Scalloped Potatoes with Cheese

In this video, Betty demonstrates how to make a large casserole of Scalloped Potatoes with Cheese. This is a perfect accompaniment to her dinner of Herbed Chicken Crunch, Sauteed Zucchini and Yellow Squash, fresh green beans from the Farmer's Market, and a large croissant!

Ingredients:

6 medium potatoes, peeled and sliced 1/4" thick (I used Russet, but any variety is fine.)
3 tablespoons butter or margarine
1/4 cup flour
1 teaspoon salt
2 cups milk (for sauce)
2 cups shredded Velveeta cheese (You may substitute any variety of shredded cheese that you like.)
1 tablespoon fresh chopped parsley (or 1 teaspoon dried chopped parsley)
1/4 cup finely chopped onion
2 cups additional milk (for pouring over casserole to come to the top of the potatoes)
cooking oil spray
salt and black pepper, to taste

Prepare the sliced potatoes, and cover them with cold water in a large container, and set aside. In a medium saucepan, melt 3 tablespoons of butter or margarine. Remove from heat and stir in 1/4 cup flour, stirring until lumps are dissolved. Add 1 teaspoon salt, 2 cups milk, and 2 cups shredded Velveeta cheese. Return mixture to low heat, and cook, stirring constantly, until cheese sauce is thick and bubbly. Remove from heat. Stir in 1 tablespoon fresh chopped parsley. Spray a very large casserole dish (13-inch by 9-inch by 2-inch) with cooking oil spray, and place 1/3 of the cheese sauce on the bottom of the dish. Spread it out evenly. Now, place 1/2 of the sliced potatoes in a layer on top of the cheese sauce. Sprinkle 1/4 cup finely chopped onion over the potatoes, salt and pepper to taste, and pour another third of the cheese sauce over the top. Next, place the other half of the sliced potatoes in a even layer over the top of the casserole. Salt and pepper to taste, and pour the final third of the cheese sauce evenly over the entire casserole. At this point, if your cheese sauce does not come up to the level of the potatoes, add milk, distributing it evenly, until there is liquid all the way to the top of the potatoes. (I used 2 additional cups of milk.) Cover casserole with aluminum foil, and bake at 350 degrees for 30 minutes. Remove the foil, and bake 45 minutes longer. Test the potatoes with a fork, and, if they are soft, remove the casserole from the oven. Place the foil back on top of the casserole, and let it sit on the counter for about 10 minutes to let the potatoes soak up all the liquid. Remove the foil, and your Scalloped Potatoes with Cheese is ready to serve! It will look gorgeous, and it is very tasty! You'll love it!!!

Onion Pakoda (Onion Bhaje)

Onion Pakoda (Onion Bhaje) is a mouth watering indian snack. It is used as a strater snack in most Indian parties and large meals. It goes with imli chutney

How to Make Awesome Macaroni and Cheese with Alton Brown

Gordon Ramseys Broccoli Soup

Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Broccoli possesses abundant fleshy flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white. In the United States, the term refers exclusively to the form with a single large head.

The word broccoli comes from the Latin broccolo, diminunitive of the term for a sprout. Broccoli is a cultivar of wild cabbage, remaining exactly the same species. Wild cabbage originated along the northern and western coasts of the Mediterranean, where it was apparently domesticated thousands of years ago. That domesticated cabbage was eventually bred into widely varying forms, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain the same species.

* Broccoli is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are reduced if the vegetable is boiled. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli leaf is also edible and contains far more betacarotene than the florets.

Garlic Broccoli

Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates an easy, healthy, and kid-friendly vegetarian broccoli dish.

Vegan Cornbread and Chili Pie

The chili recipe is my own, cobbled together from whatever sounds good to me that day, so feel free to make changes. The cornbread is adapted from Colleen Patrick-Goudreau's The Joy of Vegan Baking.

Chili:
2 tablespoons extra virgin olive oil
1 onion diced
1 carrot diced
1 red bell pepper diced
1 ear corn, kernels cut off the cob
1 garlic clove minced
½ teaspoon ground ancho chile pepper
1 teaspoon chili powder
1 teaspoon ground cumin
2 cans black beans drained and rinsed
1 can diced tomatoes
1 can vegetable stock (I recommend Swanson's; many other brands are inedible)
Salt and Pepper to taste

Cornbread
1½ cups non-dairy milk
1½ tablespoons distilled white vinegar
1 cup cornmeal
1 cup whole wheat pastry flour
3 tablespoons granulated sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons canola oil
Optional: ½ to 1 cup corn kernels or green chilies, or 2 tablespoons minced fresh chives

Heat olive oil in a large pot and add the onions, carrots, bell pepper, and corn kernels. Sauté until the vegetables are softened. Add the garlic and the spices to the pot and sauté for one minute. Add the beans, tomatoes (with liquid) and vegetable stock and bring to a boil. Reduce to a simmer and cook on the stove for 30 to 40 minutes, stirring occasionally. Season with salt and pepper.

While the chili is simmering, prepare the cornbread. Preheat the oven to 375 º. Pour the milk and vinegar into a small bowl, and whisk to combine. In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the oil and the milk mixture to the dry ingredients, and whisk until blended. Add any optional ingredients at this time.

