I’ve had one of these in my cupboard for many years. I did not utilize it much. That has changed. I’ve found it pretty effective for the following: chopping nuts, grinding cooked meat (for sandwiches), and mincing garlic. The chopper has also worked well for cutting fresh herbs – a rather painful task with just a knife. I’ve used parsley and cilantro in recipes lately and the mini-chopper handled them quite well – small bunches at a time with trimmed stems.
It’s small but it’s mighty.
I frequently make my own pizza – it’s quick, easy, and tastes better than take out.
5 fresh mushrooms, chopped
1 pepper, chopped
3 slices turkey bacon, cooked and chopped
Shredded Havarti cheese (to taste) I personally don’t like a lot of cheese on my pizza.
Spread sauce on shell. Add toppings. Cover with cheese. Cook according to directions on the pizza shell package (400 for 12 – 14 minutes). About 6 – 8 slices.
1 zucchini, chopped
1 onion, chopped
1 pepper, chopped
1 carrot, peeled and chopped
5 cups uncooked rotini
1 jar pasta sauce
2 cups cooked roast beef, chopped
Keep vegetables somewhat chunky for best roasting. Combine vegetables in a bowl with 4 T. oil and an herb blend, such as Kirkland’s Organic Low Salt Seasoning http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ. Spray a baking sheet with cooking spray. Spread vegetables on it and roast them at 400F for 15 minutes. Meanwhile, cook 5 cups of rotini in boiling water until tender, about 12 minutes. Drain. Combine pasta sauce with roast beef and heat thoroughly in a medium sized pot. Mix everything together in a large bowl. Serve with Parmesan cheese. Serves 4 – 6.
1 c. quinoa, rinsed
2 c. water
1/2 pepper, chopped
1/2 small onion, diced
A small handful fresh spinach, roughly torn
1/3 c. pomegranate arils
1/3 c. sunflower seeds, toasted
Combine quinoa and water in a medium sized pot. Cover, bring to a boil. Remove lid and lower heat to medium low. Cook quinoa 12 minutes. Remove pot from heat and cover. Let stand 5 minutes. Meanwhile, combine balance of ingredients in a medium sized bowl. Add quinoa and combine well. Mix in your favorite salad dressing. Serves 4.
This recipe serves one. The ingredients can easily be doubled or tripled. It’s very versatile too.
Handful of taco chips, placed on a plate. Break up the taco chips if necessary.
Sufficient quantity of lentils or black beans to cover taco chips (if using canned lentils or beans, drain and rinse well)
Handful of lettuce or spinach, cut up
1 tomato, diced
1/2 pepper, diced
some green onions, chopped
shredded cheese to taste
1/2 sliced avocado
salsa, sour cream
Pile all ingredients on a plate in order given. You could heat the beans / lentils if you wish and sprinkle them with a little chile powder or tex-mex seasoning mix. To make this with meat, use cooked ground beef or chicken in place of, or in addition to, the lentils or beans.
- Meatless Monday with Lentil and Sweet Potato Stew (planetforward.ca)
- Beef or Chicken Tex-Mex Soup (and a Meatless Version) (nancycreative.com)
- Meatless Monday – Thai Spiced Tofu (angiesgrapevine.wordpress.com)
- Meatless Monday Recipes: Black Bean and Winter Squash Enchiladas courtesy of inSHAPE (thefoodiejournal.com)
1 1/2 c. cooked chorizo sausage
2 celery stalks, diced
1/2 large onion, diced
1 pepper, diced
4 – 5 large mushrooms, sliced (or one can sliced mushrooms, drained)
1 28 ounce can diced tomatoes
2 c. cooked rice
1 – 2 T. Old Bay seasoning
Fresh ground pepper
Brown onion, celery and pepper in a large pan over medium heat. Add mushrooms and cook for a few minutes until all vegetables have softened. Add the rest of the ingredients and simmer for 10 – 15 minutes. This was ready in about 35 minutes. The sausage was leftovers from a prior meal and rice had been cooked in advance.
Lately I have been enjoying breakfast scrambles. I take a few of those small potatoes and steam them in my vegetable steamer until fork tender. After they are cool enough to handle, I slice them into a frying pan that has a small amount of oil in it. Heat this pan on the stove on medium heat and fry the spuds until they are brown. I have also added a few sliced green onions to the skillet with the taters. While that is happening, crack an egg into a small bowl and beat with a fork. Add to the pan and scramble until cooked. Season with salt, pepper and your favorite spice blend. I also like to grate a little cheese on top. Enjoy!
A good use for leftover roast beef.
1 c. uncooked small pasta – penne, rotini, macaroni
1/2 small head of broccoli, cut up
1 onion, chopped
1 – 2 c. cooked roast beef, chopped
2 c. tomato pasta sauce
Cook pasta in large pot according to package directions. Add broccoli to cooking pasta 3 – 4 minutes before the pasta’s finished cooking to partially cook the broccoli. In a medium pot, brown onion in a little oil then add pasta sauce and roast beef. Simmer for 10 minutes or until heated through. Drain pasta and broccoli and return to the pot or place in a large serving bowl. Add sauce mixture to pasta and broccoli and stir to combine. Serve with Parmesan. Serves 4.
Taken from a church cookbook that was likely put together for a fundraiser. A good way to use up leftover ham.
1 1/2 c. cooked noodles (such as medium egg noodles)
1 1/2 c. cooked ham, chopped
1 small onion, minced
1 1/2 c. broccoli, chopped and partially cooked
1 10 ounce can Cream of Mushroom soup – Amy’s has less additives http://www.amys.com/
1 1/2 c. shredded cheese
1/4 c. milk
1/2 c. buttered breadcrumbs (optional)
Grease large casserole dish. Layer noodles, ham, onions and broccoli into it. Combine milk, soup and cheese and spread over ham – noodle mixture. Sprinkle with breadcrumbs if using. Bake at 375 for 20 minutes. Serves about 6. Note – slightly undercook the noodles to avoid them turning out overcooked after baking the casserole in the oven.
Canadian Thanksgiving was this past weekend. American Thanksgiving is just around the corner. Here is an easy dessert that is slightly different then pumpkin pie.
1 package yellow cake mix
1/2 c. melted margarine
1/4 c. solid margarine
4 c. canned pumpkin (not pie filling)
1/2 c. brown sugar
3/4 c. white sugar
2/3 c. milk
1/2 tsp. cinnamon
1/2 c. chopped almonds
Reserve one cup dry cake mix crumbs. Combine remaining cake mix crumbs, 1/2 c. melted margarine and 1 egg, beaten. Press into a 9 x 13 pan. Combine pumpkin, eggs, brown sugar, 1/4 c. white sugar, milk and cinnamon. Spread over base. Combine reserved cake mix crumbs, almonds, 1/2 c. white sugar and solid margarine. Mix until crumbly (I usually use a pastry blender). Bake at 350 for one hour or until a toothpick inserted in the center comes out clean. Serve with whipped cream or ice cream. Serves at least ten.