Sides Recipes

Arlene's Potatoes


Ingredients:

  • 4 - 6 Yukon Gold or red-skinned potatoes, scrubbed
  • 1/2 tsp. salt
  • 1 red onion, chopped
  • 1 - 2 Tbsp cooking oil such as canola or olive oil
  • 2 - 4 Tbsp parsley, chopped
  • Vinegar to taste
  • Udo's oil
  • Salt to taste
Directions:

Put potatoes in a pan with enough water to cover. Add 1/2 tsp. salt (if you like the taste of the salt in the potato). Bring to a boil and cover. Turn heat to low. Simmer potatoes until done, approx. 25 minutes. Be careful not to overcook potatoes.

While potatoes are cooking, heat a saute pan to high heat and add 1 - 2 T of cooking oil. Add onions and cook on high for five minutes, stirring frequently. Turn heat down to med - low. Stir occasionally. You want to onions to caramelize a bit.

When potatoes are done, remove from pan and cut into quarters or eighths, depending upon how you like them. Place the cut potatoes in a mixing bowl and add the sauteed onions, along with the parsley, vinegar to taste, Udo's oil and salt (optional). Stir to combine. May be served hot or cold.

This recipe was contributed by Arlene from the Radiant Recovery Community Forum.
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Yam and Cheese Strudel


Ingredients:

  • 3 medium yams or sweet potatoes
  • 4 tbsps Parmesan cheese, grated
  • 3 tsps fresh parsley or 1 teaspoon dried parsley
  • 1 tspstoasted sesame seeds
  • salt and pepper to taste
  • 2 tbsps vegetable oil
Directions:

Preheat oven to 425 degrees fahrenheit.

Slice yams as thinly as possible. Combine the dry ingredients in a small bowl. Place vegetable oil in a small bowl. Layer 1/4 of the yams in a casserole dish, then brush them lightly with the oil. Sprinkle with 1 tablespoon of the Parmesan cheese mixture. Repeat until all the yams are used.

Bake covered for about 30 minutes. Uncover and bake until browned on top, about 20 minutes.

This recipe was contributed by Zoe from the Radiant Recovery Community Forum.
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Brown Rice and Spinach Salad


Ingredients:

  • 2 tsp extra virgin olive oil
  • 1 tbsp minced scallions
  • 4 cups chopped fresh spinach
  • 2 tbsp Barlean's organic flax oil
  • 2 tsp lemon juice
  • 2 tsp rice vinegar
  • 2 tbsp soy sauce or tamari
  • 4 cups cooked brown rice
Ingredients:

Heat the olive oil in a skillet. Add the scallions and saute until soft, adding a few teaspoons of water to prevent browning. Add the spinach and braise until soft. Set aside.

In large bowl, combine the flax oil, lemon juice, rice vinegar, and soy sauce. Stir in the rice and the spinach mixture.

Serves 4

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Flax for Life

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Crockpot Grains


Ingredients:

  • 1/4 cup millet - uncooked
  • 1/4 barley - uncooked
  • 1/3 cup brown rice - uncooked
  • 1 cup onion - chopped
  • 1 cup green pepper - chopped
  • 1/2 cup carrots - finely chopped
  • 1 16 oz can kidney beans, drained and rinsed
  • 1 8 oz can tomato sauce
  • 1 16 oz can tomatoes - drained - reserve liquid
  • 1 1/2 cups corn
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • salt and pepper to taste
Directions:

Combine all ingredients in crockpot. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into grain mixture. Cover and cook on low setting 8 hours. Stir before serving.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

From Lean and Luscious and Meatless, by Hindman and Snyder

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Crockpot Spanish Rice


Ingredients:

  • 2 lbs ground chuck
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 28-ounce can tomatoes (I used ones with Italian herbs in them.)
  • 2 8-ounce cans tomato sauce
  • 1 cup water
  • 2-1/2 tsp chili powder
  • 1/2 tsp salt
  • 2 tsp Worcestershire sauce (I omitted.)
  • 1 cup raw rice (I used brown Basmati.)
Directions:

Brown beef in skillet and drain all fat. Put all ingredients in crock pot. Stir thoroughly. Cover; cook on low 7 - 9 hours (high 3 hours).

8 servings.

cal 362, protein 24g, fat 16g, carbohydrates 30g, cholesterol 69mg, sodium 728mg.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rival Crockpot Cookbook

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Fried Brown Rice with Onions


Ingredients:

  • 1 cup cooked, long-grain, brown Basmati rice
  • 1 Tbsp butter
  • 1/4 onion, chopped
  • small amount slivered almonds
  • 1/2 - 1 tsp ground cumin (to taste)
Directions:

Melt butter in a non-stick fry pan. Add onions and nuts - cook until onion is translucent and nuts browned. Add rice and cumin, cook til warmed through.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

This amount fits the bill for the 1C browns to 2C greens for a meal. I used it as a side dish with some leftover fried chicken and peas. I also had chunked raw baby cukes on the side, and a couple of strawberries and some blueberries. Good lunch!

