Tomato Clam & Shrimp Sauce

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (28 ounce) can whole tomatoes (drain & reserve liquid)
• 1 (10 ounce) can baby clams (drain & reserve liquid)
• 24 shrimp (raw, peeled and deveined)
• 1 large onion (chopped)
• 2 cloves garlic (finely minced)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes
• 1 tablespoon italian spices
• 2 bay leaves
• 1/2 teaspoon basil

Recipe

• 1 saute onions for a few minutes, then add minced garlic.
• 2 add whole tomatoes (crush by hand first if you like), all of the seasonings, except the bay leaves.
• 3 bring to a boil and reduce to medium-low heat for 15 minutes.
• 4 add a tiny bit of the reserved tomato liquid& clam liquid and let it reduce.
• 5 do this a few times to let the flavours concentrate.
• 6 i do it 3 or 4 times.
• 7 add the clams and bay leaves and bring to boil, then reducing heat again to medium-low.
• 8 cook for another 15-20 minutes.
• 9 add shrimp and cook for 10 minutes more.

Thai-style Peanut Cabbage Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/3 cup brown sugar
• 2 tablespoons water
• 4 garlic cloves, peeled and chopped (not pressed)
• 1/2 teaspoon red pepper flakes
• 2 tablespoons soy sauce
• 1/4 cup lime juice
• 2 tablespoons peanut oil
• 1 teaspoon fresh ginger, grated
• 1/4 teaspoon salt
• 1/4 lb green beans, blanched
• 4 cups baby spinach
• 2 cups green cabbage, thinly sliced
• 3 green onions, sliced
• 1/2 red pepper, slivered
• 2/3 cup dry roasted peanuts, rough chopped
• 1/4 cup basil, chopped (optional)
• 1 (1 ounce) package roasted vegetable chips (such as terra) or 1 (1 ounce) package sweet potato chips, lightly crushed (such as terra)

Recipe

• 1 to make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. add remaining dressing ingredients. shake well. or you can whisk the ingredients in a medium bowl.
• 2 to make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
• 3 immediately before serving, drizzle about two-thirds of dressing over salad. toss well. sprinkle with roasted peanuts, herbs and vegetable chips. pass remaining dressing at the table.

Zucchini & Onions With Mozzarella Cheese

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 tablespoons butter or 3 tablespoons margarine
• 3 cups zucchini, sliced
• 1 cup onion, sliced
• 1/2 teaspoon basil leaves
• 1/4 teaspoon oregano leaves
• 1 pinch salt
• 1/2 teaspoon fresh garlic, minced
• 1 medium tomato, cut into wedges
• 1 cup mozzarella cheese

Recipe

• 1 in 10" skillet melt butter over medium heat.
• 2 add remaining ingredients, except tomato and cheese.
• 3 continue cooking stirring occasionally until zucchini is crispy tender.
• 4 add tomato wedges, sprinkle with cheese.
• 5 cover, let stand 2 minutes or until cheese is melted.

Whole Wheat Banana Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 3 cups whole wheat flour
• 2 cups sugar
• 2 cups mashed bananas (about 5 medium)
• 1/2 cup chopped nuts
• 2/3 cup vegetable oil
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 4 eggs

Recipe

• 1 heat oven to 350.
• 2 greast bottoms only of 2 loaf pans (9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches).
• 3 beat all ingredients in large bowl on low speed 30 seconds. beat on medium speed 45 seconds, scraping the bowl.
• 4 pour batter into pans.
• 5 bake 50 to 60 minutes or until toothpick inserted halfway between center and edge comes out clean. cool 10 minutes. loosen sides of loaves from pans; remove from pans. cool completely before slicing.

Thai Treasure Risotto

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, peeled and diced
• coarse sea salt, to taste or kosher salt
• 3 -4 garlic cloves, sliced
• 1/3 cup red bell pepper, diced
• 1/2 cup fresh asparagus, trimmed, cut in 1-inch pieces
• 1/2 cup baby portabella mushrooms, sliced
• 1/2 cup frozen peas
• 1 cup arborio rice
• 1/2 cup vegetable stock, warm (or 1 vegetable bouillon cube dissolved in 1/2 cup water or just use water if you need to)
• 1/2 cup wine
• 1 (15 ounce) can coconut milk, warm
• 1 -2 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 tablespoon fresh mint or 1/2-1 teaspoon dried mint
• 1/2 teaspoon fresh ginger, grated
• 2 teaspoons soy sauce
• 2 -3 teaspoons thai sweet chili sauce
• 4 -6 lime wedges
• chives or scallion
• chopped roasted cashew nuts or chopped roasted peanuts
• cilantro, chopped
• lime wedge

Recipe

• 1 in a large cast iron skillet over medium-high, heat olive oil to shimmering.
• 2 add onion and saute, stirring frequently, until translucent. add garlic, red bell pepper, mushrooms, and asparagus and saute until softened.
• 3 add rice and saute, stirring frequently, for about 4 minutes or until it starts to toast.
• 4 add vegetable stock and cook, stirring occasionally to prevent sticking, for about 10 minutes. reduce heat to medium.
• 5 add wine and cook, stirring occasionally, for 5 minutes.
• 6 add 1/3 of the coconut milk. cook slowly, stirring occasionally, for 10 minutes.
• 7 repeat two more times until all of the coconut milk is added and has mostly been absorbed by the rice.
• 8 just before the last 10 minutes of cooking, add basil, ginger, mint, and frozen peas.
• 9 after the risotto is fully cooked, stir in soy sauce and thai sweet chili sauce. stir to mix.
• 10 squeeze lime wedges over the top of the rice.
• 11 garnish with chives or scallions, chopped nuts, and sprinkle with chopped cilantro.
• 12 serve with extra lime wedges. enjoy!.

Tabouli

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 cup wheat
• 1 cup lemon juice
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon dried mint
• 1 cup olive oil
• 6 parsley
• 2 medium tomatoes
• 1 sweet onion

Recipe

• 1 wash parsley and let it dry for 2 hours.
• 2 add wheat, lemon juice, salt, sugar, and mint in bowl and let it soak for 2 hours.
• 3 add olive oil to wheat mixture.
• 4 chop parsley finely.
• 5 dice tomato into very small pieces.
• 6 chop onion finely.
• 7 add chopped vegetables to wheat mixture and mix well.
• 8 enjoy.

Zucchini & Noodle Slice

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 50 g vermicelli, dried
• 1 small onion, finely chopped
• 3 slices bacon, chopped
• 3 medium zucchini, grated
• 1 medium carrot, peeled & grated
• 2 (125 g) cans corn kernels, well drained
• 2 spring onions, thinly sliced
• 1 medium red capsicum, finely chopped
• 1 cup self raising flour
• 3/4 cup cheddar cheese
• 4 eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/4 cup oyster sauce
• mixed salad green, to serve (optional)

Recipe

• 1 preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
• 2 line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
• 3 place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. drain noodles, and cut into 5cm lengths using kitchen scissors.
• 4 finely chop onion and cook with bacon for a few minutes in the microwave.
• 5 squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. place eggs, milk, oil & oyster sauce in a jug. whisk to combine then stir through noodle mixture.
• 6 spread the mixture into tray & cook for 20-25 mins or until golden & just set.
• 7 stand for 20 mins to set & serve with mixed salad leaves. (if using).

Zippy Snack Melts

Total Time: 12 mins Preparation Time: 6 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 2 english muffins, split
• 1/2 cup shredded cheddar cheese
• 4 tomatoes, slices
• 2 tablespoons fresh parmesan cheese, shredded

Recipe

• 1 on each muffin half, sprinkle 1/4 of the cheddar.
• 2 top with a tomato slice.
• 3 sprinkle 1/4 of the parmesan over each tomato.
• 4 broil, 6 inches from the heat, for 5-7 minutes, until cheese is melted and bubbly.

