Blueberry Banana Nut Bread

Ingredients

1 c. sugar
1/2 c. unsalted butter, soft
2 eggs
1 tsp. lemon juice or rind of 1 lemon, finely ground
3 ripe bananas, mashed
1/2 c. finely chopped pecans or walnuts
2 c. flour
1 c. fresh or frozen blueberries
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt

Directions

Cream sugar and butter until light. Add eggs one at a time; mix in lemon juice and vanilla.

Stir in mashed bananas (do not beat).

Toss blueberries in 1 tablespoon flour to coat. Stir into mixture also adding soda, powder and salt. Fold in flour, the coated blueberries, and nuts.

Pour into greased and floured 9x5 loaf pan or muffin pan lined with foil baking cups.

Bake in 350°F oven: Bread 55-60 minutes; Muffins 35-40 minutes. Test if done as all ovens vary.

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Vegetable Pie

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chop and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

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Strawberry Cheesecake

Graham Cracker Crust

1 1/2 c. fine graham cracker crumbs
1/2 c. chopped pecans
1/2 c. melted butter
3/4 c. cinnamon

Mix well, press firmly on bottom and sides of a 9" buttered pan.

Cream Cheese Filling

1 lb. Philadelphia cream cheese, at room temperature
2 eggs, plus 1 egg yolk, well beaten
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tbsp. flour
1 tsp. lemon juice

Cream cheese until soft. Beat in sugar, flour; then eggs. Beat well after each addition. Add salt, vanilla and lemon juice. Beat again, pour into crust, bake in slow oven, 250 degrees, 1 hour. Cool.

Strawberry Glaze:

1 pkg. frozen strawberries 3/4 c. sugar 3 tbsp. cornstarch 1 tsp. butter Pinch of salt Boil 2 minutes, stirring constantly. Cook until clear and thick. Cool slightly and spread on cooled cheesecake. Decorate edge with whipped cream when ready to serve.

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Grilled Mushroom Roast

Ingredients

5 or 6 lb. roast
3 cans mushroom soup
6 oz. sour cream
1 c. milk
1/8 c. salt
1/8 c. pepper
1 lg. onion

Preparation

Cut roast in large chunks. Grill on all sides until slightly chard. Put in baking pan, slice onion over meat. Mix soup and cream with milk and seasonings, then cover meat. Bake at 350 degrees 2 1/2 to 3 hours. Will make own gravy. Thin with milk.

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Papaya Pie

Ingredients:

* 1/2 cup light brown sugar
* 1/4 cup granulated white sugar
* 2 cups (about 1 medium papaya) fresh papaya cut into 1-inch cubes
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1/8 teaspoon kosher salt
* 1 large egg, beaten
* 1 9-inch graham cracker pie crust

Preparation:

Preheat oven to 350 F. Whisk together brown sugar and white sugar. Add papayas and toss to coat. Let rest for 10 minutes. Place papayas with its juices in a heavy saucepan. Simmer 10 minutes. Stir in cinnamon, nutmeg, allspice, and salt. Continue to cook about another 10 minutes, stirring occasionally, until fruit is softened, but not falling apart.

Remove papaya mixture from the heat and let cool until lukewarm. Stir in beaten egg with a large fork until well-combined, taking care to leave the fruit in chunks. Pour papaya filling into graham cracker pie crust. Bake for about 45 minutes. Let papaya pie cool before serving.

Yield: 6 to 8 servings (1 pie)

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Cottage Cheese with Green Bell Peppers

Ingredients

200 grams (about 8 oz.) cottage cheese cut into (1/2") cubes
2 green bell pepper(s) cut into long thin strips
4 garlic cloves

crushed
2 tablespoon(s) oil
1 teaspoon(s) red chili powder
1 teaspoon(s) coriander powder
1 teaspoon(s) garam masala powder ( hot spice mix )
8 tablespoons tomato puree
salt and sugar to taste

Method

1. Heat oil and garlic on medium level in a pan for about 2 minute(s). Add green bell pepper strips and stir fry on high heat for a few seconds.
2. Add red chili powder, coriander powder, garam masala (optional) powder, tomato puree, salt and sugar. Mix well. Cook on medium heat uncovered for about 3 minute(s).
3. Add cottage cheese. Mix well and keep aside. Just before serving, heat on medium level covered for 3 minute(s).

