Hklbrries' profile page
Recipes
The Good, The Bad and The Ugly (Fats)
By Hklbrries
THE GOOD: Polyunsaturated and mononunsaturated fats
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Pots for Potted Plants - Sanitize Before Reusing
By Hklbrries
Dear Readers: When reusing pots for plants, always wash with hot water and a couple of drops of liquid dishwashing ...
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Vegetarian Chili
By Hklbrries
This is very spicy and flavorful
- 1 cup plus 2 tbsp vegetable stock
- 3/4 cup diced carrots
- 1 cup diced onions
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced celery
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 1/2 tsp chili powder
- 4 ounces minced canned jalapeno peppers, or to taste
- 2 cups chopped tomatoes
- 3 cups cooked pinto beans
- 1 cup fresh corn kernels
- 1 1/2 tbsp red miso paste
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tsp salt
- Freshly ground black pepper
- 1/2 cup chopped fresh cilantro
- Additional chopped cilantro
Safety - Escalator Warning for Parents
By Hklbrries
Dear Ann Landers: Last year, my 4-year-old son's tennis shoe became trapped between the step and the sidewall of an...
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Mild Pinto Bean Chili
By Hklbrries
This is a flavorful variation on the Vegetarian Chili (recipe in collection), suitable for those who prefer to stay...
- 5 cups vegetable stock
- 2 cups pinto beans, soaked overnight
- 2 cups diced tomatoes
- 2 medium to large onions, oven roasted and chopped
- 1 tbsp minced garlic
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp chili powder
- 1/8 tsp red chili pepper flakes
- 1 bay leaf
- Pinch of sugar
- 1 cup corn kernels
- 1/2 cup chopped roasted mild green chilis
- 2 ounces diced smoked tofu (optional)
- 1 tbsp red miso paste
- 1 1/2 tsp red wine vinegar
- 1 1/2 tsp lemon juice
- 1 tbsp chopped fresh cilantro
- Cooked rice
- Corn tortillas
The Perfect Shave (Shaved Ice)
By Hklbrries
T he parade of retro treats marches on
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Zucchini or Yellow Squash Casserole
By Hklbrries
Mix zucchini or squash, onion, crackers, garlic salt and basil
- 6 cups zucchini or yellow squash, thinly sliced
- 1/2 cup thinly sliced onion
- Grated cheese
- Milk
- Butter
- 1 tsp sweet basil herb
- 1 tsp garlic salt
- 8 broken crackers
Layered Three-Bean Casserole
By Hklbrries
This hearty Mexican-inspired vegetarian casserole layers three kinds of beans with tortillas, cheese, and salsa
- 3 poblano peppers
- 1 cup reduced-fat sour cream
- 1/4 cup 1% low-fat milk
- 9 corn tortillas
- 2 cups salsa verde
- 1 1/2 cups cooked black beans, or 1 can (15 ounces) low-sodium black beans
- 6 ounces (1 1/2 cups) Monterey Jack cheese, shredded
- 1 can (16 ounces) refried beans
- 1 1/2 cups)(cooked pink beans) or 1 can (15 ounces) low-sodium pink beans
- 1/4 small red onion, very thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
Zucchini Dodgers
By Hklbrries
Optional: Any cooked squash may be used, in place of cooked zucchini
- 4 cups cooked zucchini
- 1/2 cup coconut
- 1 1/2 cups whole wheat flour
- 2 tbsp vanilla
- 1 tsp salt
- 1/4 cup oil
- 2 tbsp brown sugar
- 1/2 cup milk or enough to make cookie dough consistency
Spinach and Sun-Dried Tomato Frittata
By Hklbrries
Place dried tomatoes in a bowl containing 1 1/2 cups boiling water; let stand 30 minutes
- 1 1/2 ounces (about 20) sun-dried tomatoes, packed without oil
- 4 cups fresh spinach, torn
- 2 tsp olive oil
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp bread crumbs, Italian-seasoned
- 1/2 tsp pepper
- 2 cups egg substitute
- 4 tbsp nonfat sour cream