

Serves 4 hard-core Middle Eastern eaters, serves 12 regular people who are tentative about trying something new.

TIP: We use the Trader Joe’s® whole wheat couscous for this recipe. You can also use bulgar or cracked wheat–they just take a little longer. If using cracked wheat, combine boiling water, cracked wheat, olive oil, and lemon juice in a bowl and let it set for 30 minutes – 1 hr, or until the cracked wheat is cooked through and can be fluffed with a fork. Add the rest of ingredients, chill, and serve.

Greek Pasta Salad
1 pkg. (16 oz.) penne pasta
¼ c olive oil
1 tsp. lemon juice
1 tsp. basil, dried
1 tsp. pepper
1 tsp. garlic salt
1 – 2 tomatoes, coarsely chopped
1 green bell pepper, coarsely chopped
1 onion, coarsely chopped
1 cucumber, coarsely chopped
1 c black olives, sliced

Cook pasta according to package directions. In small bowl, mix together olive oil, lemon juice, basil, pepper, and garlic salt. In large bowl, combine pasta, tomatoes, bell pepper, onion, cucumber, and olives. Add oil mixture. Stir to coat evenly. Chill before serving. For more flavor, add Italian Salad Dressing, if desired. Yield: 8 servings

Main Dishes Recipes:
Beef ‘n Broccoli Stir-Fry
By Charlotta Curtis

Marinade:
1 tsp. cornstarch
¼ tsp. sugar
1 T soy sauce
¼ tsp. ground ginger
1 ½ tsp. water
1 clove garlic, minced

Ingredients:
1 lb. flank steak, thinly sliced
5 T oil
2 large heads of broccoli, chopped
1 can bamboo shoots, drained
½ c sliced mushrooms (canned or fresh)
1 ½ tsp. salt
¾ tsp. sugar
2 T water
1 tsp. cornstarch
1 T water
Steamed rice

In a small bowl, mix together the marinade ingredients. Add to flank steak and marinate overnight in fridge (or for a couple of hours). In a large wok, add 2 T oil and pour in marinated flank steak (including marinade). Stir-fry 1 min, or until beef is cooked. Remove beef and set aside. Put 3 T oil in wok. Add broccoli, bamboo shoots, and mushrooms. Stir-fry until tender crisp. (About 3 minutes). While vegetables are cooking, in a small bowl mix together salt, sugar, and 2 T water. Add sugar/salt mixture and meat to vegetables. Stir-fry 1 minute. While cooking, blend together cornstarch and 1 T water. Pour into wok. Cook until thickened. Served with steamed rice. Yield: 4 – 6 servings

Chicken Cacciatore
By Janell Vezzani

6 boneless, skinless chicken breasts cut in large pieces
2 tsp. salt
1 tsp. pepper
½ c flour
3 T olive oil
1 lg. red bell pepper, chopped
1 onion, chopped
6 garlic cloves, minced
1 ½ tsp. dried oregano leaves
1 ½ c chicken broth*
1 can (28 oz.) diced tomatoes
3 T drained capers, optional
¼ c fresh basil, chopped

Sprinkle chicken pieces with 1 tsp. each salt & pepper. Dredge in flour. In a large frying pan or wok, sauté in oil 5 minutes per side. Transfer to a plate. Add bell pepper, onion, garlic, and oregano to same pan and sauté until onion is tender. (About 5 minutes). Add diced tomatoes, broth, and capers. Return chicken to pan. Bring sauce to a simmer over medium heat and cook until chicken is fully cooked (about 15 – 20 minutes). Transfer chicken to a platter. Boil sauce until it thickens slightly. Spoon off fat. Spoon sauce over chicken and sprinkle with basil. Serve over rice or cooked noodles. Yield: 6-8 servings

Taco Salad Supreme
1 lb. ground beef
2 T taco seasoning mix*
½ c water
2 cans (16 oz. each) kidney beans, drained
3 c rice, cooked
1 can (16-17 oz.) whole-kernel corn, drained
1 head lettuce, shredded
4 tomatoes, chopped
1 can (2 1/4 oz.) sliced olives, drained
1 cup salsa
2-4 cups tortilla chips, slightly crushed

Brown beef and drain fat. Add taco seasoning mix, water, and kidney beans. Cook for 15 minutes. Place rest of ingredients into separate bowls. Let each guest build their own salad in the following order: Steamed rice, meat mixture, corn, lettuce, tomatoes, olives, salsa, and tortilla chips. Yield: 6 – 8 servings

Taco Seasoning Mix
1/4 c dried minced onion flakes
4 tsp. cornstarch
3 T salt
4 T chili powder
3 tsp. cumin
1 1/2 tsp. oregano
3 tsp. dried minced garlic
3 tsp. hot crushed red pepper
2 teaspoons low sodium or sodium-free beef bouillon*

Blend all ingredients together until spices are well mixed and ground up. Store taco seasoning mix in tight container. 2 T equals one commercial package. Use as directed in recipes. To add to hamburger meat, brown one pound ground beef, add 2 T taco mix, and 1 cup water. Simmer 5 minutes.

Tyson’s Sloppy Joes
By Dave & Mary Jane Babbel

1 to 1 1/2 lb. ground turkey or ground beef
1 small onion, finely chopped
1/2 c celery
1/4 c green pepper
Salt and pepper, to taste
1 T prepared mustard
1 T vinegar
1 T brown sugar
1 c chili sauce
1 T Worcestershire sauce

Brown meat, onion, celery, green pepper together. Add remaining ingredients and simmer for 45 minutes or put in a crock pot. Serve on dairy-free bun. Yield: 4 – 6 servings

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