Kwick Country Ketchup
1 small can, tomato paste
1 tsp salt
3 TBS Olive or Canola oil
3 TBS lemon juice
2 TBS honey
1/2 tsp garlic powder or 1 clove of fresh
1 tsp onion powder
1/2 to 3/4 c water
Place all ingredients in a container and stir with a wisk. Stir tell it is all mixed.
Place in refrigerator.
Eat and enjoy!
This recipe is from the book Guilt-free Gourmet, by Viicki and Gina Griffin
Tantalizing Steamed Kale
1/2 lb. Fresh Kale
1 or 2 Minced Garlic Cloves
1 Tbls. Canola or Olive Oil
1 Medium Chopped Onions
1/3 Cup Water
Salt to Taste
Rise Kale. Chop kale into small bite sizes removing the coarse part of the stem (unless using small tender leaves.) In a saucepan, saute onions and garlic for about 4 minutes or until clear. Add water and kale and turn heat to medium-high. Cover and steam until kale is tender (15-20 minutes.) Larger leaves make take longer. Add salt to taste.
You may use collards or other greens of your choice in place of kale, but our favorite is kale.
Pimento Cheese Sauce
1 c. Water
3/4 c. cashew pieces
2 Tbls. seasame seeds (optional)
3 Tbls. yeast flakes
1 1/2 tsp. salt
2 tsp. onion powder
1/4 tsp. garlic powder
1/2 c. pimentos/or red peppers
2 Tbls. lemon juice
1/8 tsp. dill (optional)
Blend all ingredients on high for about two minutes or until creamy. This may be used as a cheese sauce, dressing for steamed vegetables, with pasta, potatoes, or in lasagne.
It makes a little more than 2 cups.
If you want it to be thicker, pour into a saucepan and cook over medium heat, stirring constantly until thickened.
Easy Chickenless Soup
1 Tbsp. olive oil
1 cup each chopped onion, carrot, and potatoes
1/2 cup thinly sliced celery
1 heaping Tbsp. cornstarch (may use wheat flour if you are not needing to be gluten free)
4-5 cups water
3 Tbsp chicken like seasoning **
1/4 tsp. salt
1 Tbsp. (or to taste) grated fresh ginger root
1/4 cup pearled barley
1 Tbsp. dry chopped parsley or 1/4 cup fresh parsley
Optional: 1/2 cup of rice noodles, 1/2 cup of any frozen vegitables of your choice.
1 cup chopped cabbage, parsnips instead of potatoes.
Heat oil in a large Dutch oven over medium high heat. Add onion, carrot, potatoes and ceelery; saute 3 minutes. Stir in corn starch. Gradually add water, seasoning, salt, and ginger while stiring with a whisk; bring to a boil. Cover, reduce heat and simmer 5 minutes. If using barley, add to soup. Bring to a boil and then simmer for 30 minutes (until barley is tender). Add noodles. Bring to a boil and cook 8 minutes or until noodles are tender. Stir in parsley. Adjust seasoning, if needed. Refrigerate any leftovers. Serves 6.
We actually like this soup better the second day around! Somehow the flavores are more pronounced and it tastes better!
Enjoy!
** I make my own. You can also use, Mckays Chicken Seasoning, or Bill's Best Chick'nish Seasoning.
Chicken "like" Seasoning
1 1/3 c. yeast flakes (nutritional yeast)
1 Tbs. onion powder
2 tsp. garlic powder
1 Tbs paprika
1/2 tsp. ground celery seed
1/2 tsp. tumeric
1 tsp. dried parsley
3 Tbs salt (may cut it down a little if you think it is too salty)
1 3/4 tsp. thyme
1 1/4 tsp. marjaram
1 1/4 tsp. rosemary
Blend all ingredients on high until fine. Let it sit in the covered blender 2-3 minutes or you will have the fine particles flying out the top of the blender. Store in a covered container in the cupboard.
