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Recipes
English Muffins
By tjanddj
In a small bowl, combine the yeast, sugar and 1/2 cup of warm water
- English Muffins
- Budget Bytes
- 1 tsp active dry yeast
- 1 Tbsp sugar
- 1/2 cup milk
- 2 Tbsp butter
- 3 cups flour, divided
- 3/4 tsp salt
- 1/4 cup cornmeal
- non-stick spray
Peanut Butter Chocolate Pie Vegan
By tjanddj
1.Crust: Combine the coconut, almonds, and salt in a food processor and pulse until the nuts are finely ground
- For crust:
- 1 cup unsweetened shredded coconut
- 2/3 cup dry almonds
- 1/8 teaspoon sea salt
- 1 cup pitted dates
- For filling:
- 1 12-ounce package organic silken tofu
- 1 1/2 cups pitted dates
- 1/2 teaspoon vanilla extract
- 1/2 cup cacao
- 1/3 cup peanut butter
- 1/4 cup unsweetened soy milk
Pumpkin Pie "Ice Cream" by Carol
By tjanddj
Nutrient dense
- 1 banana, frozen
- 4 oz. cooked squash, frozen (divide 12 oz frozen package into 3rds--I thaw slightly and divide)
- 1/4 cup walnuts, shelled
- 2 tsp vanilla extract, alcohol-free
- 1 TBS Pumpkin Pie spice
- 2-4 Medjool dates, pitted (depending upon level of sweetness desired)
- 3/4 cup of soymilk, unsweetened
Pumpkin Pie Squares
By tjanddj
1. Place the pitted, chopped dates into a blender with the non-dairy milk and vanilla, and set aside for at least 3...
- 12 medjool dates, pitted and diced (about 1-1/4 cups or 8 ounces)
- 1 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1-1/4 cups rolled oats, ground into flour
- 2 teaspoons pumpkin pie spice
- 1 can (15 ounces) cooked pumpkin (not pumpkin pie “mix”)
- 1/2 cup pecan halves, chopped (optional)
Lasagna Classico
By tjanddj
Olive Garden
- For the meat sauce:
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 pound ground beef
- 6 ounces Italian sausage, removed from their casings and crumbled
- 2 16-ounce cans crushed tomatoes
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- For the cheese mixture:
- 16 ounces whole milk ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup romano cheese, grated
- 1 tablespoon parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
- 1 tablespoon basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 egg, lightly beaten
- For the lasagna:
- 12 cooked or no-boil lasagna noodles
- Cooking spray
- 1 cup mozzarella cheese, shredded
Thai Vegetable Curry
By tjanddj
Place the garlic, ginger, basil, cilantro, carrot juice, bell pepper, eggplant, green beans, mushrooms, bamboo shoo...
- 4 cloves garlic, finely chopped
- 2 T finely chopped fresh ginger
- 2 T chopped fresh basil
- 2 T chopped fresh cilantro
- 2 cups carrot juice (2 pounds carrots, juiced)
- 1 red bell pepper, seeded and thinly sliced
- 1 large eggplant, peeled, if desired, and cut into 1 inch cubes
- 2 cups green beans, cut in 2 inch pieces
- 3 cups sliced shiitake mushrooms
- 1 (8-oz) can bamboo shoots, drained
- 1/4 t crushed red pepper flakes or adjust to taste
- 1 t curry powder
- 2 cups watercress leaves, divided
- 3 T unsalted, natural, chunky peanut butter
- 2 pounds firm tofu, cut into 1/4 inch thick slices
- 1/2 C light coconut milk
- Basil or cilantro leaves, for garnish
Wendy's Chili
By tjanddj
In a large skillet, brown the ground beef
- 2 pounds fresh ground beef
- 1 quart tomato juice 1 (29-ounce)
- can tomato purée 1 (15-ounce)
- can red kidney beans, drained 1 (15-ounce)
- can pinto beans, drained 1
- medium-large onion, chopped (about 1 1/2 cups)
- 1/2 cup diced celery
- 1/4 cup diced green bell pepper
- 1/4 cup chili powder (use less for milder chili)
- 1 teaspoon ground cumin (use more for real flavor)
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
Meatless Chili
By tjanddj
Twenty years ago reader Paula Zsiray created this veggie chili for her son’s Cub Scout chili fundraiser
- 3/4 cup(s) wheat berries, soaked overnight
- 2 large carrots, coarsely grated
- 1 medium red onion, coarsely chopped
- 1 large clove garlic, finely chopped
- 1 28-oz can(s) crushed tomatoes
- 1 28-oz can(s) tomato purée
- 2 teaspoon(s) dried oregano
- 2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) cayenne pepper
- Kosher salt
- 2 15-oz can(s) kidney, pinto or black beans, rinsed
- 1 16-oz package(s) frozen corn kernels
- 1 bell pepper (red or green), cut into 1/4-in. pieces
- 1 teaspoon(s) jalapeño hot sauce, plus more for serving
- Sour cream, grated Cheddar and tortilla chips, for serving
Make the Most Tender, Flavorful Steak Recipe
By tjanddj
1. Buy a good sized Choice steak
- Garlic-Herb Butter Recipe
- 1 stick of unsalted butter, softened (not melted, just softened)
- handful of fresh herbs (any combination is fine. My fav is basil and parsley)
- 1-3 cloves of garlic, smushed in garlic press
Roast Beef Burritos
By tjanddj
Heat the oil in a skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 4 tomatoes, chopped
- 2 cups chopped cooked roast beef
- 1 (8 ounce) jar prepared taco sauce
- 1 (4 ounce) can diced green chile peppers
- 1/2 teaspoon cumin
- 1/8 teaspoon red pepper flakes, or to taste (optional)
- 6 (7 inch) flour tortillas, warmed
- 1 1/2 cups shredded Cheddar cheese
- 2 cups shredded lettuce