Butternut Squash and Black Bean Soup

 Here's what you'll need:

A Large Soup Pot.

Ingredients:

1 TBS Olive Oil.

1 Onion, Diced.

2 Green Onions, Sliced.

1 Red Bell Pepper, Diced.

3 tsp Minced Garlic, from a Jar.

2 C Peeled Butternut Squash cut into 1/2" Cubes.

1 15oz Can Black Beans, Drained and Rinsed.

1/2 tsp Italian Seasoning.

1 C Half and Half.

1 C Vegetable Broth. I use 2 tsp Better Than Bouillon Seasoned Vegetable Base in 1 C of Water.

1/4 tsp Cayenne Pepper.

1/8 tsp Allspice.

In the Soup Pot on Medium High Heat:

Oil, until Hot.

Add:

Onion and Green Onion.

Bell Pepper.

Cook 3 Minutes.

Add:

Garlic for an Additional Minute, Stirring Well.

Add:

Squash.

Beans.

Italian Seasoning.

Stir to Combine Well.

Add:

Half and Half.

Vegetable Broth.

Allspice.

Cayenne Pepper.

Bring to a Boil.

Reduce Heat and Simmer 20 Minutes.

Enjoy!

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Taco Cornbread Casserole

 I adapted this Recipe to make it with Plant Based Ground Round:

Here's what you'll need:

Preheat the oven to 350 Degrees.

1 - 9" X  9" Baking Pan Lightly Brushed with Vegetable Oil.

7 oz. Cornbread Mix.

1/2 C Milk.

1 Egg.

1 Pound of Meatless Ground Beef.....or Regular Ground Beef for Non Vegetarians.

3 TBS Taco Seasoning or 1 Packet.

1/3 C Water.

1 - 11 oz Can of Mexicorn, Drained.

1 - 10 oz. Can of RO-TEL  Diced Tomatoes  with Green Chiles, Drained.

2 C Sour Cream.Mix 

2 C Shredded Mexican Cheese Blend.

1/2 C Chopped Green Onion, the entire Onion.

Topping Ingredients:

Shredded Lettuce.

Sliced Black Olives.

Diced Tomatoes.

In a Medium Mixing Bowl:

Cornbread Mix.

 Milk.

Egg.

Mix Well.

Spoon evenly into the Baking Pan.

Bake for 15 Minutes.

Remove and Set Aside.

In a Nonstick Skillet on Medium High Hear with 2 TBS of Vegetable Oil:

Meatless Ground Beef. Stirring often until well Heated.

Add:

Taco Seasoning.

 Water.

Mix Well.

Add:

Corn.

RO-TEL Tomatoes.

Mix Well and Reduce Heat to Simmer for 2-3 Minutes.

Spoon Evenly Over the Baked Cornbread.

In a Small Mixing Bowl:

 Sour Cream.

1 C Mexican Cheese Blend.

 Green Onions.

Mix Well.

Spoon Evenly Over the Ground Beef  Mixture.

Sprinkle the Top Evenly with the Remaining Mexican Cheese.

Bake Uncovered 25 Minutes.

Transfer from the Oven to a Cooling Rack for 10 Minutes.

To Serve:

Slice and Top Individual Servings with Toppings.

Enjoy! 

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Spinach and Feta Cheese Pie

 Another Favorite Recipe!

Here's what you'll need:

Preheat the oven to 375 Degrees.

A 9" Pie Pan Greased lightly with a Vegetable Cooking Spray.

Ingredients:

2 C  Chopped Fresh Spinach.

1 C Cottage Cheese.

4 Eggs.

1/2 C Crumbled Feta Cheese.

1/2 C Shredded Mozzarella Cheese.

1/ 2 C Grated Parmesan Cheese.

1/4 C Plain Greek Yogurt.

2 Cloves of Garlic, Minced. ( I use 2 tsp of Minced Garlic in a Jar)

1/4 tsp Onion Powder.

1/2 tsp Dried Oregano.

Salt and Pepper.

In a Large Mixing Bowl:

Eggs.

Cottage Cheese.

Yogurt

Whisk until Well Combined.

Add:

Feta Cheese.

Mozzarella Cheese.

