Kim’s Baked Potato

Posted by on Aug 18, 2016 in Uncategorized | 0 comments

Kim's Baked Potato...loaded
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Kim's Baked Potato...loaded
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Ingredients
Instructions
  1. Rinse and dry your Idaho potato and pierce a few times on each side with a fork Bake for 1 hour in a 400 degree oven Remove from oven and let cool a couple of minutes Cut the potato lengthwise and crosswise to make a cross Push the ends towards each other to open the potato Add add ingredients, adjust for seasonings and enjoy! Serves 1- The variations are endless!
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Pea Pesto

Posted by on Jul 2, 2016 in Uncategorized | 0 comments

Place the nuts, garlic and basil leaves in a food processor and process till finely chopped.  Add the rest of the ingredients in and process till desired smoothness.  I like it fairly smooth with most of the nuts pulverized and a consistency of peanut butter.  Add more extra virgin olive oil if needed.  Taste and adjust flavoring for salt and pepper.

Place in a small covered container and refrigerate what you do not use. This will last 3-5 days in the refrigerator depending on how you fresh you like your food

Serve over  1 lb. cooked pasta or individual servings of your choice.

Enjoy!

Pea Pesto
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Pea Pesto
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Red potato & broccoli salad

Posted by on Jun 30, 2016 in Uncategorized | 0 comments

Wash and quarter (or third if large) the red potatoes

Add to boiling water and boil for 8-10 minutes until just done

Add the broccoli at 4 minutes left to the potatoes

Drain well and set aside

Place the olive oil, lemon juice, mustard and garlic clove in a small container

Mix well and let sit a few minutes

Wash and tear the lettuce into bite sized pieces and place into two bowls

Place the potatoes, broccoli and scallions in a bowl to  mix.  Remove the garlic, unless you like that much raw garlic and pour the dressing over the potatoes and broccoli mixture.  Place on the lettuce leaves and add salt and pepper to taste

Serves 2

Enjoy!

Red potato & broccoli salad
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Red potato & broccoli salad
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Hearty veggie broth

Posted by on Dec 27, 2015 in Uncategorized | 0 comments

This is my go-to broth base as I do not eat meat or chicken.  I do eat fish but the type of broth is pretty specific to certain dishes.  My hearty veggie broth works well with brown rice or any whole wheat grain.  It’s a great base for many soups and works well with almond milk to make a white (bechmel) sauce.

Add 1 tbsp olive oil to a large dutch oven.  Heat to medium high and add chopped onions, peppers and garlic.  Saute for about three minutes until the onion starts to turn clear.  Add the water and all other ingredients.  Bring to a boil.  Taste for salt and pepper adjustment and bring to a boil.  Simmer for 30 minutes and adjust for all seasonings.  Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.

Makes approximately six cups. Enjoy!

Hearty veggie broth
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This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce. Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags. Makes approximately six cups. Enjoy!
Hearty veggie broth
Print Recipe
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce. Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags. Makes approximately six cups. Enjoy!
Ingredients
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Black bean and lime-cilantro rice

Posted by on Dec 1, 2015 in Uncategorized | 0 comments

Black bean and lime-cilantro rice
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Black bean and lime-cilantro rice
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Ingredients
Instructions
  1. Make the brown rice by putting two cups of water in a small sauce pan. Bring to a boil and add the rice, cilantro and lime juice. Cover and simmer low for 45 minutes. Remove from the heat. Drain the canned beans or use two cups cooked dried beans. Place 2-3 tbsp. of butter or healthy oil in a medium fry pan. Heat to medium high and add the chopped onions saute about three minutes till soft. Add the beans and cooked brown rice. Stir constantly in the pan until well incorporated and heated through. Add salt and pepper to taste Add extra cilantro leaves if desired Serves 2 Enjoy!
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