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Yellow Rice


Ingredients:

  • 1 cup brown rice, cooked
  • 2 baby carrots, sliced thin
  • 1 stalk celery, sliced thin
  • 1 slice from medium size onion, chopped
  • 1/4 cup frozen peas
  • 2 tsp minced garlic (i use the preminced in jar type)
  • 1 egg
  • 1 tbsp vegetable oil (i use canola)
  • slivered almonds (just a few for some crunch)
  • dash tumeric (for color)
  • dash curry powder
  • salt and pepper to taste
Directions:

Heat oil in non-stick pan over medium heat.

Add garlic to season oil.

Add carrots, celery, and onions and saute til just tender (2-3 min.).

Add rice and peas and cook til heated through.

Add tumeric, incorporating well (remember - just a small amount is all you need for a yellow color to appear).

Add almonds, curry, salt and pepper.

Move rice mixture to edges of pan, forming a clear space in center, add egg to space and scramble, then stir the rice mixture into the egg and continue cooking til egg is incorporated well.

Remove from heat and serve.

Makes: 2 servings

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Layered Rice Casserole


Ingredients:

  • 1 cup raw brown rice
  • 1 cup dry textured soy protein
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 (15oz.) can garbanzo beans, drained and rinsed
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cups grated carrots
  • 1 1/2 cups water
  • 1 1/2 cups tomato juice
  • 2 Tbs Worcestershire Sauce
  • 1/3 cup wheat germ or dry bread crumbs
Directions:

Lightly coat a 2 1/2 quart baking dish with nonstick spray. Make a layer of rice on bottom, then textured soy protein, then garbanzo beans. Sprinkle the oregano and basil over it, then layer the onion, bell pepper, and carrots. Combine the tomato juice, water, and Worcestershire Sauce. Pour the liquid over the casserole. Sprinkle the wheat germ or bread crumbs over the top. Cover casserole tightly with foil and bake for 1 1/2 hours.

Yield: 8 servings. Serving Size: 1 cup Per serving: 206 calories 2 grams total fat (.02g sat fat) 14 grams protein (6 g soy protein) 40 grams carbohydrate 413 mg sodium 0 mg cholesterol 9.1 grams dietary fiber

This recipe was contributed by Linda F from the Radiant Recovery Community Forum.

From 2000 Soyfoods Guide distributed by Soy Protein partners.

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Lentils, Tomatoes and Spinach


Ingredients:

  • 1 bag lentils
  • 1-2 onions
  • 1-2 cloves garlic
  • 1-2 tomatoes
  • fresh spinach (couple handfuls)
  • fresh parsley (optional)
  • 2 spoons tomato paste
  • salt & pepper
  • cumin
  • olive oil
Directions:

Boil 1 bag of lentils until almost totally done (still firm in middle). Then rinse off the "scum" in colander.

Fry the onion and then the garlic together until clear - not brown.

Chop tomato and add to the onion and garlic -- fry together on low.

Put rinsed lentils, onion garlic & tomato, and some water into a pot. Tear up the cleaned spinach into the mix.

Add tomato paste, salt & pepper, chopped parsley if desired, and cumin. Cumin is the main spice here -- if you are not sure that you like it, then start with about 1-2 Tbsp. You can increase it later if you find you want more of that flavor.

Cover and cook on low until the spices are set and the lentils soft.

This recipe was contributed by Lori from the Radiant Recovery Community Forum.

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Harvest Potatoes


Ingredients:

  • 4 medium potatoes, sliced thin (don't peel)
  • 3 medium sweet potatoes, peeled and sliced thin
  • 1 medium onion, sliced
  • 3 tbsp vegetable oil (I used cold pressed olive oil)
Directions:

Heat oil in skillet or non-stick pan.

Add potatoes and onion. Turn often. Cook until potatoes are soft and golden.

Season with salt and fresh ground pepper to taste.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From the magazine The Joy of Halloween published by H&S Media Incorporated, 1998.

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Butternut Squash Stuffed with Brown Rice, Pecans, and Turkey Sausage


Ingredients:

  • 1 small butternut squash
  • 1 cup cooked brown rice
  • 1 link turkey sausage (diced or sliced)
  • 1 tbsp butter (divided)
  • 1 tsp maple flavoring (approximate)
  • 1/2 tsp cinnamon (divided)
  • 1/2 tsp nutmeg (divided)
  • sprinkling of chopped pecans (could use English walnuts)
Directions:

Preheat oven to 350 degrees fahrenehit.

Cut the squash in half and scoop out seeds and strings. Place skin side up in a pan with an inch of water in bottom.

Bake for 40 minutes or until tender.

When baked, remove from oven to a microwave-safe plate.

Put 1/2 tbsp. butter in cavity of squash along with a few drops of maple flavoring and half of the cinnamon and nutmeg. Put the cooked rice in next.