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Apple Crumble

Ingredients

8 apples
1-2 tbsp lemon juice
1/2 cup cold (or frozen) unsalted butter
3/4 cup packed brown sugar
3/4 cup of oats
2 tsp of cinnamon

Method

Peel and core the apples and cut into fairly large chunks. Put them in the lemon juice.

Take about 1/4 cup of the brown sugar and 1 tsp of the cinnamon and toss with the apples to coat.

In a bowl, mix the oats and the rest of the brown sugar and the cinnamon. Grate, the butter into the mixture and smash it around with your hands until it comes together in small pea-sized lumps. Don’t do it too much or you’ll melt the butter.

With the apples in an oven-safe dish, top with the crumbly topping, pressing down a little bit to secure it in place.

Place uncovered in a 375 degree oven for about 40 minutes to an hour, until the top is golden brown and the apples are tender.

Serve it with vanilla ice cream, hot from the oven or room temperature.

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Crumbled Tofu Sandwich

Ingredients

2 TBS vegetable oil
1 cup onion, chopped
14 oz. package Organic Tofu EXTRA FIRM
1/4 cup coriander, finely chopped
1 cup diced tomato
2 TBS dried oregano flakes
1/4 tsp. black pepper
1 tsp. salt
Sliced bread and butter

Method

In a large pot, saute chopped onions in vegetable oil over medium heat.

Open the tofu package and drain away the water. With a paring knife, cut the tofu into segments while still in the packaging.

Once the onions turn clear, add the tofu blocks into the pot. With a potato masher or large fork, pound the tofu blocks in the pot until they turn into a crumble. The pieces should be smaller than 1/4" cubes.

Stir the crumbly mixture with a wooden spoon. When there is little to no water boiling at the bottom of the pot, add the diced tomatoes. Do not allow the tofu to dry or brown.

When the juice from the tomatoes is reduced to a minimum, add the chopped coriander and spices to taste and heat for one more minute.

Toast two bread slices, whole wheat for better health. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while hot.

Remaining tofu can be refrigerated for up to one week.

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Turnip Puff

Ingredients

• 3 medium turnips, peeled and cubed
• 4 tablespoons butter, divided
• 2 eggs
• 3 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 1/2 cup dry bread crumbs

Directions

• Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain.
• In a small bowl, combine the turnips, 2 tablespoons butter and eggs. Combine the flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish.
• Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve immediately.

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Vegetable Hakka Noodles

Ingredients

Hakka Noodles (Vegetarian) - 1 packet
Peppers/Capsicum ( Red, Green & Yellow) - Half of each cut into cubes
Firm Tofu - 1.5 lbs cut into small cubes
Shredded carrot (optional) - 1/2 cup
Shredded cabbage (optional) - 1/2 cup
Soy Sauce - 4 tbs
Chilly Sauce - 2 tbs
Tomato Ketchup - 3 tbs
Salt & Pepper - to taste

Preparation

Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside
Fry tofu cubes in 1 tbs oil in an open pan until tofu cubes turn brownish. Keep aside.
Fry the peppers/capsicum cubes until the sides become browned. Keep aside.
Saute shredded carrot & shredded cabbage for about 15 seconds in the same pan (optional).
Heat a deep vessel. Add the noodles, tofu, peppers. Mix well. Add soy sauce, chilly sauce & tomato ketchup. Mix until the sauces coat the noodles well. Remove from stove.
Serve Immediately.

