2 bunches baby bok choy, sliced into 1″ slices1/4 lb mushrooms, sliced12 oz tofu, drained, cut into 1/2″ cubes1 T oil1 T soy sauce or to taste Heat oil in a skillet. Cook tofu until lightly browned. Add mushrooms. Cook 1 minute. Add bok choy. Heat until bok choy is beginning to wilt. Add soy sauce just before done and mix well. Serve over steamed rice.
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Black Bean Salad
2 – 15 oz cans black beans1 cup corn1 celery stalk, chopped1 tomato, chopped1 green onion, sliced1/2 cup chopped cilantro3 T olive oiljuice of 1 lime1/2 T cumin seedssalt, to taste Drain and rinse beans. Combine all ingredients in large bowl. Best to refrigerate or let sit a couple of hours for flavors to mix well.
Read MoreBlackberry Crisp
Filling:4 cups blackberries Topping:1/2 cup flour1/2 cup brown sugar1/2 cup quick cooking oats4 T vegetable oil1/2 tsp. cinnamon1/2 tsp. Allspice Preheat oven to 350°. Turn blackberries into a greased 8×8-inch baking dish. Set aside. Mix together all of the topping ingredients until crumbly. Sprinkle over blackberries. Bake for 30 minutes or until blackberry filling is bubbly and topping is golden brown.
Read MoreChocolate Walnut Snack Cake
1 1/2 cups all-purpose flour1 cup sugar1/4 cup cocoa1 tsp baking soda1 tsp vanilla1 T white vinegar1/4 cup vegetable oil1 cup cold water1/4 cup chocolate chips1/4 cup chopped walnuts Preheat oven to 350°. In an ungreased 8-inch square baking pan mix first four ingredients with a fork. Stir in remaining ingredients except for chocolate chips and walnuts and mix well. Sprinkle chocolate chips and walnuts over batter. Bake for 30 minutes or until done (when knife or wooden pick inserted in center of cake comes out clean).
Read MoreCilantro Pesto Linguine
2 cups chopped cilantro3 garlic cloves1/4 cup slivered almonds2 t grated fresh ginger1/4 t red pepper flakes1/4 cup olive oil1/2 t rice vinegarsalt, to tastelinguine pasta Mince garlic in food processor. Add remaining ingredients and blend until well mixed and becomes a paste. Add to cooked linguine (a little goes a long way) and mix well. Serve warm or cold.
Read MorePineapple Haupia
1 – 14oz can coconut milk3 T cornstarch4 T sugar1/8 tsp salt1/3 cup crushed pineapple Combine the first four ingredients in a medium saucepan. Heat over medium heat until just begins to boil, stirring frequently. Remove from heat. Stir in pineapple. Pour into serving bowls and let set. Can be served warm or chilled.
Read MoreRaspberry Crisp
Filling:6 cups raspberries1/2 cup sugar Topping:1 cup flour1 cup brown sugar1/2 cup vegetable oil1/2 tsp. cinnamon Preheat oven to 350°. In large bowl, gently add sugar to raspberries. Spread into a greased 8×8-inch baking dish. Set aside. Mix together all of the topping ingredients until crumbly. Sprinkle over raspberry filling. Bake for 30 minutes or until raspberry filling is bubbly and topping is golden brown. Mix together all of the topping ingredients until crumbly. Sprinkle over raspberry filling. Bake for 30 minutes or until raspberry filling is bubbly and topping…
Read MoreStrawberry Rhubarb Pie
A great late spring and early summer dessert. Pastry for 2 pie crusts1 cup sugar1/3 cup flour4 cups chopped rhubarb (1/2-inch pieces)2 cups sliced strawberries Preheat oven to 400°. Prepare pie pan with one pie crust. Mix sugar and flour. Stir-in rhubarb and strawberries. Turn pie filling mixture into pie crust. Top with top crust. Cover pie crust edge with foil to prevent crust from burning. Bake for about 1 hour or until pie crust is lightly browned and filling is bubbling.
Read MoreSweet and Spiced Pistachios
An easy to make snack. 2 1/2 cups shelled, raw pistachio nuts2/3 cup sugar1 1/2 tsp ground mace1 1/2 tsp ground cinnamon Sauté the pistachios, stirring frequently, until golden brown. Stir in sugar and spices. Continue to stir until the pistachios have caramelized. Remove from heat and spread evenly on a foil lined baking sheet to cool. Break apart after cooled.
Read MoreThree Bean Salad
1 – 15 oz can black beans1 – 15 oz can garbanzo beans1 – 15 oz can kidney beans1 cup chopped celery1/4 cup chopped red onion4 T red wine vinegar1 T olive oilsalt, to tastepepper, to taste Drain and rinse beans. Place beans in a large bowl with celery and onion. In small bowl, combine vinegar, olive oil, salt and pepper. Add dressing to beans and toss. For best flavor, chill at least 2 hours.
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