Posted by : DawnyaAnn
Simple tea smoothie recipe made by Lady Dawnya of TeaEvents.com
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Tea Smoothie- with Lady Dawnya
Pomegranate Ariel
Pomegranate Ariel
1 1/2 c Pomegranate berries 1/2 c Currants 3/4 c Slivered almonds 1 md Ripe papaya, peel & seeds – removed 2 md Oranges, juiced -=OR=- 1/2 c Orange juice 6 Dates 6 Lemon slices 12 Spearmint leaves Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the refrigerator, this dessert will keep 3 to 5 days. |
Learning without thought is labor lost thought without learning is perilous. — Confucius
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Bean Patties with Tomato Relish
February 2, 2010, 8:56 pm
Filed under: tasty diet recipes, vegetarian | Tags: meatless recipes , diet, tea
Filed under: tasty diet recipes, vegetarian | Tags: meatless recipes , diet, tea
Bean Patties with Tomato Relish
Bean Patties with Tomato Relish
A vegetarian alternative to sausage patties for breakfast.
1 (15 ounce) can kidney beans, rinsed and drained
1 medium tomato, finely chopped
1 small onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
3 tablespoons cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Salt and freshly-ground pepper, to taste
1 recipe Tomato Relish
Mash the beans with a fork, and mix in the vegetables, cornmeal, and seasonings. Form into 4 to 6 patties. Fry in a lightly oiled skillet over moderate heat until lightly browned on both sides. Serve with tomato relish. Serves 3 to 4.
Tomato Relish
2 medium tomatoes, chopped
1 tablespoon finely chopped celery leaves
1 tablespoon finely chopped fresh basil
or 1 teaspoon dried basil
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon granulated sugar, or more to taste
Salt and freshly-ground pepper, to taste
Combine all ingredients in a bowl and stir to combine. Serve chilled.
Makes about 1 cup.
Simplicity is the ultimate sophistication. — Leonardo DaVinci
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Minute Rice Tuna Casseroles
January 12, 2010, 4:33 pm
Filed under: Beans and Grains, tasty diet recipes | Tags: Beans and Grains, diet, salad, tea
Filed under: Beans and Grains, tasty diet recipes | Tags: Beans and Grains, diet, salad, tea
Minute Rice Tuna Casseroles
1 cn Cream of celery soup 1 1/3 c Minute rice 2 cn Tuna, drained, flaked 7 oz 2 c Carrots, diced, cooked 2 1/2 tb Grated onion 1/2 tb Parsley flakes Combine rice, soup, vegetables, seasonings, meat and salt and pepper to taste in 2 quart casserole. Stir in 1 1/2 cups boiling water. Cover and bake at 400F for 15 min. Variation: Tomato soup, 1 1/2 c cooked green beans, 3 tb onion, 2 tb sliced stuffed olives Source: undated Minute Rice package Shared by Elizabeth Rodier Sept 93 |
Live always in the best company when you read. — Sydney Smith
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Hot Tamale Pie
January 11, 2010, 9:31 am
Filed under: Beans and Grains, tasty diet recipes | Tags: Beans and Grains, diet, dinner, tea
Filed under: Beans and Grains, tasty diet recipes | Tags: Beans and Grains, diet, dinner, tea
Hot Tamale Pie
1 tb Olive oil 1 md Onion — finely chopped 1 md Yellow, red or green bell -pepper — seeded and finely -chopped 2 Garlic cloves — minced 1 cn Unsweetend tomato sauce (16 -oz) 1 cn Pinto beans — rinsed and -drained (16 oz) 1 Ear corn — kernels cut off -cob, OR 3/4 c Frozen corn — thawed 1 t Chili powder 1 t Ground cumin 1/2 ts Fine sea salt pn Cayenne pepper 3 c — water 1 c Yellow stone-ground cornmeal 1 tb Freshly squeezed lemon juice 1 t Dijon mustard 1/2 ts Fine sea salt Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish. Preheat the oven to 350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. From DEEANNEs recipe files |
There is nothing so easy to learn as experience and nothing so hard to apply. — Josh Billings
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cherry cream coffee cake
January 3, 2010, 5:51 am
Filed under: Breakfasts, tasty diet recipes | Tags: coffee cakes, coffeecake recipes , breakfast, diet, salad, soup, tea
Filed under: Breakfasts, tasty diet recipes | Tags: coffee cakes, coffeecake recipes , breakfast, diet, salad, soup, tea
cherry cream coffee cake
Cherry Cream Coffee Cake
Posted by Cookin Dad at recipegoldmine.com 1/26/2002 7:52 am
Source: Posted by Pat in Ind on Cook
Chat
I tried this for a SECOND (see story below) time quite a while ago, but have not had time to post the write-up until fairly recently. This was excellent and very different than any coffee cake I have ever had. I only made one change: I added about 1 1/2 teaspoon grated orange rind to the cherry pie filling before baking. Many thanks for a delicious recipe.
Regards, Cookin Dad
P.S. The first time I baked this, my oven went on the blink (for the umpteenth time), so the cake was only half-baked (I was so frustrated - wanted to take a sledgehammer to my oven)! I decided to call it breakfast pudding cake and both kids, including myself, loved it. And the funniest thing is that my daughter didn even know what the original cake texture was supposed to be like. Thats the great thing about kids; if it tastes good, no questions will be asked (LOL).
Fortunately, I recently found a hole-in-the-wall shop here in Taiwan that stocks my American oven part that has been IMPOSSIBLE to find. Past repairmen have always been successful in getting the oven working again, but it was always prone to frequent breakdowns. I was pleasantly surprised because I thought Id have to bring it back from the states next time I return for a visit (LOL). Anyhow, my oven now works like new.
