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Recipes
Ratatouille with Lentils
By tixrus-2
I snatched this from a Sapphire and modified a bit because I don't currently have a slow cooker
- 1 tsp olive or coconut oil
- 1 C dry lentils, rinsed and drained
- 1 small eggplant (12 ounces), peeled and cubed, or Asian eggplant unpeeled and sliced
- 14-1/2 -ounce cans diced tomatoes with basil, garlic, and oregano, undrained
- 2 - 3 fresh or dried tomatoes, chopped
- 2 large onions, coarsely chopped
- 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
- 1 medium red sweet pepper, seeded and chopped
- 1 C water
- 1/4 to 1/2 tsp ground black pepper
- salt to taste
Zuppa di Fagioli
By tixrus-2
Another Tuscan traditional recipe that doesn't have refined white flour at the core
- 1/2 cup dried cannellini beans
- 1/2 cup dried borlotti beans (aka cranberry beans)
- 6 tablespoons olive oil
- 1 small red onion, chopped
- 5 garlic cloves, finely chopped
- 1 leek, cleaned and chopped
- 1 celery rib, chopped
- 1 medium carrot, finely chopped
- 1 (14 ounce) can plum tomatoes, cored, seeded, and chopped
- 1 (32 ounce) container low sodium vegetable broth
- 1 bunch kale, preferably black palm, stemmed and coarsely chopped
- 2 sprigs rosemary, chopped
- 4 sprigs thyme, chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper
Jerusalem Artichoke Fritters
By tixrus-2
This is modified from another recipe at KI
- 3/4 pound Jerusalem artichokes scrubbed
- 1 bunch green onion trimmed, chopped
- 1/3 cup minced mixed sweet peppers, chopped
- 1/2 C flour
- 3 small potatoes, peeled or not
- 1/2 teaspoon sea salt
- black pepper to taste
- 1/2 thyme
- 1/4 teaspoon chilpotle powder
- 2 eggs lightly beaten
- 5 tablespoons peanut oil
Zuppa di Porcini
By tixrus-2
My trip to Italy (specifically Tuscany) inspired this vegetarian version of a traditional Tuscan dish
- 2 oz. (56.7 g) dried porcini mushrooms
- 1/3 C extra virgin olive oil
- 3 shallots, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
- 3 large cloves garlic, finely chopped
- 4 C water
- 1 1/2 - 2 tsp salt
- Optional Toppings: Sun-dried tomatoes, chives, or roasted chestnuts
Zucchini Rice
By tixrus-2
Tasty way to use Zucchini when there are too many!
- 1 C Basmati rice, soaked in 2 C water
- 1 medium zucchini, shredded (about 1 C)
- 1 Tbsp canola oil
- 1 Tbsp butter
- 2 bay leaf
- 1 tsp cumin
- 1 tsp black mustard seeds
- 1 stick cinnamon
- 4 small red dried pepper
- lemon juice
- 1/2 tsp salt
Tomato Apple Chutney
By tixrus-2
Made this recipe of almost all donated ingredients and sold the chutney at a fundraiser for a program to help low i...
- 1/2 lb. onions, chopped
- 5 C green tomatoes, chopped
- 3 C apples, peeled and chopped
- 1 lg.red pepper, chopped
- 1/2 C raisins
- 2 Tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 tsp mustard seed
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/8 tsp nutmeg
- 1/8 tsp cayenne
- 2 tsp salt
- 1 C sugar
- 1 C cider vinegar
- 1/2 tsp turmeric
- 1 tsp minced jalapenos
Spicy Split Pea Dip
By tixrus-2
This spicy split pea dip works great with pita, tortilla chips, zucchini strips and a number of garnishes
- 1 onion, chopped
- 3 Tbsp. extra virgin olive oil
- 2 1/2 C. water
- 8 oz. dried split peas
- 1/4 C. minced serrano chiles
- 2 cloves garlic
- juice of 1 lemon
- 2 tomatoes peeled and chopped
- 2 Tbsp. cilantro leaves chopped
- 1 bay leaf
- 1 tsp cumin
- 1/4 tsp sesame oil
- salt
Grilled Stuffed Portabella Mushrooms (Vegetarian)
By tixrus-2
1In a bowl mix all stuffing ingredients together adjusting salt, pepper and hot sauce to taste
- 8 large portabella mushrooms, stems removed (about 8x3-inch round)
- 8 small firm plum tomatoes (sliced into thin slices)
- 2 tablespoons olive oil (or to taste)
- salt and pepper
- 1/3 cup grated parmesan cheese (or use finely grated mozza cheese)
- 1 (14 ounce) jar artichoke hearts (drained and coarsley chopped, tough leaves removed)
- 1/2 cup cream cheese, room temperature
- 1/4 cup sour cream
- 2 tablespoons grated parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh garlic
- 2 tablespoons fresh basil (or use 2 tbsps fresh oregano)
- 1 large green onion (very finely chopped)
- 2 teaspoons louisianna hot sauce (or to taste, or use a few drops Tabasco)
- salt and pepper
Roasted green Beans with Sun-Dried Tomatoes, Goat Chese, and Olives
By tixrus-2
Adjust over rack to middle position; heat oven to 450 degrees
- 1/2 pound green beans
- 1/2 tablespoon olive oil
- table salt and ground black pepper
- 1/2 teaspoon extra virgin olive oil
- 1/2 tablespoon lemon juice
- 1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and coarsely chopped
- 1/4 cup pitted kalamata olives, quartered lengthwise
- 1 teaspoon minced fresh oregano leaves
- 1 ounce goat cheese (crumbled - about 1/4 cup)
Celeraic Salad
By tixrus-2
An excellent, easy way to enjoy the delicate flavor of celeraic
- 1 normal sized celeraic root
- 2-3 purple shallots
- 1/2 C chopped italian parsley
- 2 tsp mayonnaise
- 1 tsp dry mustard powder
- salt, black pepper to taste