Autumn Baked Omlet

Ingredients:

4 medium sized carrots, diced
2 medium sized potatoes, diced
4 mushrooms, roughly sliced
2 large-ish tomatoes (or a handful of smaller ones) sliced
3 medium eggs
180ml milk
Salt and pepper
Herbs and spices of your choice
40g cheese of your choice, grated
Knob of butter

Method:

Put the diced carrots and potatoes in a pan covered with water and bring to the boil.
Simmer for around 10 minutes.
Whilst simmering, beat the eggs, milk, seasoning, herbs and spices together.
Use the knob of butter to lightly grease a baking tin.
Drain the carrots and potatoes and tip them into the tin.
Add the mushrooms and mix together.
Pour over the egg mix.
Place the slices of tomato over the top.
Finish off with the grated cheese and perhaps another grind of black pepper.
Bake in the oven for 45 minutes.

Serving Suggestions:
Serve with seasonal green veggies, salad, crusty bread, or on its own.

Spinach & Sweetcorn Tortilla

Ingredients:

2 tortillas
4 tablespoons sweetcorn kernels (frozen is fine)
50g spinach
1 tablespoon mayonnaise or natural yoghurt
handful of grated Cheddar cheese (or any other hard cheese)
salt & pepper to taste

Method:

Put the spinach in a pan with the sweetcorn and 1-2 tablespoons water.
Heat very gently until melted. (It's quicker if you cover it and then remove the lid at the end to let the water boil off).
Allow the pan to cool a little.
Add the cheese, mayo / yoghurt and some freshly ground black pepper.
Mix well.
Spoon half the mixture in a line towards one side of a tortilla wrap.
Roll the wrap around the mixture like a pancake.

Optional: Add some fresh salad.

The Perfect Orange Cone Head Dessert

Ingredients:

3/8 cup Orange Sherbet
2 tablespoons Vanilla Ice Cream
4 ounce paper solo cone cup

Method:

Hold paper cup in hand
Pack one tablespoon of orange sherbet into it and smooth it down
Next pack vanilla ice cream into a layer and smooth it down
Pack remaining orange sherbet and level off the top (bottom) of the cup
Turn cup over on serving plate and remove it

Serves one or two (or thousands of ants at a picnic!)

vegetarianRecipe: Modifyed Bean Burritos

Ingredients:

6 10-inch flour tortillas
1 can beans of some sort
1 c cheddar, grated
1 or 2 c lettuce, finely shredded
2 tomatoes, finely diced
diced onion

Method:

Wrap tortillas in foil and keep warm in 400° oven while you prepare other ingredients.
When ready to serve, transfer to a plate.
Heat beans on the stove, stirring occasionally.
To make the burrito, spread beans down the center of a tortilla.
Sprinkle with cheese and vegetables.
Roll up and eat.

Cheesy Rice And Eggs

Ingredients:

1 box or packet rice
5 Eggs
1 cup of grated cheddar cheese
Ketchup or other sauce/salsa (optional)

Method:

Cook rice according to instructions on package.
Scramble the eggs.
When the eggs are scrambled, combine eggs and rice.
Sprinkle cheese over the top and mix until melted.
You can top with ketchup/salsa/some other kind of sauce if you want.

Melissa Vogt's Mac & Cheese

Ingredients:

8 oz elbow pasta
1 1/2 cups milk
4 tbs butter
2 tbs flour
2 1/2 cups cheddar cheese
1/2 cup parmesan cheese
1/2 tsp salt
1/2 tsp cayenne pepper (or less if you don't like things spicy!)
1 cup cooked broccoli florets
3 pieces of bread torn into bite size pieces.

Method:

Cook pasta according to directions on package.
Steam broccoli until tender and set aside.
Melt butter in a medium sauce pan.
Add in flour.
Stir until smooth.
Add milk and stir constantly on medium heat until thickened.
Add 2 cups of cheddar cheese and the parmesan cheese.
Stir until smooth.
Add salt and cayenne pepper.
If sauce is too thick, add 1/2 cup more milk. If sauce seems to thin, add more cheese.
Combine pasta, broccoli, and cheese sauce in an oven safe dish.
Bake at 350F (180C) for 10 min.
Remove from oven and top with bite size bread pieces and the remaining 1/2 cup of cheddar cheese.
Continue to bake for another 10-15 min.

