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Recipes
Lentil Soup with Lemon
By tjanddj
Heat 3 tablespoons of olive oil in a large pot over medium-high heat
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon chili powder, or to taste
- 1 (32 ounce) carton chicken broth
- 1 cup red lentils
- 1 large carrot, diced
- 2 tablespoons lemon juice, or to taste
- 3 tablespoons chopped fresh cilantro
- 4 teaspoons extra-virgin olive oil for drizzling
- 1 pinch chili powder
Turkey Pot Pie
By tjanddj
Preheat oven to 425 degrees F (220 degrees C)
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 1/2 cups cooked turkey, cubed
- 3 tablespoons all-purpose flour
- 1/2 cup milk
Buttermilk Pan Rolls
By tjanddj
Directions Bread Machine Method Have all ingredients at room temperature
- Buttermilk 1 cup
- Water 1/4 cup
- Oil 1/4 cup
- Bread Flour 3 cup
- Salt 1 tsp
- Sugar 2 TBSP
- Baking Soda 1/2 tsp
- Active Dry Yeast 2+1/4 tsp
Olive Garden Copycat Zuppa Toscana
By tjanddj
This is a clone of the Olive Garden Zuppa Toscana
- 1 lb Italian sausage (I like mild sausage)
- 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
- 1 large onion, chopped
- 1/4 cup bacon bits (optional)
- 2 garlic cloves, minced
- 2 cups kale or 2 cups swiss chard, chopped
- 2 (8 ounce) cans chicken broth
- 1 quart water
- 1 cup heavy whipping cream
Grandmas Bogie's Parmesan Chicken
By tjanddj
Preheat an oven to 400 degrees F (200 degrees C)
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons margarine, melted
- 6 skinless, boneless chicken breast halves
Plant-Strong Burgers
By tjanddj
We’re going to break this down, and hopefully it will make sense
- Step-by-Step Guide:
- 1 1 2 Pick your bean/lentil/peas (you will need 2 cups COOKED)
- Black Beans
- White beans
- Kidney beans
- Chickpeas
- Lentils (any color)
- Split Peas
- (we’re sure any kind of bean you can dream up would work just fine)
- 2 2. 2. Pick your starch (1 cup)
- Dry Whole Wheat Bread Crumbs or whole grain gluten free bread crumbs
- Uncooked Quick Oatmeal
- Cooked Quinoa Cooked Millet Cooked Amaranth Cooked Buckwheat
- Cooked brown rice. (you can also use a wild rice if you like)
- 3 3. to 1 1 vegetable (or a few vegetables) : dice them! If you pick more than one vegetable, you will want to decrease the amount you use, probably by at least half. So if you use carrots and celery – use 1 rib of celery and 1 carrot stick.
- 2 (about 2 ribs)
- 2 (about 2 sticks)
- 1 (about 1 small onion)
- 1 (about 1 cup)
- 2 (1 or 2 depending on how spicy you like things)
- Garlic
- Basil
- Oregano
- Cayenne
- Thyme
- Cumin
- Rosemary
- Nutritional Yeast (which will give it a more cheese like flavor)
- Black pepper
- Curry powder (works well with chickpea burgers)
- Turmeric (use a very small amount – a few dashes will do) works great with chickpea burgers.
- to know that we did not list every spice (our apologies to the fans of certain spices left out) but really any spice you like will do just fine – get creative! Italian burgers? Mexican burgers? Jamaican-jerk burgers? Whatever you can dream up!
- 5 5. 1/4 to 1/2 1/4 to 1/2 cup start with a 1/4 and add as needed.
- Low Sodium Vegetable broth
- Liquid from cooked beans.
- Non dairy unsweetened milk
- 1/4 to to taste you can try 1/4 cup of pumpkin puree, mashed sweet potato or butternut squash puree. If you opt to add a puree you may need to use less liquid overall.
- 6 6. 6. Flax
- 2 3tbs seed – combine 2 tbs of ground flax seed with 3tbs of warm water. Set aside and let it gel a little.
Hummus in the Blender
By tjanddj
Instructions Place all ingredients except salt in the blender in the order listed, using the smaller amounts
- 3 cups cooked chickpeas (or 2 15-ounce cans, 1 drained)
- 3/4 to 1 cup water or chickpea cooking broth (or the liquid from 1 can of chickpeas)
- 2 to 4 cloves garlic, peeled
- 2 tablespoons tahini (or 4 tablespoons sesame seeds)
- 2 to 4 tablespoons fresh lemon juice
- 1/4 to 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/8 to 1/2 teaspoon chipotle chili powder or cayenne pepper
- Salt to taste
Garlic Cream Sauce over Chicken Breasts
By tjanddj
Preheat an outdoor grill for medium-high heat and lightly oil the grate
- 4 skinless, boneless chicken breast halves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 3 cloves garlic, chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 2 ounces cream cheese, softened
Rustic Mashed Cauliflower with Roasted Garlic and Spinach
By tjanddj
Nutritional dense
- 1 bulb garlic
- 1 medium onion, sliced
- 1 medium head cauliflower, cut into chunks
- 10 ounces fresh spinach
- 1/2 cup raw cashew butter
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped fresh chives
- 1/8 teaspoon black pepper or to taste
NEW OREGON BROCCOLI & LENTIL BASH
By tjanddj
Nutrient dense
- 1/2 cup red lentils
- 1 medium onion, chopped
- 1 small clove garlic, chopped
- 1 1/2-2 cups carrot juice
- 1 pound broccoli florets
- 1 tablespoon no-salt seasoning blend)
- 1/2 teaspoon balsamic vinegar
- 11/2 cups diced fresh tomatoes
- 1 cup low-sodium or no-salt-added tomato
- 1-2 tsp Italian seasoning
- Dash of dried hot pepper flakes
- 1/4 cup nutritional yeast
- 1/2 tsp Spanish paprika
- 1/4 cup chopped pecans
- 1 cup cut mushrooms