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Okra And Tomatoes

Ingredients:

1 lb fresh okra or 2 x 10 oz packages, frozen
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 cups chopped tomates, blanched and peeled (or one large can of good quality diced tomatoes with juice - adjust water accordingly)
1/4 cup chopped fresh parsley
1 tsp sugar
1 lemon, juice of
2/4 water or wine
salt & pepper
parsley sprigs for garnish

Directions:

Wash okra and pat dry. Cut off stems, taking care not to expose the seeds in the pods. Set aside. Heat a saute pan over medium high heat, add olice oil, onion and garlic. Saute until lightly brownbed and soft. Stir in okra, chopped tomatoes, parsley, sugar

, lemon juice, water or wine, salt and pepper. Bring to a boil, cover and reduce heat to medium low. Simmer for 30 minutes or until okra is tender. Place in a serving dish and garnish with parsley.

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Coriander Rice

Ingredients:

3 cups rice (Cooked)
1 bunch coriander
¼ inch ginger
5 or 6 cloves garlic
1 small cup coconut
2-3 tbsp oil
Salt to taste
A pinch turmeric powder
2 tbsp lime juice
5 - 6 Cashewnuts, fried
1 tsp jeera
1 tsp mustard
1 tsp moong daal
3-4 green chillies cut into small pieces

Method :

Cut the bunch of coriander leaves into small pieces.
Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about ½ a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.

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Mushroom Canapes

Ingredients

2 teaspoons oil

1 teaspoon(s) finely chopped garlic
1 teaspoon(s) finely chopped ginger

1 small onion(s) sliced fine
2 cup(s) sliced mushrooms
1 tomato(es) chopped fine
½ teaspoon(s) red chilli flakes
12 canapes or cracker biscuits
salt and pepper to taste

Method

1. Heat the oil in a pan. Add the garlic and ginger. Fry briefly. Add the sliced onions and fry for about 5 minute(s) or till the onions become soft.
2. Add the mushroom slices, tomatoes, chilli flakes, salt and pepper. Mix well and saute. Cook on medium heat for about 4 minutes or till dry. Let cool.
3. At serving time, spread the mushroom topping on the canapes or cracker biscuits.

TIPS:

• The mushroom topping can be served on toasted bread. Sprinkle the cheese on top and keep in a warm oven till the cheese melts. Serve hot immediately.
• Any left-over preparation like re-fried beans can also serve as a topping and help make this snack in a jiffy!

Serve topped with: grated cheese

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Veggie Sausage Casserole

Ingredients

675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste

Method

1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.

2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.

3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.

4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.

5. Season with salt and pepper and serve with crusty bread.

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Cauliflower In Red Sauce Over Pasta

Ingredients

• 1 large head cauliflower (trimmed to just florets)
• 1 onion, chopped
• 3 garlic cloves chopped
• 2 tablespoons olive oil
• 1 teaspoon dried basil (or Italian Seasoning)
• 28 ounces crushed tomatoes
• water
  
• 1 lb dry pasta
• salt
  
• 1/4 cup parmesan cheese, grated (plus more for serving)
• 1/4 cup fresh basil, chopped

Directions

Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce'. While the pasta is cooking, trim medium sized florets from large head of cauliflower. Sautee onion, garlic and dried basil in olive oil till translucent and soft. Add cauliflower florets and continue sauteeing another 2-3 minutes. Add crushed tomato, cover and simmer until cauliflower is tender. Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking. Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil. Serve with additional gated cheese if desired.

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Spinach Lasagna

Ingredients:

2 egg whites.
26 oz of prepared spaghetti sauce.
24 oz of ricotta cheese.
10 oz of Lasagna noodles, cooked.
10 oz of frozen spinach, thawed and chopped, then squeezed dry.
2 cups of mozzarella cheese, grated, reserve ½ cup.
¾ cup of Parmesan cheese, grated and divided, reserve 2 tablespoons.
½ teaspoon of salt.
½ teaspoon of black pepper.
Olive oil.

Preparation Instructions:

Preheat your oven to 350°F (175°C).

Prepare a 9-inch by 13-inch oven proof baking dish for lasagna.

Prepare lasagna noodles and directed on the package, then rinse and drain.

Drizzle a bit of olive oil over the noodles to prevent them from sticking together.

Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl.

Pour ¼ cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula.

Cover the sauce with a single layer of lasagna noodles.

Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese.

Finish this layer with half of the remaining spaghetti sauce.

Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese.

Top with the final layer of noodles and remaining spaghetti sauce.

Sprinkle the reserved Parmesan cheese over the top and bake for thirty minutes.

Remove from oven and allow to set for 10-12 minutes, then slice and serve.

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Vegetable Pita Pizza

Ingredients :

2 Garden Sausage patties

olive oil spray

1 15 ounce can crushed tomatoes or premade natural pizza sauce

1 tsp garlic powder

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

6 whole wheat pitas

1 cups Veggies pack, cut into 1/4 inch pieces

1 to 2 roasted red peppers, chopped

1 cup sliced green onions

6 black olives, pitted and chopped

1/4 cup grated Parmesan cheese - optional

Method :

Heat the Garden Sausage in a hot skillet sprayed with olive oil spray. Approximately 3 minutes on each side will be needed. Dice into 1/4 inch pieces and set aside.

Combine the crushed tomatoes, garlic powder, basil, oregano, and thyme in a saucepan. Bring to a simmer and cook 3 minutes. (Or use premade natural pizza sauce).

Preheat the oven to 375F. Spread each of the pitas with tomato sauce, then top with Veggie Pack, pieces of red peppers, green onions, and olives. Sprinkle with the diced Garden Sausage. Place on a baking sheet and bake until the edges just begin to brown, about 10 minutes. Sprinkle with Parmesan cheese if using and serve.

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Peach Raspberry Smoothie

Ingredients:

Frozen Raspberries - 1/2 cup
Frozen Peaches - 1 cup
Low fat Milk - 1 cup
Frozen Low fat Vanilla Yogurt- 1 cup
Banana - 1 frozen, optional

Method:

1. Place all frozen fruits in a blender.
2. Add the yogurt and process until well blended.
3. Now pour in the milk and blend till desired consistency is reached.
4. Serve immediately.

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Aloo Paratha

Ingredients :

For Dough:

Wheat Flour              2 Cups

Potatoes                 3 to 4 Nos     

Salt                     1/2 tsp

Cumin Powder             1/2 tsp

Paprika                  1/2 tsp

Oil of your choice       

Coriander leaves         1/2 cup

Water        

Method :  
    
    Wash,dry & cut the Coriander leaves 

    Boil , peel & mash the potatoes.

    Add Cumin,paprika,sait,coriander leaves & mix.

    Make small balls of the same & keep aside
  
    Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if 
    oil over the dough & let it rest for an hour.
    
    Take a lemon size dough, & roll it into small circle.

    Keep one potato ball .cover all the sides & roll to triangle shape.

    Heat a flat pan ,when it gets hot add the paratha & let it cook for a 
    minute.When it starts to get small bubbles turn around & add a small tsp of 
    oil around the paratha.when the brown spots appear take it out & keep it in 
    an in a covered box.
   
    Serve hot or warm with your choice of Cucumber yogurt salad and Channa 
    Masala . 

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Chili Baby Corn

Ingredients:

• 200 grams baby corn - cut into half
• 5 green chilies - chopped
• 50 grams onion leaves - cut about 10 cms
• 1 capsicum - cut length-wise about 0.5 cm
• 1 onion - cut length-wise
• 2 big garlics - chopped
• Salt as per taste
• A sprinkle of sugar (can be replaced with 1 tsp sweet soya sauce)
• 1.5 tbs soya sauce (salty)
• 1.5 tbs tomato sauce
• 3 tbs flour
• 2 tbs oil to cook
• Enough oil to fry

How to cook:

• Mix the baby corn with the flour after washing, make sure that it mixed well. Keep aside for about 10 - 15 minutes
• Heat the oil and fry the baby corn until the color turned golden
• Heat 2 tbs oil and fry the chopped garlic until the good smell come out
• Add the capsicum, onion and chillies, cook for about 4 minutes in medium flame
• Add the soya sauce, tomato sauce, sugar and salt, mix well
• Add the fried baby corn and mix well
• Add the onion leaves
• Serve hot

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