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Fried Green Tomatoes October 20, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 7:20 pm
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Even though I grew up in the South, I never had these as a child. I didn’t have them until I started gardening and had a lot green tomatoes that I needed to think of a way to use. Thus, this recipe was born. I like them so much that I’ve fixed them several times this year. This is quite fast and easy to prepare.

Ingredients:

1/4 cup flour

1/4 cup corn meal

salt, pepper, garlic powder, cayenne, to taste.

2 green tomatoes, thinly sliced.

1/4 cup almond milk.

Olive oil

Directions:

Heat the oil in a frying pan. Mix the first three ingredients with a fork. Dip the tomato slices in the milk, then in the flour mix. Place in hot pan, saute until crisp, then flip and saute the other side, This just takes a few moments for each side.

Plate and serve. I served this with a sliced lemon cucumber from my garden.

ENJOY!

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Angel Hair Pasta with Tomatoes and Basil September 16, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 10:31 pm
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Pasta wth veggies

This has been my favorite meal this summer. I’ve made it a couple times a week. It’s unusual for me to make the same meal so often but it’s so good that I can’t get enough of it. It’s quick, easy and oh so tasty. I made this again last night and added some sautéed yellow squash. I like to slice a lemon cucumber from my garden for my salad. French bread would be good too. This makes good leftovers, if there are any. It’s good cold, too.

I grew the tomatoes and the basil for this dish. Wish I could grow pasta—just can’t find the seeds.  😊

 

 

Ingredients:

2 servings of angel hair pasta or pasta of your choice, cooked

1-3 cloves garlic, diced

¼ red onion, chopped

1 tomato, chopped

Basil, to taste, diced. I use about ¼ to ½ cup because I really love basil!

Directions:

Sauté the onion, then after a couple minutes, add garlic. Once it starts to brown, add the tomatoes and cook for 4-5 minutes, then toss in the basil and cook a few moments more.

Plate the pasta, top with the veggies. I like to sprinkle the pasta with nutritional yeast and a bit of good olive oil and stir in before I add the veggies.  

 

Enjoy!

 

 

 

Roasted Zucchini/Yellow Squash July 31, 2017

Filed under: Cooking,guides,Homes — misscilicia @ 8:41 pm
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This is my mom’s favorite zucchini recipe that she makes every summer. I have, being me, updated it. Either version is delicious. 

 My mom’s version:

Quarter the zucchini. Top with grated Parmesan. Roast in toaster over till done, about 20-30 minutes.

My Version:

Quarter the yellow squash. (The squash was ripe sooner that my zucchini–both are really good in this recipe.) Pour about a tablespoon of olive oil into baking dish. Add salt, pepper, thyme, oregano, fresh diced garlic, and cayenne. Add the squash and coat with the olive oil mix for 10-15 minutes. Roast in toaster oven for about 15 -20 minutes. Remove and add grated Parmesan cheese. (There are some good vegan parmesan cheeses these day, if you are so inclined.)  Return to toaster oven for about 10 minutes, until the cheese is all gooey and melted. Remove. I like to serve this over brown rice sprinkled with plenty of nutritional yeast. 

ENJOY!

 

 

 

Stuffed Peppers with “Cheesy” Sauce July 25, 2017

 

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Stuffed Peppers with “Cheesy” Sauce

It’s summer! I LOVE summer! Here in Oregon, summer is just right. The weather, the beauty all around us, the fresh fruits and veggies….Life just doesn’t get much better. My little garden is doing splendidly this year and I am eating a lot from it and sharing the extra. Since the broccoli, yellow squash and zucchini are abundant now—turn your back for a few hours and they grow like mad—I am coming up with new ways to prepare them. Thus, the inspiration for this recipe.  You can easily make as many stuffed peppers as desired. Just increase the ingredients accordingly.  If you haven’t tried a nutritional yeast sauce, you may be surprised how good it is. I have to make myself leave the kitchen so I don’t eat it all out of the pan. This recipe doesn’t take as long as it looks like. It’s maybe about 15-20 minutes hands on and makes for a nice company dinner.

Ingredients:

For the stuffing

1 bell pepper, any color, halved and de-seeded

1 cup cooked rice

¼ to ½ cup, to taste, diced red onion

2-4 cloves garlic

1 cup veggies, chopped fine. I used the above-mentioned ones.

Olive oil for the pan

 

For the “Cheesy” Sauce

¼ cup olive oil, earth balance, or a mixture of them both

About a ¼ cup flour. White works best.

About a ¼ to ½ cup nutritional yeast

About ½ cup mix of water and veggie broth

Salt, pepper, and seasonings to taste. I used thyme, oregano, and a bit of cayenne.

