LENTILS AND CAULIFLOWER WITH CURRY

1 tbsp canola oil
4 cups small cauliflower florets
1/2 cup chopped red onion
1/2 cup chopped carrot
1 cup dried lentils
2 tsp minced garlic
1 tsp curry powder
1 1/2 cups vegetable broth
1/4 tsp salt
1/2 cup fat-free plain yogurt
Fresh cilantro

Heat 2/3 of the oil in a large deep skillet over medium-high heat. Add the cauliflower; cover and cook, tossing occasionally, for 5 minutes or until lightly charred. Don't let cauliflower brown too fast so lower heat if necessary. Remove to a plate and set aside.

Place the skillet over medium heat and add the remaining oil. Add the carrot and onion; cook, stirring, for 3 minutes or until they start to soften. Stir in the lentils, curry powder and garlic. Cook, stirring to coat, for 3 minutes. Add the broth and bring almost to a boil. Partially cover the pan and reduce heat to simmer. Simmer for 20-25 minutes until the lentils are almost tender.

Add the cauliflower back into the skillet. Partially cover and simmer for 5 minutes or until the cauliflower is tender and the lentils are cooked. Stir in the salt.

To serve, place on 4 small plates and add a dollop of the yogurt to each plate. Sprinkle with the cilantro.

 

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REFRIED BEAN SOUP

1 can (28-oz) crushed tomatoes

1/2 cup chopped onion
1/2 tsp minced garlic
1 can (31-oz) refried beans
1 can (14.5-oz)chicken broth
1 tbsp minced fresh cilantro
5 corn tortillas, cut into 1/2-inch strips, optional
Sour cream, optional
Shredded Monterey Jack cheese, optional

In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Stir in the refried beans, broth, and cilantro. Simmer the mixture for 15 minutes. Meanwhile, place tortilla strips on a cookie sheet. Bake at 350 degrees for for 12 to 15 minutes until crisp. Dip soup into bowls and top with crisp tortilla strips. Add sour cream and cheese over the crisp strips, if desired.

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CORNBREAD TOPPED SAUSAGE CASSEROLE

1 lb good quality bulk pork sausage

2 cans (15-oz each) Pinto Beans (1 with jalapeno peppers)
1 can (14 1/2-oz) whole tomatoes, drained and broken up
1 pkg (6-oz) cornbread mix

Preheat oven to 400 degrees.
Spray a 2 1/2-quart casserole dish with nonstick cooking spray.

Brown the sausage in skillet and drain well. Mix the sausage with the beans and the tomatoes; pour into prepared casserole dish.

Prepare the cornbread mix according to the package directions. Drop batter by tablespoons over the meat mixture. Bake at 400 degrees for 25 minutes or until the cornbread is browned.

Yield: 4 to 6 servings.

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PINEAPPLE GINGER PORK CHOPS

1 can (20 oz) unsweetened pineapple tidbits

1 tsp fresh ground black pepper
1/2 tsp ground ginger
4 bone-in pork loin chops
1 tbsp butter
1/2 cup orange juice
1 tbsp cornstarch
1/8 tsp salt
1/4 cup water

Drain pineapple, reserving 1/4 cup of the juice; set aside. (Refrigerate remaining juice for other uses.) Combine the pepper and ginger; rub it over both sides of the chops. In a skillet, melt the butter, add the pork chops and brown for 2 to 3 minutes on each side. Add orange juice, 1 cup of the pineapple, and the 1/4 cup of reserved pineapple juice. Bring skillet mixture to a boil. Reduce heat; cover the skillet and simmer for 15 to 20 minutes or until the meat is tender and cook through. Remove the pork chops from the skillet and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth. Stir the mixture into the pan juices and bring to a boil. Cook and stir for a couple of minutes until thickened. Serve mixture over the pork chops.

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EASY PEACH MELBA

 

1 cup frozen raspberries, thawed

1 cup + 1 tsp sugar
1 tsp cornstarch
3 cups water
1 tsp finely grated lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream (or vanilla if you prefer)
4 tbsp whipped cream
4 tbsp chopped pecans

Combine the raspberries, the 1 teaspoon of sugar, and the cornstarch in a small saucepan. Cook over low heat until thickened. This should take about ten minutes. Strain mixture through a fine sieve and allow to cool.

