Zucchini Fritter

From Julie:

2 cups grated zucchini                              3/4 tsp pepper
1/2 cup grated onion                                 chopped parsley, I didn't use
2 eggs, beaten                                          Flour
1/2 cup grated parmesan cheese             Oil

Combine ingredients, adding enough flour to hold shape when dropped by spoon into hot oil. 
Brown on both sides; drain on paper towels.  Serve immediately or reheat in oven.

Sandy’s Scalloped Spinach

 3 ten-oz pkgs frozen spinach

• ½ to 1 package dry onion soup mix
• 1 cup sour cream
• Bread crumbs
• Butter
• ¼ cup Parmesan cheese

Oven 350

Cook and drain spinach. Combine with sour mix and sour cream. Put in greased casserole. Cover with bread crumbs, dabs of butter and cheese. Bake about 35 minutes.

Pickled Red Onions

 from True Comfort by Cavallari

• 1 c champagne vinegar
• 1 T raw honey
• 1 bay leaf
• 1 clove garlic
• ½ tsp red pepper flakes
• ½ tsp salt
• ½ tsp pepper
• 1 large red onion, thinly sliced

Pour vinegar and 2 c water into saucepan and bring to simmer over medium heat. Add honey, bay leaf, garlic, red Peppe flakes, salt and pepper, Whisk and dissolve honey. Remove from heat.

Put sliced onions in a bowl and pour hot liquid over to cover completely.

Let sit at least 20 min at room temp. Best, let sit for 2 hours and then put in frig and chill overnight., Keeps well for up to a month.

Spicy braised Kale

 From True Comfort by Cavallari

1 T oil

1.5 c thin sliced onions

⅓ c thin sliced garlic

1 minced jalapeño

10 c loosely packed chopped kale

¼ c tomato paste

¾ tsp red pepper flakes

2 tsp white wine vinegar

3 c broth

¼ tsp salt and pepper

Heat oil in Dutch over over medium. Add onion, garlic and jalapeño, cook for 10 min.

Add kale, tomato paste, red pepper flakes and vinegar, stir until combined, cook 5 more minutes.

Add broth, salt, pepper, stir. Cover and bring to boil. Reduce to simmer and cook 20 minutes until kale is tender.

Coconut creamed spinach

 From True Comfort by Cavallari

3 T coconut oil

2 diced shallots

3 chopped cloves garlic

Pinch red pepper flakes

½ c broth

1.5 c coconut cream

2 tsp oat flour

1 8 oz bag fresh baby spinach, chopped

Pinch nutmeg

1 tsp fresh thyme

1 T chopped fresh basil

Salt and pepper

Warm oil in skillet over med. Add shallots, garlic, and red pepper and sauté until fragrant, 5 min. Add broth and cream and bring to simmer. Gradually add oat flour and whisk until thickened about 8 min. Add spinach, nutmeg, thyme and basil, cook additional 10 min. Salt and pepper to taste.

Roast Veggies

 

Creamy Tomato Soup

 from: https://recipesfromapantry.com/
CREAMY INSTANT POT TOMATO SOUP
This easy, quick and creamy soup is a dump and start recipe that is made with no oil.
INGREDIENTS
3.5 cups (828ml) vegetable broth stock
4 green onions scallions / spring onions, chopped
1 tsp minced garlic
1 tsp dried oregano
½ tsp smoked paprika
6 basil leaves
salt
black pepper
45 ounces 3 x 15oz (400g) cans of diced or crushed tomatoes with juice
2-3 tbsp almond butter optional
toasted almonds for topping optional
INSTRUCTIONS
INSTANT POT METHOD:
Add all of the ingredients to the Instant Pot insert.
Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
Set for Manual (or Pressure Cook) , high pressure, 5 mins.
When finished, allow for a full natural pressure release (NPR).
Allow soup to cool.
Then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transferring the soup to a blender.
Dish up into bowls and top with toasted nuts (if desired), and serve.
STOVETOP METHOD:
Add all ingredients to a large pot.
Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
Serve as is, or blend using either an immersion blender or transferring the soup to a blender.
Dish up into bowls, top with toasted nuts (if desired) and serve.

Jamaican Cabbage

 from: https://recipesfromapantry.com/
JAMAICAN CABBAGE RECIPE
INGREDIENTS
1 tbsp coconut oil
1 small onion peeled and finely chopped
1/2 tsp garlic purée
1/2 cabbage shredded
1 bell pepper sliced
1 large carrot julienned
1/4 cup (60ml) vegetable broth
scotch bonnet to taste (optional)
4 springs thyme
salt to taste
INSTRUCTIONS
Heat the coconut oil in a pot.
Add the onion and thyme, and cook for about 5-7 mins till soft.
Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.

Sauerkraut

1 head of cabbage, chopped (I didn't want mush so I left larger chunks of it too)
1 cup White vinegar
1/4 cup water
1/4 cup salt (I used coarse salt)
1 teaspoon Worcestershire sauce
1-2 Tablespoons dried parsley flakes

Chop the cabbage how you like it and into the pot..

I put all the other ingredients in a bowl and mixed it together, then poured entirely over the cabbage. Go ahead and toss it a little to evenly coat. Put the lid on, close the vent, 10 minutes then a 25 natural release . This is salty with a tangy flavor. I have rinsed it slightly and it's perfect for my liking. I'll use less salt next time!