Grilled Portobello Burger With Sun-Dried Tomato's & Garlic Herb Mayonaise

Ingredients:

For The Garlic Herbed Mayonnaise:
2 cups Mayonnaise, Hellman's Or Best Foods
2 teaspoons White Wine Vinegar Or Lemon Juice
1 teaspoon Flat-leaf Parsley, Finely Chopped
1 teaspoon Fresh Rosemary, Minced
½ teaspoons Garlic, Minced (I expect garlic can be left out if prefered)


For The Sandwiches:
4 whole rolls or sesame seed buns
4 whole Large Portobello Mushroom Caps (about 1 1/4 Pounds)
¼ cups Extra Virgin Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste
Sun-dried Tomato Halves, Packed In Olive Oil
2 leaves Romaine Lettuce (large)

Method:

Heat a pan to medium-high heat.
Brush the portobello mushroom caps with olive oil and season liberally with salt and pepper on both sides.
Add to the heated pan and cook for 5-8 minutes on the first side.
Then turn over and cook for 4-5 minutes on the second side.
Heat your rolls gently in the microwave.
Spread both halves with your mayo mixture.
Place as many as desired sun-dried tomatoes on your roll.
Top with a portobello cap.
Finish with the romaine lettuce.
Then top with other half of the roll.
Enjoy!

Potato And Tomato Salsa

Ingredients:

350g new potatoes, cut into 2cm pieces
1 red pepper, cut into 1cm pieces
3 tomatoes, cut into 1cm pieces
1 bunch spring onions, cut into 1cm pieces
1 tbsp extra virgin olive oil
1 tbsp lemon juice
To garnish: chopped parsley or chives

Method:

Place the potatoes in a saucepan and cover with cold water.
Bring to the boil and simmer for 5-6 minutes until tenderr.
Drain.
Mix all the remaining ingredients together.
Stir in the potatoes.
Garnish with herbs.

Watercress Sauce

Ingredients:

70g (2½ oz) watercress
175g (6oz) low-fat fromage frais
Salt and black pepper

Method:

Bring a saucepan of water to the boil.
Add the watercress and return to the boil.
Drain at once, pressing out excess moisture with the back of a spoon.
Chop finely, then put in a bowl.
Add the fromage frais and mix well.
Add salt and pepper to taste.

Glamorgan Sausages

Ingredients:

2 thin celery sticks, white part only, very finely chopped
175g (6oz) fresh wholemeal breadcrumbs
115g (4oz) Caerphilly cheese (other cheese will do if necessary), finely grated
1 tablespoon chopped parsley
Black pepper
1 large egg, beaten
About 2 tablespoons milk
Plain flour for shaping
Olive oil for brushing

Method:

Put the celery, breadcrumbs, cheese and parsley in a bowl.
Add black pepper and stir to mix.
Using a fork, quickly mix in the egg and just enough milk to bind the mixture.
Divide the mixture into eight.
Using floured hands, lightly roll each piece into a sausage shape about 10cm (4in) long.
Heat the grill and lightly brush the sausages with oil.
Grill the sausages for about 5 minutes until golden, turning them occasionally.

Triple Breakfast Stack

Ingredients:

2 rashers smoked back bacon
1 medium egg
1/2 tbsp oil
100g mushrooms, sliced
1 tomato, sliced into 4
3 slices wholemeal bread, toasted
2 tbsp tomato ketchup

Method:

Place the bacon under a preheated grill for 5-7 minutes, or until golden.
Meanwhile, poach the egg for 2-3 minutes in boiling water.
Heat the oil in a large frying pan and fry the mushrooms for 2-3 minutes.
Once the mushrooms are done, add the tomato slices and fry for 2-3 minutes.
Spread the ketchup on 2 slices of toast.
Place the bacon and egg on one slice.
Lay the other slice on top.
Top with mushrooms and tomato.
Place remaining toast on top.

