Bev's Recipe Collection

• 1/4 t cumin
• 1/2 t turmeric
• 1/4 t coriander
• 1/4 t salt
• 1/2 t ground mustard
• 1/2 t caraway
• 1/8 t cardamom
• 1/8 t celery seed
• 1/8 t pepper

Combine the above in a small bowl.

• 2 T ghee
• 2 T olive oil
• large onion, chopped
• 2 ribs celery, finely chopped
• 4 cloves garlic, minced
• 1 1/2 c jasmine rice, uncooked
• 4 cups chicken broth

Heat ghee and olive oil in a large skillet. Saute onion and celery until onion is wilted, adding garlic halfway through. Add spice blend and rice; stir for two minutes. Pour in chicken broth and simmer over medium heat, covered. Stir occasionally until rice is cooked and liquid is absorbed (about 20 minutes).

• 1 pound Brussels sprouts
• 2 T extra-virgin olive oil
• 1/2 t salt
• 1/4 t pepper

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a sheet pan and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Serve immediately.

• 1 large head cauliflower, separated into florets
• 1/3 C olive oil
• 2 T minced garlic
• salt and pepper
• 1/2 C grated Parmesan cheese

Grease a 13 x 9″ baking dish with olive oil. Place washed cauliflower florets into the pan. Mix garlic and oil, then drizzle over the florets. Salt and pepper to taste. Bake at 350 degrees for 45 minutes, stirring halfway through. Top with Parmesan cheese.

• 1 pound carrots
• 1 pound parsnips
• 4 medium sweet potatoes
• 4 medium white potatoes
• 1 onion, thickly sliced
• 1 1/2 t dried oregano
• 3/4 t dried rosemary
• 3/4 t dried thyme
• 3/4 t dried basil
• 1/2 t black pepper
• 1/4 t sea salt
• 1/2 C extra-virgin olive oil

Wash carrots, parsnips, and potatoes thoroughly and slice into 1 inch sections; place in a large pot and boil for five minutes.  Mix herbs in a small bowl.  Place cooked vegetables and onion in a large bowl and add the oil, mixing until well coated.  Don’t skimp on the oil.  Sprinkle herb mixture in and toss well.

Spread the vegetables evenly over a parchment lined baking sheet.  Bake at 450 degrees for 35-40 minutes, until starting to blacken.

adapted from growalabama.com

Excellent served alongside Almond-Crusted Chicken Fingers or Salmon Loaf

• 1 spaghetti squash, halved lengthwise and seeded
• 2 T olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 C chopped tomatoes
• 3/4 C crumbled feta cheese
• 3 T sliced black olives
• 2 T chopped fresh basil

Preheat oven to 350 degrees. Place spaghetti squash with cut sides down on a lightly greased baking sheet. Bake 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

• spaghetti squash, halved lengthwise and seeded
• olive oil
• 1 bunch asparagus, trimmed and cut
• 5 leaves fresh basil, chopped
• 1/2 t salt
• 1/4 t pepper
• 1 C cherry tomatoes, halved (optional)
• 2 T roasted slivered almonds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the baking sheet. Bake 40 minutes. Remove and let cool 15 minutes.

Heat 2 T olive oil in a large skillet on low. Cook and stir asparagus till tender yet firm to bite (about 5 minutes).

Shred squash. Mix squash and spices into asparagus. Add more olive oil if too dry. Cook and stir 1 minute.

Remove from heat and mix tomatoes and pine nuts into squash mixture.

adapted from allrecipes.com

• 1 stick butter, room temperature
• 1/4 C honey
• cinnamon, to taste

Mix butter, honey, and cinnamon to make a delightfully sweet topping for baked sweet potatoes.  Serve the topping at room temperature or chilled.

Julie found this one too!

• 9 C mashed sweet potatoes
• 1 C sucanat (with honey)
• 4 eggs, optional
• 2 sticks butter
• 4 t vanilla
• 2 t cinnamon

Whip and bake in two 9 x 9″ pans at 350 degrees for 25 minutes (or freeze one, as each feeds a large family).

• 1 stick butter
• 1/2 C sucanat (with molasses)
• 1/2 C flour
• 3/4 C chopped walnuts
• 3/4 C shredded coconut

While potatoes are baking, mix the above ingredients in a small pan over medium low heat.  Spread over potatoes; bake 5 more minutes.  I use one pan for my large family, and save the other for another day.

(This recipe has been extremely adapted, but was originally shared with us by Mom Williams–Thanks!)

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
• 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
• salt and pepper to taste
• 1/4 cup finely chopped cucumber
• 1/4 cup diced tomato
• 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

Blend in the liquids (whatever combination you want).

Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

• 2 T olive oil
• 1 small onion, chopped
• 2 1/2 C long-grain rice
• 5 t Italian seasoning
• 1 t ground turmeric
• 4 C chicken broth
• 3 C frozen peas

Heat the oil in large skillet on medium; add the onion; cook 3 minutes.  Add rice and seasonings; cook and stir 2 minutes.  Stir in chicken broth and bring to a boil.  Simmer 15 minutes, covered.  Stir in frozen peas.  Cook 20 minutes or until broth is absorbed.