Phil's Hominy

One can hominy drained & rinsed (15 oz can)

1 1/2 Tb bacon grease 

1/4 cup onion

1/4 cup canned green chile 

1 1/2 Tsp chili powder 

1/4 Tsp paprika 

1/4 Tsp cumin

1/4 Tsp salt (I forgot it)

1/8 Tsp black pepper 

Sauté onion & green chile in grease

Add hominy and spices, combine and heat through 

It seems salty enough to me even though I forgot it.

Quick Pickled Veggies

From The Plant Paradox Cookbook

2 cups veggies sliced in bite-sized pieces
5 to 6 sliced garlic cloves
1/4 to 1/2 c fresh herbs as per guide
1 c red vinegar
2 T sea salt
1 packet Stevia

Beets - Orange zest, parsley - red wine - 3 hours
Broccoli stems - lemon zest, parsley - red wine - 3 hours
Carrots - Parsley, mint - white balsamic - 2 hours
Okra - Parsley, thyme - apple cider - 1 hr
Onions - Rosemary, thyme - apple cider- 1 hour
Radishes - thyme, parsley - red wine - 1.5 hours

Mushrooms and Spinach

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T olive oil
1 onion chopped
1 lb mushrooms sliced
1 garlic clove minced
1/4 tsp salt
1 Tb fresh sage or 1 tsp dry
1/4 c red wine
1 bag baby spinach
Saute onion 5 min. Add mushrooms, garlic and salt and cook 1 min. Cover and cook another 5 min until mushrooms release their liquid
 Uncover and increase heat to high. Cook stirring occasionally about 5 min until liquid evaporates and mushrooms are browned.
Add sage and wine and cook for 1 min. Stir in Spinach and cook until wilted, about 1 min.

Brussels Sprouts

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1.5 lbs brussels sprouts, trimmed and halved
2 T olive oil
3 minced shallots
1 minced garlic clove
1 T lemon juice
1/2 tsp salt
1/4 c sliced almonds, toasted
Bring 2 inches water to boil in large saucepan over high heat. Put sprouts in a steamer basket and cover. Steam over medium heat 10 mint. Transfer to bowl. Empty and wipe pan clean.
Heat oil in pan, and saute shallots and garlic 3 min. Add juice and cook 1 min. Stir in sprouts and salt and cook 2 min. Top with Almonds.
6 servings

Cooking Cruciferous Veggies

From How Not to die, p. 306

Chop them and wait forty minutes and then cook. This lets sulforaphane  (an enzyme) get produced. 

IP Okra and Tomatoes

Crispy Baked Fries

Adapted from The Oh She Glows Cookbook.

2 large Yukon Gold potatoes
1 T arrowroot powder
1 T oil
1/2 tsp salt
pepper
any other desired seasonings
plastic bag

Oven 425
Quarter potatoes lengthwise and slice each quarter in half or thirds. Place arrowroot powder and potato wedges in a bag. close securely and shake vigorously. Drizzle oil into bag. Close and again and shake again. Put potatoes on baking sheet (not too close together). Season with salt and pepper.
Bake 15 min., flip and bake 10 or 20 min more.

IP - Collards

Big bunch of collard greens, chopped up
about 1/2 to 1 cup chopped up ham
1 to 1.5 cups chicken broth
1 tsp salt
1/2 tsp pepper
some red pepper flakes
1 T apple cider vinegar
1 T brown sugar

Saute for a little bit to reduce the greens. Pressure cook 10 minutes, natural release. They were perfect, but could have been a little softer. So next time, maybe 12-15 minutes.

Roast Frozen Veggies

Oven 375 degrees
Cover baking sheet with foil
Dump frozen broccoli on top
Add diced red potatoes, drizzle of olive oil, and salt
Roast 20 min
Turn up heat to 450 for last few minutes

I will NEVER  NEVER  NEVER  NEVER roast veggies again. Underdone and awful.

Broccoli Salad

Sandy’s Broccoli Salad

Combine and cook in microwave until dissolved, then cool:

¼ C sugar

2 Tb cider vinegar

Add:

1 Cup mayonnaise

Combine with:

4 cups broccoli (blanch for 2 minutes)

6 slices crumbled bacon

4 chopped green onions

½ cup golden raisins

Chill 2-3 hours

From my sister, Sandra Shorb

Grape Broccoli Salad

6 c. fresh broccoli-cut up

6 green onions, sliced

1 c. diced celery

1 c. green grapes seedless

1 c. red grapes seedless

1c. mayonnaise

1/3 c. sugar

1 c. toasted slivered almonds

1 Tbsp. cider vinegar

Combine broccoli, onions, celery and grapes

In another bowl, whisk the mayonnaise, sugar, and vinegar.  Pour over mixture above and toss to coat.  Cover and refrigerate until serving.  Stir in almonds just before serving.  Serves 8

 From my Columbia Baptist Church friend, Joyce Durham

 

IP Ham Beans

From the mother of two of my gorgeous grandchildren. Thank you, Kelly!
Frozen ham bone from Honey Baked Ham
Chopped onion
1 lb bag navy beans
bay leaves

SAUTE onion til slightly brown. Add dry beans, ham bone, a few bay leaves and water (do not go
over the MAX fill line).
PRESSURE cook for two hours on HIGH. Makes the beans nice and smooshy.