Home-Made Granola

Ingredients:

3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
5 cups oatmeal
1/2 cup dry milk
3/4 tsp. cinnamon
pinch of salt
1/2 cup raisins

Method:

Mix brown sugar, oil and honey in a saucepan.
Bring to a boil and heat until the sugar is dissolved.
Combine dry ingredients - but not raisins - in a large cake pan.
Pour syrup over dry mixture and mix well.
Bake at 375°F (190°C) for 10 minutes.
Stir occasionally.
Let cool in pan.
Add raisins and stir.
Store in an airtight container.

Tips:
You can also add wheat germ, coconut, nuts, dates and other dried fruit.

Snow Cones

Ingredients:

crushed ice
1 pkg. flavored drink mix (flavor of your choice)

Method:

Mix drink mix half strength according to directions.
Chill for one hour.
Just before serving, crush some ice. You can use either a snow cone maker or put some ice cubes in a plastic bag and pound with hammer.
Pack ice chips into cups.
Pour chilled drink mix over the ice and serve.

Alternatives:
You can also use fruit juice boiled down to half with food coloring added. Use green or red food coloring with apple juice and purple food coloring with grape juice.

Mushroom Ricotta Toast

Ingredients:

4 slices of bread, toasted (nothing too small or too dense)
1 1/2 tbsp butter, room temperature
1 tbsp extra virgin olive oil
1/2 lb crimini (or chestnut) mushrooms (2 big handfuls), sliced thinly
1/2 small onion, sliced thinly
2 cloves of garlic, sliced
1 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
1/2 cup ricotta cheese, room temperature
balsamic vinegar

Method:

Lightly but evenly butter both sides of each slice of toast.
Heat a pan over medium-high heat and fry buttered toast slightly until golden.
Remove from pan and set aside.
Reduce heat to medium and add olive oil and remaining butter to the pan.
Add onions and garlic and saute, stirring, until the onions begin to turn translucent.
Add mushrooms and mix well.
Add thyme, salt and pepper, and stir through.
Saute, stirring occasionally, until the mushrooms are golden and any liquid from them has completely evaporated.
Spoon mixture on to toasts and dollop each with a tbsp of ricotta.
Drizzle with balsamic vinegar and serve immediately.

Sweet & Sour Spuds & Sprouts

Ingredients:

2 medium potatoes
2 cups sprouts
Half a cup sweet & sour sauce
1 tbsp cooking oil

Method:

Peel and chop potatoes.
Place potatoes in a roasting tin, and drizzle the oil over them.
Cook for aprox 45 minutes, or until nicely browned.
Meanwhile, prepare and cook sprouts.
Heat the sweet & sour sauce.
Drain any excess oil from the potatoes.
Plate up the potatoes and sprouts.
Pour the sauce over it.
Enjoy!

Cucumber Salad With Sour Cream

Ingredients:

3 small cucumbers, peeled and sliced
1/2 cup sour cream
2 Tbs lemon juice
2 Tbs vinegar
2 Tbs sugar
1/4 tsp salt
2 tsp dried dill

Method:

Mix all the ingredients together.
Chill for at least 1 hour before serving.

Cream Of Whatever Soup

Make your Own "Cream of ..." Soup

Ingredients:

2 Tbs butter
2 Tbs flour
1/4 tsp salt (optional)
1 cup milk

Method:

In a heavy saucepan, melt the butter.
Sprinkle the flour over it and stir to incorporate.
Cook over medium low heat for 2-3 minutes, stirring constantly.
Slowly whisk in the milk.

Cream of chicken:
If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have trouble getting this to be smooth, try heating the milk or broth before adding to the flour and butter.
Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.

Cheese sauce:
To make a cheese sauce, add grated cheese and stir until melted.

Cream of celery or mushroom:
To make a cream of something, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.