Whole Wheat Applesauce Loaf (abm)

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 cups applesauce
• 1 egg
• 1 1/2 teaspoons salt
• 3 tablespoons brown sugar
• 1 tablespoon light molasses
• 2 tablespoons vegetable oil
• 2 cups whole wheat flour
• 1 1/2 cups bread flour
• 1 1/2 teaspoons ground ginger
• 2 teaspoons instant yeast
• 3/4 cup raisins

Recipe

• 1 place everything except raisins in bread machine in order recommended by the manufacturer. add raisins during the “add-in” cycle.

Zucchini And Corn Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup plain flour
• 1 cup cornmeal
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 300 g creamed corn
• 2 small zucchini, grated

Recipe

• 1 pre heat oven to 200 c.
• 2 lightly grease 12 hole muffin tray or line with paper cases.
• 3 sift dry ingredients into a bowl.
• 4 mix wet ingredients including vegetables in another bowl.
• 5 combine the two mixes, lightly stir together.
• 6 spoon into prepared pan.
• 7 bake 15 - 20 minutes until golden.

Tabouli - Gluten Free

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 cup soy grits (tvp) or 1 cup gluten-free textured vegetable protein (tvp)
• 1 cup boiling water
• 1 cup green onion, chopped
• 1 bunch fresh parsley, washed and finely chopped
• 1/2 bunch fresh mint leaves, washed and chopped or 1/2 teaspoon dried mint
• 1 large ripe tomato, washed and diced
• 1 lemon, juice of
• 3 tablespoons olive oil
• salt & freshly ground black pepper

Recipe

• 1 pour the boiling water over the soy or tvp granules, cover, and allow to stand until most of the water is absorbed (about an hour). squeeze any remaining liquid out of the granules before placing in a large mixing bowl.
• 2 add remaining ingredients. add more lemon juice and mint to taste. toss together, cover the bowl, and refrigerate at least an hour before serving. the flavor actually improves the second day. makes about 4 large servings.

Whole Wheat Banana Muffins (vegan)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup toasted wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups mashed ripe bananas (about 3 lg)
• 1/2 cup plus 2 tbsp sugar
• 1/4 cup vegetable oil
• 1 egg, lightly beaten (or 3 tbsp applesauce)

Recipe

• 1 1. combine first 6 ingredients in a large bowl, leaving a well in the center of the mixture.
• 2 2. combine bananas and next 3 ingredients in a seperate bowl. add to dry ingredients, stirring just until moistened.
• 3 3. spoon mixture into greased muffin pan (or loaf pan). sprinkle with sugar for a yummy crisp topping.
• 4 4. bake at 350 degrees for 20 minutes.

Honeyed Cashews With Kosher Salt

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 1/2 cups raw cashews
• 2 tablespoons vegetable oil
• 1/2 cup packed light brown sugar
• 1 tablespoon water
• 2 tablespoons honey
• 4 teaspoons kosher salt

Recipe

• 1 heat the oven to 350°f.
• 2 in a large bowl, toss cashews with vegetable oil until well coated; set aside.
• 3 combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil.
• 4 reduce heat to low and cook until mixture has thickened slightly, about 5 minutes.
• 5 drizzle over cashews and stir to coat.
• 6 transfer nuts to a baking sheet and spread in a single layer.
• 7 bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
• 8 sprinkle salt over nuts and stir to coat.
• 9 let cool completely on the baking sheet, and break up any large pieces before serving.

Whole Wheat Carrot Cake With Cream Cheese Frosting

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 15
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup firmly packed dark brown sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups grated carrots
• 1 (8 ounce) can crushed pineapple, drained,2 tblsps juice reserved
• 3/4 cup chopped walnuts
• cream cheese frosting (recipe is in my cookbook)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 butter 13 x 9 inch pyrex baking dish.
• 3 combine oil, sugars and eggs in mixing bowl.
• 4 sift together flours, cinnamon, soda and salt.
• 5 mix into liquid ingredients.
• 6 stir in carrots, pineapple with reserved juice and walnuts.
• 7 bake about 45 minutes or until tester comes out clean.
• 8 cool.
• 9 ice with cream cheese frosting.

Thai-style Stir-fry Vegetables

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 1 small bok choy, shredded
• 1 cup bean sprouts
• 1 cup baby sweet corn cob
• 1/2 cup snow peas, trimmed
• 1 bunch scallion, chopped
• 1 red pepper, cored, seeded and thinly sliced
• 1 cup button mushrooms, sliced (from a jar or can) or 1 cup straw mushroom, kept whole (from a jar or can)
• 1 stalk lemongrass, wihte part finely sliced
• 1 fresh green chile, seeded, and finely chopped
• 1 -2 whole pods star anise, seeds removed and crushed
• 1 tablespoon soy sauce
• 1 lime, juice and zest of, finely grated
• 2 -3 tablespoons chopped fresh cilantro

Recipe

• 1 pour the oils into a wok or large frying pan and place over high heat.
• 2 when the oils are smoking hot, drop in all the vegetables, the part of the lemongrass, chili, and star anise seeds. as the vegetables fry, stir them vigorously with a long-handled wooden spoon until they are evenly heated through but still crisp: 2 minute.
• 3 put in the soy sauce, lime juice and zest and cilantro all at once. stir again over the heat, allowing the mixture to sizzle for just a few seconds.

Tomato Chutney

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 kg ripe tomato, roughly chopped
• 3 onions, chopped
• 2 apples, peeled, cored & chopped
• 1 pear, peeled & chopped
• 2 3/4 cups brown sugar
• 1 cup vinegar
• 1 cup cider vinegar
• 1 tablespoon salt
• 1 teaspoon mixed spice
• 1 teaspoon chili powder

Recipe

• 1 slowly bring all ingredients to the boil in a large saucepan, stir until sugar dissolves, reduce heat.
• 2 simmer, covered for approx 2 hours or until mixture is thick, stirring occasionally.
• 3 allow to stand for 5 mins before spooning into sterilised jars. seal immediately.
• 4 when cool, label & date.

Whole Wheat Bread

Total Time: 3 hrs 10 mins Preparation Time: 2 hrs 30 mins Cook Time: 40 mins

Ingredients

• 4 1/2 teaspoons active dry yeast
• 3/4 cup warm water
• 1 cup whole wheat flour
• 1 1/2 cups warm water
• 4 1/2 cups whole wheat flour
• 1/2 cup vital wheat gluten
• 2 1/2 tablespoons vegetable oil
• 1/3 cup honey
• 1 tablespoon salt
• 1 large egg
• 1 tablespoon water

Recipe

• 1 add 4 1/2 tsp yeast to 3/4 cup water.
• 2 add 1 cup of whole wheat flour and mix vigorously.
• 3 cover bowl with plastic and let sit for 45 minutes to proof.
• 4 when sponge is ready, uncover bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour . stir in very well.
• 5 now add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. mix these in well. now start adding the remaining flour about 1/2 cup at a time. (i use my kitchenaid for this).
• 6 knead dough in mixer for 10 minutes or 20-30 minutes by hand. take a break half-way through if you're hand kneading and let dough rest for 10 minutes.
• 7 place dough into large greased bowl (preferably not metal) and cover with plastic. leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
• 8 punch dough down, divide dough, and reshape into loaves. place into greased 9x5 bread pans, cover with plastic and allow to rise again.
• 9 preheat oven to 350°f.
• 10 make egg wash by whisking egg and water together in small bowl.
• 11 brush egg wash over tops of loaves and then place in the oven to bake for 40 minutes.
• 12 to test for doneness, pull the loaf out of the pan and tap the bottom with a wooden handle. it should have a hollow sound.
• 13 cool these for at least an hour before slicing. if you don't wait that long the structure of the bread will not support a knife and will mush down and stay permanently mushed when you're done mangling it. try to be patient.

