VIDALIA ONION COCKTAIL SAUCE

VIDALIA ONION COCKTAIL SAUCE

Use in place of ketchup wherever you use ketchup. This creamy version of the traditional cocktail sauce is ready to impress! Easy to make and low in fat and calories. My new favorite condiment!

Makes as much as you want

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Stewed Tomato Bean Pot – cooking with large cans

STEWED TOMATO BEAN POT 5

Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.

We’ve selected the following: I’m going to give you the brand along with the ingredients and size can, just to give the people who produced the product some credit for a job well done.

102 oz. can Dunbar’s Sweet Bell Pepper Mixed Strips (mixed means multi-colored – they contain 0 fat and 0 sodium so of course are packed in water)

102 oz. can Gordon CHOICE Sliced Stewed Tomatoes (contains 0 fat)

117 oz. can BUSH’S Bean Pot Vegetarian Baked Beans (contains 0 fat)



1st RECIPE

STEWED TOMATO BEAN POT 1

STEWED TOMATO BEAN POT

Vegetarian baked beans mixed with caramelized red onion, multi-colored pepper strips, stewed tomatoes, green beans and carrot matchsticks. A light-flavored and colored sesame seed oil teamed with Balsamic vinegar and garlic create the rich foundation that brings together all ingredients, elevating them in one simple yet elegant main dish.

Makes 11 cups

1/4 c. light colored sesame oil

3 med. size red onion, sliced (cut off ends, cut in half from end to end, peel each half, place each half face down on board, cut each lengthwise from end to end into 1/4 inch wide strips, separate layers)

1 t. pink Himalayan salt

fresh grind black pepper

2 c. bell pepper strips with a little liquid from the can (a couple tablespoons)

3 c. stewed tomato slices with about 1/4 liquid from the can – transfer to bowl where you will cut the slices into smaller pieces

2 t. garlic powder

1 t. additional pink salt

4 c. beans with liquid

1/4 c. Balsamic vinegar

2 c. froz. cut green beans

1 c. fresh carrot matchsticks (peel carrots, cut off ends, slice into thin planks, stack planks, cut into thin sticks – remember, matchstick-size)

pumpkin seed snow as garnish (optional) – grind salted raw pumpkin seeds in coffee grinder till snow-like

additional fresh cut matchstick carrots (optional)

a drizzle of sesame seed oil (optional)

fresh black pepper grind (optional)


In large pot, over medium heat, melt sesame oil. Add onions and salt, then saute till wilted. Pepper to taste. Stir often to prevent burning.

Add 2 c. pepper strips with a little liquid from can. Stir.

Add the cut stewed tomatoes with a little juice from can, garlic powder and salt. Stir well. Cook about 5 minutes, stirring as needed.

Add beans followed by Balsamic vinegar and green beans. Stir well. Cook 3-5 minutes or till very hot.

Add carrot matchsticks. Stir to submerge. Cook all on lowered heat, uncovered, for about 10 minutes. Remove from heat and adjust for salt and pepper.

Serve family-style, in individual bowls as is, or perk it up a little by topping with pumpkin seed snow, additional fresh cut matchstick carrots, a drizzle of sesame oil and sprinkling of fresh grind black pepper.

Notes: An elegant tasting dish need not require many ingredients, steps nor hours to prepare. Yes, beans can be elegant. Rich too.

RED ONION SLICED LENGTHWISE


1st RECIPE completed and we still have lots of contents in all three cans left to make another dish.

To keep costs down restaurants like to use the same main ingredients in several dishes, then vary the peripheral ingredients, seasonings and procedures to create dishes for different categories.

This is a low fat dish. 1/4 cup oil = 120 cal./T. x 4 = 480 fat calories to a 11 cup recipe yield = 43.6 fat calories per cup.

Next up?

2nd RECIPE

to be continued…






 

ROASTED GARLIC SPINACH PESTO

ROASTED GARLIC SPINACH PESTO 1

ROASTED GARLIC SPINACH PESTO

This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one!

Pesto makes  4 cups; pasta dish serves 8-10

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SAFFRON YELLOW PEPPER RICE

SAFFRON YELLOW PEPPER RICE

Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice!

Makes 9 cups

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SWEET POTATO FRIES

SWEET POTATO FRIES

SWEET POTATO FRIES

Baked not fried, gluten-free, sweet potatoes, platter style. Served with a dip of ketchup and Red Beet  Horseradish. Perfect combo!

Serves 4

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POPEYE SOUP

SPINACH POPEYE SOUP BOWL

POPEYE SOUP

Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum’s Gluten Free All Natural Brown Rice Pasta Shells. WOW!

Makes 25 cups

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PINEAPPLE PINE NUT DRESSING

PINEAPPLE PINENUT DRESSING 1

PINEAPPLE PINE NUT DRESSING

Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit!

Makes approx. 4 cups

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MUSHROOM AND BREAD PATE

MUSHROOM AND BREAD PATE 10

MUSHROOM AND BREAD PATE

A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor accentuated by Minor’s Mushroom Base! Served with Nabisco Whole Grain Cracker Rounds!

Makes 2 small or 1 larger pate

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CRANBERRY STUFFING POTATO CASSEROLE

CRANBERRY STUFFING POTATO CASSEROLE SERVING

CRANBERRY STUFFING POTATO CASSEROLE

Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round!

Serves 6

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