Parmesan Cheese.

Garlic.

Onion Powder.

Salt and Pepper to Taste.

Add:

Spinach and Mix until Well Combined.

Spoon into the Pie Pan.

Bak 30 - 40 Minutes, until the Center is Set and it's Golden Brown.

Remove to a Cooling Rack for 10 Minutes.

Enjoy!

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Fried Cabbage and Onion Patties

I Love any Recipe made with Cabbage and I have Several on the Blog. 

This is a Great Side Dish.

Here's what you'll need:

A Saucepan, a Sieve, a Mixing Bowl and a Skillet. 

Ingredients:

A Small to Medium Cabbage, Chopped into Small to Medium Pieces.

2 Onions, Diced.

Olive Oil 

3 Eggs

4 Green Onions. (Only the Green Part), Sliced.

1 TBS Salt

1 TBS Pepper

1 TBS Paprika

4 TBS All Purpose Flour

Instructions:

In a Saucepan:

Chopped Spinach

Cover with Boiling Water.

Continue Boiling on  Medium High Heat for 10 Minutes, until the Cabbage is Tender.

Remove from Heat and Carefully Drain Well in a Sieve.

Set Aside to Cool.

In A Skillet on Medium High Heat:

1 TBS Olive Oil until Hot.

Add:

Onion.

Sauté until it just begins Turn Golden Brown.

In a Mixing Bowl:

Cabbage

Onion

Mix to Combine Well.

Add:

Eggs

Green Onion

Salt

Pepper

Paprika

Flour

Mix to Combine Well and Create a Batter.

In A Skillet on Medium High Heat:

3 TBS Olive Oil until Hot.

Drop Spoonsfull of the Batter into the Skillet and Gently Press to Create a Patty. 

See Photo Above!

Fry 5 - 7 Minutes on 1 Side, until Golden Brown.

Turn them Over and Continue to Fry  them a Few Minutes More.

Remove them to a Serving Platter and Repeat with Remaining Batter.

Enjoy!

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Sweet Potato and Spinach Casserole

 Another Great Holiday Recipe.

Here's what you'll need:

Preheat the oven to 375 Degrees.

A  9" X 13" Casserole Dish Brushed with 2 TBS Olive Oil.

Aluminum Foil.

Ingredients:

3 Large Sweet Potatoes, Peeled and Thinly Sliced. I use a Mandolin to Slice them.

1/2 tsp Garlic Powder.

1/2 tsp Smoked Paprika.

1/2 tsp Italian Seasoning.

Salt and Pepper to Taste.

Filling Ingredients:

4 C Chopped Fresh Spinach.

1 Large Onion, Diced.

3 Cloves of Garlic, Minced. I use 3 tsp of a Jar of Minced Garlic.

1 TBS Olive Oil.

1/2 C Cream Cheese.

1/2 C Ricotta Cheese.

1/2 C Grated Parmesan Cheese.

1/2 tsp Italian Seasoning.

1/4 tsp Nutmeg.

Salt and Peppet to Taste.

Topping Ingredients:

1 C Shredded Mozzarella Cheese.

1/4 C Grated Parmesan Cheese.

2 TBS Breadcrumbs.

1 TBS Chopped Fresh Parsley.

Directions:

Overlap 1/2 of the Sweet Potato Slices in the Casserole Dish.

In a Skillet on Medium High Heat Prepare the Filling:

1 TBS Olive Oil, until Hot.

Add:

Onion and Cook 2-3 Minutes.

Add:

Garlic for 30 Seconds.

Mix Well.

Add: Spinach for 2-3 Minutes.

Mix Well.

Remove from Heat and Stir in:

Cream Cheese.

Ricotta Cheese.

Parmesan Cheese.

Italian Seasoning.

Nutmeg.

Salt and Pepper to Taste.

Spoon the Spinach Mixture Evenly on Top of the Sweet Potato Slices.

Add the Remaining Sweet Potato Slices on Top of the Spinach Mixture.

Cover With Foil.

Bake 30 Minutes.

Remove Foil.

Sprinkle the Top Evenly with the Topping Ingredients:

Mozzarella Cheese.

Parmesan Cheese.