Thai-style Sweet And Tangy Noodles

Total Time: 17 mins Preparation Time: 12 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 ounces rice noodles (i used rice vermicelli)
• 2 tablespoons oil
• 6 garlic cloves, large
• 1/3 cup vegetable stock
• 6 green onions, angle cut into 1-inch pieces
• 1 tomato, halved, and cut into thin wedges (large)
• 6 ounces tofu (extra firm)
• 3/4 cup beans, cooked (i used chickpeas)
• 1/4 cup brown sugar
• 2 tablespoons soy sauce (vegan)
• 1 teaspoon pepper
• 1 tablespoon vinegar
• 1/2 lb bean sprouts
• cilantro (to garnish)

Recipe

• 1 prepare noodles according to directions on the box (usually you soak in hot water for about 10 mins), then rinse in cold water and set aside.
• 2 heat wok over medium-hi heat. when hot, add oil and rotate to coat the wok.
• 3 add garlic and fry quickly, until aromatic. add noodles and fry for 1 minute add stock and mix well. add green onions, tomatoes, tofu and beans and stir fry for 1 minute.
• 4 add sugar and soy sauce and fry 1 minute add pepper, vinegar, and bean sprouts and mix well. garnish with cilantro and serve.

Tomato Chutney

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1/4 cup unsalted peanuts
• 3 tablespoons oil
• 2 teaspoons black mustard seeds
• 6 cloves
• 1 teaspoon cumin seed
• 1 red onion, cut into 1/2-in pieces
• 2 large tomatoes
• 3 tablespoons tomato paste
• 1/2 teaspoon curry powder

Recipe

• 1 place peanuts, oil, mustard seeds and cloves inot a nonstick skillet over medium heat.
• 2 cook, stirring, for 1-2 minutes, until fragrant. add cumin, cook until peanuts become light golden.
• 3 add onion and cook untilo the onion softens.
• 4 add tomatoes, tomato paste and curry and cook until sauce is slightly thickened, about 5 minutes.

Thai-style Prawn (shrimp) Stir-fry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 1/2 teaspoons olive oil
• 1 kg prawns (green or raw peeled deveined tails intact)
• 2 lemongrass (stalks part only finely chopped)
• 1 chili (small red thinly sliced)
• 2 garlic cloves (thinly sliced)
• 4 cm ginger (fresh peeled finely grated)
• 1 brown onion (large cut into wedges)
• 120 g baby corn (packet halved lengthways)
• 1 bunch broccolini (cut into 4cm pieces or 200 grams broccoli cut into florets)
• 1 red capsicum (large chopped)
• 250 g green beans (trimmed halved diagonally)
• 2 carrots (large halved lengthways thinly sliced diagonally)
• 2 tablespoons water
• 1 bunch basil (leaved picked)
• 1 1/2 cups bean sprouts
• lime wedge (to serve)

Recipe

• 1 heat 1 teaspoon of the oil in a large wok on high until the wok is hot and add the prawns and stir fry for 1 minute and then add the lemongrass, chilli, garlic and ginger and stir fry for 2 minutes or until the prawns just change colour and remove from the wok and set aside.
• 2 heat remaining oil in the wok on medium high and add the onion, corn, broccolini, capsicum, green beans and carrot and then add the water and cook covered toss twice for 2 minutes or until the vegetables are just tender.
• 3 return prawn mixture to the wok and toss to combine and heat through, remove wok from the heat and toss in the basil leaves and bean sprouts.
• 4 divide mixture between shallow bowls to serve and accompany with the lime wedges.

Whole Wheat Banana Strawberry Loaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 2 eggs
• 5/8 cup vegetable oil, divided
• 1 1/2 cups sugar
• 3 bananas, mashed
• 1 cup chopped strawberry
• 1 pinch ground cinnamon

Recipe

• 1 preheat oven to 350 degrees. lightly grease and flour loaf pan.
• 2 in a large bowl combine flour, baking soda and cinnamon. set aside.
• 3 in a medium bowl blend together with an electric mixer the oil, sugar, eggs and banana until well combined.
• 4 add banana mix to the flour mix. add the strawberries. mix with a spoon until combined. do not overmix.
• 5 pour the mix into the loaf pan and bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean and the loaf is well browned.

Whole Wheat Bread In The Bread Machine

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 1 3/4 cups water
• 1/3 cup vegetable oil
• 2 teaspoons lecithin granules
• 4 1/4 cups hard whole wheat flour
• 1/3 cup dark brown sugar
• 3 tablespoons skim milk powder
• 1/3 cup gluten flour
• 1/4 teaspoon vitamin c powder (ascorbic acid)
• 2 teaspoons salt
• 2 teaspoons yeast

Recipe

• 1 place all the ingredients in a bread machine with a 2 lb loaf capacity.
• 2 put the ingredients into the pan more-or-less in the order given- wet ingredients first, yeast last.
• 3 this will allow you to use a timer if desired.
• 4 use the whole wheat setting on the bread machine to bake the bread.
• 5 (cooking times will vary according to your bread machine)

Mushrooms And Artichoke Hearts Vinaigrette

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 2 (6 ounce) jars marinated artichoke hearts
• 2 (7 1/2 ounce) cans sliced water chestnuts, drained
• 1 lb fresh mushrooms, thinly sliced
• 1 bunch scallion, chopped
• 2 tablespoons olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1 dash black pepper
• 1 dash hot pepper sauce

Recipe

• 1 drain artichokes, reserving the marinade from jars.
• 2 place the artichokes in a medium bowl.
• 3 add water chestnuts, mushrooms, and scallions.
• 4 add olive oil, vinegar, salt, and hot sauce to reserved artichoke marinade.
• 5 whisk well to blend.
• 6 pour over vegetables and toss.
• 7 serve immediately or cover and marinate in refrigerator for up to 3 days.
• 8 enjoy!

Zucchini And Corn Tacos

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons vegetable oil, divided
• 2 cups fresh corn or 2 cups corn kernels
• 1 cup chopped onion
• 3 garlic cloves, finely chopped
• 4 medium tomatoes, roughly chopped
• 3 medium zucchini, diced
• 1 cup canned black beans, rinsed and drained
• 4 leaves fresh epazote (or 1 teaspoon fresh oregano)
• 1/4 teaspoon fresh ground black pepper
• 8 warm corn tortillas
• 1/4 cup tomatillo salsa (green)
• 8 teaspoons grated monterey jack cheese (or queso fresco)

Recipe

• 1 heat half of oil in a large skillet over high heat. toast corn 5 minutes, stirring; season with salt. remove corn; set aside. heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. cook onion, stirring, until it caramelizes, 5 minutes. add garlic; cook 1 to 2 minutes. add tomatoes; cook 10 minutes. add zucchini; cook until tender, 10 to 12 minutes; season with salt. add corn, beans, epazote and pepper. cook 3 minutes. split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

Tabouli

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 3
• 2 bunches fresh parsley (flat leaf preferrably)
• 1/2-3/4 tomato (med to large in size)
• 2 tablespoons onions
• 1/3 cup bulgar wheat
• 2 -3 tablespoons olive oil
• 1/8-1/4 cup lemon juice (to suit personal taste, i usually just squeeze the lemon and adjust it according to my taste, not me)
• 1/2-1 teaspoon mint (dried or fresh)
• 3/4 teaspoon sumaq
• salt (personal choice)

Recipe

• 1 in a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
• 2 if after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
• 3 this step is very important!first three ingredients must be minced very finely.
• 4 in a medium bowl, add all ingredients together and stir well.
• 5 if the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
• 6 let sit in the fridge for about 1 hour for the flavors to meld.
• 7 enjoy!

