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  11:53:34 pm, by Airycat   , 261 words  
Categories: Vegetarian, One Dish Meals

Lentil Spinach Soup



    * 4 cups Barley Lentils (recipe below nutrition info)
    * 4 cups water
    * 2 cup frozen spinach



Blend the spinach with the water in a blender until finely chopped (may work best in two batches). Mix all ingredients in a pot until blended. Bring to a boil, stirring constantly, then reduce heat to low and simmer for about 20 minutes.

Makes about 8 1-cup servings.

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  11:29:34 pm, by Airycat   , 338 words  
Categories: Vegetarian, One Dish Meals

Black Bean Burrito, Indian Style

This one is really tasty! The original recipe also calls for whole wheat tortillas. We don't usually eat burritos properly, (We eat the filling with a fork and have a toasted tortilla on the side.) so I left them off (so they're not included in nutrition info).


    * 1 medium onion cut in half and sliced thin
    * 4 medium cloves garlic, chopped
    * 1 tsp minced fresh ginger
    * 1½ cups sweet potatoes cut in ½ inch cubes
    * 1 cup green peppers, thin julienne
    * 1 cup red peppers, thin julienne
    * 2 tsp garam masala (I use Shiba's Curry Powder, which has not hot pepper in it.)
    * 1 TBS + ½ cup vegetable broth
    * 1 15 oz can black beans, drained
    * *optional 2 oz Chevre goat cheese
    * salt and black pepper to taste

    Homemade salsa
    2 small tomatoes chopped (approx. 1 cup)
    1 small onion, finely diced (approx 1/4 cup
    2 Tbs lime juice
    hot pepper (optional) finely chopped


1. Mix salsa ingredients and set aside.
2. Chop onions and garlic and let sit for 5-10 minutes to bring out their health-promoting properties.
3. Prepare vegetables by chopping and slicing.
4. Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, sweet potatoes and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
5. Add beans making sure they are rinsed and drained well first and mix. Cook for another 5 minutes and season with salt and pepper.
6. Serve with Chevre and salsa

Number of Servings: 4

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  03:28:57 am, by Airycat   , 220 words  
Categories: Vegetarian

Indian Stir Fry

A quick and easy meal that is satisfying and tasty. About 20 Minutes to Prepare and Cook


  • 1 can (15 oz.) S&W White Kidney Beans, Cannellini
  • 1 bag (16 oz) Hy-Top Oriental Stir Fry
  • 1 cup, Mushrooms sliced
  • 1 medium Onion, chopped
  • 3-6 cloves garlic, chopped
  • 1 tbs ginger root, chopped
  • 2 tbsp Olive Oil
  • 1 tsp Shiba's popping seeds
  • 2 tbsp Shiba's Curry powder
  • hot pepper (cayenne or chili), to taste


  1. Chop the garlic, onion and ginger root. Slice the mushrooms.
  2. Heat oil in large fry pan (high temp). Add popping seeds and pop (about 30 seconds). Immediately add chopped vegetables,brown and lower the heat to medium/medium high..
  3. Add mushrooms and sauté for another minute.
  4. Add the rest of the ingredients and mix well. Stirring frequently, heat until vegetables and beans are hot.

Makes about 4 1.5 cup servings. Serve with naan, a tortilla or rice. Number of Servings: 4

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  08:29:24 pm, by Airycat   , 299 words  
Categories: Vegetarian

Indian Stew

Sometimes being hungry and having to figure out something from what you have on hand works out well. This isn't an authentic* Indian dish, but it does have an authentic Indian taste.

  1. 1 medium onion, chopped
  2. 1.5" x.75" piece of fresh ginger root, chopped
  3. 4-6 large cloves of garlic, chopped
  4. 2 tbs olive oil or canola oil
  5. 1 tbs Shiba's Popping seeds
  6. 2 cans diced tomatoes
  7. 2 cans garbanzo beans, rinsed and drained
  8. 1 bag frozen Italian style mixed vegetables
  9. 2 tbs Shiba's Curry spice**
  10. ground red pepper to taste
  11. salt as needed

Chop the onion, garlic and ginger. Heat a dutch oven or stew pot and add the oil. When the oil is hot add the popping seeds. Once they've popped (about 30 seconds - be careful not to burn them!), add the chopped vegetables and cook until tender and lightly browned.

Add tomatoes, garbanzo beans, mixed vegetables and curry and red pepper. Bring to a boil and then let simmer on low/medium-low for 20-30 minutes.

Serve with basmati rice, roti and lhassi.
Serves 8

*It is actually very close to an authentic recipe, but canned and frozen items are what's not authentic.
**I rarely measure my spices, so this is an estimate

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  11:52:39 pm, by Airycat   , 344 words  
Categories: Vegetarian



  • tortillas (1 per burrito)
  • green pepper (about ½ per burrito)
  • olive oil (enough to sauté vegetables)
  • onion (¼ to ½ per burrito)
  • garlic (to taste)
  • tomatoes (1 small to medium per burrito)
  • cilantro (to taste)
  • jalapeño pepper (to taste)
  • avocado (about ½ per burrito)
  • lime juice (to taste)
  • salt (to taste)(I don't use any)
  • cooked rice (about ¼ to ½ cup per burrito)
  • black beans (heated)
  • sour cream
  • shredded cheese


1. Slice peeled onion, garlic, and green pepper and sauté in olive oil until lightly browned.
2. Salsa: Chop tomatoes, onion, garlic and jalapeño (to taste) together with a bit of cilantro.
3. Guacamole: Chop or mash avocado with lime juice and salt to taste.
4. Place a large spoonful of sautéed vegetables, rice, salsa, guacamole, beans, sour cream, cilantro (to taste), and cheese on the tortilla, wrap and serve.

Back to My Kitchen

Pansies by Corning.
Background by Fancy's Images

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These are the recipes I actually use. They will occasionally updated as I adapt them. They are posted here for family and friends (and visitors!) to use as they wish.
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