As promised, here are a few more of the Four Ingredient Recipes from the book by Linda Coffee and Emily Cale. I have made a few additions and I hope you always do the same to modify recipes to your own personal taste.
Marinated Vegetable Salad
- 2 cps. broken up cauliflower
- 2 cps. broken up or chopped broccoli pieces
- 1 cup cherry tomatoes cut in half
- Italian dressing to taste
- If you want pasta salad, simply add 2 cps of cooked pasta-your choice. I use the little swirls.
Meat and Bean Casserole
This is quick and easy and I use Morning Star Farms Ground Beef Crumbles
- 1/2 pound beef crumbles
- 1/2 cup chopped onion-I chop it very fine
- 16 oz (2 small or one large) cans of baked beans. I use the 16 oz. Bush’s Vegetarian fat free baked beans-yummy!
- 1/4 cup catsup
- Brown meat in a skillet and add onion and cook til tender. Add beans and catsup and heat through. Yes, this is really quite good!
Sometimes something old makes a comeback and that is what happended to me. No, I did not get any younger, but I discovered, in a used book shop, one of those recipe books that have a certain number of ingredients.
This is a four ingredient book and I am passing on some of the recipes because this is something a bit different. Most recipes with a limited number of ingredients use packaged mixes and count that as an ingredient and that does not seem quite fair to me. This book, by Linda Coffee and Emily Cale, is not like that. It does not cop out. In fact, I found it quite clever. See what you think as I share a few recipes.
- 1 cp grated cheddar cheese
- 1/2 cup margarine
- 1 1/4 cp. flour
- Dash of cayenne pepper
- Mix all ingredients and form a long roll. Slice into 1/4 inch rounds when ready to bake and cook 5 minutes at 400 degrees. this was great and the hardest part was making the rolls which took about 5 minutes.
Vienna Cocktail Sausages
- 2/3 cup yellow mustard
- 1 cup any type of jelly
- Vienna sausages or any type of cocktail wennie
- Add all of this to a Fondue pot and warm. Dip the wennies with wooden skewers or tooth picks. This is so easy and it is fun at a party and a yummy hit.
Strawberry Yogurt Pie
- 2 cps strawberry yogurt
- 1/2 cup strawberry preserves
- 1 8 oz. carton of Cool Whip thawed
- Graham cracker crust
- Combine strawberry preserve and yogurt in bowl and fold in Cool Whip. Pour into crust and freeze. Place in the fridge for 30 minutes before serving. This is really good!
All of these recipes are great and soooo easy. I will add more in the nest few days. Stay tuned!
Putting stuff on toast has become popular all of a sudden and boy, do I ever support that. Oh, of course there is a catch. Isn’t there always? Watch your toast-I am using Dave’s Killer Bread and putting avocado and goat cheese on it. Also try any spreadable cheese with any veg you like. For example, lo fat cream cheese with thin sliced cucumbers, or Laughing Cow Lite with chopped broccoli. also, you might like fruit better than veg. I know I do. I spread pineapple cream cheese, lite of course, with blue berries or grapes or strawberries or ….you get the idea??
Anyway, the message is-good idea but watch the toppings and watch the bread. Go for fresh in the toppings and high fiber, low fat on the bread you select.
We Pescatarians are growing in number. It is a true cutting edge healthy eating breakthrough. To eschew red meat and the flesh of other mammals is a good thing and at some level we all know this. Sustainable fish and shell fish and vegetables and fruits are so good for our bodies.
Fad diets and off the wall eating plans will never survive and we all know it. How many times have you tried it yourself or seen someone else fail or the whole silly idea go away-Spinach and grapefruit, raw vegan, Keto, liquid only, etc. all may last a while, but good health and sustainability are the only true lasting tests of good nutrition.
Do it for yourself, the planet, and the assurance of a longer more physically fit life.
Coffee is so confusing these days one does not know what to order. Even more important, it is often debatable what coffee is value for money, overpriced, over processed, non-sustainable, and on and on. Here is a simple guide to what you are getting for your $$$ and options for you to make your own informed selection.
- Drip: Used in most coffee machines. Use about 2 tablespoons for 10 ounces of water. Many different brands to select from and personal preference is the guideline.
- Cold brew: This is new and a matter of personal taste. You soak ground coffee for up to 24 hours in cold water. Use about 10-12 ounces of beans to 6 cups of water. This is very mild and I think it tastes watery!
- Single Origin:Many people swear by this as it is traceable sometimes even to a single farm but mostly to a country so one can balance the “fair trade”option
- Instant:This speaks for itself and has had a bad reputation, but there are brands of instant coffee that I think are very good and there has been huge improvement in instants. I like the dark black Folger’s.
- French Press: In a cylinder, pour water over coffee (your grind preference) and let it set again to your strength preference. Pour out gradually after you depress the handle.
there are other exotic ways to buy/make/enjoy coffee, but if you notice, I have used the word preference many times in this article. Coffee is purely a matter of personal taste. ENJOY!
Tune in over the next couple of weeks for some fabulous vegetarian and pescaterian recipes. It is cold here and we need to “gather” and eat some warm, yummy, healthy things. Also get the inside info on canned winter warmers. Soups, chili, and all sorts of canned/heat it up items are not so bad for you as you might think.
I have a lot to share and I hope YOU do to. Go to the comment section to add thoughts, recipes, etc!!
We ate lunch out the other day and I had what was called the Baja Fish Taco at Casa Del Sol. Wow-it was fabulous. As far as I could tell and from what the menu described, it was deep fried, but very lite, panko mahi, sweet pineapple/cabbage cole slaw, bits of red onion, and a lovely thousand island dressing. This was the perfect lunch dish and soooo easy. I am going to do it again and again and serve it next time I have people over for sure.
I love news alerts. Generally Speaking they are updates on current thinking in a variety of topics. As you would expect, the term “Pescatarian” is so new in common usage that my spell check is not even consistent on the actual spelling. Is yours??
As we know, people who wear this label eat no red meat, chicken, turkey or any other meat products or by-products but have added or re-introduced, as in my case, fish and shell fish. We are very careful about health as always and look for “wild caught” and sustainable and other vocabulary in labeling. If you are a vegetarian for health reasons only, I suggest you look in to this new format. It broadens so many possibilities.
More to come soon regarding recipes, content of ingredients, and ideas. Stay tuned.
Oh, what to order at a Japanese restaurant?? Recently we ate at a fabulous Japanese restaurant called OKINAWA and I found tons of good things to have. Tempura vegetables were yummy. Hibachi veggies with fried brown rice-yes! And the best of all, teriaki salmon. Remember, we are pescatarians so salmon is a great source of Omega 3.