Heat the 1 cup of sugar, water, lemon peel and vanilla extract in a large saucepan over low heat until the sugar dissolves. This should take about five minutes. Add the peaches and cook about ten minutes or until the peaches are tender. Chill.

Drain the peaches and peel. Cut peaches into halves from top to bottom; discard the pits. Place a peach half in each of 4 dessert dishes. Place 1 cup of ice cream in each peach half. Drizzle the raspberry sauce over the ice cream. Garnish with whipped cream and chopped almonds or pecans. Serve immediately.

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LIME CREME

 

1 pkg (4-serving) lime-flavored gelatin

3/4 cup boiling water
1/2 cup cold water
enough ice cubes to make cold water reach 1 cup
1 cup vanilla frozen yogurt

Dissolve the gelatin in the boiling water. Add the cold water with ice to the mixture and stir until slightly thickened; remove remaining ice. Stir in the frozen yogurt and spoon into dessert glasses or cups.

Yield:: 6 servings

LEMON DREAM PIE

This recipe goes together in about 10 minutes but needs to chill for about an hour.

1 tbsp water
1 pkg lemonade unsweetened Kool-Ade style drink mix
1 tbsp frozen lemonade concentrate, thawed
2 pkgs (3-oz each)cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy whipping cream, whipped
1 Graham cracker pie crust
2 tbsps seedless raspberry jam, warmed; optional garnish
thin lemon slices, optional garnish

In a small mixing bowl, combine the water and the lemonade soft drink mix until the mix is totally dissolved. Stir in the lemonade concentrate. Set aside.

In a large bowl, beat the cream cheese, powdered sugar, vanilla, and the soft drink mixture until fluffy. Fold in the whipped cream. Spread the mixture into the Graham cracker crust. Chill for at least an hour until set before cutting. If desired, use the raspberry jam to drizzle on the serving plates before placing the pieces of pie on the plates. Top each slice with a thinly sliced lemon slice that has been slit to twist into a decorative design and add a couple of mint leaves if desired.

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STRAWBERRY LEMONADE (ALSO WITH DIABETIC INSTRUCTIONS)

 

2 pints fresh strawberries, pureed

1 1/2 cups sugar*
3 cups water
1 1/2 cups lemon juice

Heat water and sugar slowly until sugar dissolves. Mix the water with the strawberry puree then add the lemon juice. Stir to mix well. Chill in the refrigerator and serve over ice.

*Diabetics use 1 1/2 cups Splenda or Stevia Granulated.

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TWO-BEAN TOMATO BAKE

1 1/2 lbs fresh green beans, cut into 2-inch pieces

1 1/2 lbs fresh wax beans, cut into 2-inch pieces

5 med tomatoes, peeled and cubed

1/2 lb fresh mushrooms, sliced

1 med sweet onion, chopped

\10 tbsp butter, divided

1 1/2 tsp minced garlic, divided

1 1/2 tsp dried basil, divided

1 1/2 tsp dried oregano, divided

1 tsp salt

1 1/2 cups soft breadcrumbs

1/3 cup grated Parmesan cheese

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, 8 to 10minutes or until crisp tender. Drain; add the tomatoes and set aside.

In a skillet, sauté mushrooms and onions in 4 tablespoons of the butter. Add 1 teaspoon of the garlic, 1 teaspoon of the basil, 1 teaspoon of the oregano, and the salt. Add to the bean mixture; toss to coat. Spoon into a greased or sprayed 3-quart baking dish.

Melt remaining butter; toss with breadcrumbs, Parmesan cheese and remaining garlic, basil and oregano. Sprinkle over the bean mixture. Cover and bake at 400-degrees 20 minutes. Uncover and bake an additional 15 minutes or until golden brown.

Yield: 14-16 servings

recipe and photo from taste of home 20 years ago

10 MINUTE CREAMY PUMPKIN PIE

This pie goes together in about 10 minutes. It will need to refrigerate for about 2 hours.

1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust

In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.

*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.

 

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