| Miss Vickie's Honey-Glazed Herbed Carrots - 2-Qt Pressure Cooker Feb 4th 2014, 22:14 Entered for safe-keeping, to show how easy and quick it can be to cook carrots with a pressure cooker. Without a p.c., you would need to cut the carrots into matchstick julienned sticks to cook quickly. With this recipe, you can quickly create the 2-inch x 1/2-inch carrot pieces without a mandolin. This was adapted from Miss Vickie's blog. By steaming and not boiling carrots, more nutrients are maintained. To save time, use the smallest pressure cooker and the least amount of water required by your pressure cooker. In any case, the water should not go higher than the trivet. You can use a perforated steam tray set on top of the trivet. Or you might use a steel vegetable steamer (one with perforated petals). With the rack, you might also use a packet made from aluminum foil that has been tightly sealed. Test the carrots for doneness; they should be tender but not soft or mushy. Some p.c.s are faster than others, so you may need to adjust the time; just reseal the carrots, secure the lid and bring up to pressure again if necessary. Check your p.c. manual for recommended cooking time for carrots. (Margarine has too much water in it and will prevent the herbs from adhering to the carrots.) | Rating: 0 Created: Feb 4, 2014 10:14:59 PM |
|  | Oven Roasted Potatoes Feb 4th 2014, 21:36 A mix of sweet and white potatoes. | Rating: 0 Created: Feb 4, 2014 9:36:17 PM |
| | Easy Chocolate Chip Cookie Bars Feb 4th 2014, 17:41 With the help of a cake mix, these bars are put together in a snap.  | Rating: 0 Created: Feb 4, 2014 5:41:56 PM |
| | Lobster Bisque from Epcot's Chefs De France Feb 4th 2014, 17:40 This is a Disney World recipe that I found on a blog. Disney will give a printed recipe card of their dishes to anyone eating in their restaurants who requests them. I haven't tried it yet, but posted it here to test out next week! I did change the directions at the end for making the roux because it wasn't clear. I also question pureeing fresh lobster--seems nuts to me! Of course you do what you'd like. I think that by definition a bisque is a smooth soup, but I'd rather have chunks of lobster in mine. :) | Rating: 0 Created: Feb 4, 2014 5:40:47 PM |
| | HOPE Granny's Tea Cookies Feb 4th 2014, 17:40 Came from Margaret Labit for Our Ladies of Hope Valentine Special | Rating: 0 Created: Feb 4, 2014 5:40:22 PM |
| | Chow-Chow (Chayote) Sabzi Feb 4th 2014, 17:40 this is a simple recipe. nice and bland. It contains dal and vegetable. It goes well with roti and rice.  | Rating: 0 Created: Feb 4, 2014 5:40:00 PM |
| | Nutritarian Blueberry Banana Ice Cream Feb 4th 2014, 17:39 This delicious Nutritarian "ice cream" is adapted from a recipe from drfuhrman.com. This recipe calls for blueberries but try it with srawberries, cherries, peaches or other fruits that you like. You can omit the extra fruit for a "vanilla" ice cream. I have served this to company and they loved it. We like it even more than traditional ice cream! CAUTION: this requires a high powered blender (like a Vitamix) or high powered food processor so it doesn't strain when you put in the frozen fruit.  | Rating: 0 Created: Feb 4, 2014 5:39:27 PM |
| | Lentil and Berry Pancakes Feb 4th 2014, 17:39 These vegan, gluten free, nutritious pancakes are a breakfast treat at our house. While you can make lentil pancakes using various types of lentils, yellow lentils seem to work best in terms of texture and flavor. Lentils and berries are nutritional powerhouses and both have a low glycemic index. You can find yellow lentils or Toor Dal at your local Indian food store. This recipe requires a blender and the dry lentils should be soaked overnight for easy blending. 2 servings (about 6 pancakes) Approximately 375 cal. per serving  | Rating: 0 Created: Feb 4, 2014 5:39:16 PM |
| | Crisp Roasted Broccoli Feb 4th 2014, 17:39 I hated broccoli growing up and still only like it in a very few ways. This is by far my family's favorite. | Rating: 0 Created: Feb 4, 2014 5:39:10 PM |
| | Carrot Bean Soup Feb 4th 2014, 17:36 This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of the "Good Food Book" by Jane Brody. I made some changes so it was easier to make and more in keeping with a Nutritarian eating style.  | Rating: 0 Created: Feb 4, 2014 5:36:44 PM |
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