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I have these tortillasísÖ

Tuesday, December 16, 2014

I have these tortillasísÖ

To use up and I had some (Both frozen and fresh)Ö

Brown rice
Tomato sauce with hot sauce
Pinto beans
Kale
Red pepper
Bok choy
Onion
Mushroom
Cabbage
Tomatoes
Romaine lettuce
Dayia cheese

I heated the tortillas in a dry pan for a few minutes on each side (donít forget about them like I almost did). I like them hot and on the crunchy side.

I took out all the frozen ingredients, open the can of beans and chopped up the fresh veggies.

I added the tomato sauce (the sauce was on the watery side after thawing out), rice, and beans mixed and heated them up. Then put some on the tortillas along with the chopped up veggies.

I added some romaine, heated up the dayia cheese and added to the tortillas and then heated to whole thing.

Note:

This was so easy to make and I just used stuff in the kitchenÖthe freezer, cabinets, refrigerator.

The second time I mixed everything together.

Iím going to try corn with this the next time I try this.

Oh it tasted great.

  
  Member Comments About This Blog Post:

ALIIDA 12/19/2014 9:48AM

    Sounds really delicious! emoticon

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EDLEAR 12/17/2014 1:34AM

    Smart cook! Creative use of what's on hand. emoticon
I love those meals where we've just used up what we find in creative ways. Some of our favorites have been discovered that way.

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MASRITE 12/16/2014 8:10PM

    Those sound very good. I like how you just took stuff from your kitchen and put it all together.

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JANTHEBLONDE 12/16/2014 11:10AM

    Yummy! Your tortillas sounds absolutely delicious! Thanks for sharing! I hope you have a terrific Tuesday!
Hugs and love,
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MICKEYH 12/16/2014 10:12AM

    I like mine crunchy too! Thanks for sharing! emoticon

Comment edited on: 12/16/2014 10:13:26 AM

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DRAGON-CHICK 12/16/2014 10:12AM

    Yummy! Thanks for the great idea.

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Veggie Chili #3

Thursday, October 16, 2014

Veggie Chili #3

Ingredients:

1/2 cup onion (red, green, spring and leek)
2-3 carrots (orange, purple and yellow)
1 cup swiss chard stems
1/2 red and green pepper (or more)
1/2 cup eggplant
1/2 cup golden beets
2 stalks of celery
A bunch of red, yellow, green, orange peppers
Big pile of chopped up greens
1/2 cup of water or veggie broth
1 can of tomato sauce (or paste)
3 cans of beans (I used 1 can Red Kidney and 2 can Pinto)
1 can of pumpkin
1 can of tomatoes
1 can corn
1/2 teaspoon of garlic powder, onion powder, chyenne pepper, chili powder, paprika, cumin, veggie spice, oregano





Directions:

In my pressure cooker saute the onion, peppers and celery with some water or broth.

Add eggplant, corn, swiss chard stems, golden beets, tomato sauce and pumpkin and stir.

Add beans, tomatoes, all the spices and more water or broth if needed. Stir.

Turn on the pressure cooker on around 10 minutes and the let set until the pressure is down.

Add greens at the end and stir in.

I topped it on a sweet potato.


Note:

These measurements are just estimates because I didnít measure anything.

I just got all these ideas from various recipes and put the different ingredients together.

The pumpkin may sound weird but it makes it thick and a little sweet without adding fats and sugar.

I say to pressure cook for around 10 minutes but it might need more.

The first time I made this chili I didnít cook the carrots first and they didnít cook all the way, but Iím not sure about when you use the pressure cooker.

If you donít have a pressure cooker the check the Veggie Chili #2 for the stove top instructions (same recipe but some of the veggies are different)





  
  Member Comments About This Blog Post:

1HEISTHEANSWER 11/28/2014 9:15AM

    emoticon

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ALIIDA 10/21/2014 6:48AM

    The soup sounds fantastic! Thank you so much for writing this up.

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ROSALIEESTHER 10/19/2014 6:18AM

    Fantastic sounding recipe Kim. Thank you. I love how loose and creative you are with the ingredients. I know what I'm making in my InstantPot today: Kim's super chili, that's what! emoticon

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EDLEAR 10/18/2014 5:43AM

    Why yes to pumpkin! I make 10 gallons of vegetarian chili every day at the cafe. I always put pumpkin purťe in it, it makes a nice impact on the texture, and boosts the vitamin a content! I've never added eggplant, but I can see where that might be a great addition. Thanks for sharing your recipe.