Top the rice with the rest of the butter, maple flavoring, spices, nuts, and the turkey sausage.

Warm in microwave for about 4 minutes on high or until rice is warmed through and butter is melted.

Sprinkle with a little freshly ground pepper and serve.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

This made an awesome side dish with some roasted turkey breast and raw zucchini

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Potatoes Cacciatore


Ingredients:

  • 1 tbs olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 16 oz can tomatoes with juice, chopped
  • 1 8 oz can tomato sauce
  • black pepper to taste
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp dried rosemary
  • 3 medium baking potatoes, sliced thin
  • 4 oz shredded cheddar or Mozzarella cheese (optional)
  • grated Parmesan cheese to taste (optional)
Directions:

Preheat oven to 350 degrees fahrenheit.

Heat oil in large skillet. Cook onions and garlic over medium heat until softened (about 5 inutes), stirring frequently. Remove from heat and add everything except potatoes and cheese. Place a layer of potatoes in oiled 8" baking dish, add a layer of tomato/onion mixture and a layer of cheese (if using). Repeat twice more.

Bake, covered, for 1-1/12 hours until potatoes are soft.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Roasted Lemon Potatoes


Ingredients:

  • 5 medium potatoes
  • juice from 1 large lemon
  • 1 1/2 tbs dried oregano
  • 4 tbs olive oil
  • 1/2 cup water
  • black pepper to taste
Directions:

Preheat oven to 375 degrees fahrenheit.

Cut potatoes into small to medium chunks. Put in 13x9 inch baking pan, sprayed with cooking spray.

Mix all other ingredients together and pour over potatoes. Mix together well.

Bake until done, approximately 1-1 1/2 hours, stirring every 15 minutes or so.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Spanish Rice Stuffed Peppers


Ingredients:

  • 3 large green peppers, cut in 1/2 lengthwise
  • 1 cup uncooked brown rice
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 16 oz can undrained tomatoes, cut up
  • 1/2 Knorr vegetarian vegetable cube (optional)
  • 1 cup water
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • black pepper to taste
  • 4 oz shredded Cheddar or Jack cheese
  • 1 cup frozen or fresh peas
Directions:

Preheat oven to 350 degrees fahrenheit.

Parboil peppers in boiling water for 2 mintues and set aside.

In large skillet, cook and stir brown rice, chopped onion and garlic over medium heat in the olive oil for about 3 minutes or till rice is lightly browned.

Stir in can of chopped tomatoes, 1 cup water, crumbled vegetable cube, oregano, crushed red pepper and black pepper. Bring to a boil.

Reduce heat and simmer, covered, 40-45 minutes.

When done, stir in green peas and 1/2 of shredded cheese. Divide evenly between the 6 pepper halves. Top with remainder of shredded cheese.

Put in baking dish sprayed with cooking spray. Bake for 30 minutes.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Spicy Oven-Fried Potatoes


Ingredients:

  • 6-8 medium potatoes, cubed
  • 3 tbs olive oil
  • 1/2 tsp salt
  • 1/4 cup Parmesan cheese
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • black pepper to taste
Directions:

Preheat oven to 350 degrees fahrenheit.

Put potatoes in large bowl. Pour olive oil on potatoes and stir to coat.

Mix all other ingredients together and pour over potatoes. Stir to coat well.

Place potatoes in 13x9" pan sprayed with cooking spray. Roast in oven for 1-1/2 hours or until tender and brown, stirring occasionally.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Curry Sweet Potato


Ingredients and Directions:

Heat oven to 400 degrees fahrenheit. Cut a sweet potato or yam into small pieces. Put the pieces in a baking dish. Pour on a little bit of olive oil and stir the pieces up to coat them. Sprinkle on curry powder - the amount will vary depending on how spicy you like your food. Bake for 35-40 minutes, until the pieces are browned and starting to get crispy. The potato will have a wonderful texture, some pieces will be soft, others will be crispy and chewy. Yum!

I also cook regular potatoes this way, only I use a garlic and dill seasoning. The white potatoes get very crispy, but not chewy the way the sweet potatoes do. Purple potatoes are especially good this way.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Rice Slop


Ingredients:

  • 1 cup cooked brown rice (shortgrain is best)
  • 1 onion
  • 1 leek
  • 1 stick celery
  • 1 carrot
  • 1 courgette (zucchini)
  • broccoli
  • garlic
  • water
  • stock cube or powdered bouillon
  • olive oil or butter
  • seasoning to taste
  • optional - handful of nuts or seeds (cashews & sesame work well).
Directions:

Chop the veggies into small pieces and break the broccoli into small florets (don't throw away the broccoli stem, peel and dice it). Crush the garlic. Fry the onion, garlic, celery, carrot, broccoli stem and leek in olive oil or butter until soft and just turning brown.

