Baked Zucchini Pasta

 This is a wonderful comfort food dish that is made quickly. It makes great leftovers too.

Prep time: 8-10 minutes.    Cook time: 45-55 minutes 

Serves 4-6

Ingredients 

• 2 zucchini
• 8.5 oz penne (or other pasta)
• 24-28 oz jar spaghetti sauce
• 1 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup ricotta or cottage cheese
• 2 cups shredded mozzarella

Instructions to Assemble

1. Chop zucchini into 1 inch pieces and place in large bowl. 
2.
Add next 6 ingredients to zucchini and mix well.
3. Spray or oil a 9" x 13" baking dish.
4. Layer ingredients: zucchini/pasta mix then mozzarella, ending with cheese.
5. Bake, covered, for 45-55 minutes at 350 degrees.

CURRIED LENTILS

From Jane Brody's Good Food Book

1 cup lentils
3 cups broth or water
2 large onions, chopped fine (2 cups), divided
1 Tbsp olive oil
1 clove garlic, minced (1 tsp)
1 tsp curry powder (or to taste)

• In a medium saucepan, combine lentils, water or broth, and half the onions. Bring to a boil, reduce heat, cover pan and simmer until the lentils are tender (30-40 minutes). Drain the lentils.
• While the lentils are cooking, heat oil in a skillet and sautée remaining onions and garlic until they begin to brown. Add them to the cooked lentils with the curry powder, combining well.  Cover and heat a bit longer.

I love this served with rice, and garnished with pineapple tidbits, sweet gherkin pickles and peanuts. It freezes well, too.

Oven-Puffed Pancake with apple

From Cooking Light March 2001

• I used to make a version of this called Vermont Apple Pancake that I got from a Family Circle magazine in the '80s. It was a big favorite when served with apples sautéed in butter and cinnamon.

• 1/2 cup all-purpose flour
• 1/2 cup fat-free milk
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 tablespoon butter

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.

Step 3

Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425° for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut in half; serve immediately.

Nutrition Facts
Servings: 2
Amount per serving
Calories	276
% Daily Value*
Total Fat 8.6g	11%
Saturated Fat 4.5g	22%
Cholesterol 110mg	37%
Sodium 416mg	18%
Total Carbohydrate 39.2g	14%
Dietary Fiber 0.8g	3%
Total Sugars 15.4g
Protein 10.2g
Vitamin D 13mcg	65%
Calcium 96mg	7%
Iron 2mg	11%
Potassium 191mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

I ALWAYS serve this with a sautéed in butter and cinnamon Granny Smith apple.

1 large Granny Smith Apple, peeled and thinly sliced or chopped

2 Tbsp butter

1 tsp ground cinnamon

Nutrition Facts
Servings: 2
Amount per serving
Calories	163
% Daily Value*
Total Fat 11.7g	15%
Saturated Fat 7.3g	36%
Cholesterol 31mg	10%
Sodium 83mg	4%
Total Carbohydrate 16.3g	6%
Dietary Fiber 3.3g	12%
Total Sugars 11.6g
Protein 0.5g
Vitamin D 8mcg	40%
Calcium 15mg	1%
Iron 1mg	3%
Potassium 128mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Healthier Bread Pudding II

 from AllRecipes, with my modifications 

I really like this for breakfast.  It has little sugar, and a good amount of protein to start the day right.

6 slices day old whole wheat bread
½ cup raisins
1 large apple, peeled and chopped
2 T. melted butter
4 eggs, beaten
2 cups low-fat milk
½ cup white sugar
1 ½ tsp. ground cinnamon
1 tsp vanilla extract

1. Preheat oven to 350 degrees
2. Break bread into small pieces in 8"-square or 1.5 quart baking dish. Mix in raisins and apple. Drizzle with melted butter.
3. Combine eggs, 1 cup of milk, sugar, cinnamon and vanilla in a mixing bowl. Beat until well mixed. Pour over bread and push down with fork so bread is covered and soaking up egg mix.
4. Scald 1 cup milk and pour over bread/eggs in baking dish, stirring lightly to mix.  
5. Bake in preheated oven until a knife inserted into middle of pudding comes out mostly clean, about 45 minutes.