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SLIMMERJESSE 10/17/2014 8:05AM

    Sounds yummy.

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PLATINUM755 10/17/2014 4:14AM

    You had me at chili! emoticon

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MICKEYH 10/17/2014 1:53AM

    emoticon emoticon

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JANTHEBLONDE 10/17/2014 12:00AM

    Your veggie chili sounds absolutely yummy! Thanks for sharing your recipe!
Hugs and love
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LEANIE64 10/16/2014 11:26PM

    Wow ! I love your idea of posting the recipe..Too it sounds delish..I love pumpkin and squash..in all forms. What kind of squash are in your picture?
I will make your recipe with I get to feeling better..but thanks so much.

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Creamy Celeriac Soup

Friday, October 03, 2014

Creamy Celeriac Soup

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Ingredients
1 large celery root
1 cup chopped celery
1 can beans
Some red onion, green onion and a little leek
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups vegetable broth
2 tablespoon water
Spices

Instructions
Peel the celery root and cut it into small cubes. Heat a pressure cooker or large saucepan and sautť the red onion, green onion, leek and celery with a little water until they begins to brown. Add the celery root, some beans and 2 cups of vegetable broth.

For pressure cooking, bring to high pressure and cook for 4 minutes (more or less depending on size of celeriac cubes). Remove from heat and allow pressure to come down naturally. Or To cook in a regular sauce pan, cover and simmer until celeriac is tender, 20-30 minutes.

With a hand blender, puree the soup, until completely smooth. Add spices.

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Note: I donít measure anything so everything is a guess.

Youíre going to need lots of spices. I just take the different spices I have and add to the soup.

I always add more veggies than the recipe has so I can use up a bunch of canned, frozen and fresh veggies that I had left over. I had a bunch of frozen celery, red onion, green onion and a little leek to use up (so I use stuff up and some soup is made)

I add beans to soup anytime I puree my soups (even if it doesn't say to)

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  Member Comments About This Blog Post:

SWEDE_SU 10/4/2014 5:08AM

    sounds yummy - any type of beans in particular, or whatever you have on hand?

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EDLEAR 10/4/2014 2:54AM

    This one sounds delish also. emoticon
Pureed beans are a great thickener, I agree.

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JANTHEBLONDE 10/3/2014 10:57PM

    Your Creamy Celeriac Soup sounds absolutely Yummy! Thanks so much for sharing this delicious recipe!
Hugs and love,
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Vegan Lentil Soup

Thursday, October 02, 2014

Vegan Lentil Soup

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Ingredients

1 can of tomatoes
1 can of green beans
1 cup zucchini
Half bag cabbage
1/2 cup swiss chard
1/2 cup dandelion greens
2 large carrot, finely diced
1 potato, finely diced
1/2 medium onion, and 1 green onion, finely diced
2 stalks celery (leaves too), finely diced
1 pound dried brown lentils
2 quarts water or vegetable broth
2 tablespoon water
1 teaspoon garlic powder
1 tablespoon vinegar
1 bay leaf
1/2 cup chopped parsley
Fennel seeds
Spices

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Directions

1. Heat a little water in a large pot over medium-high heat with the onions, and celery, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Steam carrots and potato separate, and then put them in the pot.

2. Add lentils and stir to combine. Add bay leaf, water (or broth). Bring to a boil, reduce to a bare simmer, cover with lid slightly cracked, and cook until lentils are completely tender and falling apart, about 1 hour total, adding water as necessary (lentils should be completely covered at all times).

3. Using a hand blender, blend soup until as smooth as desired (I did this to half the soup). Whisk in vinegar to taste, along with parsley. Season to taste with spices.

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Note:

I donít measure anything so everything is a guess.

Youíre going to need lots of spices. I just take the different spices I have and add to the soup.

I always add more veggies than the recipe has so I can use up a bunch of canned, frozen and fresh veggies that I had left over. I had a bunch of frozen lentils to use up (so Iím using stuff up and some soup is made)

I could only find half of the bay leaf, I hope its ok to eat.

  
  Member Comments About This Blog Post:

COOKWITHME65 11/17/2014 11:19AM

    It's rainy and chilly here in the Boston area. Plus I have no geat. Just a space heater in my bedroom to take the chill of and keep my small dog and cat warm. Plumbers are installing a new furnace. Great day for me to make some soup. You inspire me!