Add the courgette and broccoli florets and cook for another minute or two. Add the water and bouillon/stock cube. Turn up the heat and bring the water to a boil.

Add the rice, stir it all up and simmer, uncovered, until most of the water has been absorbed. If using nuts, add them just before serving or they go soggy.

You can add protein to the basic recipe or serve it on the side. Use any veggies that you have to hand, but the above mix is my favourite. Add tabasco, soy, worchestershire sauce, fresh herbs etc to spice it up. A dollop of butter and/or grated parmesan cheese stirred in just before serving makes it taste luxurious.

This recipe was contributed by Mags from the Radiant Recovery Community Forum.

There is enough here for two very hungry people. It keeps well in the fridge and can be taken to work in a thermos (smells great, everyone will want a taste). When reheating, add a little more water.

I particularly like to eat it with a rocket salad, dressed with balsamic vinegar and olive oil. The combination of hot, creamy rice and peppery leaves is divine!

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Creamed Peas and Spuds


Ingredients:

  • 1/2 bag frozen peas
  • *1 can cream of celery soup (I found a brand with no added sugars.)
  • precooked skin-on spuds
  • 2 1/4" slices white onion, chopped
  • 1 clove minced garlic
  • **1-2 tsp soul food seasoning
  • salt
  • fresh ground pepper
Directions:

Combine all ingredients in a saucepan. Cook over medium-low to medium heat for 20 minutes until heated through.

*This recipe will be more soup-like if you follow directions on soup can and add the one can of water. If you want to serve as a creamy side dish add less water or maybe a little milk (a couple of tbsp).

**This is a seasoning I found at an area grocers. It has no added sugars and adds a wonderful 'southern' flavor to things. You could substitute with your favorite seasonings.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Potato Gratin


Ingredients:

  • spuds
  • bacon or ham
  • brussels sprouts
  • milk
  • eggs
  • cheese
Directions:

Preheat oven to 200 degrees Celsius. Fry the bacon (or not if you're using ham). Cut spuds into thin-ish slices. Cut Brussels into quarters.

Whisk milk and eggs together in a bowl (I used about 4 cups of milk and 6 eggs, but like I said, it depends on the quantity you're making).

Grate cheese. Put a layer of sliced spuds in the bottom of the dish, then dump in Brussels, bacon or ham and top with another layer of spuds. Pour milk-egg mix over the whole lot, top with grated cheese.

Put in oven and bake for about 50 minutes.

Season with pepper.

Obviously this can be modified in countless ways, for example leeks or cauliflower instead of brussels might be nice, and maybe adding a few cumin seeds ...

You can't go much wrong with quantities concerning the milk-egg mixture - it turns out perfectly and it will always set!

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

I made this last night - my own creation. There are no quantities, just go by the size of the dish you have. It needs to be an ovenproof dish.

This tastes great cold - and I'm going to have the rest for lunch today!
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Two-Tone Roasted Potatoes


Ingredients:

  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove, minced or 1/2 teaspoon bottled minced garlic
  • 3 small sweet potatoes, each cut lengthwise into 8 wedges
  • 3 small baking potatoes, each cut lengthwise into 8 wedges
Directions:

Combine first 7 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet. Bake for 35 minutes or until tender.

Yield: 8 servings

This recipe was contributed by Martha from the Radiant Recovery Community Forum.

We like this recipe with a mixture of sweet potatoes and baking potatoes, but you can make it with just one or the other.

From Cooking Light: May 1999
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Potato Casserole


Ingredients:

  • 2 1/2 lb. potatoes, quartered, sliced and cooked til just tender
  • 1 c. chopped onion
  • 3 cloves garlic minced
  • 2 Tbs. cooking oil (canola or olive)
  • 3 Tbs.whole wheat flour
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1 3/4 c. milk
  • 5 c. torn fresh spinach
  • 3 plum tomatoes, coarsely chopped
  • 1 c. Cheddar shredded
Directions:

Preheat oven to 350 degrees fahrenheit.

Spray a rectangular casserole with cooking spray. Cook the onion and garlic in the oil til translucent. Stir in the flour, basil and salt. Add the milk and cook stirring until thickened.

Add the spinach and potato. Stir gently. Pour into the casserole. Top with cheese, Bake until bubbly and slightly browned (about 30 minutes).

Serves 8 as a side dish.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

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Praline Sweet Potato Casserole


Ingredients:

  • 3 cups cooked mashed sweet potatoes
  • 2 eggs
  • 1 4-oz. jar babyfood applesauce
  • 1 stick butter, divided
  • 1 tsp vanilla (I used a vanilla, butter, nut flavoring.)
  • 1/2 tsp maple flavoring
  • 1/2 cup milk (I used oat milk.)
  • 1/2 cup chopped pecans
  • 1/3 cup whole wheat pastry flour (I used spelt flour.)
Directions:

Preheat oven to 350 degrees fahrenheit.

