less 60 mins

This is an easy dish to make that is great served at any time of day. I sometimes crumble some crispy bacon in there for even more flavour variety! It has a nice zing to it due to the spices but is not overpowering.

Easy Ham and Potato Hash

potatoes,

onion, diced

ham, shredded

olive oil

butter

cheddar cheese, shredded

salt

pepper

onion salt

cayenne pepper

garlic powder

cajun seasoning

Heat oil in large skillet over medium-high heat until sizzling.

Add cubed potatoes and the last six ingredients to pan.

Fry potatoes until golden brown and fork tender, stirring occasionally.

Then add the butter and diced onion. Mix.

When the onion has softened slightly, add the ham to the pan and mix again to combine.

Once heated through sprinkle the cheese over hash.

Whenever I cook ham, I make extra baked potatoes. Cold previously cooked potatoes make the best fried potatoes or hash dishes. Sometimes I scramble a few eggs and pour over near the end of cooking time and sometimes I leave out the cheese. But, as is, WONDERFUL recipe. Thank you!

One of my favorite recipes from 1,001 Vegetarian Recipes.  Also one of the first recipes I tried to cook when I first became a vegetarian.  Sounds funny, tastes great!  Even my carnivorous roommate from college loved this one.

BBQ Black Beans and Rice

vegetable oil

white onion, diced

green bell pepper, diced

water

white rice

corn kernels,

black beans

barbecue sauce

Add onions and bell peppers and cook until softened.

Stir in the water and bring it to a boil.

Cover and simmer for 20 minutes or until rice is tender.

Stir in the corn beans and BBQ sauce and heat through.

very good and easy to make. I used frozen fire roasted corn, black rice and purple onion substitutes in the recipe cause that is what i had on hand and it was still fantastic. I am always looking for flexible sides dish recipes so i can change them up and make them more often without getting tired of them. Now that i know this basic recipe can hold it&#039;s own i may try something different next time such as red bell peppers and green onions ;)

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Pickled Eggs

eggs,

empty sterilized glass jar

vinegar

onions,

sugar

pickling spices

Put the peeled hardboiled eggs in the large jar.

Boil the remaining ingredients together for 5 minutes.

Keeps in refrigerator for weeks, in theory.

In reality, if you love pickled eggs, these will disappear.

Thank you for printing this recipe; my mother used to make these very often (they tended to disappear) and there was always a big jar of them in the refrigerator.  I had lost her recipe, and have been searching for years to find one that seemed to be closest to hers.  Yours is just perfect.  With much gratitude.  Doreen. (PS The beet juice is a great idea; mother also used to use vegetable colouring and made some red and some green for Christmas - I have done this and it made a sensation!)

What should I do with one small zucchini and two ripe bananas? Well...I came up with this recipe. It was terrific. Very moist and flavorful. Hope you enjoy.

Banana Zucchini Bread

eggs

flour

baking powder

baking soda

cinnamon

vanilla extract

pecans

zucchini,

banana

In large mixing bowl, beat eggs, sugar and oil together.

Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.

Add zucchini and bananas and continue to mix until blended.

Pour into 2 greased and floured loaf pans.

Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.

Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.

Excellent!!!  I made muffins instead, but make sure you change the time to 20 minutes.  Great use for my overripe bananas and fresh zucchini.

A fabulous twist to scalloped potatoes, this is the only way I like tomatoes hot - I'm referring to the temperature!

Potato, Onion & Tomato Bake

large potatoes, peeled & thinly sliced

small tomatoes, peeled & thinly sliced

onion,

g butter,

salt & black pepper

milk

cream

chicken stock

cheddar cheese

Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.

Dot each layer with pieces of butter and season with salt& pepper to taste.

Combine milk, cream& stock and pour over potato mixture.

Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

Love potato/vegie bakes but have never done one with tomato until now and we loved it.  Did have one :oops: moment the bake was half way through cooking and I realized I had now put the cheese on so whipped it out and then back into the 175C fan forced oven and just had to finish it off under the grill/broiler to colour it up a bit.  I scaled back to 3 serves and did it in an 8x8 pan and very generous serves, if serving other sides I could stretch it to 4, thank you Country Lady made for Healthy Choices 2013.