Candied Orange Peel

Ingredients:

peels from 3 large oranges
3/4 cup water
2 Tbsp. corn syrup
2 & 3/4 cup sugar (divided)

Method:

Cut peels into 1/4" strips.
Boil in enough water to cover for 15 minutes and then drain.
Boil the corn syrup, water, and 2 cups of the sugar and stir till sugar is dissolved.
Add the orange peels and simmer for 40 minutes.
Put cookie racks on wax paper.
Drain the orange peels.
Put the peels onto the racks and drain 5 minutes.
Separate the peels and leave on the racks another hour.
Sprinkle with remaining sugar.

Note:
Also works with lemon and grapefruit peel.

Apple Puff Pancakes

Ingredients:

2 Tbsp butter
2 eggs
1/2 cup milk
1/2 cup flour
pinch of salt
2 Tbs brown sugar
1/4 tsp cinnamon
1 apple, peeled, cored, and thinly sliced

Method:

Preheat the oven to 400 F (200 C).
Melt the butter in a pie pan in the oven as it's heating and swirl it around to coat the edges.

Mix together the eggs, milk, flour, and salt.
Sprinkle brown sugar and cinnamon over the melted butter.
Lay the apple slices down in the butter.
Pour the batter over the apple.
Bake for 30-35 minutes.
Take it out and turn it over onto a serving plate.
Cut in slices and serve.
Sprinkle with powdered sugar, if desired.

Orange Jubilee

Ingredients:

3/4 cup orange juice
2 cups milk
1 teaspoon vanilla
1/2 cup sugar
1/4 cup cold water
Ice cubes

Method:
Combine everything but the ice cubes.
Mix well.
Serve with the ice cubes.

Basic Lemonade

Ingredients:

2 cups of lemon juice
2 cups of sugar
Tap water to make 1 gallon (about 3-1/2 quarts)
Gallon sized pitcher

Method:

In a large gallon-sized pitcher combine the lemon juice and sugar.
Stir to dissolve the sugar. If necessary, add a little hot tap water to help the process along.
When the sugar is dissolved add cold tap water to fill the pitcher.
Serve over ice.

No Fuss Pierogi

Ingredients:

Half an onion, diced
1 Tbsp butter
16 oz macaroni, cooked & drained
16 oz container cottage cheese
salt and pepper to taste

Method:

In a large saucepan, saute onion in butter.
Add macaroni, cottage cheese and salt and pepper.
Cook over low heat for about 10 minutes, melting cheese into macaroni, or until heated through.
Stir often.

Jyagatama

Ingredients:

Potatoes
Peas
Corn
Carrots
Mayonaise or vegenaise, or lemon juice
Salad of your choice (e.g. lettuce, tomatoes, cucumber, and spring onions)

Method:

Peel, chop, and cook the potatoes and carrots.
Cook the corn and peas.
Combine all ingredients, and mash together.
add mayonaise, vegenaise or lemon juice to the mash.
Roll in to balls.
Serve with your favourite salad.

Nacho Cheese Dip

Ingredients:

2 cups water
¼ cup raw cashews
One 4 oz. jar pimentos, drained
1 cup nutritional yeast flakes (or aprox half a cup of yeast powder)
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 ½ teaspoons salt, or to taste
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon cumin, heaping

Method:

Combine all ingredients in a blender and blend until completely smooth.
Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes.

Serve as a dip with tortilla chips or vegetables.

Cucumber Boats

Ingredients:

3 medium cucumbers
2 hard-boiled eggs, chopped
1/2 c shredded cheddar cheese
1/2 c diced celery
1 tomato, chopped
1/4 c mayonnaise or salad dressing
1 Tbsp finely chopped onion
1 tsp lemon juice
1/2 tsp salt

Method:

Cut cucumbers in half lengthwise; remove and discard seeds.
Cut a thin slice from bottom of cucumber if necessary, so they sit flat on plate.
In a bowl, combine the remaining ingredients.
Spoon into the cucumbers.
Serve immediately.