Zucchini And Feta Appetizer

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 zucchini
• 1 cup crumbled feta cheese
• 8 tablespoons extra virgin olive oil
• sea salt (coarse)
• fresh ground pepper

Recipe

• 1 boil a large pot of salted water (not the dead sea, but put in a couple of tbsp of salt).
• 2 cut the zucchini in half, lengthwise. use a teaspoon to scrape out the seeds, to form a little canoe, if you will. blanche the halves in the boiling water for a minute, remove and let drain on a paper towel for a few minutes.
• 3 pre-heat your broiler/grill on high.
• 4 fill each "canoe" with feta cheese (you don't have to use the whole cup up, but put a good amount in each) and broil for a couple of minutes. when the cheese has turned a little brown in spots, remove from the broiler.
• 5 drizzle each with a tbsp of olive oil, a sprinkle of pepper and salt if you like, and serve with crusty bread (i like ciabatta, rubbed with garlic and a little olive oil.).

Thai-style Vegetable Stir-fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 2 cups sugar snap peas
• 1 cup slivered carrot
• 1 cup sliced baby-bella portabella mushroom
• 1 cup bean sprouts
• 1/4 cup chopped fresh basil
• 1 stalk fresh lemongrass, chopped
• 1 teaspoon minced garlic
• 4 thai red chili peppers, stemmed and sliced thin (amount to taste)
• 1 tablespoon sambal oelek or 1 tablespoon other hot chili sauce
• 3 tablespoons fish sauce
• 2 teaspoons peanut oil
• 1 tablespoon peanut butter, mixed with a few drops of water
• 1/2 fresh lime

Recipe

• 1 place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
• 2 add peas, carrots, mushrooms, bean sprouts, and fish sauce.
• 3 steam-fry over heat until vegetables start to get tender, about 10-15 minutes (i forgot exactly how long, but i remember the peas were taking a bit of time).
• 4 the fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
• 5 if not, add a tbsp.
• 6 of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
• 7 add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
• 8 beware of the odors coming from the pan; the peppers may get you in the eyes.
• 9 when the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
• 10 stir that in and heat through.
• 11 squeeze the lime over all, (watching out for seeds), mix well, and serve.
• 12 serve with rice.

Thanksgiving Day Creamed Turnips

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 rutabaga (turnip)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon sugar
• 1 cup milk
• salt
• pepper

Recipe

• 1 peel the turnip, then dice into bite size chunks. place the turnips into a saucepan and fill with water until it barely reaches the top of the turnips. bring to a boil then cover. simmer for 5 minutes. drain the turnips.
• 2 place the turnips into the saucepan again and add water until almost covering the turnips. add the sugar and combine. bring to a boil then cover. simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. reserve the turnips.
• 3 *note: the reason for boiling the turnips for the second time is to get rid of the bitterness.
• 4 meanwhile, in a separate pan, melt the butter over medium/high heat then add the flour. stir the mixture constantly to form a paste or roux. add the milk and continue to stir with a whisk until the mixture thickens. add the reserved turnips and combine. add salt and pepper to taste.
• 5 you may want to add a little extra milk as you may want a more thin consistency.
• 6 enjoy!

Tabouli

Total Time: 3 hrs 30 mins Preparation Time: 3 hrs Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 cup bulgar wheat, dry
• 2 cups boiling water
• 1 1/2 teaspoons salt
• 1/4 cup lemon juice
• 1 teaspoon garlic
• 1/2 teaspoon mint, fresh
• 1/4 cup olive oil
• salt and pepper, to taste
• 1/4 cup scallion, chopped (including greens)
• 2 tomatoes, diced
• 1 cup parsley, chopped
• 1/2 cup chickpeas, canned
• 1 cucumber, chopped

Recipe

• 1 cook bulgur wheat.
• 2 when it is done, add lemon juice, garlic, oil, mint, salt and pepper, and mix thoroughly. refrigerate 2-3 hours.
• 3 just before serving, add the vegetables and mix.

Whole Wheat Bread

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 1 tablespoon active dry yeast
• 6 ounces warm water
• 1 cup whole wheat flour
• 14 ounces warm water
• 4 1/2 cups whole wheat flour
• 3/4 cup vital wheat gluten
• 1/3 cup oat bran
• 3 tablespoons vegetable oil
• 1/3 cup honey
• 1 tablespoon salt

Recipe

• 1 make a "sponge":combine yeast, 6 ounces of warm water and 1 cup of whole wheat flour.
• 2 place mixture in a warm, draft-free place, and cover with plastic wrap.
• 3 allow to rise for 1 hour.
• 4 add 14 ounces of warm water and 2 cups of whole wheat flour. stir.
• 5 add vital wheat gluten, oil, honey & salt. stir.
• 6 place bowl on mixer with bread hook. add flour until dough forms a ball on the hook and isn't sticky to the touch.
• 7 knead on mixer for 10 minutes minimum, or 30 minutes by hand.
• 8 place dough in greased bowl and allow to rise, covered, for 1 hour. if you poke the dough, the hole should not fill up.
• 9 shape the dough into two loaves (or buns or whatever you're making).
• 10 cover with plastic wrap and allow to rise 1 hour in a warm, draft-free place.
• 11 bake at 350f for 35-40 minutes.

Tabouli (lebanese Bulghur, Parsley, And Mint Salad)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 cup medium bulgar wheat (#2)
• 2 -3 bunches parsley, stemmed and chopped, depending on size
• 1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
• 2 bunches green onions, chopped
• 4 -5 ripe firm tomatoes, partially seeded and chopped
• 3 -5 lemons, juice of, to taste
• 1/2 cup extra virgin olive oil, to taste
• salt & fresh ground pepper

Recipe

• 1 this recipe is a breeze if you have a food processor, a little more work if you don't.
• 2 if using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• 3 repeat with green onions, and add it bowl.
• 4 chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• 5 if you are making this for company, you might want to chop everything by hand.
• 6 it makes a much prettier dish than when made in the processor, but i never bother when it is for personal consumption; i just take a little care when using the processor.
• 7 wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• 8 drain and squeeze as dry as possible, and combine with vegetables.
• 9 drizzle with lemon juice and olive oil.
• 10 add salt and pepper to taste, and toss thoroughly.
• 11 you can be quite generous with the pepper.
• 12 refrigerate for about an hour, taste, and adjust salt and pepper.
• 13 in addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

Tomato Concasse With Salmon

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 salmon fillets, 6 oz. each
• 1 tablespoon olive oil, plus more for salmon
• 2 (14 ounce) cans tomatoes, diced, drained, pureed in blender
• 1 teaspoon garlic, minced
• 1 teaspoon butter (optional)
• 1/4 cup fresh dill, minced
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 heat 1 tablespoon oil in saucepan over medium-high heat. add tomatoes and garlic. bring to a boil, stirring well.
• 3 reduce heat and simmer until slightly reduced and thickened, about 10 minutes.
• 4 whisk in the butter, if desired, until melted and incorporated.
• 5 meanwhile, brush roasting pan, or baking sheet with olive oil and arrange salmon fillets on the pan, skin side down.
• 6 brush fillets with olive oil, sprinkle with salt and pepper and the fresh dill.
• 7 bake 10 minutes at 400 degrees; if fillets are thicker than 1" bake for about 12 minutes.
• 8 serve immediately with some tomato concasse mixture spooned on top of each portion of fish.

