Garlicky Asparagus

1 bag frozen, thawed asparagus or you can use fresh
minced garlic, as little or as much as you like
fresh ground pepper
Thai seasoning
olive oil

Drizzle olive oil into heated wok or frying pan and add garlic. Add asparagus and seasonings and toss to coat. Cook until tender-crisp.

Spinach Strawberry Salad

1 lb flat leaf spinach, washed and well dried
3 kiwi fruit, peeled and sliced
1 pint strawberries, trimed and quartered or slivered
1/4 c slivered almonds

Sweet vinaigrette for spinach salad:
3 Tbsp lemon juice
1 Tbsp honey
1/4 c olive oil
1 Tbsp poppy seeds
salt & pepper to taste

Place spinach in a large bowl. Arrange kiwi slices and strawberries on top.

Combine all ingredients for the dressing and toss salad with dressing just before serving. Sprinkle with toasted almonds. Serves 4.

Oven-Roasted Asparagus

24 asparagus stalks, trimmed
1 Tbsp olive oil
1 Tbsp lemon juice
1/8 tsp ground cumin
1/8 tsp grated lemon rind
1/8 tsp ground black pepper

Preheat oven to broil at the highest temperature. Set the oven rack to the second highest setting. Line a baking sheet with tin foil. Place asparagus in a row on the baking sheet. In a small bowl mix the rest of the ingredients together. Brush the mixture over the asparagus. Cook for 10 minutes or until desired tenderness is achieved.

This mixture works well on many vegetables like bell peppers, zucchini and onions.

Maple Roasted Acorn Squash

3 acorn squash
2 tsp non-hydrogenated margarine, melted
2 Tbsp maple syrup

Preheat oven to 375 F. Line a baking sheet with tin foil; cut squash in half and remove seeds; place cut side down on prepared baking sheet. Bake for 30 minutes or until squash is soft. Remove from oven and turn the oven to broil. Turn squash cut side up on the baking sheet. Mix melted margarine and maple syrup in a small bowl. Brush over the flesh of the squash and broil for 5 minutes or until starting to brown. Remove from oven and serve. Serves 6.

Sundried Tomato & Oregano Roasted Vegetables

carrots-chopped
potatoes-chopped
brussel sprouts (optional)
1/2 bottle Kraft Sundried Tomato and Oregano Dressing

Combine vegetables in a baking dish. Pour dressing over top. Bake at 400 F for one hour or until tender (uncovered).

Ratatoille

1 med eggplant
1 tsp slat
2-3 Tbsp olice oil
4 cloves garlic, coarsely chopped
1 med onion, halved and thinly sliced
2 cans (14.5 oz each) diced tomaotes with juice
red, yellow and green bell peppers, cut into 1-inch pieces, about 1 to 1 1/2 cups
1/2 c coarsely chopped fresh basil, about 12 larefe leaves
1/4 tsp black pepper
dash dried leaf oregano
3 small zucchini, halved lengthwise and then sliced
fresh parmesan cheese, shredded (optional)

Peal eggplant and cut int 1-inch cubes; put in a colander and sprinkle with salt. Let stand in sink for about 20 to 20 minutes to drain.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; saute until onion is tender. Add the tomatoes, peppers, basil, pepper and oregano. Cover and simer, stirring occasionally for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh parmesan cheese, if desired.

Serves 4 to 6.

Marinated Grilled Asparagus

1 lb fresh asparagus
3 Tbsp lemon juice
1/4 c olive oil
2 garlic cloves, minced
1 1/2 tsp dill weed
salt and freshly ground pepper to taste

Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently.

Place skewers through the middle of the asparagus spears, or place spears in a greased grill bakset. Grill over hot coals until tender but still crunchy. Garnish with red bell peppers and lemon slices.

Grilled Vegetable Kabobs

1/2 lb whole, small mushrooms
1 1/2 lb small zucchini, cut into 1-inch slices
12-16 cherry tomatoes
Italian salad dressing or other marinade mixture
9-12 pineapple chunks

Wash mushrooms; remove and discard stems. Place mushrooms, sliced zucchini and cherry tomatoes in salad dressing. Let marinade in refrigerator for at least 4 hours. Drain vegetables; reservign marinade. Thread vegetables alternately with pineapple onto skewers. Cook on grill over medium heat for about 10 minutes, turning occasionally and basting with reserved marinade. Serves 4-6.

