Kitchen Products

You really ought to check out this new blog, specifically for vegan recipes. The blogger is a recent graduate of the Natural Gourmet Institute in New York City. Some pretty amazing stuff!

http://notesfromnatureskitchen.blogspot.com/

Hearty Lentil Stew

46 oz. tomato juice
2 14 ½ oz. stewed tomatoes. Italian style
4 cups water
3 medium potatoes, unpeeled and chopped
15 oz. garbanzo beans, drained and rinsed
15 oz. kidney beans, rinsed and drained
1 cup lentils, sorted, rinsed and drained
1 large onion
1 cup each of red and green peppers
4 carrots, cut linch jol
2 tablespoons dried parsley
2 tablespoons chili powder
2 teaspoons basil
2 teaspoons garlic or 2 cloves fresh garlic
1 teaspoon salt
1/2 teaspoon garlic magic

Sautè onion, green and red peppers and fresh garlic.
Add cold water, potatoes, lentils, seasonings and carrots.
Bring to boil then simmer until potatoes and carrots are softened.
Add tomato juice, tomatoes and beans.
Bring to boil then simmer until lentils are tender.

“Chicken” or Chickpea a’ la King

3 cups water or garbanzo liquid (if using garbanzos).
1/2 cup raw cashews
4 tablespoons sesame seeds
2 tablespoons McKay’s Chicken-Style seasoning
1/4 teaspoon salt (optional)
3/4 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon arrowroot
1 cup carrots, sliced & cooked until tender-crisp
1 cup frozen peas
1 cup garbanzos - or - 1 cup diced soy chicken

In blender, add cashews, sesame seeds and 1/2 to 1 cup water.
Blend until smooth, gradually adding rest of the water or liquid.
Add McKay’s seasoning, salt, garlic powder, onion powder and arrowroot.
Blend until smooth and totally combined.
Pour mixture in pot, stirring constantly until it boils and is thickened.
Stir in carrots, peas, and garbanzos or soy chicken.
Serve over brown rice, noodles or toast.

Yield: 6 servings

This is a quick and easy sausage hash recipe you can try.

1 lb pork sausage
1 medium onion, chopped
2 medium carrots, grated
1 medium green pepper, chopped
3 cups diced cooked potatoes  

• Dice your potatoes

• Chop your onion and green pepper.  Grate your carrots.

• Cook the pork sausage in a skillet, on medium high heat until no longer pink.

• After the pork sausage is no longer pink, drain the fat out of the pan if there is any.

• Add your carrots, green pepper, and onion.  Cook until tender.

• Add the potatoes, salt and pepper.  Lower the heat.

• Cook for 20 minutes or until the potatoes golden color and they are heated through.

• Serve your sausage hash and enjoy.        

• 

Step 1

Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body.

Pumpkin bread with cream cheese filling:
 

3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cup granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin

Filling
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans

Mix filling ingredients in order listed and set aside.

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour 1/2 of batter into 2 greased 9 x 5-inch loaf pans. Next pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the middle of the loaf comes out clean.

Cool before removing from pans.

I purchased my Baker’s Secret set and was ready to start baking and trying some new recipes. Love pumpkin bread! 

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Amount Per Serving  Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

Grilled cajun salmon Ingredients

1 1/2 teaspoons paprika

1/2 teaspoon basil

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon thyme

1/8 teaspoon cayenne pepper

4 salmon steaks

After seasoning you can grill a few minutes on each side until the steak, flakes! Delicious salmon with bite. Use your grill or the Rachael Ray, Sammy grill. Makes a healthy, tasty and quick entree.

2 beef ribeye steaks, cut 1-inch thick (about 1 1/2 pounds)Glaze:
1/4 cup pineapple juice
1/4 cup soy sauce

2 tablespoons packed brown sugar

1 teaspoon cornstarch

1. Combine glaze ingredients in 1-cup glass measure, mixing well. Microwave on HIGH 2 1/2 to 3 minutes or until thickened, stirring once.
2. Place beef steaks on grid over medium, ash-covered coals.
3. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.
4. Carve steaks; drizzle with remaining glaze.

Makes 2 to 4 servings. Dig right in with a beautiful set of Oneida flatware! Perfect for a summertime cookout.

Fantastic recipe that makes my mouth water and my husband loves it. Very easy to make and ready in less than 30 minutes. I make it using my new Rachael Ray cookware and accessories.Works like a dream and it makes me feel like an accomplished cook Enjoy!

Ingredients: