Kohlrabi Pasta

 This is a new recipe that is so good that John wanted it 2 nights in a row..it is gluten free and counts towards your vegetables. It also cooks in 1 pan.  This recipe makes 2 servings. It takes just 3 ingredients. If you go to Trader Joe’s or a grocery store that have the ingredients prepared for you there is virtually no prep time required. 

Kohlrabi is also know as a German Turnip despite the fact that is not a root vegetable. It belongs to the Brassica or mustard family  and is related to cabbage, broccoli and cauliflower making it a cruciferous vegetable. It is also a good source of vitamin C.  It is also low in calories, and sodium. It even provides 2 grams of protein per cup of raw kohlrabi. 

So here we go. You will need:

10 ounces of clean and grated kohlrabi 

10 ounces of white mushrooms, cleaned and sliced.

2 tablespoons of olive oil

Optional: Yo Mama’s Pasta Sauce. This is our preferred brand.  It is sugar free and tastes great. 

Microwave the kohlrabi for 4 minutes.  Sauté the mushrooms in a large skillet with 2 tablespoons of olive oil. Add the freshly microwaved kohlrabi to the mushrooms. Sauté until the mushrooms are well cooked.  Serve immediately   You may add pasta sauce on top, but be sure to warm it up first. 

You may also top it with the protein of your choice. 

Serves 2. 

Please be aware that these are my personal favorites. I have not been paid to promote any of the above products. We always keep a jar or 2 of Yo Mama’s pasta sauce in the pantry, it is a household favorite.

Candied Yams

For that quick last minute new family tradition. One of our favorite holiday dishes.

Candied Yams

1 large can of yams in light syrup - drained
1 20 ounce can of crushed pineapple in its own juice - drained (the cook gets to drink the pineapple juice)
1 bag of marshmallows
1/2 cup of margarine
1 teaspoon of Cinnamon
1/4 cup of brown sugar
1 greased casserole dish with a lid or foil pan with extra foil to cover.

Put the yams, crushed pineapple, 1/2 a bag of the marshmallows and margarine in your large mixing bowl. I use my Kitchen-Aide K5 (TM) with the paddle. Mix until slightly lumpy. Pour into the greased casserole dish or foil pan. Cover with the remaining marshmallows.

Since I always have used a covered Corning ware (TM) glass casserole I always cook mine at 325f for 1 1/2 to 2 hours. If using a foil pan cooking time may be less and you will need to uncover it for the last 10 to 15 minutes for a golden crust of marshmallow's.

This dish may be doubled. If doubling only use 1-20 ounce can of pineapple and one bag of marshmallows. If tripling add another 20 ounce can of pineapple and an extra bag of marshmallows. If quadrupling only use 2 -20 ounce cans of crushed pineapple and 2 bags of marshmallows.

*Updated to reflect the addition of Cinnamon and Brown Sugar on 11/24/2016.  Teri figured out that I forgot the last 2 ingredients. Thank you Teri.

B & B Salad

This is a favorite summer salad for John and I. 

B & B Salad

4 medium size Golden Beets

1 pound English Flat Green Beans

1 cup yellow tomatoes

3/4 cup of lightly chopped Pecans

Optional

4 ounces of Cheese diced

Vingerette Salad Dressing

Wash the beets and trim the ends.  Bring to a boil.  Turn down the heat and simmer for 20 to 30 minutes until tender. Drain and rinse in cold water.  Peel and dice.  Be careful the beets will still be hot.  

Rinse the English Flat Green Beans. Trim the ends.  Slice into thirds. Steam for 7 minutes.  Cool. 

Rinse the tomatoes. Dice the cheese if desired. Chop the pecans. 

Place all the ingredients in a large bowl. Toss and serve.  We usually eat this without the dressing.  

If you would like to keep this vegan do not add the cheese.  

Vegan Corn Chowder

As promised here is a brand new recipe to end the year. On top of having a wonderful texture and taste it can be one of your higher fiber soups for the coming year. With only 5 ingredients it is also very quick to put together. You will also note that it is slightly different from the Corn Chowder recipe of January 20,2011.  It does not include the carrots or celery, i.e. the marpoix mix. So here goes.

Vegan Corn Chowder

1- 32 ounce carton of Imagine Creamy Sweet Corn Soup

1 very large onion or 2 smaller onions peeled and coarsely chopped, about 2 cups

2 Tablespoons of Extra Virgin Olive Oil

2 Large Russet Potatoes peeled and coarsely diced between 2 to 3 cups

1 pound of frozen sweet white corn

In your LeCreuset 4 quart soup pot, heat olive oil over a low heat. Add the onions and saute over medium heat until translucent. Add the diced potatoes and saute until they start to stick to the pan. Add the Imagine Sweet Corn Soup and the frozen corn. Cook over a medium low heat for at least 1 hour stirring occasionally to make sure nothing sticks to the bottom of the pan. The soup is done when the potatoes are tender. 

This should make between 4 to 8 servings depending on the size of your bowls. 

Chilled Gazpacho Soup

I had big plans for today, but alas my body went on strike. So not much got done today. This is the recipe I made for dinner. No it was not a good idea in light of the very bad body day I am having. No this can not be made in a blender it must be chopped by hand so here goes.

Gazpacho Soup

1.5 pounds of fresh tomatoes diced
1 sweet onion peeled and diced
1 large or 2 small cucumbers peeled and diced
1 clove of garlic peeled and finely diced
1/4 cup of cilantro finely diced
1/2 green bell pepper finely diced
2 tablespoons of basil finely diced
1/4 cup of extra virgin olive oil
1 large or 2 small limes juiced.  For Key Limes I would use 3 or 4
Salt and pepper to taste

Garnishes
Avocado as needed ( usually 1/4 to 1/2 an avocado per person)
Fresh scallions if desired
French, Ciabatia, or rustic white bread. If the bread is slightly stale that would be OK too since the bread is used to sop up the soup and no butter is used.

Mix all ingredients in a large Glass bowl. (you do not want to use plastic or metal because the flavor of the soup will change). Place in the refrigerator for 2 hours or longer to chill and develop the full flavor.

This will make a little over 8 cups of soup. So as an appetizer I would guess it would make about 16 servings. For a main course it should serve 6 to 8.