I love falafel but rarely eat it given that most kinds are fried. Just found this on the Internet and it looks like a wonderful option.

Grilled Falafel

extra virgin olive oil

garlic clove,

(15 ounce) can chickpeas, drained and rinsed

cilantro leaf

flat leaf parsley

brown rice

curry powder

lemon juice

breadcrumbs

pita bread, whole-wheat

green lettuce

tomatoes

Heat the oil in a medium, non-stick skillet over medium-high heat. Saut&eacute; onion and garlic until the onion is soft and the garlic golden, about 4 minutes. Let cool.

Place the saut&eacute;ed onion in a blender or food processor. Add the chickpeas. Pulse to coarsely chop the beans. Add cilantro, parsley, rice, curry and cayenne. Pulse until all ingredients are finely chopped and evenly distributed. Turn the mixture into a bowl.

Add the juice and 1/4 cup of the bread crumbs. Have the remaining bread crumbs ready in a shallow dish or bowl. With your hands, knead the chickpea mixture until it is like a moist dough. Scooping up 1/4 cup at a time, form the chickpea mixture into patties. Coat lightly with remaining breadcrumbs. Repeat, making eight 3-inch patties.

Heat the grill, griddle, or cast iron skillet. Brush lightly with oil. Place the patties down an inch apart. Cook 4 minutes, until brown in spots. Turn and cook another 4 minutes, to brown lightly on second side. Or, heat the broiler and place the falafel in a shallow foil-lined pan. Broil 3 minutes, turn and cook on the other side for 3 minutes. Serve immediately on whole-wheat pita with lettuce and sliced tomato.

This recipe did not disappoint. I&#039;m not sure why I even tried it considering I&#039;ve never liked it all that much when I&#039;ve eaten it out. I&#039;m so glad I tried your recipe, because not only did I like it, but my VERY skeptical DH really liked and said he would absolutely eat it again. I added a1/4 t. of cumin, a couple shakes of hot sauce, and a little extra lemon. We couldn&#039;t taste the cilantro, which really surprised me, considering how much the recipe called for. Thanks for posting this great recipe, I&#039;ll be making it again.

Found this in the paper today and wanted to post it for Zaar World Tour 2006.  It sounded absolutely fantastic and I finally tried it myself.  Was I right!  Homemade tomato soup with 10x the taste!  I served with crusty ciabatta bread for dipping.  I added vegetable stock instead of regular water because a good stock is always the basis for the best soups.  Lighten up on salt (if you use stock) and the cumin if you want.  I only added 1 teaspoon cumin, 1 teaspoon salt, and no cayenne.  I used 1 large bunch of cilantro.  Did not taste overly of cilantro once I took the bunch out.  Adapted from &quot;Mediterranean Light&quot; by Martha Rose Shulman.  I classified this as either a Greek or Italian recipe:D

Tomato Cilantro Soup

garlic cloves,

cumin (or less, to taste)

paprika

plum tomatoes

water vegetable stock

tomato paste

cilantro,

cilantro leaves (for garnish)

lime, juice of

cayenne,

low-fat yogurt, preferably Greek style (optional)

Heat oil in a large heavy pot over medium-high heat.

Add onion and cook, stirring, until softened.  Add garlic, cumin and paprika and cook 1 minute, stirring.

Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt.  Bring to a simmer, cover and continue to simmer 30 minutes.

Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth.  Season to taste with salt, pepper, lime juice and cayenne.

Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.

I own a copy of Mediterranean Light and have never noticed this recipe. Time to dust off that copy and pay more attention! This was delicious and another easy recipe to prepare. After bringing the ingredients to a simmer in Step #3, the mixture was transferred to a crock pot and cooked on LOW for about 3-3 1/2 hours. Used Spanish smoked paprika which meant I skipped the cayenne at the end. Roasting the tomatoes (fresh in this case) might bring out that much more flavor...Nancy's whole milk yogurt dolloped on top. Served with Recipe #346604. Reviewed for ZWT 6.

This is served in Colombian restaurants as part of their &quot;Mountain Platter&quot; or &quot;Bandeja Paisa&quot;.  It is usually served with a fried egg on top, rice and beans, slice avocado, sweet fried plantains, corn cake and pork rinds (chiccharone).