 

Directions:

Bake the pepper in a toaster or regular oven till tender, about 20-30 minutes. In the meantime, sauté the onions and the cup veggies till just tender, about 5-7 minutes. Add garlic towards the end. Set aside

Melt and/or heat the olive oil and earth balance in a frying pan. Add the yeast and whisk. Add broth water, whisk, Add spices. Continue whisking until thickened. Remove from heat.

Stuff the peppers with the rice/veggie mix, then top with sauce. Bake about 10 minutes.

Serve and enjoy!

 

 

Lentil Soup December 13, 2016

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It has been very cold, so I’ve been making lots of different soups. Soups warm you up inside and out, and are very filling.

One of my basics that I make quite often is lentil soup. If you aren’t familiar with lentils, then I suggest that you google them, They are considered one of the world’s healthiest foods. (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52)

I usually add a carrot, but I didn’t have any. I did, however have a sweet potato, so I used that instead. I’m flexible like that. 🙂 It was just as good. I had half of a tomato, so i threw that in, too,. You can start this soup simmering a few hours before you want to eat, and most of that time this takes is the soup cooking.

Ingredients:

2 cups lentils, rinsed

Water to cover, about 4 cups

Garlic and onion, diced, about ¼ cup

¼ to ½ cup carrot or sweet potato, diced

1/2 of a tomato, diced

1 teaspoon veggie bouillon

Bay leaf, salt, pepper, thyme, oregano, cayenne, to taste.

¼ to ½ cup cheese, optional

Directions:

Simmer lentils in water about 1 ½ hours, until almost tender, Add the rest of the ingredients and simmer about another 15-20, or until done.

Stir in cheese, if desired. This is good with corn bread and a salad.

 

Chocolate Coffee Biscotti October 15, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 11:07 pm
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These are an Italian breakfast cookie, made to be dunked into your morning cup of coffee. The name appropriately means twice-baked. It is a stormy autumn day and thus perfect for making the house smell good and baking something yummy. I have been invited to Sunday brunch tomorrow by a very nice new friend, and I am making these as a hostess gift. Sssshhh. Don’t tell her. 🙂

Ingredients:

1 2/3 cups flour

½ teaspoon baking soda

1 teaspoon baking powder

½ cup unsweetened cocoa

¼ teaspoon salt

½ cup sugar

 

1/3 cup canola oil

¼ cup brewed coffee

¼ cup almond or other plant based milk

 

¼ cup walnuts, chopped, optional

 

Directions:

Mix the dry ingredients well. Mix the next three ingredients together. Pour oil mixture into the flour and stir well. Add more liquid if needed. Add walnuts. This will make a soft dough. Half the dough and roll each out into 1” logs. Place on unoiled cookie sheet and bake at 350 for 20 to 30 minutes. It should still be soft when you take it out. Let rest for about 10 or 15 minutes. Cut into ½ “pieces and return to a 375-degree oven and bake for another 20 minutes. They should be crispy after baking the second time to hold up to being dunked. This makes about two dozen pieces.

 

ENJOY!

 

CACIO E PEPE September 2, 2016

Filed under: Cooking,guides,Homes,Uncategorized — misscilicia @ 5:55 pm
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The seasonal change in light has a big affect on me. I feel the change as the bright, brilliant summer light gives way to the softer, weaker sun of the autumn season. It leaves me feeling a bit melancholy and low-spirited. Does anyone else feel this way? This past Tuesday was when I felt the light sifting as another season slipped away. I have by now figured out ways to combat this feeling, by burning candles and stringing white lights all over inside, and I adjust pretty quickly.

The good thing about this change is that I feel like cooking and eating again. I’ve never had much appetite in the summer time and mostly just munch on whatever’s ripe in my garden. I made myself a new recipe last night and I think it came out well enough to share.  Like most of my recipes, it is quick and easy to prepare.

Ingredients:

6 oz. pasta

1 cup freshly grated Romano cheese

2 tablespoons butter, softened

2 tablespoons extra-virgin olive oil

Several fresh basil leaves, diced

About ¼ cup reserved pasta water

Salt and freshly ground pepper to taste. I also added a sprinkling of cayenne.

 

Directions:

Bring a large pot of water to boil.

While pasta is cooking, put the rest of the ingredients, except the pasta water, in a large bowl and mix well. When the pasta is done, drain, remembering to reserve some of the water, and add cooked pasta to the bowl and stir, adding enough water to help coat the pasta. Serve with French garlic bread and salad, if desired.

 

ENJOY!