Tuesday, August 30, 2016

Carol's Szechuan Noodles

Makes 4 main dish or 6 side dish servings. Calories set to 6 side dish servings


8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (not olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned, or more or less as desired
1/2 C chopped cilantro

Garnish: 1 or 2 green onions, sliced

Saturday, June 4, 2016

Poetnw's Chili Pot Pie in a Paragraph

Make chili. Make pie crust. Thicken chili with flour. Plop chili into pie crust with cheese and extra green beans if you like. Roll out pie crust top and figure how to plop that onto the top of pie. Bake at 425.

Nutrition facts for 6 if you use the linked recipes above (using half of the chili recipe).

Friday, May 20, 2016

Carol's Cabbage with Bacon, Onion, and Apple

This was one of those recipes that came about because Larry bought a small, half-cabbage at the market with no thought of what we might do with it. So I came up with this:

Nutrition facts for 6 servings


3 slices bacon, chopped
1/2 cup chopped onion
1 apple, unpeeled, chopped (see Note)
1/2 small or medium cabbage, shredded
1/4 to 1/2 cup water
Salt to taste (optional)

Thursday, May 19, 2016

Elsa’s Chicken and Veggie Soup

Nutrition facts for 10 servings


8 chicken legs (approximately 2 lbs. of chicken)
8 carrots, sliced
1 onion, chopped
8 celery stalks, sliced
4 ears of corn, cut into chunks
4 green and yellow zucchini
3 garlic cloves
1 tablespoon of Mrs. Dash Original seasoning blend, Salt-Free All natural

Wednesday, May 18, 2016

Hollie’s Baked Eggplant with Marinara and Provolone

Nutrition facts for 6 servings


1 medium eggplant
2 T olive oil
1 onion, chopped
1 green bell pepper, chopped
1 fresh banana pepper chopped
8-10 cloves garlic, minced
1/4 cup balsamic vinegar
2 (14 oz) cans crushed tomatoes
1 t dried thyme
2 t dried oregano
1/2 t crushed red pepper
salt and fresh ground pepper to taste
6-8 fresh purple basil leaves, chopped (or regular basil is good too)
sliced provolone (enough to cover each slice of eggplant)