Carne Picada (Spicy Ground Beef)

jalapeno peppers,

beef

tomatoes,

beef bouillon

salt and pepper

Saute onion in oil in a large skillet over medium low heat until translucent.  Add jalapeno and cook about 10 minutes more.  Remove onion and peppers and set aside.

Raise heat to medium and quickly brown ground beef.  Drain off fat and return onions and peppers.  Add tomatoes, garlic, bouillon, salt and pepper to taste.

This can also be prepared using beef broth rather than the bouillon.  You would add it at the same time, just cook until desired consistency.

Made this last night for tacos. It was a little bland, so I added salt &amp; pepper, 1 tsp oregano and 1 tsp ground coriander. Came out delicious! Thanks for the recipe, it definitely gave me a jumping off point (I bought meat specifically for carne picada from Aldi's and had NO idea what to do with it!)

This local favorite is almost impossible to find anywhere outside a 20-mile vicinity of Utica, NY. It is a creamy, spicy chicken and pasta dish that is sure to please anyone's taste buds. Enjoy!

Utica Chicken Riggies

lbs chicken breasts (I usually use three to four chicken breasts)

baby bella mushrooms, sliced

green pepper, chopped

-2 jarred hot pepper, chopped

onions

chicken bouillon chicken bouillon cubes

tomato sauce

heavy cream

parsley

salt and black pepper

red pepper flakes (if you want it hot)

black olives, sliced

In a large pot melt butter and then add chicken.

Cook chicken over medium heat just until they begin to turn white.

Add mushrooms to chicken and cook for 5 minutes.

Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point).

Add water, bullion, tomato sauce, heavy cream, and spices.

Bring to a boil, cover and simmer for 20 min, stirring occasionally.

In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved.

Add corn starch to sauce, stirring continuously until it thickens.

If it is very runny just let stand to thicken.

Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.

Did you notice there is NO cornstarch in the ingredient list? Don&#039;t bother with it, you don&#039;t need it. It is ***essential** you salt your pasta water before cooking, or this dish will be too bland. How much salt to add to the water? The water should be as salty as ocean water. This recipe is PERFECT. You can leave out the olives if you wish and it&#039;s still amazing.

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Moroccan Vegetable Stew With Couscous

carrots,

lbs butternut squash, peeled and cut into 1 inch cubes

(15 ounce) can garbanzo beans, drained

(14 tomatoes

pitted prunes, chopped

cinnamon (more if you like)

red pepper flakes

couscous

vegetable broth

cilantro parsley

In a nonstick skillet, heat oil over medium high heat.

Add carrots, squash, and onion and cook until golden, about 10 minutes.

Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.

Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.

Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.

Yummy, but DH didn't like the cinnamon. I made it without the extra water and served as a side dish. Also didn't have prunes so used raisins. Made for February Sun and Spice 2013.

This came from Firehouse Subs. I like the Hook &amp; Ladder, but it's quite expensive (Around $5.50 for an 8 inch, and $7.50 for a 12 inch). I haven't tried this recipe out, but I brainstormed it up, so tell me if there's any problems. You can change the amount of or remove any ingredient to suit your tastes.  Each serving = 1 medium sub. Cooking and prep time are just a guess, but this'll probably take a while.

Hook &amp; Ladder Recipe

(8 inch) submarine rolls, toasted

turkey breast

honey-roasted ham

monterey jack cheese, melted

romaine lettuce, shredded

mayonnaise

mustard

Smoke or cook the turkey breast. If store bought and already cooked (from the deli, etc), skip this.

Cook the ham. If store bought and already cooked, skip this.

Glaze the ham with honey. (Buying honey glazed ham stops from having to &quot;glaze&quot; honey onto ham. Glazing ham require's baking the ham which is ok considering FH subs are already cooked/toasted slightly when ordered.).

Take out the Monterey Jack, and melt it. Does not have to be melted.

Take out the lettuce, diced onion, mayo, and mustard.

Recipe is pretty much spot on other then you can buy pre-glazed ham as well as it does not mention firehouse use's spicy mustard not basic yellow mustard and all ingriedents  (sp) are toasted together not seperatly

Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.

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