Combine mashed sweet potatoes, eggs, applesauce, 1/2 stick butter, vanilla, maple flavoring and milk. Set aside in 13x9x2-inch baking pan.

Mix 1/2 stick butter, pecans, and flour. Crumble over top of casserole.

Bake for 35 to 45 minutes. Topping should be brown.

Casserole may be assembled a day ahead, refrigerated and then baked 2 to 3 hours before serving.

Serves 8 to 10.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

This recipe was adapted by me and is from the Homemade Christmas Cookbook, copyright 1995 by Tradery House, ISBN 1-879958-27-9.

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Baked Potato-Onion Wrap-Ups


Ingredients:

  • 4 medium baking potatoes (6 ounces each), unpeeled
  • 4 medium onions (Try to find onions that are about the same diameter as the potatoes.)
Directions:

Preheat oven to 350 degrees fahrenheit

. Slice each potato, crosswise, into 4 thick slices. Slice each onion, crosswise, into 3 thick slices.

Put potatoes together, placing an onion slice between each of the potato slices. Wrap potato tightly in foil.

Bake 1 hour.

This recipe was contributed by Therese from the Radiant Recovery Community Forum.

From Lean and Luscious and Meatless

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Scalloped Potates and Brussel Sprouts


Ingredients:

  • 5 medium potatoes, thinly sliced
  • 1/4 tsp freshly ground pepper
  • 1/4 cup whole wheat flour
  • 7-10 fresh Brussels sprouts (depending on size)
  • 3 tbsp butter
  • 1/2 tsp sea salt
  • 1/2 - 1 tsp onion powder
  • 2 cups oatmilk
Directions:

Preheat oven to 350 degrees fahrenheit.

Place 1/3 of the potatoes and Brussels sprouts on bottom of a buttered 1-1/2 - 2 quart ovenproof casserole.

Dot with 1 tbsp butter.

Repeat process until all potatoes, Brussels sprouts, pepper, flour and butter are used.

Pour milk over top.

Sprinkle with sea salt and onion powder.

Bake, covered, for 60 to 70 minutes, or until potatoes and Brussels sprouts are tender and casserole is bubbly.

6 servings.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Cheesy-Chive Mashed Potatoes


Ingredients:

  • 4 medium potatoes
  • 1/3-1/2 cup Ricotta cheese
  • splash of milk
  • chives to taste
  • salt, pepper and onion powder to taste
Directions:

Clean, cube and boil potatoes until fork tender then drain well.

With mixer, mix potatoes until somewhat creamy (I like to leave some lumps).

Add Ricotta and continue mixing.

If needed, add a splash of milk to thin potatoes.

Add salt, pepper, chives and onion powder to taste.

Continue mixing till well blended.

Makes 2-3 servings.

Please note: these spuds are to be eaten with a meal NOT to be used as a nighttime carb (due to the Ricotta and the splash of milk).

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Cornbread Stuffing


Ingredients:

  • 8 cups crumbled cornbread
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 stick butter
  • 2 tsp Poultry Seasoning (or adjust to your taste)
  • 1-2 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • chicken broth
If you like things like mushrooms or nuts in your stuffing you can add those too. I have used walnuts in this and it was good.

Directions:

Make cornbread the day before. If your cornbread recipe says it makes an 8" square pan then double it. Most recipes call for sugar, just don't add it and it will be fine.

Melt butter in a skillet over medium heat. Add onions and celery and saute gently until tender but do not brown Add seasonings to warm onion mixture and stir to bring out the flavor.
B Put cornbread in a large bowl or pan. Pour onion mixture over cornbread and toss to mix. Beat eggs in a small bowl and stir into bread mixture. (If your bread is very moist you will probably need only 1 egg. Otherwise use 2).

Add broth a little (1/2 cup) at a time and stir to mix. If you are stuffing the turkey, the mixture doesn't have to be quite as moist because it will absorb the juices from the turkey. If you are cooking it as a side dish it should be really moist.

For side dish, lightly oil a casserole with olive oil. Put mixture in and bake at 350' for 1/2 hour or until browned around the edges.

This recipe was contributed by Jan from the Radiant Recovery Community Forum.

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Tortilla Chips


Ingredients and Directions:

Take your corn tortillas and cut them into wedges. Spray a cookie sheet with olive oil and then lay the tortilla wedges on the sheet. Spray them with olive oil and season with salt, onion powder, garlic powder, chili powder whatever seasonings you like. Bake in a 400° oven for about ten minutes or until chips are crispy and viola - your very own yummy, home-made tortilla chips!

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Wild Rice and Barley Stuffing Casserole


Here's a delicious idea for those of us who are wheat sensitive.This can be served instead of, or in addition to traditional bread-based turkey stuffing.