Tabbouleh Scramble

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 large eggs
• 2 tablespoons sun-dried tomatoes packed in oil, diced (reserve 1 teaspoon oil)
• 3/4 cup prepared tabbouleh, to room temperature
• salt
• pepper
• 4 tablespoons crumbled feta cheese
• fresh oregano, minced (to garnish)

Recipe

• 1 in bowl, beat eggs lightly to blend thoroughly.
• 2 heat a 10-12 inch non-stick skillet over medium-high heat. when skillet is hot, add the diced tomatoes, reserved oil, the eggs and tabbouleh.
• 3 cook, stirring the mixture constantly until eggs are cooked to your preference. add salt and black pepper to taste.
• 4 transfer to individual plates and sprinkle with the feta cheese and fresh oregano.

Whole Wheat Bread Recipe For Bosch

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• 3 cups hot water
• 1 cup lard or 1 cup vegetable oil
• 2 large eggs
• 1 cup sugar
• 2 tablespoons salt
• 2 1/2 cups hot water
• 1 tablespoon liquid lecithin
• 1/2 cup vital wheat gluten
• 7 cups whole wheat flour
• 1/4 cup instant dry yeast
• 1/4 cup dough enhancer
• 4 cups whole wheat flour
• 2 -4 cups whole wheat flour

Recipe

• 1 place first 5 ingredients in bosch mixer bowl (using the dough hook), and mix well on speed 1.
• 2 add next 5 ingredients, being careful to add the yeast last. mix on speed 1 until well-mixed. let sit for 10 minutes.
• 3 add dough enhancer and mix on speed one. add 4 cups of flour 1 cup at a time, mixing as you go.
• 4 add 2 cups flour 1 tablespoon at a time, mixing on speed 1. after this, mix on speed 2.
• 5 continue to add flour until sides of bowl are clean, and the dough is not too sticky.
• 6 after you have finished adding flour, continue mixing (kneading) on speed 2 for 5 - 7 minutes.
• 7 preheat oven to 200 degrees for 5 minutes. remove dough from bowl onto greased surface and form into loaves (i usually get 6 24-ounce loaves, with a few ounces left over for little rolls). place loaves in greased loaf pans (non-stick spray works best), cover with tea towels, and let rise in preheated (but turned off) oven for 30 - 45 minutes.
• 8 remove towels and bake at 325 degrees (you don't need to preheat -- just turn the oven to 325 as soon as the rising is done) for 35 minutes (i have "speed bake" on my oven and that's how long i cook them. it may take a bit longer in a conventional oven).
• 9 remove loaves from pan and cool on wire racks. slice when cool.

Tomato Fritters

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 tablespoon dried basil
• 1 (28 ounce) can tomatoes or 4 fresh tomatoes, peeled,chopped,drained
• 1 tablespoon onion, finely chopped
• 1 teaspoon dried parsley
• 1 beaten egg
• vegetable oil (for frying)

Recipe

• 1 pour 1/4 inch oil into skillet.
• 2 coarse chop canned tomatoes and drain mix flour, baking powder, sugar, salt and basil; set aside.
• 3 fine chop onion, beat egg with onion, then combine with drained tomatoes and parsley heat oil in skillet to 360*.
• 4 pour dry mixture over tomato mixture and toss lightly with a fork.
• 5 immediately fry in oil, drop 2 tbsp mixture in oil for each fritter, and flatten slightly when lightly browned, turn fritters and fry on second side.
• 6 flour mixture should not become too moist or liquid before frying drain on paper towels; serve warm-- but they aren't bad at all when they are cold.

Whole Wheat Buttermilk Pancakes

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1 tablespoon vegetable oil
• 1 large egg
• 1 large egg

Recipe

• 1 lightly spoon flours into dry measuring cups; level with a knife. combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
• 2 combine buttermilk, oil, egg and egg , stirring with a whisk, add to flour mixture, stirring until just moist.
• 3 heat a nonstick griddle or nonstick skillet with cooking spray over medium heat.
• 4 spoon about 1/4 cup batter per pancake onto griddle.
• 5 turn pancakes over when tops are covered with bubbles and edges looked cooked.

Southern Lady Cake

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 18 1/4 ounces orange cake mix
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 2/3 cup vegetable oil
• 1/2 teaspoon orange extract
• 4 eggs
• 1 (11 ounce) can mandarin oranges, drained
• 2 tablespoons orange juice
• 1 cup confectioners' sugar

Recipe

• 1 grease and flour a tube cake pan.
• 2 combine the cake mix, sugar and flour in a large bowl.
• 3 add the sour cream, the oil and orange extract.
• 4 mix at low speed with a mixer.
• 5 add the eggs, one at a time.
• 6 increase the speed to medium and beat for 2 minutes.
• 7 add in the mandarin oranges and mix until all ingredients are well combined.
• 8 pour the batter into the prepared pan.
• 9 bake at 350°f for 45-50 minutes or until a knife inserted in the cake comes out clean.
• 10 let the cake cool in the pan for 15 minutes.
• 11 combine the orange juice and confectioners sugar well.
• 12 drizzle over the cake.

Red Onion And Balsamic Chutney

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 1/2 lbs red onions, very thinly sliced
• 1 bay leaf
• 1 teaspoon thyme leaves
• 1 pinch salt & freshly ground black pepper
• 2 ounces demerara sugar
• 3 tablespoons balsamic vinegar
• 2/3 cup red wine
• 1 orange, juice and zest of, grated

Recipe

• 1 heat the olive oil in a large pan. add the onions, bay leaf and thyme and season with salt and freshly ground pepper.
• 2 cover with a lid and cook over a low heat, stirring occasionally for 30 minutes or until the onions have softened but not coloured.
• 3 stir in the sugar, balsamic vinegar, red wine and the zest and juice of the orange. cook for a further 1 hour and thirty minutes, uncovered until no liquid remains and the onions are a dark rich red colour. stir frequently during the last half hour of cooking to prevent the onions from burning.
• 4 cool the mixture and then transfer to sterilized jars and keep in the fridge until needed.

Tabbouleh Salad With Chopped Walnuts

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup fine grain bulgar wheat
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/4 cup extra virgin olive oil
• 1 1/2 cups peeled seeded and diced cucumbers
• 1 1/2 cups diced roma tomatoes
• 1 cup chopped fresh parsley (italian) or 1 cup flat leaf parsley (italian)
• 1/4 cup sliced green onion
• 1/4 cup chopped fresh mint leaves
• 2 teaspoons chopped walnuts
• 1 teaspoon finely chopped fresh garlic
• salt & freshly ground black pepper

Recipe

• 1 combine bulgur and water in medium bowl.
• 2 set aside 30 minutes or until all liquid is absorbed.
• 3 add lemon juice and olive oil to bulgur.
• 4 mix well.
• 5 stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
• 6 refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
• 7 serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.

Tomato Cucumber Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/4 teaspoon salt
• 2 cups thinly sliced cucumbers
• 3/4 cup sliced green pepper
• sliced red onion (quantity based on preference)
• 2 medium tomatoes, cut into wedges
• 3 tablespoons wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper

Recipe

• 1 sprinkle salt over cucumber; toss gently and let stand 30 minutes.
• 2 drain cucumber slices and press dry between paper towels.
• 3 combine cucumber, green pepper, onions& tomatoes.
• 4 combine vinegar and next 6 ingredients in a jar.
• 5 shake vigorously.
• 6 drizzle over vegetables; toss gently.