Breadcrumbs.

Bake Uncovered 15 - 20 Minutes.

Remove to a Cooling Rack for 10 Minutes and Garnish with Parsley.

Enjoy!

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Pumpkin Sugar Cookies

 These are the Perfect Thanksgiving Cookie.

Here's what you'll need:

2 Sheet Pans Lined with Parchment Paper.

Preheat the oven to 350 Degrees.

A Stand Mixer.

A Cookie Scoop, (About 2 TBS)

Cookie Ingredients:

2 1/2 C All Purpose Flour.

1 1/2 tsp Pumpkin Pie Spice.  You can purchase it or make your own with my recipe at the end of this Post.

1 tsp Baking Powder.

1/2 tsp Kosher Salt.

1 1/4 C Granulated Sugar.

1 1/2 Sticks of Butter, Softened.

1/2 C Pure Pumpkin Purée.

1 Large Egg.

1 1/2 tsp Vanilla Extract.

OPTIONAL: White Sparkling Sugar. (See Photo Below)

Icing Ingredients:

2 1/2 C Powdered Sugar (Confectioners Sugar).

2 TBS Pure Pumpkin Purée.

1/4 tsp Pumpkin Pie Spice.

2 TBS Water.

Instructions for the Cookies:

In a Medium Mixing Bowl, Whisk together Flour, Pumpkin Pie Spice, Baking Soda, Salt.

Mix Well and Set Aside.

In the Stand Mixer, with a Paddle Attachment:

Beat together, Granulated Sugar and Butter on Medium Speed until Light and Fluffy (about 3 Minutes).

Beat in the Pumpkin Purée, Egg, Vanilla until Well Combined (about 1 Minute).

Add: Flour and Beat on Low Speed just until Incorporated.

Cover and Refrigerate the Dough for at Least 2 Hours or up to 2 Days.

Scoop the Dough into Balls about 2 TBS each and place them on the Sheet Pans 2" Apart.

Bake them 11 - 12 Minutes until Lightly Browned around the Edges.

Remove the Pan ad allow the Cookies to Cool on the Pan for 3 Minutes.

They will Collapse as they Cool. 

Transfer them to a Rack to Cool Completely for 30 Minutes.

Icing Instructions:

In a Medium Mixing Bowl, Whisk:

Powdered Sugar.

Pumpkin Purée.

Pumpkin Pie Spice.

Water.

Whisk until well Combined.

Spoon about 1 tsp onto each Cookie and Spread evenly to Cover the Top.

OPTIONAL: Sprinkle the Tops with White Sparkling Sugar.

Allow them to sit for 45 Minutes so the Icing can Harden.

Pumpkin Pie Spice:

In a small Bowl:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Nutmeg

1 TBS Ground Cloves

Mix well and Store in a Jar.

Enjoy!

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Cheesy Zucchini and Yellow Squash Casserole

 Another Great Side Dish for the Holidays.

Here's what you'll need:

A  9" X 13" Casserole Dish Brushed Well with Olive Oil or Vegetable Oil.

Preheat the oven to 350 Degrees.

2 Medium Zucchini, Unpeeled and Sliced.

2 Medium Yellow Squash,  Unpeeled and Sliced.

4 TBS Chopped Fresh Basil.

2 TBS Thinly Sliced Green Onions.

1/2 tsp Dried Thyme.

3/4 tsp Garlic Powder.

1 C Shredded Mozzarella Cheese.

1 C Shredded Parmesan Cheese.

Salt and Pepper to Taste.

In a Mixing Bowl:

Zucchini

Yellow Squash

Green Onion.

Basil, Thyme, Garlic Powder.

1/2 C Mozzarella Cheese.

1/2 C Parmesan Cheese.

Salt and Pepper to Taste.

Mix Well.

Spoon into the Baking Dish.

Bake Uncovered 25-30 Minutes.

Remove from the Oven and Sprinkle with Remaining 1/2 Cup of Mozzarella Cheese.

Sprinkle with  Remaining 1/2 C of Parmesan Cheese.

Return to the Oven for 10  - 15 Minutes, Until the Cheese is Melted.

Remove from the Oven  to a Cooling Rack for 10 Minutes.