Prep time:  30 minutes       Cook time:  45 minutes        Serves 9

Nutrition Facts
Servings: 9
Amount per serving 
Calories 200% Daily Value*
Total Fat 5.7g 7%Saturated Fat 2.7g 14%
Cholesterol 82mg 27%
Sodium 159mg 7%
Total Carbohydrate 31.9g 12%
Dietary Fiber 2.4g 8%
Total Sugars 22 .5g 
Protein 7.1g 
Vitamin D 37mcg 184%
Calcium 104mg 8%
Iron 1mg 6%
Potassium 244mg 5%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.Recipe analyzed by 

Forgotten Cookies

2  egg whites
 Pinch of salt
 3/4 cup sugar
 1 teaspoon vanilla
 1 6-oz package of semi sweet chocolate pieces
 1 cup chopped pecans

 Beat egg whites and salt; add sugar gradually, beating until stiff. Fold in remaining ingredients; stir well. Drop by teaspoons on foil covered cookie sheet. Place in 350° oven and turn oven off. Leave cookies in oven overnight.
Do not open door.

 Yields 3 to 4 dozen cookies.

I  hand copied this recipe from my mother’s copy of a cookbook published by an organization in Charleston, South Carolina. Unfortunately I  no longer have access to the book since my mother has died, so I cannot credit them directly. I include it only because it is one of my favorite recipes,  with apologies for the lack of direct credit.

Vegan Black Bean Soup

 by YCHRISTINE on AllRecipes.com

  

I usually make half to this recipe and sometimes top it with cheese.  Of course, then it is vegetarian, not vegan. 

Vegan Black Bean Soup

• Prep
  15 m
• Cook
  30 m
• Ready In
  45 m

"Easy to make, thick, hearty soup with a zesty flavor."

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder

• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 box Pomi strained tomatoes, approx. 26 oz

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 3/31/2018

My Favorite Lasagna, from Jane Brody's Good Food Book

One of the things I like best about this dish is being able to add vegetable: spinach, zucchini, or what have you.

Ingredients - Bean sauce
1 T olive oil
2 tsp minced garlic
1 small onion, finely chopped
2 c beans dark red kidney beans, drained (if canned) and coarsely chopped
1 container Pomi
1 8-oz can tomato sauce
1 tsp oregano
1 tsp basil
freshly ground black pepper to taste

also
¾ pound lasagna noodles (no need to precook)
2 c part-skim ricotta
8 oz shredded mozzarella (or thinly sliced)
¼-½ c shredded parmesan (or 3 cheese Italian blend, my favorite)

1. Prepare the sauce by heating the oil in a medium sauce pan, then sautéing onion and garlic for a minute. Add chopped beans. Cook, stirring, for several minutes. Add tomato sauce and Pomi, oregano, basil and pepper. Bring to boil, then simmer for 5 minutes.
2. Spread thin layer of sauce over bottom of 9x13 pan.
Layer as follows:
⅓ of noodles (don't overlap)
½ of ricotta, mozzarella (any veggies you want to add) and ⅓ remaining sauce
Repeat.
Last layer is noodles, ⅓ of sauce, parmesan.
3. Bake at 350 F covered tightly with foil for 1 hour or until pasta is cooked. If too much liquid remains, bake an additional 10-15  minutes uncovered.

Serves 8.

GORDON RAMSAY'S YORKSHIRE PUDDING

READY IN:  55mins	SERVES:  6
YIELD:  12 puddings	UNITS:  US

INGREDIENTS

• 4 large eggs
• 1 1⁄2cups whole milk
• 1⁄2teaspoon coarse salt
• 1 1⁄4cups all-purpose flour
• 4 tablespoons vegetable oil
• 
  
• 
  

1. DIRECTIONS:

1. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
2. Preheat oven to 425°F.
3. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
4. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

Date Nut Bread

serves 12

1 cup dates
1 tsp baking soda
1 cup hot water
⅓ cup butter
1 cup sugar
1 egg
1 ½ cups unbleached flour
½ cup chopped walnuts or pecans
1 tsp vanilla

Preheat oven to 350 degrees. Grease a loaf pan.

Cut dates into small pieces and place in small bowl. Dissolve baking soda in hot water and pour over the dates. Allow to cool.

In large mixing bowl, cream butter and sugar. Add egg and beat well.

Add date mixture, flour, nuts and vanilla. Stir to mix well.

Bake 1 hour, or until toothpick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Turn out on plate and slice.

Lentil Curry with Vegetables

Serves 6

This yummy curry can use up what vegetables you might have. You can increase the curry powder if you like a spicier curry.

2 tsp olive oil
1 medium onion, chopped (1-1½ cups)
1 Tbsp curry powder
Sweet potatoes 1-2, chopped
Carrots 1-2, chopped
Cauliflower ½-1 head, chopped
Celery 1-3 stalks, chopped
1 cup lentils, rinsed
24-36 ounces of canned chopped tomatoes (I use 1 package of Pomi, finely chopped)

Saute onion in oil over medium heat for 5 minutes. Add curry powder and cook till blended with onion.
Add veggies and additional water if it needs thinning.
Simmer 30 minutes until lentils and vegetables are tender.