Whole Wheat Crazy Bread

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• 1 tablespoon instant yeast
• 1 cup whole wheat flour
• 1 cup very warm water
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup all-purpose flour
• 2 tablespoons melted butter
• 3 minced garlic cloves
• 1 teaspoon dried basil
• 1/4 cup grated mozzarella cheese

Recipe

• 1 combine yeast and whole wheat flour in a bowl. add water,oil, sugar and salt. whisk until smooth.stir in all purpose flour. mix well. cover with a tea towel,set aside for 15 minutes.
• 2 grease a 12 inch pizza pan.
• 3 preheat oven to 375.
• 4 combine butter, garlic and basil in a small bowl.
• 5 spread the dough in pan with greased hands.
• 6 spread butter over dough and sprinkle with cheese.
• 7 bake in oven for 16 to 20 minutes.
• 8 cut as desired.

Spicy Oriental Cauliflower

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cauliflower
• 2 eggs, beaten
• 1 cup flour (approx.)
• 1 liter oil, for dee frying
• 2 garlic cloves
• 2 tablespoons olive oil
• 4 tablespoons tomato paste
• 1 cup water
• 2 tablespoons parsley, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• salt and pepper

Recipe

• 1 cut the cauliflower in medium-sized florets and cook them in boiling water until almost done.
• 2 pat them dry and coat them first with the beaten egg, then with the flour.
• 3 heat the oil until hot enough for deep frying, then deep-fry the cauliflower until golden and crisp.
• 4 drain on kitchen paper.
• 5 now prepare the sauce:.
• 6 mince the garlic cloves and -in a large pan- fry them in the olive oil for about one minute, then add the tomato paste. fry a few more seconds, then add the water and stir well.
• 7 add the parsley, salt, pepper, coriander and cumin and let simmer for about 15 minutes.
• 8 check for seasoning, then add the cauliflower to the sauce and let it simmer another 15 minutes.

Tomato Fonue

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 4 shallots or 1 small onion, finely chopped
• 5 garlic cloves, crushed
• 8 plum tomatoes, skinned, deseeded and chopped
• 1 sprig thyme
• 1 sprig rosemary
• 1 tablespoon tomato puree
• salt
• pepper

Recipe

• 1 heat the oil in a pan over a moderate heat and cook the onions and the garlic until soft, but not coloured.
• 2 add the tomatoes, herbs and tomato puree. simmer until the liquid has evaporated and the mixture is quite dry.
• 3 season well with salt and pepper and allow to cool. puree in food processor if you want it smooth.
• 4 refrigerate or freeze until ready to use.

Red Onion Borscht

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 1/2 tablespoons olive oil
• 4 large red onions, thinly sliced (i only used 3, because that's a lotta onions)
• 1/2 cup red wine vinegar
• 3 medium beets, peeled and shredded
• 2 1/2 tablespoons flour
• 6 cups vegetable broth or 6 cups stock
• 1/3 cup port wine (i used red wine and a tablespoon of sugar)

Recipe

• 1 heat the oil in a 5-6 qt pan over medium heat; add onions, vinegar, beets. cook, stirring often until onions are soft but not brown (25-30 minutes). add the flour and stir over heat until bubbly. remove from heat and slowly stir in broth. return pan to heat stir in wine or port while heating to a boil, stirring occasionaly. once boiling, reduce to a simmer for 10 minutes. season with salt and pepper, and serve with sour cream or plain yogurt. voila. serves 8.

Tabbouleh Or Tabouleh Or Tabouli Or Tabooley Or Tipili

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 bunches fresh parsley
• 1 cup mint leaf (fresh or 1 tbsp. dried)
• 1 bunch scallion
• 5 diced tomatoes or 1 (12 ounce) can pine cone tomatoes
• 3 lemons, juice of
• 1 cup wheat bulgur (med or fine)
• 1/4 cup olive oil
• salt and pepper

Recipe

• 1 clean and wash vegetables.
• 2 chop small and put in large mixing bowl.
• 3 wash and soak wheat 10 minutes.
• 4 squeeze water from wheat and add to vegetables. add lemon juice, oil, salt and pepper. mix well. serve with syrian bread, grape leaves, or cooked cabbage leaves - or scoop it into a romaine leaf.
• 5 my mother adds finely chopped onions in her recipe.

Orange-dijon Broccoli

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups broccoli florets
• 1/3 cup orange juice
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar

Recipe

• 1 cook broccoli according to desired method (boil, steam, or stir-fry in a small amount of vegetable oil).
• 2 do not overcook.
• 3 combine remaining ingredients in a small bowl.
• 4 pour over broccoli.
• 5 cook and stir until broccoli is coated and sauce becomes thick (won't take long).

Thai Vegetable Stir Fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 tablespoons oil
• 3 cloves garlic, crushed
• 2 tablespoons roasted red chili paste
• 2 ounces peanut satay sauce
• 1 teaspoon brown sugar
• 1 -2 tablespoon fish sauce
• 12 ounces chopped assorted fresh vegetables

Recipe

• 1 heat the oil and saute garlic.
• 2 add chili paste and/or satay sauce, brown sugar, and fish sauce; stirfry and cook 30 seconds.
• 3 add vegetables and stir with sauce.

Red Onion And Almond Stuffed Winter Squash

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 small winter squash (carnival, acorn, golden acorn, delicata, or other)
• 1 tablespoon margarine
• 1 large red onion, chopped
• 1/4 cup finely chopped toasted almond
• 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• salt & freshly ground black pepper

Recipe

• 1 the squash may be baked in the oven or microwave.
• 2 if you are going to use the oven, preheat it to 375°f.
• 3 cut the squash in half lengthwise and scoop out seeds.
• 4 place the halves in a baking dish, cut side up with about 1/4 inch of water, and cover.
• 5 bake until easily pierced with a knife, about 45 to 50 minutes.
• 6 if you microwave, do so until easily pierced with a knife, about 10 minutes.
• 7 when the squash is cool enough to handle, scoop out and discard the seeds.
• 8 scoop out the pulp and transfer to a serving container.
• 9 heat the margarine in a medium skillet. add the onion and sauté over medium heat until golden.
• 10 heat up a bit more margarine in a separate skillet and add the almonds. sauté until they give off a toasty aroma.
• 11 mash the squash until smooth.
• 12 combine the onion with the squash pulp. add the ginger, season with salt and pepper, and stir together. stuff back into the squash shells.
• 13 reheat in the microwave or oven just until heated through, top with toasted almonds, and serve.
• 14 *note: you can add the almonds into the onions when cooking and mix into the pulp if desired instead of topping with almonds!

Zoo Sticks

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• vegetable oil
• 2 large zucchini, cut into 1/4 'd sticks
• 1 cup flour
• 2 tablespoons salt
• 2 tablespoons pepper
• 2 eggs, beaten
• 1/4 cup milk
• 1 cup breadcrumbs (panko)
• 3/4 cup sour cream
• 1/8 cup ranch dressing

Recipe

• 1 heat a deep-fryer to 375 degrees.
• 2 coat zucchini sticks in flour with salt and pepper mixture.
• 3 coat in egg and milk mixture.
• 4 coat in bread-crumbs.
• 5 deep fry for 3.5 minutes exactly.
• 6 combine sour cream and ranch for dipping.
• 7 drain zucchini and serve hot.

Turkey Lettuce Wraps With Southeast Asian Flavors

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1 1/2 cups green onions (thinly sliced)
• 1 1/2 tablespoons fresh ginger (grated)
• 2 garlic cloves (minced)
• 1/2 teaspoon red pepper flakes
• 1 1/4 lbs ground turkey
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• lettuce (which ever kind you preferrer it recommends butter lettuce)
• fresh basil leaf (for garnish, we haven't used it)
• hoisin sauce (dressing or dipping)

Recipe

• 1 heat oils in large frying pan over medium-high heat. add green onions, ginger, garlic and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes.
• 2 add turkey to pan and cook, stirring to break into pieces, until turkey is no longer pink, about 5 minutes. add soy sauce and vinegar and cook 1 more minute. transfer mixture to a bowl.
• 3 to serve, spoon about 1/4 c turkey mixture into center of one lettuce leaf at a time, top with a few basil leaves or shreds, and wrap lettuce leaf around filling. drizzle with 1/2 teaspoon hoisin sauce or to taste, if desired.