Pour half of the cornbread batter into a greased 9" pie dish, brownie pan, casserole dish, etc. Spoon 3 to 4 cups of the chili over the cornbread. Pour the rest of the batter over the top of the chili. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Ladle extra chili over individual pieces of pie and enjoy immediately!




Colleen Boucher is the creator and writer of the blog Dinner Peace ( http://dinnerpeace.blogspot.com ). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy.

Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!

A Quick Vegan Lunch

One of the concerns people most often bring up, when I tell them about how I eat, is time. This seems to connect more specifically with lunch. So today, I am offering two delicious, beautiful, sustaining meals that make an amazing lunch, and don't take very much time. I'm not going to lie; eating this well takes forethought and a little planning, but it's nothing you can't handle.



When you start eating a diet based primarily on vegetables and whole grains, chances are you will always have leftovers of these two ingredients in your fridge. Sometimes I have as many as three or four different grains in my refrigerator and as many types of greens. Start by making a big pile of greens on your plate. Spinach, arugula, kale, whatever you have. This is the foundation of your lunch and your diet. I try to eat greens twice a day. My heroes, Alicia Silverstone and Christina Pirello, even eat greens with breakfast! Seriously, these leaves will change your life. Scoop a pile of grains onto your greens. If you don't have any leftover grains, whole wheat couscous cooks in five minutes, and quinoa cooks in fifteen, so there are no excuses. On top of the grains goes my secret weapon, Trader Joe's Black Beluga Lentils. They're fully cooked! All you have to do is microwave them for two minutes.

If you don't have access to a Trader Joe's (my condolences), or you already ate your delicious lentils, you can open a can of beans, garbanzo, kidney, black beans, etc. Just rinse them and toss them on top; you can even heat them if you like. The beauty of this meal is that it works with whatever you already have. Then, I like a dollop of pesto. I make pesto practically weekly, so there is always something in the freezer. Pesto is another great source of greens, and you can make it with almost anything. I have experimented with spinach, arugula, parsley, basil, and cilantro. I hear sorrel makes a beautiful sauce as well. Finally finish it off with whatever you see: roasted vegetables, chopped tomatoes, nuts, seeds, mushrooms, anything within reach. In this example, I used fresh tomatoes (from the garden, thank you very much), sunflower seeds, and maitake mushrooms. And voilà! You have a lunch rich in fiber, omega-3s, vitamins, minerals, and healthy fats, everything you need to help you power through the rest of your day.

Colleen Boucher is the creator and writer of the blog Dinner Peace ( http://dinnerpeace.blogspot.com ). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy.

Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!

Jamie Oliver makes The Perfect Omelette

Vegetable Chowmein

VEGETABLE CHOWMEIN

1 pack of Ching's Secret Hakka Noodles
2 tbsp Ching's Secret Schezwan Sauce
3 tbsp of Smith and Jones Tomato Ketchup
1 tbsp of Ching's Secret Soy Sauce
2 tbsp oil
1 onion sliced
1 capsicum, sliced
1 shredded carrot
1 shredded cabbage
Salt and Pepper to taste

Method:
Boil the noodles as per the instructions given on the pack
Heat oil in a pan, add vegetables, sauté for a minute, add the sauces and further cook for a minute. Add the noodles mix well, adjust the seasoning, cook for next 1 minute and serve hot.

Spicy Vegetable Fried Noodles

Macaroni and Cheese Recipe - Tom Jefferson's Mac and Cheese

People love Macaroni and Cheese. Get the full story - Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

Mushroom Polenta Grill

This is a delicious recipe for a Mushroom Polenta Grill. It is a nice substantial vegetarian dish and will serve 4 People in total. If you are a committed carnivore please don't feel left out, why not give this recipe a try!

Ingredients
9 oz block ready-made Polenta
4 Large Portobello Mushrooms
2 1/4 oz butter
1 Garlic Clove, crushed
1 tbsp chopped fresh Parsley
1 tbsp snipped fresh Chives
4 very fresh Eggs
3 1/2 oz baby spinach leaves
Salt and Pepper
Parmesan cheese shavings

Method
1. Pre-heat your grill to high.
2. Cut the Polenta into 8 slices and arrange them on a foil lined grill rack with the Mushrooms.
3. Melt the butter in a small pan with the crushed Garlic. Stir in the Parsley and the Chives.
4. Brush the Mushrooms and Polenta with the herb butter and season to taste with Salt and Pepper.
5. Cook under the pre-heated grill for 6 - 8 minutes, turning once, until the Polenta is golden brown and the Mushrooms are tender.
6. Bring a pan of water up to just under boiling point. Break the Eggs carefully into the water when it is hot enough to poach them.
7. Poach the Eggs for around 3 minutes, until they are just set and then gently lift them out with a slotted spoon.
8. Place two slices of Polenta on each plate and place some of the spinach leaves on top.
9. Place a Mushroom on top of the Spinach leaves, then top with a poached egg and spoon over any remaining herb butter.
10. Sprinkle with Parmesan shavings and garnish with Chives.