3/4 cup butter or margarine, softened,
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can cherry pie filling
Cream butter and sugar. Add eggs and extract. Mix to blend.
Sift dry ingredients. Add to above mixture alternately with sour cream until well blended. Spoon 1/2 of batter into a greased and floured 12-inch tube pan. Spread cherries evenly over batter. Top with remaining batter. Bake 1 hour (or until done) at 350 degrees F. Cool 5 minutes, and transfer to plate.
Top with glaze and slivered almonds. To make the glaze, mix 3/4 cups powdered sugar with 1 tablespoon almond extract and 1 tablespoon water.
It is the dull man who is always sure, and the sure man who is always dull. — H.L. Mencken
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stuffed artichokes
December 30, 2009, 3:28 am
Filed under: Appetizers, tasty diet recipes | Tags: appetizer recipes, hot appetizers, diet, tea, vegetables, vegetarian
Filed under: Appetizers, tasty diet recipes | Tags: appetizer recipes, hot appetizers, diet, tea, vegetables, vegetarian
stuffed artichokes
Stuffed Artichokes
4 artichokes
2 cups bread crumbs
2 cloves pressed garlic
1/2 cup Romano cheese, grated
Salt and pepper
Olive oil
Wash and trim artichokes; turn upside down on paper towel to drain. Mix bread crumbs, garlic and cheese together. Separate leaves just enough to fill with mixture. Salt and pepper artichokes; spoon mixture between leaves. Drizzle olive oil generously over the stuffing. Place in a heavy pot, standing upright, with a small amount of water. Cover and steam until leaves pull off easily, about 45 minutes.
A chess genius is a human being who focuses vast, little-understood mental gifts and labors on an ultimately trivial human enterprise. — George Steiner
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farmers market chicken salad
December 23, 2009, 3:32 am
Filed under: salads, tasty diet recipes | Tags: recipe goldmine salads, salad recipes, breakfast, chicken salad, diet, tea
Filed under: salads, tasty diet recipes | Tags: recipe goldmine salads, salad recipes, breakfast, chicken salad, diet, tea
farmers market chicken salad
Farmers Market Chicken Salad
Recipe and photo courtesy of the National Honey Board - used with permission.
| Chicken No-stick cooking spray 1 1/2 cups toasted wheat germ 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 egg whites 2 tablespoons water 1 pound boneless skinless chicken breasts, cut into 1-inch wide strips Salad Honey-Dijon Dressing |
 |
Honey-Dijon Dressing: Combine all ingredients in a small bowl; mix well. Set aside.
Heat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.
To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken. Drizzle Honey-Dijon Dressing over salad.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 450 Sodium: 980mg Calories from Fat: 100 Carbohydrates: 52g Fat: 11g Fiber: 9g Saturated Fat: 2g Protein: 42g Cholesterol: 65mg
I know where we
e going, I just don know where that IS — Las
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Sausage Omelet
December 22, 2009, 11:15 pm
Filed under: Breakfasts, tasty diet recipes | Tags: Breakfasts, diet, tea, vegetarian
Filed under: Breakfasts, tasty diet recipes | Tags: Breakfasts, diet, tea, vegetarian
Sausage Omelet
3 ea EGGS 1/4 ts SALT 1 x DASH PEPPER 1 tb WATER 1 tb BUTTER 1 tb PEANUT OIL 4 oz ITALIAN SAUSAGE (COOKED) BREAK EGGS INTO A SMALL BOWL. ADD WATER AND BEAT TILL YOLKS AND WHITES ARE JUST MIXED. IN AN OMELET PAN (NON STICK SURFACE PREFERRED) MELT BUTTER AND PEANUT OIL OVER MEDIUM HIGH HEAT. WHEN BUTTER ALMOST STOPS BUBBLING POUR EGGS ALL AT ONCE INTO PAN. WITH A SPATULA PULL EGG FROM EDGES WHEN EGG STARTS TO SET. TILT PAN TO LET EGG RUN UNDER- NEATH EDGES. COOK TILL DESIRED HARDNESS. (OMELETS SHOULD NOT BE COOKED TILL TOTALLY HARD). WHEN READY REMOVE FROM HEAT AND SPRINKLE PRECOOKED SAUSAGE OVER HALF THE OMELET. TILT PAN AND SLIDE EGG SLOWLY ONTO PLATE. WHEN HALF WAY ON PLATE PULL PAN BACK OVER EGG TO FOLD IN HALF. NOTE: YOU CAN ADD CRISP CRUMBLED BACON OR CHEESE TO OMELET FOR ADDED |
I want a busy life, a just mind, and a timely death. — Zora Neale Hurston
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african-style vegetarian stew
November 19, 2009, 1:00 am
Filed under: tasty diet recipes, vegetarian | Tags: meatless recipes , diet, dinner, soup, tea
Filed under: tasty diet recipes, vegetarian | Tags: meatless recipes , diet, dinner, soup, tea
african-style vegetarian stew
African-Style Vegetarian Stew
Posted by Tiffany at recipegoldmine.com 2/18/2002 11:00 am
4 small kohlrabies, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
1 large onion, chopped
2 zucchini, sliced thick
5 fresh tomatoes or 16 ounces canned
1 (15 ounce) can garbanzo beans, liquid included
1/2 cup couscous, or bulgur wheat
1/4 cup raisins, dark or golden
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
3 cups water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
NOTE: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
Congealed thinking is the forerunner of failure… make sure you are always receptive to new ideas. — George Crane
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