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JENNY888 10/2/2014 5:26PM

    Thanks for posting. I plan to try it this weekend.

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ROSALIEESTHER 10/2/2014 1:07PM

    Yum! Thanks!

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JANTHEBLONDE 10/2/2014 8:16AM

    Your Vegan Lentil Soup sounds absolutely Yummy! Thanks for sharing your recipe! I hope your day is full of lots of love and happiness!
Hugs and love,
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SLIMMERJESSE 10/2/2014 8:09AM

    Thanks for sharing this.

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EDLEAR 10/2/2014 3:18AM

    I also do that frequently with soup-starting-vegetables , what I like to call a "dry saute". No fat, just the moisture from the vegetables and a bit of water when they start to brown. Did you have a reason for not adding the carrots at that point? Just curious here.
Thanks for sharing your recipe!

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NYARAMULA 10/2/2014 3:11AM

    Thanks for sharing.

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MICKEYH 10/2/2014 3:07AM

    emoticon Thank you for sharing.

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SWEDE_SU 10/2/2014 2:55AM

    sounds delicious!

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PRAIRIECROCUS 10/2/2014 2:01AM

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Tomato, smashed chick pea sandwich with veggies

Wednesday, August 06, 2014

emoticon Tomato, smashed chick pea sandwich with veggies emoticon

I love tomato sandwich, but then I think I should be eating beans and a salad so what am I to do?....put them together.

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Can of chick peas

Mayonnaise

Spices

Half a tomato

Any type of veggies (radish, yellow squash, red pepper, dill, spinach, romaine, mushrooms is what I used on the last sandwich)

Slice of bread

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Take a can of chick peas, rinse and then smash with a fork. Add some mayonnaise and spices.

Slice up the tomato and all the other veggies. Warm everything up so nothing is cold.

Take a slice of bread (I used half a flat bread), spread the chick peas on the bread then add all the veggies on and top with the tomatoes.

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Note: Anything goes on this recipe. I use all types of veggies (used eggplant and all types of greens). You could add chopped veggies to the chick pea spread (I didnít cause I was lazy)

I have used all types of bread so any bread would work. I bet you could use a lettuce leaf.

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  Member Comments About This Blog Post:

JAZZID 12/10/2014 11:25PM

    ... I love chickpeas... this is a great idea! Thanks for sharing! emoticon

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EDLEAR 10/2/2014 3:21AM

    I also love the chickpea-of-the-sea idea.
This always reminds me of tuna salad, flavor wise, the smashing of chickpeas with mayo

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CTUPTON 9/26/2014 5:53PM

    This sounds so good! And the chick peas don't roll off onto the floor!

emoticon chris

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LIVINGFREE19 8/13/2014 9:18PM

    The sky is the limit! That sounds like fun to make!

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GENRE009 8/9/2014 12:51PM

    I roast vegetables like red peppers , or use dried tomatoes, beans, olives, egg plants, or a presto and process them, then make a brusetta ( spread for bread). I even substitute avocado for mayonnaise ( one is a healthier fat, than the other). But you receipt sounds great!

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DRAGON-CHICK 8/7/2014 3:40PM

    What a great idea! Thanks!

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JANTHEBLONDE 8/6/2014 9:14PM

    Awww.... Sounds yummy! I love my veggies especially those beautiful tomatoes! Thanks for sharing! I hope you have a wonderful day! Hugs and love!
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ALIIDA 8/6/2014 8:23PM

    It sounds simple and delicious. emoticon emoticon

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BUTTERFIYEMERGE 8/6/2014 8:09PM

    Great idea! We're only limited by our imaginations!!

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JENNY888 8/6/2014 5:23PM

    This sounds great! Got to go pick some tomatoes from my garden . . . I always loved the veggie sandwich from Subway. The addition of beans is a great idea.

Comment edited on: 8/6/2014 5:24:55 PM

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SLIMMERJESSE 8/6/2014 1:46PM

    Thanks for sharing this. Will try in the near future.

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SIMPLELIFE4REAL 8/6/2014 11:21AM

    Great idea with all the beautiful tomatoes in season right now!

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CHANGING-TURTLE 8/6/2014 11:07AM

    What good idea, can't wait for lunch to try some, my mouth is watering

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