2 boxes frozen broccoli (or 1 bag)—cooked. (The chopped, cheapest kind works best)
½ lb. Velveeta
1 stick margarine or butter
1 cup rolled ritz crackers
Spray 2 quart casserole with olive oil or Pam. Put drained, cooked broccoli into casserole dish. Slice margarine and dot broccoli. Cover with cheese, then crackers.
Bake at 350 degrees for 20 to 30 minutes or until cheese is melted.
INGREDIENTS
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
3 Tablespoons light olive oil
DRESSING
1/2 cup fresh basil
1/3 cup grated fresh pecorino romano cheese (used a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons light olive oil
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
Transfer to plate and cool.
Put the basil, pecorino romano, balsamic vinegar and light olive into the food processor and blend. Spread this mixture over the zucchini. Then cut zucchini into large pieces diagonally. Layer in bowl or place on platter.
Saute the onion and celery in a small amount of oil and add seasonings until it smells close to regular stuffing. Then stir in rice.
This is an okay substitute so you don’t cry without anything at Thanksgiving. However, there wasn’t a run on it from others, haha!
DIRECTIONS: Trim rough ends off brussel sprouts, cut in half, then rinse. Dump them onto a large sheet pan. Add a handful of craisins. Drizzle with balsamic vinegar, honey and extra virgin olive oil. Season with salt and pepper and toss to coat all well. Place sprouts flat side down so they brown underneath and crisp on top.
You could roast at 425 degrees until sprouts are tender for 20 to 30 minutes. I added to a 350 degree oven while cooking something else and they were perfect in about 40 minutes.
2 cups coconut or almond milk (not canned)
1/2 cup ripe banana or ½ cup maple syrup
1/3 cup peanut butter
1 tsp vanilla
2 cups rolled oats
¼ cup cocoa
1 tsp baking powder
1 Tbsp flax
Pinch of salt
Dark chocolate chips looks like ¼ cup?
6×9 pan greased with coconut oil
Preheat oven to 350 degrees. Add all wet ingredients to bowl.
Then add dry ingredients. Then add chocolate chips.
Pour into baking pan and bake for 40 minutes
Store in fridge and reheat when you want to eat.
2/25/25 – Made it with the 1/2 cup banana to reduce sugar then drizzled with small amount of maple syrup. Not very sweet which is fine because it is a breakfast brownie. When have it as a dessert, drizzle w maple syrup. Delicious!!
1 Tbsp. distilled white vinegar or apple cider vinegar + 1 tsp baking soda =1 egg
1 Tbsp. fine ground flax + 3 tsp. warm water + 10 minutes = 1 egg
1 Tbsp. chia seed + 1/3 cup water + 15 minutes = 1 egg (works best in brownies or breads because it makes more dense – not light and fluffy)
350 degrees in muffin tins for 18 to 20 minutes
The original recipe called for a special kind of rice and preparation. I just used jasmine rice and this was delicious!
If you are reheating the rice, an easy tip is to put a wet paper towel on top of the rice and then re-warm it in the microwave
SAUCE: Combine the coconut milk, sugar and salt in a saucepan. Cook over medium low heat until the mixture is hot and the sugar is melted. Do not bring to a boil. Let it cool to room temperature to serve.
OPTIONAL: You could combine the cornstarch and 4 Tbsp. of water in a small bowl and stir. Add half the slurry to the sauce and stir immediately to thicken. I didn’t think this was necessary.
SERVE: Combine rice and sauce. Serve in 1/3 cup servings with mango on top or on the side.
February 2025 – Loved it!
Reference: https://omnivorescookbook.com/mango-sticky-rice/