Now that I have found an edible Gluten Free pasta I can have one of my fast easy favourites again. Fettucine or spaghetti, dress with olive oil, oregano (dried or ground) and parmesan then top with pan seared or steamed green vegetables like snow peas, asparagus and broccolini. You can swap out the oregano for dill and flaked pink salmon. That reminds me I bought a new pesto to try the other day and I am not sure where I put it. I was going to try it with crumbled bacon over the top. Mines a tomato pesto but you could try a basil one and top with olives and fetta..

Do you like potato dumplings? My husband has been asking for those so I have looked up recipes.

I’m vegan and I love cooking, so I’ve got lots of healthy veggie-based recipes. Is there anything in particular you want to try?

I’ve been doing a bunch of cooking lately, but me and the hubby are big meat eaters, so not sure you’d want most of our recipes

Jersey, check out this blog:

http://thestonesoup.com/blog/#

 She is also Austrailian!  I love her blog and her recipes.  

Here are a few of the recipes I tend to make over and over. I’m not fully vegetarian, but I tend to make a lot of vegetarian food and eat veggie about 4-5 days a week. At this point I’m mostly a vegetarian who also eats bacon, or occasionally sausage.

To make sure I’m eating healthy, I tend to add a lot of veggies to everything (you’ll see by my recipes that I like to add spinach to a lot of things). I’ll even make boxed mac & cheese every few weeks, but I add a ton of broccoli. I also serve veggies on the side of almost every meal. Pretty much any veggie can be steamed and dressed with a little butter (the tiniest sliver is enough to get the taste and mouthfeel), salt, and garlic powder. Even if my entree is full of veggies, I’ll fill up half the plate with more veggies. I like to eat a lot, so eating a ton of veggies makes me feel full without over eating the main stuff.

Frittatas are super easy. I use this as my basic recipe: http://www.epicurious.com/recipes/food/views/Frittata-Bites-with-Chard-Sausage-and-Feta-359351

The original recipe is with sausage, swiss chard and feta, but I make it with all sorts of things like mushrooms, spinach, caramelized onions, etc. and whatever cheese I have sitting around.

I like making curries. It’s usually fairly easy to find coconut milk and Thai curry paste. I just saute a bunch of different veggies and proteins (fish and shrimp are particularly good), then add the can of coconut milk, curry paste and fish sauce to taste, and serve over rice. I’ve found some other good curry mixes for Indian or Japanese style curries that are similarly easy.

I’m also a big fan of anything with tomatoes and chickpeas. I make both of these recipes pretty often. The first is sort of a tomato and chickpea stew with spinach and you can serve it with a fried egg on top (my husband likes to eat it over rice, but I eat it without the rice).. The second is basically pasta with an easy tomato sauce (you can use fresh tomatoes, as suggested, but canned works well too) with chickpeas and hummus to make it a little creamy (spinach is good here too if you want extra veggies).
http://www.bonappetit.com/recipes/quick-recipes/2012/10/spinach-with-chickpeas-and-fried-eggs
http://www.epicurious.com/recipes/f…oes-363654

I make my version of fajitas almost every week. I saute some onion, bell pepper, and jalepeno. I usually add black beans and chicken, but it’s good with only beans or only chicken too. For seasoning I add in a bunch of cumin, chile powder, and some chipotle peppers. If it’s too wet I add in a sprinkle of flour and let that cook (too wet and it drips out of the tortilla when you try to eat it). Serve on tortillas with sour cream, shredded cheese, and some hot sauce.

Jersey – Yes, they are similar. The Czech version is a little more “heavy” though. When I think of gnocchi, I think a little more pillowy. I suppose it is a matter of how much potato and how much flour. You can have them with all sorts of sauces or gravy.

Posted By LBJ10 on 03/25/2013 12:39 PM

Jersey – Yes, they are similar. The Czech version is a little more “heavy” though. When I think of gnocchi, I think a little more pillowy. I suppose it is a matter of how much potato and how much flour. You can have them with all sorts of sauces or gravy.

Do you have a recipe for these? I had them in Prague a few years ago and they were so good! Similar to gnocchi, though the standard sauce was fairly different from what you’d get at an Italian restaurant.

Do you like beans? Tacos?

Don’t let the vegan part fool you, this taco filling is loved by some of my friends! I love to make it when I am lazy! It is a little spicy but is wonderful and filling!
http://allrecipes.com/recipe/vegan-bean-taco-filling/

Posted By Elrohwen on 03/26/2013 07:53 AM

Posted By LBJ10 on 03/25/2013 12:39 PM

Jersey – Yes, they are similar. The Czech version is a little more “heavy” though. When I think of gnocchi, I think a little more pillowy. I suppose it is a matter of how much potato and how much flour. You can have them with all sorts of sauces or gravy.

Do you have a recipe for these? I had them in Prague a few years ago and they were so good! Similar to gnocchi, though the standard sauce was fairly different from what you’d get at an Italian restaurant.

