New Dish 04/30/16

Vegan

Saucy Vegetable  Baked Potato 

With Corn on the cob 

and Baked Brussels Sprouts 

4 - Large Baked Potatoes 

4 - Ears of corn

1 - Large bag of Lg Fresh Brussels sprouts

(Wash and Cur into halves) 

2 - Heads of fresh broccoli 

(Wash and Chopped into small pieces)

2 -  Small zucchini  

(Wash and Chopped into small pieces)

1 - 8 oz package of fresh mushrooms

(do not wash just Peeled and chopped into small pieces)

6 - Cloves of fresh garlic

(Chopped into small pieces)

1 - 12 oz can of diced tomatoes with basil, garlic and oregano

3 - Tbsp Olive oil

2 - Tbsp of Parsley 

1/4 - Cup of fresh basil 

(Chopped into small pieces)

Sauce Ingredients

2 - 28 oz Cans of tomato sauce (Red Pack)

8 - Cloves of fresh garlic

( cut into medium pieces)

1 - Tsp of oregano

1 - Tsp of parsley

1 - Tsp of basil

(or fresh cut into small pieces)

Wash and 

Carefully  poke holes in your Baked potato.

 microwave the potatoes for 4 minutes on high

(To reduce Cooking time)

wrap in tin foil and

Place in Oven at 425 for 55 minutes

flip over every 15 minutes 

In a large frying pan Place olive oil 

until hot 

Place broccoli, zucchini and saute for 5 Minutes

then add mushrooms and garlic 

saute for 5 more minutes.

Then add can of diced tomatoes 

and parsley, basil 

saute for 5 more minutes.

and reduce heat to low

let simmer stirring often so it don't Burn

Take fresh Brussels sprouts  

place on a cookie sheet spray then with olive oil

salt and pepper and garlic powder to taste 

bake at 425 for 20 to 25 minutes 

with a spatula flip every 5 minutes 

until done 

Place lid on large pot of water bring to a boil

carefully place corn in 

Boiling water and replace lid

let boil for 5 to 7 Minutes

Can make your own sauce or just use caned or jarred 

Spaghetti Sauce

(Check label to make sure canned or jarred is Vegan)

Cut potato in half 

(optional  scoop out some of the center)

Fill with saute Vegetables 

Cover with the Spaghetti sauce

Omnivore Pressure Cooker Pork Chops with mushrooms and carrots gravy over butter noodles with a garlic butter spinach 04/28/16

Omnivore
Pressure Cooker Pork Chops With Extra Mushrooms 

and 

Carrots Gravy over butter noodles

 with a Garlic butter Spinach

Prep Time 10 Minutes
Cook Time  50 Minutes

4 - Large bone in Pork Chops

3 - Cans of cream of mushroom soup

1 - 8 oz  Pk of fresh mushrooms

( Peeled and sliced thick )

1/2 - Bag of Baby Carrots 

2 - Tbsp of minced garlic

1 - Tbsp Black Pepper 

1 - can of Spinach

or a small bag of fresh Spinach

Add Cream of mushroom soup to pressure cooker

1 Can of water

fresh mushrooms

carrots and 

mix with with a wooden spoon

submerge Pork Chops in gravy 

Add Pepper lock lid in place 

hit the meat button for 45 Minutes

Boil water for the Noodles 

when done place a half of stick of butter

and let melt

put  spinach in a pan add butter and minced garlic 

until Spinach cooks down 

Carefully release pressure from pressure cooker 

remove lid.