Zone Chili

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 3 cups diced tomatoes
• 3/4 cup canned kidney beans, rinsed
• 6 ounces lean ground turkey, browned & rinsed
• 2 tablespoons catsup
• 1 tablespoon yellow mustard
• 2 (1 g) packets artificial sweetener (i use splenda)
• 1 teaspoon cumin
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon garlic powder
• 1/2 teaspoon salt
• 3 -4 tablespoons chili powder (or to taste-i like a lot)

Recipe

• 1 put tomates into a medium saucepan and crush with a potato masher to release some of the juice.
• 2 add the remaining ingredients and stir well.
• 3 heat on medium heat until the chili starts to boil.
• 4 this recipe does not add any of the required fats, although some of the ingredients have fat on their own. i usually eat some nuts along with the chili to account for the fat blocks.

Bean, Chicken Noodle And Escarole Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 10 cups water
• 6 cups chopped escarole or 6 cups fresh spinach (about 3/4 pound)
• 2 teaspoons olive oil
• 2 cloves garlic, chopped
• 1/2 cup water
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• 1 (19 ounce) can cannellini beans or 1 (19 ounce) can other beans, drained
• 1 (10 3/4 ounce) can condensed reduced-sodium chicken noodle soup, undiluted (such as campbell's healthy request)
• 1/4 cup grated fresh parmesan cheese (1 ounce)

Recipe

• 1 bring 10 cups water to a boil over high heat in a large dutch oven or stockpot.
• 2 add the escarole, and reduce heat to medium.
• 3 cook for 10 minutes or until tender; drain well.
• 4 heat oil in pan over medium heat.
• 5 add garlic; cook for 3 minutes or until lightly browned.
• 6 stir in 1/2 cup water, crushed red pepper, black pepper, cannellini beans, and soup.
• 7 bring to a boil; add cooked escarole, and cook until thoroughly heated.
• 8 ladle into individual bowls, and sprinkle with cheese.

T.v.p. Stuffed Capsicums/bell Peppers

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 large red capsicums (bell peppers) or 2 large orange red capsicums (bell peppers) or 2 large yellow peppers (bell peppers)
• 1 small yellow onion
• 5 mushroom caps
• 1/2 tablespoon olive oil
• 1 (425 g) can tomatoes
• 1 cup of dried textured vegetable protein
• 3 cups boiling water
• 2 tablespoons powdered gravy mix (vegetarian varieties available)
• 1 garlic clove, pressed
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon balsamic vinegar (optional)
• 1 teaspoon dried oregano
• black pepper

Recipe

• 1 add the gravy powder, black pepper, and oregano to the t v p. add the boiling water stirring well then add the worcestershire sauce, balsamic vinegar and stir again. let that sit for at least an hour.
• 2 in a shallow pan heat the olive oil on medium heat, chop the onion and press the garlic and heat both until they soften. don't forget to stir to avoid blackening the garlic! finely chop the mushrooms (i peel mine first) and add to the pan and cook until the mushrooms begin to sweat. add the t v p to the pan and stir in for 2 minutes reduce heat and add the can of tomatoes. stir again until well mixed and turn off heat. preheat oven to 200°c.
• 3 prep the capsicums by taking off the tops and removing the seeds then rinse out. place capsicums on baking sheet and stuff with the t v p mixture.
• 4 when the oven is hot enough place the baking tray on middle shelf and cook for 1 hour.
• 5 serve with mixed green salad and enjoy!
• 6 vegans beware. worcestershire sauce contains anchovies so leave it out when making i don't use salt here because of the worcestershire so if not using you will want to add to taste.
• 7 please note about t v p.
• 8 in america you can get t v p frozen and already hydrated at the supermarket and so you could substitute 3 cups of that (as is) to the 1 cup of dried with the 3 cups of boiling water: here in australia you can find t v p at the supermarket but its cheaper at the health food store (go figure!) and sadly i've not been able to find the frozen t v p trust me i've looked.
• 9 btw - in the united kingdom t v p is sometimes known as soya mince.

Zucchini And Rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 cups sliced zucchini (about 2 1/2 pounds)
• 1 cup chopped onion
• 1/2 cup reduced-sodium fat-free chicken broth
• 2 cups cooked rice
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1 cup nonfat sour cream
• 1/4 cup grated fresh parmesan cheese, divided
• 1/4 cup italian seasoned breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• cooking spray

Recipe

• 1 preheat oven to 350°.
• 2 combine first 3 ingredients in a dutch oven; bring to a boil. cover, reduce heat, and simmer 20 minutes or until tender. drain; partially mash with a potato masher.
• 3 combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
• 4 spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan cheese. bake at 350° for 30 minutes or until bubbly.
• 5 preheat broiler. broil 1 minute or until lightly browned.

Mmmmm...mushroom Gravy (vegan)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 6 button mushrooms, finely chopped
• 2 tablespoons vegan margarine
• 3 tablespoons flour
• 1 tablespoon nutritional yeast
• 1/4 teaspoon black pepper
• 1 teaspoon tamari (or braggs)
• 1 cup vegetable stock

Recipe

• 1 over medium-high heat saute the mushrooms in the margarine until soft.
• 2 add the flour, nutritional yeast, pepper and tamari/braggs. stir constantly until thickened.
• 3 leave as is, or use an immersion blender to make it smooth (or a blender blender of course).

Sugar Free Brownies

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 36
• 1/3 cup vegetable oil
• 1 1/4 cups splenda sugar substitute
• 1/4 cup cornstarch
• 3 large eggs
• 2 cups all-purpose flour
• 1 cup cocoa
• 3 teaspoons baking powder
• 1 2/3 cups water

Recipe

• 1 preheat oven to 350°f.
• 2 spray a 9 x 13 rectangular pan with cooking spray.
• 3 sift the flour, cocoa, splenda, cornstarch and baking powder together in a bowl and mix to throughly combine.
• 4 add the oil, water and eggs and mix on a slow speed until combined.
• 5 beat with an electric mixer on high for 3-4 minutes until creamy.
• 6 spread evenly in pan and bake 25 minutes.

Thai Tofu And Winter Squash

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
• 2 cups thinly sliced leeks
• 1 tablespoon minced peeled fresh ginger
• 3/4-1 1/2 teaspoon finely chopped seeded serrano chili
• 2 garlic cloves, minced
• 3 tablespoons braggs liquid aminos
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 3 cups water
• cubed peeled butternut squash
• 1/2 teaspoon salt
• 14 ounces light coconut milk
• 12 1/3 ounces waterpacked firm tofu, drained and cut into 1/2-inch cubes
• 1 tablespoon fresh lime juice
• 5 cups hot cooked basmati rice or 5 cups other long-grain rice
• 1/4 cup finely chopped dry-roasted unsalted peanuts
• 1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

Recipe

• 1 heat tbsp oil in heavy pot over med high heat then add the leeks [to reduce fat use broth instead of oil]saute 3 minutes.
• 2 add the pepper, ginger, garlic [and if needed broth]and saute a minute.
• 3 stir in braggs, curry and sugar. now add water with the squash, salt and coconut milk.
• 4 boil. then reduce heat to a simmer and cook 15 minutes.
• 5 heat oil in skillet [or use broth] over med high heat and add tofu. saute for 12 minutes or until golden brown. stir occasionally if using oil. stir more often if using water/broth.
• 6 add tofu and juice to squash mixture.
• 7 serve over rice and sprinkle evenly with peanuts and cilantro before serving.

