Vegetarian

Mushroom Rice

A tasty mushroom rice to make from scratch or convert your already cooked rice.   PrintMushroom Rice Ingredients4 tablespoons butter 1 pound mushrooms, stems removed and caps coarsely chopped ( I prefer a blend of button mushrooms and baby portabellas) 3 cups cooked rice, room temp if possible, just not cold out of the fridge […]

July 13th, 2011Recipes, Sides, Vegan, VegetarianMelinda 0 Comments

A fresh light pasta dish, tossed with a garlicy lemon oil that goes well with any fish or poultry dish, also a great base to toss with cooked chicken and some veggies for a one dish meal, just double the sauce. PrintGarlic and Lemon Gluten Free Pasta Ingredients1/2 pound of fine GF noodles, such as […]

This is a neat different salad that tends to go over quite well. PrintSalad with Artichokes Ingredients4 cups mixed salad greens 1/2 red onion, sliced 1 (14 ounce) can artichoke hearts in water, drained 1/2 cup vegetable oil 1/2 cup red wine vinegar 1 teaspoon seasoned salt of choice 1 teaspoon ground black pepper 1 […]

Spicy Roasted Potatoes

These tangy, spicy roasted potatoes are always a hit! PrintSpicy Roasted Potatoes Ingredients3 pounds red potatoes, quartered 1/2 cup olive oil 5 cloves garlic, thinly sliced 2 teaspoons red pepper flakes, or 1/2 teaspoon cayenne 2 tablespoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon ground cumin 1/4 cup red wine vinegar 1/2 cup […]

Milk Replace 1 cup cow’s milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat’s milk, if tolerated 1 cup hemp milk Buttermilk Replace 1 cup buttermilk with one of the following: 1 cup soy milk […]

Another way to make rice

This is not so much of a recipe, as just another way to go about it… Rice is a good staple. it takes about as much time to cook a little as alot. I will make 6-8 cups at a time, and use 1-2 cups that day/night, keep 1-2 in the fridge for a few […]

I love broccoli and mushrooms together in almost anything, this is a great personal size frittata. PrintBroccoli and Mushroom Personal Frittatas Ingredients2 Tablespoons oil or butter 1 lb mushrooms, thinly sliced 2 cups broccoli florets, steamed 2 Tablespoons olive oil 6 oz swiss cheese grated 9 eggs 1/4 cup milk of choice or water salt […]

I really like the combination of sauteed mushrooms, thyme and eggs.  It can be so light, but so rich at the same time. PrintMushroom Frittata Ingredients1 tablespoons extra-virgin olive oil, 2 turns of the pan 1 1/2 cups mushrooms, I love baby bellas 1 teaspoons chopped fresh thyme leaves, or about 1/2 teaspoon dry. salt […]

Mini Frittatas

These Mini Frittatas seem to be in my fridge and freezer all the time, for a quick warm up.  I have even made them ahead, froze them in the pan (uncooked) and stored them in a freezer bag.  Then the day I needed fresh ones, all I had to do was but them back in […]

PrintZucchini Frittata Ingredients1 cup chopped onion 2 cups shredded zucchini 2 teaspoons cooking oil 6 eggs, beaten Salt and Pepper 2 cups shredded Swiss cheese InstructionsPreheat oven to 400 degrees. In an ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt and pepper. […]

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