Ingredients:

  • 1 Tbs. butter
  • 3/4 c. pearl barley
  • 1 cup each chopping onion and celery
  • 1/2 tsp. each dried sage and thyme
  • 1 1/2 cups chicken stock
  • 2 cups cooked wild rice
  • 1/2 cup dried cranberries, unsweetened
  • salt and pepper
Directions:

Heat butter in large saucepan over med-high heat. Add barley, celery and onion; cook, stirring until veggies are slightly softened about 3 min. Stir in herbs. Add stock and bring to boil. Reduce heat; cover and simmer for 35 minutes or until liquid is absorbed and barley is tender but still chewy. Add a little more liquid if all has been absorbed before barley is cooked.

Add cooked wild rice and cranberries, mix gently. Season to taste with salt and pepper. If not serving immediately, transfer to covered casserole. Can be refrigerated up to one day.

To reheat: Bake at 350 degrees fahrenheit for 20-30 minutes until heated through, stirring once or twice.

To cook wild rice, follow package directions OR rinse 1/2 cup wild rice in sieve under cold running water. Bring 3 cups water to boil, add rice and 1/2 tsp. salt. Return to boil, reduce heat and boil gently for 45 min. until rice is tender but still chewy. Drain and rinse in sieve under cold running water. (Can be cooked up to 2 days ahead and refrigerated.)

6 to 8 servings. Per serving for 8: 165 cal. 2g fat, 32g. Carb, 5g protein, 3g fiber.

Note: Pearl barley is a white. Some people are able to eat it without any repercussions. You can use a less refined form of barley instead, if you are triggered by Pearl barley.

This recipe was contributed by Maggie A from the Radiant Recovery Community Forum.

From Homemaker's Magazine, October 2000, page 152, Transcontinental Publishing.

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Sweet Potato Custard Pie


Ingredients:

  • 6 medium-sized (4 large works well) sweet potatoes
  • pastry for 1 basic rolled piecrust (see below)
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 cup grated cheddar cheese
  • 1 tbsp whole wheat flour
  • 1 tbsp soy sauce (I used 3/4 tbsp shoyu sauce)
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg (I added this)
  • freshly ground pepper to taste
Directions:

Place potatoes in a 6-quart saucepan, and add enough water to cover. Bring water to a boil, lower heat, and simmer, covered, for 20 to 30 minutes, or until fork-tender. Cool in a colander and then peel and mash with a fork.

While potatoes are cooking, roll out pastry and line a 9-inch pie plate. Set aside.

Preheat oven to 375 degrees fahrenheit.

Combine eggs and milk and add to sweet potatoes, mixing well. Mix cheese with flour and stir into sweet potato mixture. Season with soy sauce, ginger, and pepper. Spread into piecrust and bake for 45 to 50 minutes, or until knife comes out clean when inserted in the center. Serve hot.

Basic Rolled Piecrust


Ingredients:

  • 1-1/4 cups whole wheat pastry flour (I used white whole wheat flour - King Arthur brand)
  • 3 tbsp butter
  • 2 to 3 tbsp vegetable oil
  • 2 to 3 tbsp ice water (it took more like 5 to 6 tbsp)
Directions:

Measure flour into a medium-size bowl. Cut butter into flour with a fork or pastry blender. Add oil slowly and continue to cut or mix until dough looks crumbly. Slowly add ice water (a tbsp at a time), tossing gently with a fork while mixing, until you can gather dough into a ball.

Flatten the dough ball and wrap in plastic wrap and refrigerate for 15 to 20 minutes. After dough has chilled, place dough on a piece of floured wax paper on a flat surface. Flatten dough with your hand, sprinkle a little flour over it, cover with another piece of wax paper, and roll out to form a circle about 12 inches in diameter, 1/8 to 1/4 inch thick.

Remove top piece of wax paper; invert a buttered 9-inch pie plate over dough; turn plate, dough, and remaining piece of wax paper right-side up; remove wax paper; and line plate with dough. Flute edges or simply trim away excess dough with a knife.

If recipe calls for a baked crust, prick dough with a fork and bake for 12 to 15 minutes at 425 degrees fahrenheit. Cool on a wire rack.

Makes 1

Most cooks use sweet potatoes and yams interchangeably and with predictable success. Yams are generally the larger of the two and the more fibrous.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Homemade Applesauce


Ingredients:

  • 2 large granny smith apples, cored and diced
  • water to cover bottom of pan (1/2 inch)
  • 1 jar babyfood apples and blueberries
  • 1/2 tbsp butter
  • 1/2 tsp each, ground allspice, cinnamon and fresh ground nutmeg
  • 1 envelope Knox gelatin
Directions:

Put apples in saucepan; add water, butter, and spices. Cook, covered over medium heat for about 15 minutes.

Add babyfood apples and blueberries, replace lid and continue cooking for another 15 minutes.

Sprinkle gelatin over applesauce, replace lid and continue cooking until applesauce is thick and bubbly.

Spoon applesauce into an airtight container and let cool. Refrigerate.

This is good as a side dish, a topping for pancakes or waffles, or as a side for latkes.