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Omnivore Garlic, Spinach And Ricotta Cheese Stuffed Boneless Chicken Breast 04/05/16 With Brother George and sister In law Kathy

Garlic, Spinach And Ricotta Cheese Stuffed 

Boneless Chicken Breast

4 - Large boneless chicken breast

1 - 8 oz bag of fresh spinach

1 - 8 oz bag of shredded mild cheddar 

1/2 cup of parmesan cheese 

1 1/2 c of ricotta cheese

5 cloves of garlic sliced 

2 tbsp olive oil

Italian seasoning, Basil, Oregano, and

No salt seasoning

Paprika 

Take the chicken breast wash of in cold water

pat dry with paper towels set aside

Add oil to frying pan on medium heat add

spinach until it cooks down then lower heat and add garlic

for 3 minutes keep stirring so it don't burn

add ricotta cheese and mix all in pan until hot

Place in bowel and let cool

Preheat oven to 400 

Take chicken breast 

Slice across about 3/4 ways through 

(Be sure not to cut all the way through the chicken)

and about every 1 1/2 inches down 

Then take the spinach mixture and stuff the chicken

each place you sliced 

take your spices 

Sprinkle the basil, the oregano, the Italian Seasoning and

the no salt seasoning 

Take the Cheddar cheese and sprinkle over the chicken

Then  lightly sprinkle paprika over the chicken

Place in a lightly greased baking dish

bake for 45 minutes 

(Depends on the size of your pieces)

cut open biggest piece make sure it is done,

On The Easter Vegan Dinner Menu 2

2016 Vegan Easter

Deviled Tomatoes 

1 16 oz can of chickpeas drain and rinse off

1/2 C of Vegan Mayo 

2 tbsp Nutritional yeast 

1 tbsp lemon juice 

2 tsp of yellow mustard

1 tsp curry powder

Pinch of cumin

Salt and Black pepper to taste

2 tbsp finely chopped chives or scallions 

10 Roma tomatoes Sliced in half

and remove seeds with a spoon
Place all ingredients in a food processor
 except the cumin and scallions and
hit pulse until creamy  then add Cumin and scallions
hit pulse to until it mixed together taste and add
what you think it needs
take tomato halves and fill with a spoon
Refrigerate

On The Easter Vegan Dinner Menu

2016 Vegan Easter 

Crock Pot
 Spicy Potato and Veggie Stew

5 Potato's Peeled and chopped into Bite size pieces 

2 Large onions peeled and cut into 1" Pieces 

1/2 Bag of baby Carrots cut into half's

1 Bag of Frozen Cauliflower

8 oz Container of fresh mushrooms cut into chunks

4 Tbsp Thai chili garlic paste

2 Tbsp of Agave

2 Tbsp Red pepper flakes

8 Tbsp of Tamari or soy sauce 

2 Tbsp Sesame oil

2 Tbsp of Minced garlic

1 Cup of Vegetable broth 

Place all Vegetables in crock pot

Mix the rest of ingredients

in a medium bowl then pour over vegetables

 and mix to coat all 

place on lid and cook for 3 hours on High 

or 8 hours on low 

Vegan Dinner 03/6/16

Vegan Dinner 03/06/16

Pressure Cooker

 Vegan Italian Tomatoes 

and more 

Ingredients

1 Medium Zucchini Cubed

10 Total Mini Red, Yellow, Orange Sweet Peppers 

cut into 1" pieces

1/4 Cup of Olive Oil 

1 Medium Onion cut into wedges

6 Red Potatoes cut into cubes

1 & 1/2 Bunch of broccoli cut into chunks

1  14.5 oz  can of Diced or crushed Tomatoes 

1   28 oz can of whole Tomatoes Sliced in Halves

1 Tbsp Basil 

1 Tbsp Red Pepper Flakes

1 Tbsp Garlic Powder 

1 Tbsp Black Pepper

Directions

Add Olive Oil to Pressure Cooker 

Turn on to browning mode

start by adding Potatoes, Zucchini 

stirring for about 3 Minutes

Add broccoli stirring  for bout 3 Minutes

Add Peppers and the Onions 

Keep stirring then add all seasonings

keep Stirring if it is getting to full back out some 

of each Potatoes, broccoli Etc

Poor in can of diced or Crushed Tomatoes with juice

add in Whole Tomatoes Halves with juice 

Make sure you still below the full line

in your pressure cooker.

Lock on lid set pressure valve to close

Hit your Soup and Stew button for 12 Minutes

When done Carefully Release Pressure Valve

Remove lid away from your body

You can Eat it from a bowl

or put it over Rice or any Pasta you Prefer