Lone Star Firesnackers

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 24
• 1 cup vegetable oil
• 1 (1 1/4 ounce) package hidden valley ranch dressing mix
• 1/4-1/2 tablespoon cayenne pepper
• 160 saltine crackers (1 four-sleeve box)

Recipe

• 1 empty crackers into a very large bowl.
• 2 mix together the oil, dressing mix and cayenne pepper.(use the recipe amounts or more according to how spicy you want them).
• 3 pour over crackers and toss with hands until all are coated.
• 4 let stand, tossing occasionally until crackers have absorbed all the mixture and are dry.
• 5 store in a zip-lock bag or a large air-tight container.
• 6 note: the cooking time is the approximate standing time.

Tomato Cobbler

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons unsalted butter (i used olive oil)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped (used italian seasoning)
• 1/8 teaspoon cayenne pepper
• 3 large tomatoes, in 1-inch chunks (about 1-3/4 lb)
• 1 teaspoon brown sugar
• kosher salt
• 2 cups cherry tomatoes, halved
• 3 tablespoons flour
• 1 summer squash, diced (this was my addition)
• 1 1/2 cups flour (used whole wheat)
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• kosher salt
• pepper, freshly ground
• 6 tablespoons unsalted butter, cold, thinly sliced
• 2/3 cup milk
• 1 teaspoon whole grain mustard
• 1 teaspoon fresh thyme, chopped (i skipped)

Recipe

• 1 preheat oven to 350.
• 2 make the filling: heat 2 t butter in large skillet over med high heat. add onion and cook till soft and slightly golden.
• 3 add garlic, thyme, cayenne, cook 1 minute
• 4 add chopped tomatoes, brown sugar, 1-1/2 tsp salt and squash. bring to a simmer and cook until the tomatoes just begin to soften, 4-5 minutes
• 5 remove from heat, gently stir in cherry tomatoes and flour. transfer to 2-qt baking dish and dot with remaining tb butter.
• 6 make the topping: whisk together flour, baking powder, sugar, 3/4 tsp salt and pepper.
• 7 add butter and blend until it resembles coarse meal.
• 8 add milk, mustard and thyme. mix gently with fork just until a sticky dough forms, be careful not to overwork dough.
• 9 drop balls of dough over filling and brush the dough with milk. place the cobbler on a baking sheet (i didn't bother) and bake until golden and bubbling, 50 mins to 1 hour. let rest 15 minutes before serving.

Whole Wheat Chocolate Pan Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups whole wheat flour
• 3/4 cup granulated sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1 teaspoon vinegar
• 1 teaspoon vanilla
• 1 cup cold water
• 2 tablespoons butter
• 5 ounces semi-sweet chocolate chips
• 1/4 cup milk
• 1/4 cup powdered sugar

Recipe

• 1 heat oven to 350º f.
• 2 in a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
• 3 in a smal bowl, mix oil, vinegar, water and vanilla.
• 4 stir water mixture into flour mixture with spoon about 1 minute or until well blended.
• 5 pour into greased 9x13 inch pan.
• 6 bake for 20-25 minutes or until toothpick inserted in center comes out clean.
• 7 spoon hot chocolate frosting on top of warm cake.
• 8 frosting:.
• 9 in a small saucepan, melt butter and chocolate chips. stir in milk and powdered sugar. whisk until no lumps remain in mixture.

Whole Wheat Bread Machine Rolls

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• 1 cup water, warm
• 1 tablespoon water, warm
• 1 egg
• 4 1/2 teaspoons safflower oil or 4 1/2 teaspoons vegetable oil
• 2 1/4 cups whole wheat flour
• 1 cup all-purpose flour
• 4 teaspoons wheat gluten
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons active dry yeast
• 1/4 cup butter, melted (optional)
• 2 tablespoons shortening, can use butter (optional)

Recipe

• 1 put first 9 ingredients in bread machine pan in order suggested by manufacturer.
• 2 turn on dough setting and let process until done.
• 3 lightly grease a 9x13 pan. (note: i use stoneware and never grease it at all with no problems.).
• 4 shape dough into 15 uniformly shaped balls. (use shortening or butter to grease hands for shaping.).
• 5 cover and set in a warm area to rise until doubled. can put in warm oven on lowest setting to help with rising. just make sure you don't cook them till they've risen.
• 6 bake at 350 for 12-15 minutes.
• 7 when done brush tops with melted butter before serving.

Thai Tofu Salad (yam Taohu)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon soy sauce
• 6 tablespoons fresh lime juice
• 1 teaspoon sugar (preferably palm sugar)
• 1 -3 chili pepper, thai bird, seeds and ribs removed
• 1/2 cup shallot, thinly sliced, preferably large red variety
• salt
• 1/4 cup vegetable oil
• 1 lb tofu, extra-firm, cut into 3/8-inch thick slabs
• salt
• black pepper
• 1 cup english cucumber, medium diced seedless
• 4 green onions, and light green parts, cut into small bite sized lengths
• 1/2 cup cilantro leaf (& some for garnish)
• 2 tablespoons mint, minced fresh

Recipe

• 1 for the dressing:.
• 2 stir together the liquids with the sugar. lightly crush & add the chilis & shallots to the liquid. will taste hugely overwhelming - no worries. it is balanced by the tofu.
• 3 for the salad:.
• 4 heat the oil over a medium-high flame in a large skillet. author suggests cast iron - i use french stainless. dry the tofu. brown the tofu in the skillet - about 5 minutes a side. flip and brown on the other side. remove to drain on paper towels. season with salt and pepper.
• 5 slice the tofu (when cool enough to handle) thinly, about 1/8" or so.
• 6 toss the tofu and all remaining ingredients with the dressing. alternatively drizzle with dressing or serve the dressing on the side in little bowls to dip a bite at a time (my fav).
• 7 garnish with cilantro and serve.

Tabbouleh Salad

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 6
• 1 cup bulgar wheat, uncooked
• 2 cups boiling water
• 1/3 cup vegetable oil
• 1/3 cup lemon juice
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup parsley, chopped
• 3 tablespoons mint, fresh chopped or
• 2 teaspoons mint, dry crumbled
• 6 green onions with tops, minced
• 2 tomatoes, chopped

Recipe

• 1 pour boiling water over wheat in a bowl.
• 2 let stand one hour.
• 3 drain well and return to bowl.
• 4 add remaining ingredients and blend well.
• 5 chill at least two hours.
• 6 serve on a bed of lettuce.

Whole Wheat Date Walnut Banana Bread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups water, boiling
• 2 teaspoons baking soda
• 1 cup dates, pitted, chopped
• 2 eggs, beaten
• 1 cup dark brown sugar, packed
• 6 tablespoons vegetable oil
• 2 2/3 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 6 bananas (blended with 1/4 cup reserved date water)
• 2 teaspoons vanilla
• 1 teaspoon banana flavoring
• 1 cup walnuts, shopped

Recipe

• 1 bake @ 350' for 60 minute
• 2 in medium bowl pour boiling water and baking soda over dates, stir well, reserve 1/4 cup liquid, allow mixture to cool.
• 3 stir eggs into cooled date mixture.
• 4 in large bowl combine brown sugar and oil, sift in whole wheat flour, salt and baking powder;, mix throughly.
• 5 add bananas blended with reserved date water, then add date egg mixture, vanilla, banana flavorings and walnuts. mix well.
• 6 pour into 2 well buttered loaf pans (4 1/2"x8 1/2").
• 7 bake 60 minutes @ 350' or til tooth pick inserted in center comes out clean. cool before cutting.