Double Cheese Macaroni

This is a wonderful recipe for a delicious Double Cheese Macaroni that will serve 4 people in total. This is really warming on a cold day and it's very easy to make. Are you hungry? Great let's get started right away.

The Ingredients
8 oz dried Macaroni
9 oz Ricotta Cheese
1 1/2 tbsp Whole-grain Mustard
3 tbsp snipped fresh Chives, plus some extra for garnish later
7 oz halved Cherry Tomatoes
3 1/2 oz Sun Dried Tomatoes in oil, drained and chopped
Butter or Oil for greasing
3 1/2 oz Cheddar Cheese, grated
Salt and pepper

The Method
1. Bring a large saucepan of lightly salted water to the boil.
2. Add the Macaroni and cook for 10-12 minutes or until tender but firm to bite. Drain the Macaroni and put to one side.
3. Mix the Ricotta Cheese with the Mustard and Chives in a large bowl (or your now empty saucepan), season the mixture well with Salt and Pepper.
4. Stir the Macaroni into the Ricotta mixture and add both the Cherry and Sun Dried Tomatoes.
5. Grease a 3 pint shallow oven-proof dish. Spoon in the Macaroni mixture and spread it evenly.
6. Pre-heat the grill to high and sprinkle the Cheddar cheese evenly over the Macaroni mixture.
7. Cook under the pre-heated grill for around 4-5 minutes or until it's golden and bubbling.
Serve the Macaroni immediately, divide into four bowls and garnish it with some of the snipped fresh Chives that you saved from earlier.

This is really tasty, hot comfort food. The two different cheeses and the whole-grain mustard really make a difference. I hope you enjoy this recipe as much as we do.

Tacos With Chickpea Salsa

This is a recipe for Tacos With Chickpea Salsa. It serves 4 people in total and although it takes a little time to prepare it is really easy to make. More importantly it's cheap, really tasty and great for a family night in. Are you hungry? Great let's get started then.

Ingredients
2 firm, ripe Avocados
1 tbsp Lime juice
1 Tomato, diced
1 tbsp Olive Oil
1 small Onion, sliced
14 oz can of Chickpeas, drained
1 tsp mild Chili Powder
8 Cos Lettuce leaves
8 Tacos
2 tbsp chopped fresh Coriander, keep some springs for garnish
Salt and Pepper
5 fl oz Soured Cream, to serve

Method
1. Halve, stone, peel and dice the Avocados place them in a bowl and toss them in the Lime juice.
2. Stir in the Tomato and season the Tomato and Avocado mixture with Salt and Pepper.
3. Heat the Olive Oil in a saucepan and fry the Onion for 3-4 minutes or until golden brown.
4. Mash the Chickpeas with a fork and stir them into the pan.
5. Add the Chili Powder and heat gently, stirring for 2 minutes.
6. Divide the Lettuce leaves between the Tacos.
7. Stir the chopped Coriander into the Avocado and Tomato mixture, then spoon it into the Tacos.
8. Add a spoonful of the Chick pea mixture to each Taco.
9. Top each Taco off with a spoonful of Soured Cream.
I'm sure you will find that this recipe is delicious and it is also good fun for the kids to eat too. It may be a good idea to keep some napkins at the ready for any unfortunate accidents though!

Curried Red Beans With Quinoa

Makes 4 servings

This is a simple vegetarian recipe as well as vegan recipe that is easy to prepare and very healthy.
Eating quinoa is a good way of getting your daily fiber intake and protein. Quinoa contains magnesium which helps decrease blood pressure by relaxing your blood vessels and muscles. Quinoa is a good source of manganese and copper that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.

Kidney beans also contain fiber which helps prevent constipation and tones the colon. It also helps prevent heart disease and high cholesterol. Kidney beans contain folate which is recommended if pregnant as it helps the developing baby grow and thrive before birth. These legumes are also high in protein which is needed for building strong muscles and carrying oxygen-rich blood to all of your organs.
Ingredients include:

1/2 cup diced yellow onion
1/2 cup diced carrots
1 1/2 cup chopped spinach (better fresh)
1 tablespoon vegetable oil (sesame seed oil even better)
2 garlic cloves, minced
2 (14 ounce) cans red kidney beans or use dry kidney beans soaked overnight and cooked until tender (healthier than canned)
1 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon minced jalapeno pepper, seeds removed (can add more for spicy hot taste!)
Dash of salt or salt substitute to taste
2 cups cooked quinoa, hot

Saute the onion, carrots in vegetable oil (sesame seed oil) in a medium saucepan for 2 minutes. Add garlic and cook for another minute. Stir in spinach and cook until wilted (approximately 2 minutes). Add kidney beans, curry powder, cumin, jalapeno and salt. Cook stirring frequently until completely warmed through.
Divide the warm quinoa evenly among four serving plates and top with kidney beans.

Alec Simon is a vegetarian nutritionist and has many simple vegetarian recipes online. Get a complimentary healthy eating e-book that has vegetarian recipes for breakfast, lunch and dinner. Along with healthy eating tips to help you get on the right track to healthy eating and losing unwanted pounds. Also check out video for new Simple Vegetarian website... http://www.simplevegetarian.net