Enjoy!

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Irish Buttered Cabbage

 This is a simple and delicious Recipe. It's a great Side Dish for Thanksgiving. 

I have other great Cabbage Recipes but this may very well be my favorite.

Here's what you'll need:

1 Small  Head Of Cabbage

4 1/4 Cups of Vegetable Stock, ( I use Better Than Bouillon) They also make a Vegetarian No Chicken Plant Based Bouillon, that I have used.

Salt. 

Black Pepper.

4 TBS. Butter.

Remove any Outer Brown Leaves from the Cabbage.

Cut the Cabbage Into Quarters and remove the Thick Core.

Roughly Chop the Cabbage. (Refer to the above Photo to get an idea of the Size of the Pieces.) Add it to a Sieve in Batches and Rinse with Cold Water.

In a Large Saucepan:

Vegetable Stock

Cabbage

Make sure it's all Submerged in the Stock.

Bring it to a Boil.

Reduce to a Simmer and continue Cooking for 15 - 20 Minutes.

Drain the Cabbage in a Collander and add it back to the Saucepan on LOW HEAT to Drain off any Excess Liquid.

Add:

Butter and Toss until Completely Melted and Stir to Combine Well.

Transfer to a Serving Dish.

Season it well with Salt to Taste and Plenty of Black Pepper to Taste.

Stir to combine Well.

Enjoy! 

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Banana, Peanut Butter and Rolled Oats Cookies

 These are an Easy and Delicious Cookie. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Sheet Pan Lined with Parchment Paper.

2 Ripe Bananas,

1 C Cream Peanut Butter.

1/2 C Rolled Oats.

In a Mixing Bowl:

Mash the Bananas.

Add:

Peanut Butter and Mix Well.

Fold in the Rolled Oats.

Drop Large Balls of the Dough onto the Sheet Pan.

Shape into Thick Cookies with a Fork. Gently create a Criss Cross Pattern  on top, with the Fork. 

Bake 10 - 12 Minutes, or until Golden Brown.

Remove the Pan to a Cooling Rack to Cool Completely so they can Set Well.

Enjoy!

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Vegetable Casserole / Broccoli and Cauliflower

 Here's another favorite Casserole.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

 A 9 X 13 Casserole Dish.

1 Medium Head of Broccoli, cut into Florets.

1 Small Head of Cauliflower, cut into Florets.

1 TBS Olive Oil.

1 Onion, Diced.

1 Red Bell Pepper, Diced.

Baking Mixture Ingredients:. 

3 Eggs, Beaten.

5 TBS Olive Oil.

1 1/3 C  of Milk, Your Choice.

3/4 C Flour, Your Choice.

3/4 C Grated Parmesan Cheese.

1 tsp ea: Paprika and Garlic Powder.

Salt and Pepper to Taste.

1/3 C Fresh Chopped Parsley.

1 C Shredded Mozzarella or Swiss Cheese.

 

Instructions:

In a Large Pot of Boiling Water:

Cauliflower, and Return to a Boil.

Cook for 7 Minutes.

Add:

Broccoli and Cook for an Additional 2 Minutes, until Fork Tender.

Drain and Dry the Vegetables with Layers of Paper Towel.

In a Small Skillet on Medium High Heat:

Sauté Onion in the  1 TBS of Olive Oil. Until Translucent 

Remove from Heat.

Spoon the Broccoli, Cauliflower, Onion and Bell Pepper evenly into the Casserole Dish. 

Season with Salt and Pepper.

In a Large Mixing Bowl:

Eggs

5 TBS Olive Oil

Milk

Whisk Well.

Add:

Flour

Parmesan Cheese

Paprika,  Garlic Powder and Parsley.

Spoon Evenly Over the Vegetables.

Sprinkle with Shredded Mozzarella or Swiss Cheese.

Bake 40 - 45 Minutes Until Golden Brown.

Remove from Oven to a Cooling Rack and Cool Completely.

Enjoy! 

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Zucchini Baked Chips

 Another Great Appetizer  or Side Dish for any occasion.

Here's what you'll Need:

Preheat the Oven to 425 Degrees.