This recipe was contributed by sheba from the Radiant Recovery Community Forum.
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Aliza's Latkes


Ingredients and Directions:

My "recipes" are quite imprecise, so I'm just going to tell you how I made them. I scrubbed, but did not peel, the potatoes, used about 6 big russets. Grated these, drained them in a colander, squeezed out excess juice, then added one large grated onion. Mixed with four beaten eggs with plenty of salt and pepper. Then I added about 6 chopped scallions, using all the green part. Then, last, instead of adding the usual white flour, I added brown rice flour. This makes a much, much more satisfactory latke, not heavy like the traditional ones. You just add enough flour to absorb enough liquid to make a reasonably wet latke batter.

Fry the latkes until golden brown on either side. I drain them on a pile of newspapers covered with clean paper towels, then pop them into the oven until they are all done (oven at about 300 F).

We serve them with sour cream and applesauce, and I also served a very plain lentil dish and a nice salad. Unfortunately for me, oily foods don't agree, so I ate only two of the latkes, but they were, if I do say so myself, delicious.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.
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Gail's Sweet Potato Latkes


Ingredients and Directions:

Peel the sweet potatoes, grate, squeeze out the moisture and drain and add an egg or 2, some whole wheat flour (couple of tablespoons), curry, cumin, cayenne and salt and pepper. I fry them in peanut oil because the hotter the oil the crispier the latkes.

This recipe was contributed by Gail from the Radiant Recovery Community Forum.
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Kelly's Rice Dish


This is a very simple rice dish that can be varied in many ways

Ingredients and Directions:

Cook brown rice together with some Mrs Dash and Italian seasoning (or any other seasoning you'd like). When it's finished, add some shredded cheese and stir. It is so good. It's also probably been invented before but I like to think it is 'my' recipe.

I've also added black beans to it for the times I want a complete vegetable protein.

This recipe was contributed by Kelly from the Radiant Recovery Community Forum.
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Cabbage and Noodles


This one is loosely based on a recipe my grandmother used to make:

Ingredients:

  • 1 head of Napa or regular cabbage (I used only about 3/4 of the head)
  • 1 medium onion
  • 1 C noodles (I used whole wheat/brown rice spirals from the health food store)
  • 1/4 C sour cream
  • 1/2 C hazelnuts, coarsely chopped
  • 1/4 lb Gorgonzola (I used the Italian kind)
  • 3-4 T butter
  • salt
  • fresh ground pepper
  • dash of nutmeg
Directions:

Preheat oven to 350 degrees fahrenheit.

Chop the cabbage and place in heavy frying pan with melted butter. Chop the onion and add after the cabbage has cooked for awhile. If using Napa cabbage, there will be alot of liquid to fry away before this is done. Stir occasionally, add the spices. Chop the hazelnuts and put in a pan, roast for about 5 minutes. Keep frying the cabbage and onions until they are caramelized (browned - important to keep stirring towards the end). Add the roasted hazelnuts towards the end of the frying. Boil & drain the noodles, mix in the sour cream. Mix in the cabbage mixture. Top with crumbled pieces of Gorgonzola.

Bake for about 1/2 hour, covered.

This recipe was contributed by Robin from the Radiant Recovery Community Forum.

This turned out really tasty. I'm sure you could substitute another type of cheese if you don't like this strong cheese, but I liked it this tangy way.

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Kathleen's Macaroni and Cheese


Ingredients and Directions:

I use brown rice pasta. Cook maybe half a pound. Mix it with a cup and a half of grated cheese. Mix it all up put in a quart bowl. Fill the bowl with milk and bake at 350 degrees fahrenheit until it looks cooked. Not exactly precise, but sure is yummy!!!

This is one of Kathleen's personal recipes

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Cheesy Buckwheat with Green Chilies


Ingredients:

  • 4 cups cooked cream of buckwheat
  • 1 cup chopped onions
  • 1/2 cup butter
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups (8 oz.) shredded sharp cheddar cheese
  • 1 4oz. can green chilies, chopped
Directions:

Preheat oven to 375 degrees fahrenheit.

Prepare cream of buckwheat using either milk or water or both (in medium saucepan, bring 2-1/2 cups milk or water and 1/4 tsp salt to a boil. stir in 1/2 cup cream of buckwheat. cook, uncovered, stirring frequently, over heat just high enough to maintain a gentle boil, 8 to 11 minutes or until desired consistency - makes about 4 servings).

Sauté onion in butter then combine with buckwheat, sour cream, cottage cheese, salt and pepper.

In 2-quart casserole, layer buckwheat mixture, cheddar and chiles; repeat layers.

Bake uncovered 30 minutes, or until bubbly and golden.

Let stand about 10 minutes before serving.

