Feel free to add sausage or soysage to keep it vegan. If you are pressed for time or you don’t have the hand dexterity to chop the veggies, use frozen onions, peppers, and celery.
2 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
1 rib celery, diced
1 (14-ounce) can diced tomatoes, undrained
3 cups water or vegetable broth
4 cups brown rice, cooked
1 bay leaf 1 teaspoon paprika
1⁄2 teaspoon thyme
1⁄2 teaspoon oregano
1⁄2 teaspoon garlic powder
1 cup frozen mixed diced veggies (optional)
1⁄2 teaspoon cayenne or Tabasco sauce, to taste
In a large skillet or stockpot, sauté onion, bell pepper, and celery in olive oil until almost soft, about 3 minutes. Reduce heat and add remaining ingredients except veggies and cayenne; cover. Cook at a low simmer for 10 minutes, stirring occasionally. Add veggies and cayenne; cook just until heated through, about 3 minutes. Adjust seasonings to taste. Remove bay leaf before serving.
An apple a day can really keep you off the doctor’s door, but were you aware about bananas and their benefits? They’re abundant in nutrients, minerals and vitamins. They mostly contain vitamins A, B6 and C, as well as phosphorus, carbohydrates, magnesium, iron, sodium, calcium, potassium, zinc and many of the best known natural sugars: […]
via These 09 Facts Will Shock You If You Love Eating Bananas! By Healthy and Tasty Recipe — Care, Bliss and the Universe
There’s a weird tradition in the south that states that on New Year’s Day you should eat blackeyed peas for good luck and greens for wealth. I certainly need some dough so here is my greens recipe.
One bunch each of: kale collard greens green chard mustard greens
5 cloves garlic, minced
⅓ cup olive oil
2 Tbs lemon juice
salt and pepper to taste
½ Tbs red pepper flakes
Cut out inner stems of greens and coarsely chop the leaves. Submerge leaves in cold water and swish around to clean. Heat oil in a large nonstick skillet over medium-high heat. Sauté half the greens for a minute until semi-wilted, then add the rest to the skillet. Sauté until tender but still bright green, about 3 minutes. Cover the sautéed greens with water and bring to a boil. Reduce heat to low and simmer for 1 hour, adding water as needed. Drain, toss with lemon juice, salt and pepper, and crushed red pepper and serve.
What is a “flâneur”? Don’t feel dumb if you don’t know. Until I read an article in The New York Times by writer Marian Ryan, I didn’t know either. I was also reintroduced to the concept of “ableism”, which I am still wrapping my head around. She reminisces about her pre-disability days wandering through […]
via MARIAN RYAN talks about “Flânerie” and “Ableism” in The New York Times — and I relate — Forced to Sit Still & Shut Up — How Disability Made Me Live Mindfully
It may just be a Southern tradition, but we always eat black eyed peas and greens on New Year’s day. The peas are for good luck =and the greens are for money. I’m not usually a superstitious person, but I will take whatever good luck I can find.
1 large green bell pepper, diced
1 large onion, chopped
1 large can stewed tomatoes
1 lb dry black-eyed peas
1 lb frozen okra
2 cloves garlic, minced
2 tsp paprika
1 tsp cayenne pepper
1 tsp cumin
1 tsp Braggs Amino Acids
Rinse black-eyed peas well. Put all ingredients slow cooker and cover with 6 cups water. Cook on low for 6 to 7 hours or on high for 4 hours.
Drinking water is so important for your health, but so many people just don’t like the taste. My dear husband would eat lard with a spoon if I let him and he hates water. His knock off yeti, however, keeps it ice cold so he actually drinks it that way. Here is a great tutorial for how to keep your stainless steel cup sparkling clean.
2 cups gluten free pretzels, pulsed into crumbs
6 tbsp butter, melted
1/3 cup granulated sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt
Pumpkin Pie Filling:
7 tbsp butter, melted
2 1/4 cups sugar
8 oz cream cheese, cubed and softened
15 oz canned pumpkin
3 eggs, at room temperature
1 egg yolk, at room temperature
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp cloves
Preheat oven to 350 degrees. Line a 9×13-inch baking dish with parchment paper and spray with non-stick cooking spray. Place the pretzels, cinnamon, salt, sugar, and vanilla in a food processor or blender and pulse until combined well. Add the melted butter to the pretzel mixture and stir well. Press the mixture evenly into the prepared pan. Beat the cream cheese and powdered sugar until light and fluffy. Add the pumpkin and melted butter, beat for a minute. Add the eggs, vanilla, and spices and blend until well mixed. Pour the mixture over the crust in the prepared pan and spread evenly. Bake for 45-60 minutes or until the center is set.