Bev's Recipe Collection

• 1 1/2 t turmeric
• 1 1/2 t cumin
• 1 1/2 t cinnamon
• 1 t salt
• 1 t coriander
• 1 t cardamom
• 1/2 t sweet paprika
• 1/4 t pepper
• 1 large head cauliflower, cut into small florets
• 10 medium-sized carrots, diced
• olive oil
• 2 medium sweet onions, chopped
• 9 garlic cloves
• 3 15-oz cans chickpeas, drained and rinsed
• 3 15-oz cans diced tomatoes
• fresh parsley

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle or spritz generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 1/4 C olive oil in a large stock pot on medium. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley. Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

• 30 ounces of canned Alaskan salmon
• 3 to 5 eggs
• 1 C celery, finely diced
• 1  C sweet onion, finely diced
• 1 C rolled oats, crackers, or bread crumbs
• 1/4 C lemon juice
• 1 t salt
• 1 t dried dill weed
• 1/4 t pepper
• fresh parsley, chopped (optional)

Remove bones and skin from canned salmon.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.

• 1 C flour
• 2 t salt (omit if kosher salt has already been applied)
• 1 t pepper
• 3 pounds stew meat
• 2 (14.5 oz) cans tomato sauce
• 8 carrots, chopped
• 1/2 sweet onion, chopped
• 4 t Italian seasoning
• 2 t soy sauce
• 4 bay leaves
• 1 large broccoli floret, separated
• hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

• 1 1/2 – 2 pounds ground beef
• large sweet onion, chopped
• 1 large garlic clove, minced
• 14 oz. can diced tomatoes
• 16 oz. can pinto beans, drained and rinsed
• 16 oz. can black beans, undrained
• 10 oz. can Ro-Tel tomatoes
• 16 oz. can kidney beans, drained and rinsed
• 2 (15 oz.) cans organic corn, drained (or 12 oz. frozen)
• 1/4 C dry ranch dressing mix, optional
• 1/4 C ketchup
• 2 T organic soy sauce, optional
• 2 t chili powder
• 1 t ground cumin
• 1/8 t pepper, optional

Brown ground beef, adding onion and garlic halfway through.  Drain.  Combine all ingredients in large stock pot.  Simmer until heated through.  Serve with shredded cheese, organic corn chips, and sour cream.

Optional:  Add 2 C water and simmer for 2 hours or put it all in a crock pot for the day.

Thank you, Julia!  This recipe is delicious!  Hope you don’t mind my little adaptations.  🙂

• 2 T coconut oil
• 1 sweet onion, chopped
• 3 pounds beef stew meat or ground beef

Saute onion in oil over medium-high heat in large pot. Add stew meat and cook till brown.  Add the following:

• 3 (15 oz) cans diced tomatoes

Sprinkle in and stir a little at a time:

• 1/4 C flour or tapioca starch

Then add:

• 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
• 2 (15 oz) cans pinto beans, drained and rinsed
• 4 medium carrots, cut into 1/4 inch slices
• 1/4 C flour
• 1/4 C ketchup
• 2 cloves garlic, crushed
• 2 t chili powder
• 1 t ground cumin
• 1 t salt

Mix and bring to a boil over medium-high heat; reduce heat to low and cook, covered, for 40 minutes or more.

Serve with organic tortilla chips and shredded cheese.

(slightly adapted from Favorite All Time Recipes)

• 3 pounds beef roast, cut into large chunks (if not prepared kosher, increase salt below)
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 C ketchup
• 6 oz. tomato paste
• 1/4 C cider vinegar
• 2 T chili powder
• 2 T lemon juice
• 2 T molasses
• 2 t soy sauce
• 1 1/2 t salt
• 1 t ground mustard
• sandwich rolls, split

Place beef in a large slow cooker. Add the celery, onion, and green pepper. In a bowl, combine the other ingredients. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef and use a slotted spoon to serve on rolls or mashed potatoes (gluten-free option).

from Taste of Home Most Requested Recipes

• 3 pounds boneless chicken (or a 6-7 pound turkey or two fryers)
• 1 t minced garlic
• 1 t salt
• 1 t paprika
• 1 t Italian seasoning
• 1/2 t pepper

Place 1/2 C water in bottom of slow cooker. Mix the seasonings and rub on chicken. Cook on low 5-7 hours. Enjoy!

• 16 oz. uncooked penne pasta
• 16 oz. cream cheese
• 1 C milk
• 20 ounces frozen chopped spinach
• 2 t dried oregano
• 1 sweet onion, chopped
• 3 lb. ground beef
• 6 garlic cloves, minced
• 2 T chili powder
• 1 T ground cumin
• 2 t. salt
• 24 oz. salsa
• 15 oz. can tomato sauce
• 18 oz. can tomato paste
• 2 C shredded cheddar cheese

Cube cream cheese; set it in a bowl. Set out the spinach too. Cook pasta according to package directions. Drain.

Meanwhile, in a large pot, cook onion in coconut oil over medium heat. Add meat and cook until no longer pink; drain. Return to pot and stir in spices. Stir in salsa, tomato sauce, and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Drain pasta; stir into meat mixture. Set aside.

In a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano.

Grease a large roasting pan. Layer half of the meat mixture and all of the spinach mixture. Top with the remaining meat mixture.

Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer.

Adapted from “Most Requested Recipes”

Salad:

• 4 sweet potatoes
• 2 Tbs olive oil
• 2 heaping teaspoons cumin & chili powder
• salt & pepper to taste
• 2 (14 oz) cans black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 2 heads of romaine lettuce, chopped
• tortilla corn chips

Dressing:

• 1 avocado
• 1/2 cup Greek yogurt
• 1 cup water
• 1 cup cilantro leaves (or more)
• 2 small cloves garlic
• 1 tsp salt
• a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

• 50 oz. spaghetti sauce
• 1 1/2 pounds ground beef
• 1 C bread crumbs
• 1 large or 2 small eggs
• 1/3 C finely chopped onion
• 1 t Italian seasoning
• 1/4 t garlic powder
• 1/4 t pepper
• 12 oz. spaghetti noodles

Mix ground beef, bread crumbs, eggs, onion, and seasoning with 1/3 cup of spaghetti sauce. Fry meatballs in coconut oil over medium heat. Drain. Add remaining sauce. Simmer on low while cooking noodles.