3 1/2 cups zucchini (375g)
1 large onion
90g ham or bacon pieces (optional)
1/2 cup oil
1 cup SR flour (160g)
1 cup grated cheese (100g)
salt, pepper, mixed herbs (to taste)
Preheat your oven to 170C (350F).
Grate coarsely (or chop) zucchini, onion and cheese. Add chopped ham, if adding, and all remaining ingredients. Spray shallow dish with ‘pure and simple’. Tip in mixture.
Put into oven and cook for about 30 __ 40 minutes or until brown all over and firm.
Good hot or cold.
*I don’t measure zucchini __ I just use 3 medium sized ones. A trick I learned from my daughter is to grate the zucchini separately and squeeze the water out, otherwise it can turn out too wet and it takes a lot longer to cook. If I use bacon pieces (and I don’t always) I buy them already done and grated cheese in the packet. I don’t measure the cheese, just pour a heap in __ probably more like 2 cups. I also add a tin of drained mixed veggies. ~ Veronica
We met Veronica and Dave through their grandchildren when we first came to Australia. The kids all love the beach and now we get together every school holidays and sometimes in between. What Americans call bars, Australians call slice. Whatever it’s called, I love this recipe. Most recently I made it with leftover roast asparagus and carrots chopped and cottage cheese that needed to get used. I left out the oil as there was plenty on the roast veggies. It was so yummy. It’s a good recipe to play with, is good hot or cold and perfect for lunches. The best part is that James actually eats it. There’s not many things I can say that about. ~ Karla
recipe from http://www.hillbillyhousewife.com
1¼ cups dry lentils (half a pound) – pick out any weird-looking ones
4 cups tap water
2 tablespoons oil or bacon grease
1 to 2 tablespoons dry onions
3 beef bouillon cubes – this tastes the best, but I’ve also just added a little salt instead
15 oz can tomatoes
2 teaspoons chili powder – I use much less and it tastes plenty spicy to me
Dash hot pepper flakes or Tabasco sauce – optional
1/4 teaspoon black pepper
Place the lentils and the water in a large pot. Put the pot on the stove and bring it to a boil. Reduce the heat so that the lentils are simmering gently. Cook for 30 minutes. Do not add the other ingredients until after the lentils have cooked. If the lentils begin to get dry, or if their water boils away then add more water. You want the lentils to remain juicy while they cook. When your 30 minutes are up, add all of the remaining ingredients. Simmer the chili for 15 to 20 minutes and serve with crackers or cornbread or over rice. Makes 4 servings.
This is a very good chili recipe. If you have ground beef or turkey, or some cooked chicken, you can add these to the chili too. About 1/2 a pound of ground meat or about 1 cup of cooked meat will be plenty. This recipe doesn’t need meat to taste good though. It is excellent just the way it is. (I have made it both ways. Even ½ cup of cooked meat adds just the right touch, but it truly is good either way, with or without meat. I serve this with her My Best Cornbread recipe – a delicious, complementary meal high in fiber).
6 medium green peppers
1 ½ cup chopped walnuts
14 ounces firm tofu chopped
½ chopped onion (or more)
1 pound canned tomatoes (and a few fresh if available)
½ cup water
½ cup uncooked long grain rice
1 teaspoon Worcestershire sauce
1 cup shredded cheese
Salt and pepper to taste
Cut off tops of 6 medium green peppers; remove seeds and membrane, sprinkle inside of cups with salt (doing this will keep them crisp while baking). Put a small amount of olive oil in a frying pan, add chopped walnuts, tofu, and onion, cook until lightly browned. Add tomatoes, water, uncooked long grain rice, Worcestershire sauce, salt and pepper and simmer until rice is tender, about 15 minutes. Stir in ½ cup shredded cheese. Stuff peppers; stand in a dish that will tightly accommodate them. Bake uncovered in a 350 degree oven for 20 to 25 minutes. Remove from oven and top with remaining cheese, return to oven until cheese is melted, approximately 5 minutes.
Toss in a pot:
1 tablespoon olive oil
1 cup chopped onions
2 teaspoons minced garlic
Cover and cook over medium heat until softened (about 5 minutes).
14.5 ounce can of chopped tomatoes (undrained)
2 small butternut squash (peeled, and diced)
2 15 ounce cans of black beans (rinsed and drained)
1-2 cups chopped peppers (yellow/orange/red)
1 cup corn 1 grated apple (unpeeled)
¼ cup ketchup
2 cups water
2 tablespoons barley malt (you could probably substitute brown sugar)
1-2 teaspoon chili powder
1 teaspoon salt
Bring to a boil, reduce heat, then cover and simmer until the squash is tender.
I let the chili sit in the warm pot for quite a while to really let the flavors meld together, Serve with biscuits or cornbread.
2 Tablespoons olive oil
1 large yellow onion, chopped
1 large carrot, chopped
1/2 cup corn
1/2 cup green beans
1 tablespoon tomato paste
2 tablespoons soy sauce
1 cup vegetable stock
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon minced fresh marjoram leaves of 1/2 teaspoon dried
Salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 frozen veggie burgers, thawed and chopped or crumbled
1/4 cup ground walnuts
3 cups mashed potatoes (leftovers or see following recipe)
Preheat oven to 375 degrees. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, tamari, stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.
Spoon the filling mixture into a lightly oiled 2 1/2 quart baking dish. Stirring the chopped burgers, corn, beans, and walnuts. Taste and adjust the seasoning. Spread the mashed potatoes over the top.
Bake until the potatoes are hot and bubbly and the top is golden brown, about 30 minutes. Serve hot.
Pillsbury Crescent Rolls(pockets) can use or other puff pastry.
Ham, cooked, diced
Broccoli, cooked, diced
Heat oven to 375 degrees. Unroll dough, separate in 4 squares. Place dough on cookie sheet. Make filling with ham, broccoli and cheese.
Place about 2/3 to 3/4 cup filling on half of each square, fold other half over and press edges with fork to seal(Points of square can be folded to the center to form pocket). Make about 3 small slits on top. Bake 12 to 17 minutes or until golden brown. Cool slightly- serve warm. Filling will be hot.
Fillings can be individualized for picky eaters and kids love filling their own pockets…just ask any of Grandma’s daycare kids. Play around with different filling ideas. The Tuna Ring filling cooks up well in these pockets. You can try pockets with canned pie fillings, peach, cherry, etc. or cream cheese, brown sugar and fresh strawberries. The possibilities are endless! ~Karla
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small, fresh hot chili, seeded and minced (optional)
1 1/2 cups cooked or one 15 ounce can black beans, drained and rinsed
1 14.5 ounce can diced tomatoes, drained
1 tablespoon chili powder
Salt and freshly ground black pepper
8 large flour tortillas
1/4 cup finely chopped red onion
3/4 cup salsa
Preheat oven to 400 degrees. Arrange the sweet potatoes in a singe layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 minutes. Remove from the oven and set aside.
Heat the olive oil in a large skilled over medium heat. Add the garlic, onion, and chili. Cook, stirring until fragrant, about 30 seconds. Add the beans, tomatoes, chili powder, and salt and pepper to taste. Stir in the sweet potatoes and simmer for 5 minutes.
Scoop into flour tortillas and top with lettuce, salsa, avocado or whatever you like.