Line a Sheet Pan with Parchment Paper and Spray with Vegetable Spray.

2 Medium Zucchinis sliced 1/8 " Thick.

1 tsp Salt.

1/4 tsp Pepper.

1/4 tsp Garlic Powder.

1/4 C Grated Parmesan Cheese.

Arrange the Zucchini on Paper Towels.

Sprinkle them with Salt and Set Aside for 30 Minutes.

Blot them Dry with Paper Towel. Do Not Rinse.

Place the Slices in a Single Layer on the Sheet Pan and Spray Lightly with Vegetable Spray.

Bake for 15 Minutes.

Remove from Oven.

Sprinkle with Pepper, Garlic Powder and Cheese.

Return to the Oven and Continue Baking 15 - 20 Minutes until Browned and Crisp.

Transfer Slices to a Serving Platter.

Enjoy!

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Banana and Peanut Butter Mug Cake

 This is just another one of my recently discovered recipes that is Diabetic Friendly. My Blog is Vegetarian with options in most recipes for Non Vegetarians and since my Diabetic Diagnosis 3 Years ago, I have added suggestions to many recipes that make them Diabetic Friendly too.

This Mug Cake is Simple to make and makes an interesting Dessert .

Here's what you'll need:

A Mug or a Small Bowl.

It's Microwaved and not Baked.

1 Banana,

1 Egg

1 TBS of Creamy Peanut Butter,  When I make it I Microwave the Peanut Butter in a Small Ramekin just to Soften it and make it easier to incorporate into the Mixture.

In the Mug or Bowl:

Smash the Banana well.

Add the Egg and Mix well.

Add the Peanut Butter and Mix Well, until Creamy Smooth.

Microwave it for 90 Seconds ( 1 1/2 Minutes) 

It should have a cake like consistency.

Allow it to Cool Slightly,

I topped it off with Cool Whip.

It was Delicious.

Enjoy!

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Apple and Cocoa Cake

This Cake is made without Sugar or Flour.  The ingredients and the instructions are really simple.

Here's what you'll need:

A 6" Loaf Pan or an 8" Cake Pan, brushed with Olive Oil and lined on the Bottom only with a Piece of Parchment Paper.

A Blender or Food Processor.

Preheat the oven to 350 degrees.

4 Medium Apples (Fuji, Honeycrisp or Gala)  Cored, Peeled and Roughly Chopped.

4 Large Eggs

5 TBS Cocoa Powder ( I prefer Rodelle Gourmet Baking , Dutch Processed Cocoa)

1 tsp Baking Powder.

Instructions:

Blend all of the ingredients together in a Blender or Food Processor until Creamy Smooth, scraping down the Sides as Needed.

The Batter will be Thin.

Pour the Batter into the Pan of your Choice.

Bake 40 - 50 Minutes until a Toothpick inserted in the Center comes out Clean.

Remove from the Oven to a Wire Cooling 

Rack and allow to Cool 10 - 15 Minutes.

Transfer the Cake to the Rack to Cool Completely. 

Top Individual Slices with Whipped Cream ( I use Cool Whip)

Enjoy! 

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Spinach and Cannellini White Bean Soup

I made quite a few changes to this as I made it but I didn't add them here or print it for my Hippy in the Kitchen Binders. However I did make handwritten notes on my Folder Copy. 

 Here's what you'll need:

A Large Soup Pot

2 tsp Olive Oil

2 Minced Garlic Cloves

3 Cans (15 oz. each) Cannellini Beans, Rinsed and Drained. Divided.

1/4 tsp Pepper

4  C Vegetable Broth

4 C Fresh Spinach (about 3 oz.)

1/4 C Thin Sliced Fresh Basil.

In the Soup Pot on Medium Heat:

Olive Oil until Hot.

Add:

Garlic for 30 - 45 Seconds.

Add:

2 Cans of the Beans

Pepper

Broth

Puree with an Immersion Blender.

Add:

Remaining Beans and Bring to a boil.

Reduce Heat to a Simmer and Cover for 15 Minutes.

Add:

Spinach 

Basil

Cook Uncovered for 15 Minutes.  (Stirring Occasionally)

Enjoy!

Peace in the Kitchen!