Makes 6 servings

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

The recipe came off the back of a box of Pocono Cream of Buckwheat. For more info about this product you can visit www.thebirkettmills.com

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Simone's Potato Salad


Ingredients and Directions:

Steam or boil potatoes, and cut them up while they're still hot - and straight away pour some vegetable stock over them (not too much, just treat it like a dressing). Then add finely chopped onions, a bit of vegetable oil, some vinegar and some pepper. Leave to stand until it's cooled down - tastes best after a few hours of refrigeration!

I also love potato salad like this with creme fraiche (low fat) or cottage cheese added, but as these contain protein, it's no good as your nighttime spud.

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

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Spanish Short Grain Rice


Ingredients:

  • 1 bell pepper, chopped
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 14.5 oz. can of chopped tomatoes, strained with juice reserved
  • 1 1/2 cups of short grain brown rice
  • 3 cups liquid (tomato juice and broth or water)
  • 1/8 tsp. cayenne pepper (optional)
Directions:

Heat oil in 4 qt.thick walled skillet or saucepan with a tight fitting lid. Stir-fry bell pepper, onion, and garlic in oil briefly. Add rice and stir. Add liquid, including juice from tomatoes, to equal 3 cups. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Add tomatoes, cover and continue cooking for another 15 minutes.

**I added the tomatoes when I added the water and it turned out fine.

This recipe was contributed by Deb from NJ from the Radiant Recovery Community Forum.

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Veggie Matzoh Kugel


Ingredients:

  • 10 oz plain matzoh (I use whole wheat matzoh)
  • 4 heaping cups chopped onion
  • 2 stalks celery - minced
  • 1 pound mushrooms finely chopped
  • 2 T butter or margarine
  • 1.5 t salt (less if using salted matzoh)
  • black pepper to taste
  • 5 large eggs
  • 1 cup sunflower seeds
Directions:

Preheat oven to 350 degrees fahrenheit.

Grease a 9x13" baking pan. Break matzoh into pieces (any size) and soak in a large bowl of water for 10 minutes (maybe a little longer for whole wheat matzoh). In a large heavy skillet, sauté onions, celery, mushrooms, butter, salt, and pepper over medium heat, stirring now and then. Cover when not stirring. Cook for 10-15 minutes.

Drain matzoh. Add sautéed mix to matzoh and stir. Beat eggs in a separate bowl and add to matzoh - stir.v Adjust salt and pepper to taste.

Put in pan. Sprinkle with sunflower seeds and paprika (optional). Cover with foil. Cook for 30 minutes covered, then uncover and cook an additional 20-25 minutes.

I have made this with fewer mushrooms and added some broccoli or zucchini or other veggies. This is great to take for lunch with some leftover chicken for extra protein. I usually make a pan of it at the beginning of Passover and eat it for lunches the entire week :-)

This recipe was contributed by Michelle from the Radiant Recovery Community Forum.

This recipe is by Mollie Katzan.

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Dilled Peas and Potatoes Vinaigrette


Ingredients:

  • 8 small red potatoes (about 1 1/2 pounds)
  • 1 pound sugar snap peas
  • 1/2 cup olive oil
  • 6 tablespoons white wine vinegar
  • 2 tablespoons minced fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 6 green onion, chopped
Directions:

Cook potatoes in boiling water to cover 25 to 30 minutes or until tender; drain. Thinly slice.

Cook sugar snap peas in boiling water 2 minutes or until crisp-tender; drain. Plunge peas into icewater to stop the cooking process; drain.

Whisk together oil and next 4 ingredients in a large bow. Add sliced potato, snap peas, and onions, tossing gently to coat. Chill 2 hours, or serve immediately.

I thought the leftovers were even better the next day.

This recipe was contributed by Sheila from the Radiant Recovery Community Forum.

This recipe is from Southern Living, May 2000.

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Passover Potato Kugel


Ingredients:

  • 2 lbs potatoes, scrubbed and grated or food processed
  • 1/2 cup WW matzoh meal (this is about 1 to 1 1/2 cracker in the food processor or blender) (can use WW bread or cracker crumbs if you aren't being kosher for Passover)
  • 2 eggs
  • small to medium sized onion
  • 2 TBS butter or olive oil
  • garlic, salt, pepper
Directions:

Preheat oven to 350 degrees fahrenheit.

Grate or food process the potatoes and onion until fine. Put in large glass bowl, let sit for a few minutes and drain off the extra water on top. Add matzoh meal, eggs and stir.

Add salt, shortening, pepper and garlic. Use more salt, pepper and garlic than you think you need. Stir.

Pour into a greased baking pan (9 X 13) and bake for about an hour, or until it is "set" (a fork or knife can go in the middle and it isn't wet anymore). Watch the edges for getting too dry.

Cut into squares, and enjoy with sour cream, melted cheese, salsa or just plain. Will keep a few days under refrigeration, and can be reheated in microwave.

Can also use this "batter" to fry up really yummy potato pancakes. (If it's too mushy, just add a little more matzoh meal)

This recipe was contributed by Roni from the Radiant Recovery Community Forum.

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