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Recipes
Veggie Stack with Basil
By Vickie_is_organizing
Whisk together first 6 ingredients
- 1/2 cup red wine vinegar
- 2 TBS honey
- 1 TBS finely chopped garlic
- 2 TBS olive oil, plus more for brushing grill
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 (10oz) egglplant, cut into round slices
- 1 (5oz) yellow squash, cut crosswise into round slices
- 1 (5oz) zucchini, cut into round slices
- 3/4 cup uncooked couscous
- 1 small red onion, cut into round slices
- 1 vine-ripened tomato, cut into round slices
- 1/2 cup (2ozs) shredded part-skim mozzarella, divided
- 1/4 cup chopped fresh basil, plus additional leaves for garnish
Gingerbread Waffles
By Vickie_is_organizing
With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes
- 4 eggs
- 1/2 cup sugar
- 1 cup molasses
- 1 cup buttermilk
- 3 cups flour
- 2 tsp ground ginger
- 1 1/4 tsp cinnamon
- 1 tsp ground cloves
- 1/4 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 cup unsalted butter, melted
- Whipped cream and fruit, optional
PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH
By Vickie_is_organizing
Recipe that Andrea Spradlin passed on to me
- Relish:
- • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- • 2 tablespoons butter
- • 1 fresh bay leaf
- • 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- • 1 medium yellow onion, finely chopped
- • Salt and pepper
- • 3 tablespoons all-purpose flour
- • 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
- • 2 teaspoons hot sauce, or to taste
- • 6 cups chicken stock
- • 1 (28-ounce) can cooked pumpkin puree
- • 2 cups heavy cream
- • 1/2 teaspoon freshly grated nutmeg
- •
- • 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
- • 1/4 red onion, finely chopped
- • 2 tablespoons lemon juice
- • 1/2 cup dried sweetened cranberries, chopped
- • 1 teaspoon chili powder
- • 2 teaspoons honey
- • 1/2 teaspoon ground cinnamon
Sour Dough Bread Starter
By Vickie_is_organizing
To make starter: (Or you can use starter from someone who already makes the bread and skip to feeding the starter
- to Feed:
- 2 Tablespoons dry yeast
- 1/2 ½ cup warm water
- 1 cup warm water
- 2/3 cup sugar
- 3 Tablespoons potato flakes
- 3/4 ¾ cup sugar
- 3 Tablespoons potato flakes
- 1 cup warm water
Garrett Best's Apple Dumplins
By Vickie_is_organizing
Buy as many GREEN apples as you like (the red ones dont turn out as well)
- Green apples
- Biscuit Dough
- 5 cups apple juice
- 1/2 ½ stick butter
- 1 1/2 1 ½ cup sugar
- cinnamon
- vanilla ice cream
Chunky Applesauce
By Vickie_is_organizing
Comments: I also found this recipe in a magazine and it has become one of our favorites
- Plan ahead….uses slow cooker
- 8 to 10 large tart apples, peeled and cut into chunks
- 1/2 to 1 ½ to 1 cup sugar
- 1/2 ½ cup water
- 1 teaspoon ground cinnamon
Sour Dough Bread Variations
By Vickie_is_organizing
Sourdough Raisin Bread Cover raisins with boiling water until plump
- Sourdough Raisin Bread:
- 1 cup raisins
- boiling water
- 1/2 ½ cup sugar
- 1/2 ½ cup corn oil
- 1 Tablespoon salt
- 1 cup starter
- 6 cups bread flour or plain flour
Black Bean Tacos
By Vickie_is_organizing
Microwave beans on high for 2 minutes or until heated through
- 1 (15oz) can black beans, rinsed and drained
- 6 (6 inch) corn tortillas
- 6 TBS shredded Cheddar cheese
- 2 cups shredded romaine lettuce
- 1 cup grated carrot
- 1/4 cup store-bought salsa
Roasted Beets and Sauteed Beet Greens
By Vickie_is_organizing
Preheat the oven to 350 degrees (175 degrees C)
- 1 bunch beets with
- greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- salt and pepper to taste
Baked Ziti
By Vickie_is_organizing
Recipe from Biggest Loser
- Olive oil spray
- 1 (14 1/2-ounce) box fiber-enriched ziti or penne rigate
- 1 (15-ounce) container fat-free ricotta cheese
- 2 large egg whites
- 8 ounces (4 cups) finely shredded reduced-fat mozzarella cheese
- 1/4 teaspoon garlic powder
- Salt, to taste
- Ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 3 1/2 cups low-fat, low-sodium, marinara sauce
- 2 tablespoons grated reduced-fat Parmesan cheese