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Recipes
Jan's Curried Cous Cous Salad
By Steve-3
Prepare couscous via package directions; cool, fluff
- 2 cups couscous (cooked)
- 1 bunch scallions, chopped (I scaled way back on this -- only used two. It got too oniony if you use more in my opinion)
- 1 red bell pepper (I used about half a large pepper)
- 1/2 cup golden raisins
- 1/2 cup brown raisins (didn't like it with these so I only used golden)
- 1/2 can chickpeas drained
- 1/2 to 3/4 cup olive oil (went with 1/2)
- 1/4 c. fresh lemon juice
- 1/2 tsp. all spice (don't like all spice, so I used 1/4 tsp. cinnamon)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2.5 tsp. curry powder
Southwest Quinoa Salad
By Steve-3
Some notes about the recipe -- I find 8 green onions is way too many
- DRESSING:
- 2 cups quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)
- 4 cups water
- 2 cans black beans, rinsed well
- 4 medium tomatoes, diced
- 8 green onions, chopped (including most of the green part)
- 1 cup chopped fresh cilantro
- 1 heaping Tbsp. grated lime zest
- 1/4 cup fresh lime juice
- 6 Tbsp. extra virgin olive oil
- 1 Tbsp. maple syrup
- 1 tsp. sea salt (best: Original Crystal Himalayan Salt)
- 1/2 tsp. freshly ground pepper
Curried Cauliflower Soup
By Steve-3
Heat oil in large pot over medium heat
- Secret ingredient: apple. Also let soup cool 20 minutes before blending helps deepen the flavor.
- 2 Tbs olive oil
- 1 small onion, chopped
- 1 medium tart apple, cored and chopped
- 1 Tbs curry powder
- 1 clove garlic, sliced (I Tbs)
- 1 large head cauliflower, chopped into 1 inch pieces, six cups
- 4 cups low sodium veggie broth
- 1 tsp. honey or agave nectar
- 1 tsp rice wine vinegar
Vegetable Casserole in Crock Pot -- Jan's
By Steve-3
1. Rinse and drain beans
- 2 19 ounce can cannellini beans
- 1 19 ounce can garbanzo or fava beans
- 1/4 cup purchased basil pesto
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried Italian seasoning, crushed
- 1 16 ounce package refrigerated cooked plain polenta cut in 1/2-inch-thick slices
- 1 large tomato, thinly sliced
- 1 8 ounce package finely shredded Italian cheese blend (2 cups)
- 2 cups fresh spinach
- 1 cup torn radicchio
Sweet Potatoes and Chick Peas
By Steve-3
Great side dish. Created by Ann!
- peeled and cubed sweet potatoes
- canned organic chickpeas rinsed and drained
- chili powder
- cinnamon
- rock salt
- cilantro paste
- olive oil
- sweet balsamic vinegar