Broccoli and Rice Casserole (Vegetarian or Vegan)

My friend Iris gave me the original recipe.  I checked nutrition stats and decided to make some modifications, as the sodium level was very high in the original.

Note: This can be made VEGAN by substituting margarine (EarthBalance is good) for the butter.

4 c chopped broccoli

½ c butter

1 ½ c cooked brown rice

½ c unbleached all-purpose flour

3 ½ c boiling water

1 T Tamari

1-2 garlic cloves

1 small onion chopped

pinch of turmeric

1 c nutritional yeast flakes

pinch of paprika

Steam broccoli for 5 minutes. 

Spread the cooked rice over the bottom of a 9”x13” baking dish.

Sprinkle broccoli over rice.

Preheat oven to 350 degrees.

Melt butter in pot over low heat with onion and garlic.

Whisk in flour over medium heat.

Then whisk in boiling water, Tamari, turmeric, and cook till smooth and bubbly.

Whip in yeast.

Pour over broccoli and rice and sprinkle with paprika.

Bake for 15 minutes.

Serves 6-8

6 = 453 calories/serving

8 = 340 calories/serving

INA GARTEN'S LEMON SQUARES

This is actually HALF of the recipe prepared for company with fewer leftovers. :) They are TOO yummy!!!

Ingredients:
   For the crust:
¼ pound unsalted butter, at room temperature
¼ cup granulated sugar
1 cup flour
1/16 teaspoon salt

   For the filling:
3 extra large eggs, at room temperature
1 ½ cups granulated sugar
1 tablespoon lemon zest 
½ cup freshly squeezed lemon juice
½ cup flour

Confectioners' sugar for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of electric mix (paddles work great for creaming, but if you don't have them, a low setting with beaters works fine) Combine the flour and salt and, with mixer on low, add to the butter until just mixed.  Dump the dough on to a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 9x9 or 8x8 by 2-inch pan, building up a ½ inch edge on all sides. Chill. Bake the crust for 15-20 minutes, until very lightly browned. Let cool on rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour.  Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.

Cut and dust with confectioners' sugar.

Total time: 1 hour, 35 minutes

Copyright 1999, The Barefoot Contessa Cookbook
From Television Food Network

Chocolate Raspberry Smoothie - from Prevention's Flat Belly Recipes

Curb sweets cravings with this perfect MUFA-rich snack

SERVINGS: 1

½ cup skim or soy milk
6 oz (80-calorie) vanilla yogurt
1/4 cup chocolate chips (MUFA)
1 cup fresh raspberries
Handful of ice OR 1 cup frozen raspberries

Combine milk, yogurt, chocolate chips, and fresh raspberries plus ice OR frozen raspberries in a blender. Blend for 1 minute, transfer to a glass, and eat with a spoon.

Monastery Lentil Soup

From Family Circle Magazine, Feb. 15, 1983, with my own revisions.

Makes 4-6 servings.
1 large onion, chopped
3-4 carrots, peeled and grated
1/2 teaspoon thyme leaves
1/2 teaspoon marjoram
Olive oil to saute above
750 g Pomi strained tomatoes (or comparable)
5 cups water or broth
1 cup dried lentils, rinsed
salt and pepper
1 cup (4 ounces) shredded or grated Cheddar cheese

Saute onions, carrots, marjoram and thyme in olive oil till onions are starting to brown.
Add tomatoes, broth, lentils and bring to a boil.  Cover and simmer about an hour.  Add optional alcohol.

Serve topped with grated cheese.

Grammie's Bread Pudding

Mix well 2 c. bread cubes, 1/2 T. cinammon, 1/2 cup raisins, 1 cup cold milk.

Scald 1 cup milk; add 1/2 T. oleo.

Beat well 2 eggs, 1/2 cup sugar, 1 t. vanilla; stir in hot milk.

Mix all together.

Bake at 350 degrees for 45-60 minutes, until almost set. This recipe is just as good doubled!

Serve warm with chocolate bits. YUM!

Nutrition Facts
Servings: 4
Amount per serving
Calories	308
% Daily Value*
Total Fat 6.8g	9%
Saturated Fat 3.2g	16%
Cholesterol 96mg	32%
Sodium 184mg	8%
Total Carbohydrate 53.9g	20%
Dietary Fiber 2.3g	8%
Total Sugars 42.8g
Protein 9.7g
Vitamin D 9mcg	47%
Calcium 194mg	15%
Iron 1mg	7%
Potassium 288mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.