"Skor Cake"

2 small boxes Ritz crackers 200 gram boxes (crumbled)
2 cans eagle brand milk
2 pkgs skor chips

Mix all ingredients together and bake at 350 F for 15 minutes.

Hamburger Soup

6 c water
1 package onion soup mix
3 carrots, sliced
1 1/2 c cabbage
19 oz tomato juice
1 lb hamburger, browned, drained and rinsed
3 celery stalks, sliced
3 medium potatoes, cubed
salt & pepper

Mix water and soup mix and bring to a boil. Add all other ingredients and simmer 15-20 minutes.

Spicy-Tangy Beef Soup

3/4 lb round steak tips, 1/8 to 1/4 inch thick
1 (14.5 oz) can vegetable broth
1 1/2 c sliced mushrooms
1 c julienned carrots
3 Tbsp kikkoman lite soy sauce, divided
2 Tbsp red wine vinegar
1/2 tsp crushed red pepper flakes
1 oz uncooked angel hair pasta, broken up
2 Tbsp corn starch, disolved in 1/4 c water
1/4 c sliced green onions

Cut steaks lengthwise in half and then crosswise in 1/4 inch strips. In 3-quart saucepan over medium-high heat combine broth, mushrooms, carrots, 2 Tsp soy sauce, vinegar and red pepper flakes. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes. Add pasta and simmer 5 minutes more. Stir in cornstarch mixture. Bring to boil once again; cook and stir one minute. Stir beef into soup. Immediately remove from heat. Cover and let stand 5 minutes. Stir in remaining soy sauce and green onions. Serve immediately.

Lemony Roasted Vegetables

1 lb new potatoes (baby) halved or 3 medium potatoes cut in 1 1/2 inch pieces
3 stalks celery sliced at an angle 1/2 inch thick
4 small carrots cut in 1 1/2 inch pieces
1/4 c lemon juice
1 large onion, cut into wedges
2 Tbsp olive oil
1 tsp crushed, dried rosemary
1/4 tsp cracked pepper.

Preheat oven to 450 F. Put potatoes, celery, carrots & onion in greased, shallow roast pan. Combine lemon, oil, rosemary, salt & pepper in bowl. Drizzle over vegetables, toss to coat. Bake 30 minutes or until potatoes & onion wedges are tender, stir once.

I think Asparagus pieces would be excellent in here too!

Parmesan Tomatoes

2 medium tomatoes
2 tsp parmesan cheese
1/2 tsp dried basil
pinch pepper

Cut tomatoes in half; place in small baking dish, cut side up. Combine cheese, basil & pepper. Sprinkle over tomatoes. Bake at 325 F for about 7 minutes.

Honey Dill Carrots

I have never measured quantities but I use minimal amounts of honey-just enough to give it a slight flavor.

After cooking and draining carrots I stir in a small amount of liquid honey (just enough to coat carrots) and then I add dried dill weed.

Cheesy Spaghetti Squash

1 large spaghetti squash (3 lbs)
1/4 c parmesan cheese
1/2 c mozzarella cheese, grated
1 c finely chopped plum tomatoes (about 2 medium)
1/3 c chopped fresh parsley

Pierce the squash several times with a fork or sharp knife to allow steam to escape. Microwave on HIGH for 10 min or just until soft, turning over after 5 min. Let stand for 5 min.

Cut squash in half; remove and discard seeds. Using a fork, scrape insides of squash to form strands; place in bowl. Add remaining ingredients and toss lightly with a fork. Spoon into one of the squash shell halves.

Microwave on HIGH 2 min or until heated through.

I haven't tried this recipe yet either but I am trying to find recipes that can be used for Daniel fasts and for a change of pace from the every day.