For the dumplings? I have never been to Prague, so I don’t know if this is the same or not. LOL

2 lb potatoes (how many depends on what kind you’re using)

8 tbsp Cream of Wheat

10 tbsp flour

1 tbsp salt (can use a little less)

1 egg

You make plain mashed potatoes, let them cool. Then mix in the Cream of Wheat, flour, salt, and egg. Use some flour on your hands to work the dough and form some cylindrical chunks about 2 inches around. Boil a large pot of water and drop the dumplings in. Cook for approx 20 minutes. Then you can slice them into 1/2 inch slices. A wire works best for slicing (at least I think so).

Some people brush them with butter when they are done. Some people don’t use the Cream of Wheat (all flour instead).

Thanks for the recipe! Pretty similar to gnocchi, except I’ve never seen Cream of Wheat as an ingredient. I’ll have to try these.

What are traditional sauces for the Czech version? The one I remember seemed to have a lot of sour cream, but I might be remembering it wrong.

I always thought of gnocchi as being more pillowy, but perhaps different people make them in different ways. Traditional Czech potato dumplings are definitely heavy. LOL

Traditional traditional sauces would be things like gravy. You would make your duck and dumplings and have gravy with it. At least that is what my father-in-law says. He talks about this “red” gravy that his mother would make, but he doesn’t know what it was called. So I’m not sure what that is. There is a dill sauce and a cream sauce. Would one of those be what you’re thinking of? I can see if they have recipes for those. Otherwise, I think people can be creative and use whatever sauce they want. LOL

Not a dish – but lately I’ve been really enjoying kale chips. Poor bunnies aren’t going to get as much kale this week 🙂 But you cut the leaves off the stalks, make sure the kale is dry, then drizzle a little olive oil, sprinkle with a tiny bit of sea salt, and bake in the oven @ 350 for 10 minutes. YUM.

I love Mabo Tofu. You can get Mabo sauce at an Asian grocery store. Cut tofu into little squares, add sauce heat in a pan – and eat over rice. I also like to add ground beef (1 hamburger patty) and green pees, and top off with green onions before serving.

Sweet soy glazed Salmon: Mix soy sauce, brown sugar and Italian salad dressing to taste. I’ve never measured it out – but it’s probably 1/4 cup of italian dressing, 1/2 tspn of soy sauce, and maybe 1 tspn brown sugar. Wrap salmon drenched in the sauce in aluminum foil and bake in the oven at 350 for about 20 minutes. Delish!!
To change this up a bit, layer the salmon with pink ginger and onion (I like to chop up the ginger) – and then proceed to drench with the same sauce and bake in aluminum foil.

Thanks so much for the kale chips!!!  I’m afraid I accepted the advice of misinformed (but well meaning) people in the past, didn’t know greens served regularly were good for my rabbit.  I’ll be adopting two in the next couple of weeks and providing us all with a regular supply of greens come winter time has been preoccupying me.  (They get very pricey here in eastern Ontario Canada out of season.)  I definitely don’t want to be tossing leftovers out so this is a terrific way to deal with any extras, thanks!  There’s a great garden I have access too all summer so about the time I can start introducing new foods to my little ones I’ll begin having a supply of fabulous fresh greens, … can’t wait!  I’ll introduce them (and myself) properly once they come home.

Grey Dove

Jersey, if you go the “Start Here” link that is the easiest way to navigate the website and understand her philosophy. All her meals are basically 5 ingredients and quick.

Jersey – Cream of Wheat is a brand hot cereal here that is basically farina. There might be something similar there in Australia. I haven’t thought of using quinoa flour. Hmm, it might be something to try.

Hi, Thanks for the encouragement!  I just am waiting to finalize the details but I do believe I’ll be bringing my two new boys home two weeks from today.  I wish it were sooner but I will be having an out of town visitor (my Father) in a few days and that disrupts the household routine, and we get things (loud things) done around the house, and I can’t focus on them.  So better to try to be patient and bring them home soon as things are back to normal.I’m very excited, I haven’t had two before.

None of which is actually why I wanted to reply.  I know about drying herbs, and I am going to be planting some specifically to grow indoors for a year round source of greens, but what else can I dry in the oven?  Especially if it is something I can grow in the garden this summer it would be great if I could preserve it.  I know it wouldn’t replace fresh greens, but it would help supplement them in the winter when the prices go nuts.  I’d adore any suggestions!

Thanks,

Grey Dove

Thanks JerseyGirl, … that was an excellent thread and did give me some more ideas. I’ll probably keep them mainly on hay for April, to sort out their digestive systems, so we’ll be beginning the spring greens when they are ready to start sampling. Perfect timing to figure out what will be worth drying!

JG, Just spotted this now, and wanted to suggest you check out Hungry Girl.
She’s always checking out the healthier products, and gives out recipes on tons of stuff. You can sign up for a daily email, which often has suggestions and recipes that are worth looking into. It’s just a source of suggestions in your Inbox once a day. I used to send them into a folder just for these, and star and save any of the ones that had something in it I might like.
http://www.hungry-girl.com/