Bean Salad

1 can yellow sting beans
1 can green string beans
1 can kidney beans
1 cup brown sugar
1/2 c vinegar
1/3 c mazola corn oil
3 medium onions, cut into rings
salt & pepper

Mix all ingredients together. Best to let stand overnight.

I have yet to try this one even though I have had it for years but I am wondering if you can't cut the sugar down some on this recipe.

Broccoli Cuffet Salad

3 c broccoli flowerets
1/2 c chopped red onion
1/2 c feta cheese, crumbled
1/4 c sunflower seeds
1/2 c raisins

Dressing:
1/2 c low fat yogurt
1/4 c light mayonnaise
2 Tbsp white sugar
1 Tbsp lemon juice
salt & pepper

Combine broccoli, onion, seeds, raisins and cheese. Combine dressing ingredients separately. Pour over salad and toss. Add salt and pepper to taste. Cover and refrigerate for 2 hours or 2 days.

Grilled Italian Chicken Salad

Marinate 4 boneless chicken breasts in 1/2 cup Peppercorn Ranch dressing for 30 minutes. Drain and reserve dressing. Grill chicken until done; brush with remaining dressing. Toss lettuce with 1 cup cherry tomatoes and sliced red onion with 1/2 cup dressing. Top with diagonally sliced chicken.

(Add other vegetables like cauliflower, peppers etc if you wish. Sunflower seeds, almond slivers etc would also be a nice added touch).

Thai Mango Salad

4 oz grilled or baked chicken breast, chopped
4 oz shrimp, chopped (optional add more chicken if you opt out of shrimp)
Saute in 2 Tbsp oil and 2 cloves minced garlic. Break up and cool.

1 green or unripe mango, julienne
1 red pepper, sliced
1 c red onion, sliced

Combine ingredients.

Dressing:
2 Tbsp lime juice
2 Tbsp sugar
1/4 c fish sauce
1/4 tsp hot chili sauce

Combine dressing ingredients. Toss with salad. Add some roasted cashews and fresh mint (optional).

Eatmore Bars

1 c corn syrup
3/4 c peanut butter
1 1/2 c chocolate chips
1 tsp vanilla
2 1/4 c Rice Krispies
1 3/4 c peanuts, crushed

Bring syrup, peanut butter and chips to a bowl. Boil for 5 minutes. Remove from heat then add the remaining ingredients. Put on a lightly greased cookie sheet. Cool, then cut into squares.

Fast Potatoe Wedges

1/4 c oil
3 medium potatoes
salt & pepper
1 clove garlic, crushed
1/4 c parmesan cheese
sour cream

Cut spuds in 1/2 lengthwise, then each 1/2 into 4 wedges. Toss with oil and garlic and place on cookie sheet & sprinkle with parmesan, salt & pepper. Bake 20 minutes. Serve with sour cream as dip.

Eliminate the cheese and this would be good, I think, for a Daniel fast recipe.

Autumn Soup

1 lb stewing beef
1 c chopped onions
1/2 c chopped carrots
1/2 c turnips
1/2 c cabbage
4-5 c water
1 c cubed potatoes
1 tsp salt
1 bay leaf
1 tsp basil
3 tomatoes

Brown beef in skillet; add onions. Remove to a large pot. Add carrots, turnip & cabbage. Add water, salt, pepper, tomatoes, potatoes and spices. Simmer until tender (about 1-2 hours).

Italian Cheese Bread

2 1/2 c flour
1 Tbsp quick rising yeast
1 tsp salt
1 c warm water
1 tsp sugar
1 Tbsp veg oil

In a bowl combine flour, salt, sugar & yeast. Add more flour if needed to form a soft dough. Knead for 1-2 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch down and place on a greased pizza pan.

Topping:

1/3 c Italian dressing
1/4 tsp salt, garlic powder, oregano and thyme (each)
dash pepper
1 Tbsp parmesan cheese
1/2 c shredded mozza cheese.

Brush dough with salad dressing. Combine seasonings and sprinkle over top. Sprinkle cheeses on top. Bake at 450 degrees F for 15 minutes.

Santa Fe Ranch Dip
ranch dressing
salsa
hot sauce.